A super crispy and delicious tempura batter, minus the gluten, and vegan to boot! Served with a simple dipping sauce.
*Many brands make all-purpose, gluten free flours. The flours used in each brand differ. I find a brand whose primary ingredient is rice flour is best for this recipe.
COLD WATER! Make sure you use cold water in the batter and store it in the refrigerator according to directions. For some reason, this produces a wonderful, crispy batter.
REHEATING! These reheat quite well. Preheat oven to 275° F. Place tempura on a small rack, directly on the oven rack (for air and heat to circulate around). Heat for 5 to 10 minutes, or until hot to the touch. Serve with dipping sauce.