Tempura Batter



This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.


85 g Bakers' Magic Gluten free flour

70 g Maize starch

1/2 tsp Salt

1 Egg

280 g Ice cold water~

For a thinner batter use 70 g of the Bakers' Magic Gluten free flour & for a thicker batter use 95 g. 

~ Upon standing the batter will thicken - there is a slight difference between the food dipped into freshly made batter & batter an hour old. If it is important to have a thin batter with the same consistency make the batter with ~75 g of Bakers' Magic Gluten free flour and let the batter sit for ~45 mins before use. Putting the mixing bowl on ice or keeping the batter in the fridge will delay the batter thickening.  


Garlic in a thicker batter (made with 95 g). The prawns in this batter were delicious.

I haven't tried beer in the batter but it is on my to do list.


Sift the dry ingredients together into a mixing bowl.

Optional - put the mixing bowl on ice to keep the batter cool.

Add in the egg & water & stir to combine. Batter made with 70 g of Bakers' Magic Gluten free flour will be easy to mix by hand than batter made with 95 g. 

Use a stab blender to ensure the batter has a uniform consistency (it will be slightly gluey).

It is now ready to be used.