Egg-Free Tempura - VeggieBoards
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#1 Old 08-21-2009, 02:13 AM
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Is it possible to make an authentic-tasting tempura batter without egg? Is it even possible to make one at all (authentic or not), or will the batter just not come out right?
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#2 Old 08-21-2009, 02:25 AM
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I thought most tempura was egg-free. At least all but a few of the restaurants I've asked just use cold water, a special low gluten four, and baking soda, if anything at all, in their batters.
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#3 Old 08-21-2009, 02:50 AM
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Uh…actually, you’re right. I have a box of tempura batter right here that doesn’t have any egg in it, and just calls for the addition of cold water. But when I hopped on Google to see if I could just make my own, every recipe I saw said egg, egg, egg, egg, and egg. (Or egg with SPAM, as the case may be.)

So tell me more about this “special low-gluten flour.” Does it have a Japanese name? What should I look for on my next trip to Little Tokyo?
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#4 Old 08-21-2009, 04:53 AM
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If you prefer to make your own without gluten :

1 cup chickpea flour (or sub in your choice of gluten free flour)

1/2 cup cornstarch

1/2 cup white rice flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1 cup cold water

If gluten isn't an issue:

3 cups all purpose flour

1 teaspoon baking powder

2 cups ice water

Place the ice water in a bowl and mix in the flour and baking powder. Do not over mix the batter! The consistency should be quite thick, not runny like a pancake batter, and the bowl should still have some dry spots of flour in it.

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#5 Old 08-21-2009, 10:14 AM
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I use just flour and sparkling water and it comes out great.

Authentic tempura batters don't use egg
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#6 Old 08-21-2009, 01:43 PM
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Then what makes it yellow?
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