Tempura Batter



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.