Tempura Batter

May 10, 2001

This is an awesome recipe. It was posted by Susanne, a list member on

Aviva's list. . .vegetariangf . I thought some here might

benefit from it also. I believe this recipe would be completed after

dipping the vegies in the batter by deep-fat frying or frying in a skillet.

I would also like to say " thank you " to everyone on lists who share on this

topic. I have found the lists related to gluten-free cooking SO

helpful. . .I've learned more on lists than from any book. I think it is by

working together that we can support and help one another. . .and help

" keep " on this diet successfully. Please keep sharing.

~ LaDonna

-------------

Hello,

Here is my hubby's favorite. I got this from the gluten-wheat free list.

Tempura batter:

1 1/2 c chickpea flour

1 1/2 tsp salt (I never use this much salt. We add salt when we eat it.)

1/2 tsp cayenne (we use 1/4 tsp)

1 1/2 tsp tumeric (I also use less tumeric - about 1 tsp)

1/2 tsp ground cumin (I add a little more cumin - about 1 tsp)

1 1/2 c. water (my husband insists we have to use soda water or sparkling

water)

Mix flour and seasoning. Add half water, whisk slowly, while whisking, add

the rest. For vegetables I use onion, carrots, cauliflower, broccoli, and

okra.

Susanne

(Durham, NC)

Interested in healthy, vegan recipes?

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