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Gluten Free Vegetable Tempura

Servings: 6


1 zucchini
½ head broccoli
1 sweet potato
3 cups Rice Bran Oil
1 cup Gluten Free Flour
2 cups seltzer water, cold

If you love light, crispy, deep-fried tempura batter on your favorite meats and vegetables, but can’t handle the gluten, then you’ll love this gluten-free vegetable version. While tempura is typically minimally mixed to avoid activating gluten, our gluten-free version can be blended to a smooth consistency without the lumps.


  1. Slice vegetables into 1 inch pieces.
  2. Place rice bran oil into a large pot over medium-high heat.
  3. While oil is heating, whisk together gluten-free flour and seltzer water until you have a smooth consistency.
  4. Once oil has reached 340° F, dip vegetable slices into batter, and use a pair of tongs to transfer coated slices into the hot oil. Flip vegetables after 45 seconds, fry for an additional 30 seconds, and then remove from oil.
  5. Serve immediately with dipping sauce of your choice.


Serving Size: 1 cup

Calories: 240
Total Fat: 12 g
Saturated Fat: 2.5 g
Protein: 2 g
Total Carbohydrate: 31 g
Dietary Fiber: 2 g
Cholesterol: 0 mg
Iron: 1 mg
Sodium: 15 mg
Calcium: 20 mg


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