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Tempura Vegetables (Gluten-Free)


Photo: CC/norwichnuts

I never thought I would get to eat tempura again, once I went gluten-free. Then I found this recipe. Not only is the following tempura batter recipe gluten-free, it is also, egg-free, dairy-free, corn-free, nut-free, and soy-free. In fact, there are so few ingredients in this batter, that most diets can probably eat it safely. Tempura can be made for breakfast, lunch, dinner or dessert. I don't like to eat too many greasy or fried foods, so I like to eat tempura as a side dish combined with rice and a salad for a more balanced meal. This is a thin, but crispy batter, which is a nice light alternative to other heavier tempura batters.


Tempura Vegetables (Gluten-Free)
Batter Serves: 6

Tempura Ingredients:

  • 2 cups rice flour
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 cups cold carbonated water

Vegetable Ideas:

  • Sweet Potato
  • Yams
  • broccoli
  • carrots
  • cauliflower
  • asparagus
  • mushrooms
  • zucchini
  • eggplant
  • bell peppers

Serve with traditional Tentsuyu dipping sauce

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Ingredients:
¼ cup gluten-free vegetable stock, or dashi if you have it
1 Tablespoon Sugar or sugar substitute
¼ cup gluten-free Tamari
1 Tablespoon Rice Vinegar
¼ cup Water

Heat all the sauce ingredients in a small pan until the sugar is dissolved. Set aside to cool.

Note: The thicker the vegetable, the longer it will take to cook. You may want to blanch thicker vegetable like sweet potato before frying. Softer vegetables like mushrooms and eggplant do not require blanching. Also, try to cook like-sized pieces to avoid over or under cooking. I cut my vegetables into approximately 1 inch pieces in length, and ¼ inch in width. Avoid overcrowding your veggies and leave plenty of room to keep them from sticking together. Also if you use meat, be sure your meat is cooking thoroughly to avoid eating raw or undercooked meat.

When you drop a batter coated veggie in, little pieces of batter will explode off the veggie outward like tempura fireworks. These pieces indicate that your batter is hot enough. The veggies should cook for 40 seconds to 1 minute and feel crispy when you knock them around. You don’t need them to be golden brown, so don’t wait for that.

To make:

  1. Preheat vegetable or high heat oil in a deep pan to approx. 350 F.
  2. Combine the dry ingredients in a medium size mixing bowl.
  3. Add the carbonated water and whisk until smooth.
  4. Lightly dip ingredients in the batter and immediately fry them until crispy. It takes longer to fry vegetables than to fry seafood.
  5. Drain tempura on a rack or paper towels.
  6. Serve right away with gluten-free soy sauce or your favorite dipping sauce.
  7. Tempura is best served fresh and hot.

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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Hello I was diagnosed Dec 15 of last year and went totally gluten-free the next day. I actually got worse before I got better - it's a steep learning curve - but now, 4 1/2 months later I'm finally seeing improvement. Hang in there.

Called my GI doctor today to make sure he is going to look at my small intestine and do biopsy for Celiac for my EGD and he is. Thanks for the tip everyone about have to start eating gluten again. The office told me to break my gluten free diet and start eating gluten everyday until my EGD. Here's to being miserable again for a few weeks ???

I can completely relate! The horrible mental effects that I have been living with for years is the absolute worst side effect of eating gluten, HANDS DOWN. Worse than the endless tummy aches, worse than the constant diarrhea, worse than the week long migraines, worse than the daily fatigue and body pain.... I honestly though there was something seriously wrong with me and hated my life because of how I felt mentally. I always felt like I was drowning, not in control of my thoughts, trapped in some unexplained misery. My head was always so cloudy, and I was mad because I always felt so slow and stupid. I would feel so lethargic and sad and empty while at the same time be raging inside, wanting to rip out of my own skin. I was mean, terrible, would snap at the people closest to me for no good reason and just felt like I hated everyone and everything. Think of how crappy you feel when you have a terrible cold and flu - I felt that crappy, but mentally. Some days were really bad, some were mild. I always thought it was because I was getting a migraine, or because I had a migraine, or because I had just overcome a migraine, because I didn't sleep well, because....always a random reason to justify why we have all these weird unrelated symptoms before we get diagnosed. I'm happy to say that I have been gluten-free for about 2 months now and though I am not symptom free, the first thing that improved was my mood. I no longer feel foggy and miserable. For the first time in years, my head is clear, I can actually think, and I feel positive and like I am in control of what's going on in my head. I don't hate the world. I don't spend every day bawled up on the corner of the couch depressed and angry. The release of these horrible symptoms is enough to never make me want to cheat, no matter what I have to miss out on. So insane how a little minuscule amount of a stupid protein can wreck such havoc.

I wanted to collect some of the info on NCGI in one place so that visitors who test negative but may still have an issue with gluten can be directed there. I'll add to this post as I find new links, but feel free to add or contribute anything you think may be of use! Matt --- Useful links: An overview from Alessio Fasano, one of the world's leading researchers on celiac and gluten sensitivity: https://www.youtube.com/watch?v=VvfTV57iPUY Umberto Volta, another leading researcher in the field gives some of the latest findings about NCGI: Presentation slides from Dr Volta's visit to Coeliac UK - NCGS about halfway through A scholarly overview from celiac disease magazine: https://www.researchgate.net/profile/Knut_Lundin/publication/232528784_Non-celiac_Gluten_Sensitivity/links/09e415098bbe37c05b000000.pdf A good overview from a sceptical but fair perspective: https://sciencebasedmedicine.org/a-balanced-look-at-gluten-sensitivity/ Another overview: https://celiac.org/celiac-disease/understanding-celiac-disease-2/non-celiac-gluten-sensitivity-2/ University of Chicago's excellent celiac site's take: http://www.cureceliacdisease.org/category/faq-non-celiac-gluten-sensitivity/ A compelling account in the British Medical Journal from an NCGI patient: http://www.bmj.com/content/345/bmj.e7982 Here's some positive news about a potential new test: http://www.medicaldaily.com/non-celiac-gluten-insensitivity-blood-test-392850 NCGI in children: NCGI and auto immune study: https://www.ncbi.nlm.nih.gov/pubmed/26026392 Also consider: Fodmaps: http://www.kcl.ac.uk/lsm/research/divisions/dns/projects/fodmaps/faq.aspx This Monash study: http://fodmapmonash.blogspot.co.uk/2015/03/the-truth-behind-non-celiac-gluten.html suggested some who think they're reacting to gluten should actually be reducing fodmaps Sibo: http://www.webmd.boots.com/digestive-disorders/small-intestinal-bacteria-sibo

I was just diagnosed in March and I totally feel you. I'm having a hard enough time with determining which lip glosses are safe, let alone all my face products etc. I feel like this 'grey area' is the biggest annoyance with Celiac. So many foods/cosmetics I thought were safe after reading the ingredient list are actually not safe at all! One website says it's safe, one says its not. All these unfamiliar ingredients and even after googling term after term still so many grey areas!! I'm sure in time it gets easier and second nature and you learn by trial and error but holy this constant uncertainty is super annoying haha.