Now you can make a gluten free, light and crispy Japanese batter with this gluten free tempura mix.
Mix the gluten free flour blend with chilled sparkling water to make a batter, and coat your choice of seafood, meat and vegetables. Then gently lower into hot oil to make the batter puff up. When cooked, drain on kitchen towel and serve immediately.
The deep-fried battering technique was brought to Japan by Spanish and Portuguese missionaries in the late sixteenth century, and is now an important part of East Asian cookery. With this flour blend you can now enjoy gluten free versions of your favourite tempura dishes.
Ingredients: corn starch, cassava starch, glucose, salt, thickener: guar gum (E412), raising agent: sodium carbonate (E500), sodium bicarbonate (E500ii), emulsifier: sodium acid pyrophosphate (E452).
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