Baking & Frying Ingredients, Japanese Ingredients | Vegetarian

Tempura Flour

Triticum aestivum Allergens: Wheat
Tempura Flour

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine East Asian
  • Seasonality Year-Round
  • Source Wheat

The Forktionary Angle

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Definition

A special flour blend, usually low-gluten wheat flour with leavening agents and starch, designed for light and crispy fried batters.

Sensory Profile

TasteNeutral, Mildly Savory
TextureFine Powder (dry), Light, Crispy (fried)
AromaMildly Grainy
AcidityNeutral

Technical Metrics

Nutrition Facts

Per 30g
Calories360 kcal
Total Fat1g
Saturated Fat0.2g
Trans Fat0g
Cholesterol0mg
Protein9g
Total Carbohydrate78g
Dietary Fiber3g
Total Sugars0.5g
Calcium15mg
Iron1mg
Potassium100mg

Chef’s Secret

For the crispiest tempura, use ice-cold water (or even ice cubes) to mix the batter. Avoid overmixing to prevent gluten development.

Substitutions

Best Match

All-Purpose Flour + Cornstarch + Baking Powder

1 cup APF + 2 tbsp Cornstarch + 1 tsp BP

Best homemade substitute for a light, crispy batter.

Cake Flour + Baking Powder

1:1 + 1/2 tsp per cup

Cake flour has lower protein for a tender fry.

Rice Flour

1:1

Good for gluten-free, very crispy result, but can be brittle.

Potato Starch

1:1 (mixed with wheat flour)

Adds exceptional crispiness, often combined with other flours.

Buying Guide

Look for Japanese brands for authentic results; check for leavening agents.

Flavor Pairings

Shrimp Vegetables (broccoli sweet potato) Soy Sauce Daikon Oroshi Dashi.