Dynasty Gluten Free Tempura Batter Mix, 10 Oz

We love this Tempura Mix. It's much lighter than tempura typically. There is a trick to it though. We've used it several times. Mix it either the night before, or the morning that it would be used. Give it time to chill in the refrigerator, and 'separate'. We drain some of the water off the top so it's thicker, like a paste, to do more 'wet' type foods like shrimp. As it warms it sticks to food better. It's perfect for onion rings and mushrooms. The trick is more using the very cold thick mix, and let it warm up to wrap around the food while coating the food

Love this brand of Gluten free tempura! Always crispy and tasty!

My child has celiac, so I am always looking for things to make safe options for him. This mixture was a fantastic compliment to making fried cod. The mixture was thin, as others have stated, what I ended up doing was double frying. Meaning I battered it, fried it, then let it rest a few minutes, the rebattered and fried again. It made a fantastic crunchy layer without overcooking the fish. We will definitely be using again!

It was so CRUNCHY. I was amazed with how crunchy it was. I don't really like the flavour, though, and wish it was a little less salty with a little more... taste. I'd buy it again, though. I don't really eat fried foods, so it'll be a while yet.

Absolutely love this product! Did fondue over the holidays. This batter was incredibly crispy and light and delicious. Highly recommend this product. Could not tell the difference between regular tempura batter and the gluten-free.

The batter was too thin. I probably added too much liquid

I’ve waited YEARS to eat tempura due to my food allergies, and this mix was perfect!Following the directions was easy, and while cooking was more of a “learn as you go” process, everything came out great. I butterflied 1lb of jumbo shrimp and chopped a large batch of sweet potato, zucchini, bell pepper, mushroom, and jalapeño.Some tips:- Use a high heat oil. I used a mix of avocado and olive oil and didn’t have any issues with smoke.- It’s important that your oil level isn’t too shallow. That’s what makes the batter stick to the bottom of the pan.- When you put your batter dipped pieces into the hot oil, it will froth and you won’t be able to see anything. Don’t worry about overcooking at that point! Once the froth goes away, it’s just about done.

This stuff is amazing, I use it on shrimp and calamari. It’s fluffy and tastes great, just like the restaurants.