Powder preparation specially developed for tempura and batters. 100% Gluten free: our tempura flour preparation does not contain gluten, making it suitable for people with celiac disease. Allergen-free: Contains no sugar, soy, dairy, eggs or nuts. 100% vegan: prepared with rice and chickpea flours, ideal for people who maintain a vegan or vegetarian diet. Crispier preparations: The most typical ingredients to make tempura are vegetables but we also recommend using our rice and chickpea flour preparation for fish and seafood. Use 3 parts very cold water and 1 part product. Weigh the gluten-free tempura product into a bowl, and add the water. The colder the water the better, even ice cold. Beat gently with a whisk until you have a homogeneous mixture without lumps. Cover with film and let it rest for 20 minutes in the refrigerator. With enveloping movements, move the dough a little. Add the pieces to be coated and shake lightly to remove excess dough. Fry in plenty of very hot oil that completely covers the pieces. It is recommended to use a mild oil (olive, sunflower), even sesame oil. Place on absorbent paper to remove excess oil and enjoy hot. Keep out of the reach of children. Store in the original container in a clean, cool, dry and odor-free place, away from direct sources of light and heat. In maximum relative humidity 60% and below 25ºC. Once the container is opened, keep it tightly closed and in the indicated storage conditions. It is recommended to avoid pressure on the containers.