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David Thomas
Pheasant, shallot, cider, burning oak leaves - http://alineaathome.typepad.com/alinea_...
November 9
from delicious
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To make Gluten-free tempura batter: Dry tempura base: 150g (5.3 oz.) white rice flour, 150g (5.3 oz.) tapioca starch, 35g (1.2 oz.) baking powder, 45g (1.2 oz.) cornstarch. Stir together in large mixing bowl. Gently fold in 198g (7 oz.) very cold sparkling water.
- David Thomas