Tempura: Combine with cold water and a little baking soda or sparkling water to make a light, crisp batter that doesn't feel greasy and fries to a delicate golden crunch. Komeko absorbs less oil than wheat flour, making fried foods feel lighter.
Okonomiyaki: Mixes smoothly into the okonomiyaki batter and gives the pancake a soft interior and crispy edge, without becoming dense. Mix it with shredded cabbage, eggs, and dashi for a gluten-free twist on a street food classic.
Burgers & Meatballs: Add a spoonful to your mix as a gluten-free binder that helps hold in moisture.
Gravy & Sauces: Gently thicken soups, stews, sauces or gravies.
Store in a cool, dark place, refrigerate once opened in an airtight container.
