One of the few things that I really, really miss since starting the gluten-free diet is mozzarella sticks. There is just nothing like fried, gooey cheese to raise my spirits (or fix a hangover!).
I have tried to make gluten-free mozza sticks half a dozen times. The results have ranged from inedible to slightly scary. This week, I adjusted a recipe from Company’s Coming and had the biggest success so far.
I am re-printing the recipe as I made it. The only thing that I found was that although the cheese sticks were starting to melt (indicating being cooked), they really weren’t that hot through the middle. I will try freezing them first as the recipe suggests next time. If that doesn’t work, I think I will try deep-frying them (I know, I know) or cooking for a little longer at a lower temperature. If you have any suggestions for better results, please share!
As well, you can swap out the garlic and/or paprika for other spices if you prefer, or just omit them entirely.
- One block good quality mozzarella cheese (From the deli rather than the milk section)
- 1/2 cup gluten-free cornflake crumbs (Can be hard to find but they are out there! I used the Southern Homestyle brand)
- 1 tbsp. gluten-free all-purpose flour
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1 egg
- Preheat oven to 450 degrees.
- Spray baking sheet with gluten-free cooking spray.
- Cut cheese into strips of desired length and width. (I usually do five inches long, an inch thick.)
- Mix cornflake crumbs, flour, and spices.
- Beat egg until foamy.
- Dip cheese strips into egg and then cornflake mixture.
- Place on baking sheet and cook for five to eight minutes, until cheese is bubbling out slightly.
- Remove and let stand for a minute or two before eating.