Make Your Own Amazing Gluten-Free Mozzarella Sticks (Recipe)

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It has been four long and torturous years since I have eaten mozzarella sticks. 1,460 days without deep fried deliciousness.

During a recent (rare) dinner out, I watched my husband happily devour a basket of mozzarella sticks while I ate a (ho hum boring) salad. Enough was enough! I needed fried cheese and I needed it NOW!  But what’s a gluten intolerant girl to do?  Many GF folks have attempted mozzarella sticks with sad results.  I’d heard horror stories of exploding and/or oozing cheese.  Not too appetizing…

Determined to satisfy my craving, I dusted off my Presto Cool Daddy Deep Fryer.  Armed with a package of mozzarella cheese sticks, Bob’s Red Mill All Purpose GF Baking Flour, and Aleia’s Parmesan Bread Crumbs, I went to work.  There are three secrets I’ll let you in on:  (1) Cut each mozzarella cheese stick in half.  I did deep fry a few full size sticks and they didn’t fry well.  (2) Roll the cheese in the egg and breadcrumbs twice.  (3) After you have “floured, egged, crumbed, egged, crumbed” all of your cheese, place them in the freezer for one hour.  This trick ensures the cheese will stay contained.

These mozzarella sticks were absolutely wondrous! The Hoover Vacuum Company would have been proud of my scarfing abilities! One word of caution, try to restrain yourself from eating 24 mozzarella sticks all in one sitting.   I speak from experience as there is only so much relief Pepcid can offer in this situation!

Gluten-Free Mozzarella Sticks

2/3 cup GF flour mix
1/3 cup cornstarch
1/4 cup water
2 eggs
1 1/2 cups seasoned bread crumbs
1/2 teaspoon garlic powder
1 package (16 ounce) mozzarella cheese sticks
1 quart of canola oil


In a shallow dish, combine the gluten free flour mix and cornstarch thoroughly. In a second shallow dish, beat eggs and water until combined. In third shallow dish, combine the gluten free breadcrumbs and garlic powder. Cut each of the mozzarella sticks in half (the smaller size allows for more even frying). Coat each mozzarella stick thoroughly in the flour mixture, egg mixture, and then in the breadcrumbs. Continue these three steps until all mozzarella sticks have been covered in the flour, egg, and breadcrumbs (you will have 24 “mini” mozzarella sticks). Now begin the “double dipping process”. Re-dip all mozzarella sticks in the egg and breadcrumbs. Place on a parchment paper covered cookie sheet and freeze for one hour.  After freezing is completed, fill your deep fryer (or large pan) with canola oil. The oil temperature should be 365 degrees. Deep fry the mozzarella sticks for approximately 25 to 30 seconds (or until golden brown). Using a frying skimmer, carefully remove mozzarella sticks from oil and drain on paper towels. Serve with warm marinara sauce and enjoy!

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Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.


  1. These look incredible! I’m going to make them and love every bite. And do I ever understand…a few months ago I finally had meatballs after 5 and a half years. I was so happy I couldn’t stand it.

  2. This made me laugh because I just spent a lunch watching my friend eat mozzarella sticks and I wanted one so bad. I’ll have to give this recipe a try, thanks!

  3. I remember when you mentioned these on FB, I’ve been waiting to see the recipe! These so do not look gf — well done. They’re so golden and krispy :). I’ll need to check out those bread crumbs.

  4. Hi All,

    Maureen I am so glad you got to use Aleia’s Gluten Free Bread Crumbs. I just wanted to make a polite correction that the two varieties that we offer are Plain (to be seasoned by the beholder) and Italian that we season here with garlic, herbs, basil, and salt.

    Maureen did you use our Italian bread crumbs or did you take it to whole other level by grinding up our parmesan croutons? Both are crafty ways to enjoy the cripsy magic of our bread products.

    I am so glad that our bread crumbs could contain that mozz. and did not result in another horror movie, “The Attack of the Oozing Cheesezilla!”

    Aleia’s will be donating some samples to Maureen and her podcast. For all those listeners out there, stay tuned for your chance to WIN!!!

    Catherine L. Doneghy
    Aleia’s Gluten Free Foods
    Sales Account Executive
    4 Pin Oak Drive
    Branford, CT 06405
    [email protected]

  5. That’s great that your were able to find the right ingredients to make this work. I would not be able to give up mozzarella sticks. I’m going to pass this along to a friend of mine who has gluten intolerance.

  6. Those mozzarella sticks look good! But you most probably haven’t been to Sweden yet.

    Over here, we’ve got something twice as better. MEATBALLS! 😀

    /Nabil, webmaster from Sweden.

  7. Maureen,
    Thank you for offering another option for those on gluten free diets-and a tasty one at that! Its so frustrating to watch others eat what you can’t have and this is a giant step in the right direction to provide comfort food recipes for the rest of us!

  8. I must say that overall I am really impressed with this blog.It is easy to see that you are impassioned about your writing. I wish I had got your ability to write. I look forward to more updates and will be returning…

  9. Thank you for offering another option for those on a gluten-free diet and a delicious it! It’s so frustrating to see others eat what you can not have, and that’s a big step in the right direction to provide recipes for comfort for the rest of us!

  10. I have trouble with gluten and I’d like to thank you for this article since it may help me to become gluten free.It’s not an easy thing to become.

  11. I was just wondering if I could sub tapioca or potato starch for the corn starch. i’ m on a gluten corn and oat free diet. but just like you had to watch my husband ad son scarf down fried mozzarella sticks! 🙁

  12. Thank you for offering another option for those on a gluten-free diet and a delicious it! It’s so frustrating

  13. Thanks for providing this excellent tip. I went to the kitchen right after reading this and guess what – perfect gluten free mozzarella sticks! I’ve never tasted normal mozzarella sticks before since I’ve been gluten intolerant as long as I can remember. So again – thank you..

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