Easy Baked Mozzarella Sticks {Gluten-Free}

mozzarella sticks

I have always been a sucker for those fried cheese sticks that you can get in many restaurants. I mean what’s not to like? Melted cheese, crispy fried seasoned bread crumbs! YUM! I have NEVER attempted to make them at home however.

For one thing, I don’t own a deep fryer and anytime I try to “deep-fry” something on the stove in a pan, it has not turned out well. But it never occurred to me that you could BAKE them and come up with virtually the same thing. That was intriguing, but what really clinched the deal was when I saw you could make them with regular string cheese!

Sometimes I simply can’t understand why these things don’t occur to me! There is hardly a day of the year that my refrigerator isn’t stocked with string cheese! It was staring me in the face all this time and I didn’t know it.

 

mozzarella sticks

All it took to make the leap to making these gluten-free was swapping out the typical italian bread crumbs or japanese panko crumbs that most recipes call for and using gluten-free bread crumbs instead. It won’t yield the crispiness of the panko crumbs, but it tastes delicious nonetheless.

I know some of you are already doubting this could ever possibly work, because I felt the same way…until I tried it. There is one “secret” though that will make all the difference in your success (or lack thereof.) The trick is to FREEZE the string cheese before breading and baking it. If you skip this IMPORTANT STEP you will have one big cheesy mess in your oven! Trust me on this one.

 

mozzarella sticks

 

 

Easy Baked Mozzarella Sticks {Gluten-Free}

Easy Baked Mozzarella Sticks {Gluten-Free}

Ingredients

  • 12 sticks mozzarella string cheese
  • 1-2 eggs, beaten
  • 1/2 cup flour
  • 1/2 cup gluten-free breadcrumbs
  • 1/4 cup parmesan cheese
  • 1 tbsp dried parsley
  • cooking spray
http://www.onegoodthingbyjillee.com/2013/09/easy-baked-mozzarella-sticks-gluten-free.html

Directions:

Preheat oven to 400° F. Lightly spray your baking sheet with oil.

 

mozzarella sticks

Cut cheese in half to give you 24 pieces. Place cut cheese sticks in the freezer until cheese is frozen (about 30 mins).

 

mozzarella sticks

In a small bowl, whisk the egg(s). Place the flour on another small bowl. In a separate bowl, combine bread crumbs, parmesan cheese and dried parsley.

Make an assembly line of the three bowls: flour, egg mixture, and bread crumbs mixture.

 

mozzarella sticks

mozzarella sticks

Dip the string cheese, one at a time, in the flour, then in the egg mixture and then in the bread crumbs, making sure to completely coat each piece of string cheese. It helps to pat the crumbs onto the pieces of cheese to make sure they stick.

 

mozzarella sticks

Repeat this process with the remaining cheese and place them on your baking sheet.

Spray the tops of the mozzarella sticks with a little more oil and bake in the oven 4 to 5 minutes. Turn and bake an additional 4 – 5 minutes watching them closely so they don’t melt.

Makes 24 pieces.

Serve immediately with warm marinara sauce.

 

mozzarella sticks

 

 

A couple of NOTES: To increase the crispiness factor, you can re-dip the mozzarella sticks in the egg and then again in the breadcrumbs before baking. You can also brown the breadcrumbs in a skillet over medium heat before applying them to your cheese sticks.

If you’re having a party and want to make these ahead of time, place them on tray with wax paper and freeze them until you are ready to bake.

 

Now you have a fancy restaurant-style appetizer in your repertoire that you can easily make at home!


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Comments

  1. brenda says

    can hardly wait to make these. have to find the gluten free bread crumbs, our Trader Joes is getting more and more GF products so will ck there first thing. THANK YOU

    • Carrie says

      I make these using mozzarella sticks wrapped in cresont rolls. They are SOOOO good and easy to make ;) just stick them in the oven like you would if you were making just the cresont rolls :) cheese will be melted and cresonts will be cooked! YUMMERS!
      Thanks for this cool post, Jillee! You never fail to intrigue me! I LOVE this site! Keep up the good work!

  2. Rachel Loveridge says

    Someone mentioned in gluten-free support group recently that she just uses crushed Corn Chex as a substitute for bread crumbs. I don’t know if it would be as good as the fancier version, but the next time I want to try it and I don’t have GF bread crumbs hanging around (which would be most of the time, lol) I’m going to try it. She said that she and her husband use them to make jalapeno poppers.

    • Kaylee says

      I have used corn or rice Chex as bread crumb substitutes frequently. I just season the crumbs a bit so they have more flavor (same thing if I’m using slightly stale gf bread for crumbs). I add in some onion powder, a touch of garlic powder, and either oregano, basil, and rosemary, or Italian seasonings, maybe a bit of salt and pepper. Mix until it smells good! :) Then continue as normal. This was definitely one of my biggest “I miss you”s from my gluten days. So happy to find this recipe!

  3. Laura says

    These look great! The only thing I’d add is to make sure you are using gluten free flour as well gluten free bread crumbs. Thanks for the idea, next time we have company I’m going to try this recipe out.

    • Telina says

      I’m pretty sure that given her son has celiacs (sp) that she would automatically use gluten-free flour. It’s a safe bet that she just forgot to mention that it is gluten-free flour.

      Having said that … these sound delicious. Not sure if it is gluen-free or not, but try these with garlic dressing or ranch … to die for! Yum!

  4. Mare says

    Jillee – You are a woman after my own heart. I’m 80 and I like things easy, quick and uncomplicated. Love your website.

  5. Jll S. says

    These sounds delicious! I love breadsticks when we get pizza, so I can fix these instead!!! Save those calories cause I’m on my own diet and have lost 86 pounds!!! Thanks, Jillee!!

  6. says

    A tip to make the process even quicker: dump your flour in a small bag (I use the brown paper lunch bags we keep for school lunches), toss in half your string cheese, gather the top of the bag to hold it closed, and shake, shake, shake. Proceed with the recipe. Any time I need to flour-dredge something before breading, I use this method.

  7. Jenn-Jenn says

    FLOUR — I have found that Trader Joe’s carries the best Gluten-Free flour with respect to price and ingredients. I use it for anything that calls for flour — brownies, choc chip cookies, etc. My family is going to flip when I make these for them :)

  8. CTY says

    Boil some cauliflower florets for 3-4 min & drain, bread the same way and bake w/mozz sticks and you double your fortune.

    • says

      Yes, you can put in the spices of your chocie and mix with a small amount of flour. You don’t want to use too much, just enough to lightly coat the chicken. Wet the chicken pieces and put into a baggie with the coating. Toss gently until coated and then VOILA, cook. Also if you have corn flakes or any kind of non sweetened cereal, you can crush it and use that with your spices.

    • says

      Sure, you don’t want to dip it in egg though if you’re not going to use bread crbums. It’ll get nice and golden brown. I’d bake it instead of frying too, and make a nice sauce to go with it. Perhaps a lemon butter sauce and then sprinkle some capers on as a garnish. Bon apetite and good luck.