🖋️ Written by julia
You love mozzarella sticks. But gluten? Not so much. That’s where Gluten-Free Mozzarella Sticks come in—crispy, cheesy, and 100% snack-worthy without the wheat.
These aren’t just some sad substitute. Gluten-Free Mozzarella Sticks hit all the right notes: stretchy center, golden crunch, and a flavor so addictive, you’ll forget they’re baked. Whether you’re celiac, sensitive, or just skipping gluten for fun, these sticks deliver. No deep fryer. No drama. Just pure, cheesy satisfaction.
Table of Contents
Why This Recipe Slaps
Most gluten-free recipes taste like cardboard with commitment issues.
Not these. The secret? A triple-coating method (flour, egg, breadcrumbs) ensures maximum crunch.
Almond flour and gluten-free panko create a texture so good, you’ll forget gluten ever existed. Plus, baking instead of frying means less mess—and no guilt when you inhale six in one sitting.
Ingredients You’ll Need
- 12 mozzarella string cheese sticks (cut in half for 24 pieces)
- 1 cup almond flour (or gluten-free all-purpose flour)
- 2 eggs, beaten
- 1 cup gluten-free panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- Marinara sauce (for dipping, because duh)
Step-by-Step Instructions
- Freeze the cheese. Wrap each mozzarella stick in plastic wrap and freeze for 1 hour. This prevents a cheese explosion later.
- Prep your stations. Set up three bowls: one with almond flour, one with beaten eggs, and one with panko mixed with garlic powder, Italian seasoning, and salt.
- Coat like a pro. Roll each stick in flour, dip in egg, then coat with breadcrumbs.
Repeat the egg and breadcrumb steps for extra crunch.
- Freeze again. Place coated sticks on a tray and freeze for 30 minutes. This seals the deal—no coating slippage.
- Bake to perfection. Preheat oven to 400°F. Bake sticks for 8–10 minutes until golden.
Let cool for 2 minutes (unless you enjoy molten cheese burns).
Storage Tips
These sticks vanish fast, but if you somehow have leftovers: store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 5 minutes. Microwaving turns them into sad cheese noodles—don’t do it.
Why You’ll Love These
Gluten-free doesn’t mean flavor-free.
These sticks are crispy, cheesy, and idiot-proof. They’re perfect for parties, midnight snacks, or bribing your kids to do chores. Plus, almond flour adds protein, and baking cuts calories.
Win-win.
Common Mistakes to Avoid
- Skipping the freeze. Your cheese will stage a jailbreak mid-bake.
- Using wet hands. Coatings clump. Dry hands = even crumbs.
- Overcrowding the tray. Space them out, or they’ll steam instead of crisp.
Swaps and Subs
No almond flour? Use gluten-free all-purpose flour.
Out of panko? Crushed gluten-free cornflakes work. Vegan?
Swap mozzarella for dairy-free cheese (but manage expectations—it won’t stretch like the real thing).
FAQs
Can I air-fry these?
Absolutely. Air-fry at 375°F for 6–8 minutes. Spray with oil for extra crispiness.
Why double-coat with breadcrumbs?
Extra crunch.
Single-coating is for people who enjoy disappointment.
Can I make these ahead?
Yes! Freeze unbaked sticks for up to a month. Bake straight from frozen—just add 2–3 extra minutes.
My cheese leaked.
What now?
You didn’t freeze long enough. Or you peeked in the oven too early. Patience, Padawan.
Final Thoughts
Gluten-free mozzarella sticks aren’t a compromise—they’re an upgrade.
Crispy, melty, and endlessly snackable, they’ll ruin takeout for you. Make a double batch. Thank yourself later.
📌 Want more real-life meal ideas? Follow @whattomaketoday for daily recipes you’ll actually want to cook.
