Posts Tagged gluten free fried foods

Gluten-Free and Healthy Episode 67 – Hold the Gluten Podcast

The latest episode of Hold The Gluten Podcast is now live!

Episode 67 “Gluten-Free and Healthy” Features:

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Subscribe to the podcast using iTunes (or whatever media player you use) at http://holdthegluten.libsyn.com/rss

Click the player below to listen to the show now!

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Score a Gluten Free Goal! Hold The Gluten Podcast Episode 45

The latest episode of Hold The Gluten Podcast is now live!

Episode 45 “Hut Hut Hike! Score a Gluten Free Goal!” Features:hold the gluten podcast

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Click the player below to listen to the show now!

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.


And here is the direct download

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Gluten Free Mozzarella Sticks

gluten-free-mozzarella-sticks

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

gf-mozz-sticks-ingredients

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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Deep Fried Deliciousness

I have a confession to make: I used to be a half price appetizer kind of girl. Downright shocking, isn’t it?

I fondly recall many an evening spent with friends, family, and my future hubby dining out. Our local Houlihan’s would have 1/2 price apps on Tuesdays from 5 to 7 p.m.; Chi Chi’s was Thursdays and Casa Lupita was Fridays. For a mere twenty dollars, we’d dine like kings ordering (practically) one of each item from the appetizer menu. I’d make a glorious meal of fried raviolis, onion rings, jalapeno poppers and mozzarella sticks.  Glutenous fried food was my BFF (total pinkie swear!).

Then said fried food became a back stabbing frenemy and we had to go our separate ways.

Through time apart and a great deal of therapy, I’ve decided to let bygones be bygones with fried food.  Recently I found a way to recreate deep fried delights that are gluten free and run no risk of cross contamination. 

Um, they still aren’t healthy, so moderation is key.

Beer Battered Onion Rings

In a bowl combine:

1 12 ounce gluten free beer (I used Bard’s Tale)
2 1/2 cups Pamela’s Pancake & Baking Mix
2 eggs
2 tablespoons McCormick Cajun Seasoning
1 teaspoon salt
1 teaspoon pepper

Set your deep fryer oil temperature to 375 degrees. Whisk all ingredients listed above until thoroughly combined. Cut vidalia onions into 3/4 inch slices (thick slices, no wimpy onion rings!). Use the larger rings as these deep fry the best. One at a time, dip the rings into the batter and then drop into the deep fryer. Turn rings over once and fry until golden brown. Remove and drain on paper towels to absorb excess oil. You can keep the rings warmed in the oven at 200 degrees or in a warming drawer.

*I purchased the Presto Cool Daddy Deep Fryer as I was always afraid of the kids (or me!) getting burned while I was using a regular pan to fry foods.  There are many deep fryers on the market, so check out the reviews.  I absolutely LOVE my new deep fryer as no bodily harm occurred during the making of these onion rings.

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