Crispy Mozzarella Sticks don’t have to be a food of the past. Thanks to Daiya Cheese – that melts just like the real thing! The trick to making these is double dipping the “cheese” into the Ener-G Egg Replacer twice. It binds them and insures the crispy breading stays in place.
During a recent trip to one of our Co-ops (Lori’s Natural Foods) I found Square Blocks of Mozzarella Daiya Cheese. Unfortunately Daiya does not sell it this way- but ask your local co-op if they purchase it in bulk and might be willing to cut you a block. If you cant find Daiya- Feel free to use any other type of Gluten and Dairy Free Cheese- (though Daiya is by far the best)
Chex Cereal works phenomenal as breading for this recipe- It functions best when very finely crushed. You can do this by running it through a food processor or by placing it in a sealed zip lock bag and crushing with a rolling pin.
If you need these to be corn free- use Potato Starch or Arrowroot Flour instead of Cornstarch.
Here is the Link to the Recipe!
Gluten Free/Vegan Mozzarella Sticks.
-Brittany-
Lisa Just one word AMAZING!!!!!!!!! Thank you for this
Nicole But who knows? Maybe I didn't put xanthum gum
Brittany Yep!! Regular chocolate will totally work. :)
Andrea Can I ask what the consistancy of the dough should