Okay, real talk — if you’ve ever tried gluten-free mozzarella sticks from the freezer aisle, you probably know the disappointment. They either taste like sadness, fall apart like wet tissue, or have the texture of rubber bands.
I’ve been there.
But I figured out how to make mozzarella sticks at home that are not only gluten-free but taste like the ones you wish restaurants served.
These babies are baked — not fried — but still crazy crispy thanks to one sneaky little trick with the gluten-free crumbs (I’ll show you, promise).
Oh, and everything here is easy to find at pretty much any grocery store across the U.S. No weird flours. No mystery ingredients. No $9 tiny bag of “artisan” crumbs from that one aisle nobody shops in.
Just good old mozzarella, real-deal gluten-free crumbs, and fresh stuff you probably already have in your kitchen.
Why These Gluten-Free Mozzarella Sticks Actually Work
→ Super melty inside
→ Crispy golden outside (without frying oil everywhere)
→ Gluten-free crumbs that taste like the real deal
→ Simple ingredients
→ Perfect for snacking, game days, or — let’s be honest — eating alone on your couch watching Netflix.
Let’s get cooking.
What Kind of Gluten-Free Breadcrumbs Actually Work?
Okay this is where most gluten-free mozzarella stick recipes fall flat. Crumbs matter.
Here’s what I’ve tested personally:
| Brand | Notes |
|---|---|
| Aleia’s Gluten-Free Italian Breadcrumbs | Best flavor & crunch but a little pricey. |
| 4C Gluten-Free Plain Breadcrumbs | Solid budget option, easy to find. |
| Homemade Crushed Rice Chex | Super crispy & cheap. Just crush ‘em good! |
| Ian’s Gluten-Free Panko | Light & crunchy but a little harder to find in smaller towns. |
→ My go-to combo? Half 4C + half Rice Chex crushed. Crispy and flavorful without blowing your grocery budget.
Storage & Reheating Tips
These reheat shockingly well.
Fridge: Store leftovers in an airtight container for 3-4 days.
Freezer: Freeze on a baking sheet, then transfer to a bag. Bake straight from frozen at 400°F for 8-10 minutes.
Reheat Tip: Always bake or air fry to crisp them back up — never microwave unless you’re into sadness.
Real Life Notes From My Kitchen
→ I’ve tested these with almond flour instead of regular GF flour… ehh. Texture was weird.
→ I’ve tried without freezing… huge mess.
→ I’ve even tried different cheeses — mozzarella works best because it melts slowly. Monterey Jack? Too oozy.
→ My husband ate 10 in one sitting last Sunday during football. No shame.
Gluten-Free Brands I Actually Buy & Use
You know how some recipes act like every grocery store has the same brands? Not here.
Here’s what I grab at regular U.S. grocery stores (think Kroger, Safeway, Publix, Walmart, etc.):
String Cheese: Organic Valley, Sargento, or store brand whole milk sticks
Gluten-Free Flour: King Arthur Measure-for-Measure or Bob’s Red Mill 1-to-1
Breadcrumbs: 4C GF Crumbs or Aleia’s
Marinara: Rao’s if I’m feeling fancy, Classico if I’m not
Olive Oil Spray: Pompeian or store brand
Simple. No fancy health food store run required.
Final Thoughts — Will These Fool Your Gluten-Loving Friends?
Yes. Yes they will.
The crust gets crispy and golden without tasting like sandpaper. The cheese pulls like a dream. And nobody — not even your gluten-wrecking brother-in-law — will know they’re gluten-free unless you tell them.
Plus, you didn’t have to deep fry a thing or scrub oil splatter off your stove at midnight.
Win. Win. Win
Print
The Best Gluten-Free Baked Mozzarella Sticks You’ll Ever Make (With Crispy Crumbs You Can Actually Find!)
- Total Time: 0 hours
- Yield: 24 mozzarella sticks (about 6 servings) 1x
- Diet: Gluten Free
Description
These Gluten Free Baked Mozzarella Sticks are golden, crispy, and cheesy without the mess of frying! Made with easy-to-find gluten-free breadcrumbs and string cheese, they bake up perfectly in the oven. The perfect party snack, appetizer, or late-night craving — totally gluten-free and totally addictive.
Ingredients
For the Mozzarella Sticks:
12 mozzarella string cheese sticks (look for organic or whole milk if possible)
2 large eggs (farm fresh is always best if you can swing it)
1 tablespoon milk (whatever kind you drink — even unsweetened almond works fine)
1/2 cup gluten-free all-purpose flour (I like King Arthur or Bob’s Red Mill)
1 1/2 cups gluten-free breadcrumbs (read below for options)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Olive oil spray (or any cooking spray)
Optional For Dipping:
Fresh marinara sauce (or your favorite pizza sauce)
Ranch dressing (I’m not judging)
Instructions
Step 1: Prep The Cheese Sticks
Unwrap your mozzarella sticks and cut them in half. Pop them on a plate or baking sheet and freeze for at least 1 hour.
Don’t skip this. Frozen cheese is the only thing standing between you and a total blowout mess in the oven.
Step 2: Set Up The Breading Station
Get three shallow bowls:
Bowl 1: Gluten-free flour
Bowl 2: Eggs + milk, whisked together
Bowl 3: Gluten-free breadcrumbs mixed with garlic powder, onion powder, oregano, salt, and pepper
Simple. Straightforward. No drama.
Step 3: Bread The Cheese (Like a Boss)
Take frozen mozzarella sticks → dip in flour → dip in egg wash → roll in breadcrumb mix.
Pro Tip: For extra crunch, do a double dip. That means egg + breadcrumb TWICE.
Lay your breaded sticks on a parchment-lined baking sheet.
Freeze them AGAIN for 30 minutes. Trust me. This stops cheese leaks.
Step 4: Bake ‘Em Up
Preheat oven to 425°F.
Lightly spray the mozzarella sticks with olive oil spray.
Bake for 8-10 minutes — but watch them like a hawk around minute 7. The second they start getting gooey at the edges, they’re done.
Nobody wants a cheese blowout.
Step 5: Serve Hot with Dipping Sauce
Pull ‘em out, let them cool for 2-3 minutes (you’ll avoid burning your whole face off), then dunk away in warm marinara or ranch.
Notes
→ Freezing the cheese before breading is non-negotiable for keeping them from melting all over your pan.
→ Double-dipping in egg + breadcrumbs gives the best crispy coating.
→ For extra crunch, use a mix of crushed Rice Chex and gluten-free breadcrumbs.
→ Bake from frozen for easy snacks anytime.
→ Watch closely near the end of baking to avoid cheese explosions!
- Prep Time: 15 minutes (plus 1 hour freeze time)
- Cook Time: 8-10 minutes
- Category: Appetizer, Snack, Gluten-Free Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 mozzarella sticks
- Calories: 230 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 40 mg
