Fried Goat Cheese Mozzarella Sticks | Gluten-Free

 So really this is the most basic of recipes but we are using organic ingredients to “healthify” these gluten-free fried goat cheese mozzarella sticks.

gluten-free fried cheese sticks made with goat cheese mozzarella

Wait, What?

Yes, fried goat cheese mozzarella sticks!

So after giving up gluten in 2010, I gave up dairy in 2014.  And my digestive system has been on the mend in a major way.  

Then last year I reintroduced goat’s milk, goat cheese, and goat’s milk yogurt.  

And it has been awesome!!!!

We’ve been making all kinds of “healthified” comfort food favorites using goat’s milk lately like White Chicken Enchilada Casserole, Artichoke Spinach Dip, Fried Chicken Salad with Yogurt Ranch Dressing, and Smoky Goat Cheese Pimento Cheese.

I’ve been dealing with dietary issues my whole life.  When I was a teenager, my doctor thought it was just lactose intolerance.  

As an adult, I figured out that gluten was a problem, too.  

Then cow’s milk.  

And an excess of chemicals and pesticides were likely a problem, too.

I’ve been sharing my journey and our evolution toward cleaner eating on this blog.  But I was mainly keeping track of some advanced level recipes that had been adjusted to deal with my dietary restrictions.  

This year I decided to go simple.    

Super simple, gluten-free, healthified comfort food recipes.  

And today it’s all about these gluten-free, fried goat’s cheese mozzarella sticks!

yogurt and raspberries

Why is Goat’s Milk Easier to Digest?

So cow’s milk and goat’s milk have two different versions of the protein, casein.  

The A1 and A2 variants are processed differently by digestive enzymes because of the amino acid at position 67.  

See wiki for more info.  And this paper.  

Basically in the A2 variant (goat’s milk) there is a proline instead of a histidine at amino acid 67, which prevents the digestive enzymes from making a split at that site.  

When the split is made at the histidine in the A1 variant (cow’s milk), a 7-amino acid peptide is released called beta-casomorphin-7.  

This peptide may be the cause of gastrointestinal inflammation and digestion issues.

 Here is an abstract of the pilot study.

Fried Goat’s Milk Mozzarella Cheese Sticks

So really this is the most basic of recipes.  But it is better for digestion because of the food choices we make.  

I am going to use organic ingredients when possible and a goat’s milk mozzarella cheese.  Here are the brands I like:

That’s it!  You can definitely make substitutions with what is available to you.  Just try to stick to “the less ingredients, the better”.

And we need an oil to fry it in.  Sometimes we use a combo of coconut oil and olive oil for frying.  I recently tried this fair trade organic vegetable shortening and I really liked it.  It came out very light and crispy.  

I’m a little worried about coconut oil because it does have a lot of saturated fat and this organic palm oil has no hydrogenated fats.  

And I know palm oil is usually a big no, no because of deforestation. But this brand is Rainforest Alliance Certified so I’m assuming I’m not doing harm from the purchase.

Okay so here is the recipe for our fried cheese sticks!

Gluten-Free Fried Goat Cheese Mozzarella Sticks

So really this is the most basic of recipes but we are using organic ingredients to “healthify” these gluten-free fried goat cheese mozzarella sticks.

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Deana Larkin Evans

Ingredients

  • 6 oz Goat’s Milk Mozzarella Cheese (Funny Farm)
  • 1/2 cup GF all-purpose flour (bean blend or garbanzo beans)
  • 2 large eggs, beaten
  • 1 cup GF organic rice cereal, finely ground
  • 1 tsp Italian seasoning
  • Oil for frying

Instructions

  1. Cut the block of cheese into slices.  Then cut those slices in half lengthwise. Place on a plate in the freezer to chill.

  2. Ground up the cereal and Italian seasoning in a small blender so that you have about a cup of finely ground cereal resembling breadcrumbs.

  3. Place three shallow bowls next to each other for dredging the cheese.  Place the flour in one, the beaten eggs in the next one, and in the third goes the Italian breadcrumbs.

  4. Place each stick into the flour, then the eggs, then the breadcrumbs.  Place onto a plate.  These breaded cheese sticks can be put back into the freezer if needed.

  5. Heat the oil to an appropriate temperature (350 degrees F) in a skillet.  Fry several sticks at a time turning once until nice and brown (about 1 minute on each side).  Place on paper towel covered plate to drain any excess oil.  Enjoy with pizza sauce or goat’s milk yogurt ranch dip!

Want more recipes like Gluten-Free Mozzarella Sticks?

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

You may also like...

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.