Gluten-Free Baked Mozzarella Sticks #SundaySupper

Woo hoo! It’s finally Sunday, which means I can sit down at the table with the #SundaySupper crew and exchange recipes! It’s where I become inspired to get ideas for what meals I’m cooking that week in my own kitchen! Our theme is….Cheese, Cakes and Cheesecakes (mmmm mmmm) and is brought to us by our talented host, Angie from Big Bears Wife.

If you have stalked me on Facebook, you will know that last week I put our family on a gluten-free diet. This was no easy task. Not so much finding meal ideas but coaxing my three year old into eating anything I served. He’s a pretty good breakfast, lunch and snack muncher but dinner time is always a pass. He loves his carbs and breads or shall we narrow it down to pasta, pizza and mac n cheese. Does this sound like your child? What I found that works well are finger foods and bites on toothpicks. I wanted to accomplish making gluten-free mozzarella sticks because I felt like that was a for-sure winner. Guess what? Mama’s always right. 😉

Normally, I love a good fried mozzarella stick, actually I love almost anything fried (sigh) but healthy doesn’t run with fried foods. Not only are we going gluten-free but we are also baking those babies. How do you like that double-healthy whammy? Shaboing!


  • 5 mozzarella cheese sticks
  • 1/4 cup Organic White Rice Flour (I used Arrowhead Mills: Gluten Free and Wheat Free)
  • 2 eggs: beaten
  • 2 cups Gluten Free Chex Cereal
  • 2 Tbs Italian Seasoning*
  • salt and pepper

It doesn’t take much to make these delicious snackers but I have to tell you, I didn’t have any Italian Seasoning on hand…wah wah. Nothing like going to grab a spice and holding an empty bottle with the name written on it! Since I had all the other spices, I made my own. Feel free to use whatever spice you’re in the mood for.

My Italian Seasoning*

  • 2 Tbs dried basil
  • 2 Tbs marjoram
  • 2 Tbs Oregano
  • 2 Tbs Thyme
  • 2 Tbs Rosemary
  • 1 Tbs dried cilantro


Mix to combine and place contents in empty bottle…that was more of a note to me.

Back to recipe….

Step 1: Cut mozzarella sticks in half


Step 2: Prepare a 8×8 with parchment paper and place mozzarella sticks in freezer for about an hour, until frozen.

NOTE: I have read over and over that by placing the sticks in the freezer it would help prevent them from oozing. Mine still melted out so I’m not sure in comparison to how much. I put them in anyways as a precaution.

About 40 minutes into the freezing process, I preheated the oven to 400 degrees and set my mixing stations.

Step 3: Place cereal in a plastic bag and crunch using rolling-pin or by hand. Make sure it resembles a crumbly texture.


Step 4: Place cereal crumbs in a bowl and add 2 Tbs Italian Seasoning*, pepper, salt and mix

Step 5: Place flour on another mixing plate and the eggs in a third


Step 6: When your mozzarella sticks are frozen, dip one at a time in the flour, egg then cereal mixture. Place on baking sheet with aluminum foil.

NOTE: The flour is not really going to stick well. I tried not using the flour and went for the egg/cereal mixture but the mixture didn’t stay on at all. You need the flour, even if it appears that nothing is really gathering, be sure to use it.


Step 7: Place in preheated oven at 400 degrees and lightly spray the tops with olive oil. Cook for 7 minutes and then turn over. Spray again and bake for 7 minutes longer. Let cool and enjoy

GF Mozz Sticks 2

There they are – beautiful and cooked. They didn’t last long, which always makes a Mama feel good!

GF Mozz Sticks

NOTE: I made sure to make LOTS of crumb coating because I hate when a recipe calls for x amount and I’m running low of mixture. You will have lots to throw away or be sure to place extra mozzarella sticks in the freezer. I add these notes just to give you a heads up!

Be sure to start your morning off great by reading even more #SundaySupper recipes! And I hope to talk to you Sunday night for the twitter chat!

Cheese —
Garlic and Goat by Supper for a Steal
Quick and Easy Homemade Cottage Cheese by The MeltAways
Homemade Velveeta Cheese by Juanitas Cocina
Cheesy Spinach and Artichoke Dip with Parmesan Crisps by BigBearsWife
Irish Cheese Soufflés by girlichef
Paneer Tikka Masala by Kimchi Mom
Tres Fromage by Chattering Kitchen
Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli by Girl in the Little Red Kitchen
Ricotta Croquettes by Basic n Delicious
Cheeseburger Soup by Dinners Dishes and Desserts
Cherry Blossom Crescents by The Ninja Baker
Saag Paneer ! Golden Roasted Ricotta In Savory Spinach Sauce by Sues Nutrition Buzz
Sourdough Cheese Crackers by Curious Cuisiniere
Basil Balsamic Strawberries & Whipped Feta Grilled Cheese by Cupcakes and Kale Chips
Lox and Cream Cheese Mini Omelettes by Cindy’s Recipes and Writings
Buffalo Cream Cheese Stuffed Chicken by In The Kitchen With K P
Baked Mozzarella Sticks by Mama’s Blissful Bites
Paneer Indian Cottage Cheese Pancake by Masala Herb
Crepes with Strawberry Mascarpone Cream Filling by Sonis Food
Roasted Pears with Pecorino by Happy Baking Days
Pan-Fried Halloumi Cheese Salad by Catholic Foodie

Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands

Cakes —
Vegan Chocolate Avocado Cake by Mangoes and Chutney
Carrot Cake with Cream Cheese Frosting by Hezzi D’s Books & Cooks
Sour Cream Chocolate Chip Cake by Gourmet Drizzles
Dairyfree Ice Cream Cake by Galactosemia in PDX
KitKat Chocolate Cake by The Urban Mrs
Old Fashioned Caramel Cake by There and Back Again
Strawberry Cream Cheese Coffee Cake by  Cripsy Bits n Burnt Ends
Peanut Butter Banana Bundt Cake with Chocolate Chips by Gotta Get Baked
Flourless Chocolate Bean Cake by Vintage Kitchen
Dense Chocolate Cherry Cake by What Smells So Good?
Tequila Lime Cupcakes by Mama, Mommy, Mom
Almond Polenta Cake by Shockingly Delicious
Salmon Cakes by Family Foodie
Banana Split Bundt Cake with Chocolate Glaze by Neighborfood

& Cheesecakes

Kit Kat Cheesecake Brownies by Chocolate Moosey
Reese’s Chocolate Peanut Butter Bundt Cake by Daily Dish Recipes
Nutella Cheesecake Brownies by The Foodie Army Wife
Individual Strawberry and White Chocolate Cheesecakes by Small Wallet Big Appetite
Grasshopper Cheesecake Bars by That Skinny Shick Can Bake
Chocolate Covered Cherry Cheesecake by Magnolia Days
Mini Toddler Cherry Cheesecakes by In the Kitchen with Audrey
Mocha Cheesecake by Lovely Pantry
Lime Cheesecake Bites by Peanut Butter and Peppers
No-Bake Banana Sundae Cheesecake by The Messy Baker
Mini Raspberry Cheesecakes with White Chocolate Crusts by Cupcakes and Pearls
Savory Shrimp Cheesecake with Herbs and Garlic by Food Lust People Love
Cheesecake au Baileys by Baker Street
Tiny Turtle Cheesecakes (No Bake) by Cravings of a Lunatic
Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
Chocolate Cheesecake Bites by Mom, What’s For Dinner?
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes!  Our weekly chat starts at 7:00 pm EST!
Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Join us Around the Family Table this Sunday at 7PM Eastern Time and share your favorite Cheese, Cake and Cheesecake Recipes with us!







  1. Pam @ The Meltaways says:

    These look great – I can’t wait to try them! Do you know which Chex you used – the corn or the rice? (I can only assume it wasn’t any of the flavored GF ones- cinnamon or honey nut cheese sticks sound pretty funky lol)

    • mamapoole says:

      I used the Chex GF Toasted Rice! LOL I haven’t tried the honey nut or the cinnamon GF! Sounds delicious …. but I agree not with sticks 🙂

  2. Diana @GourmetDrizzles says:

    What an awesome recipe! They look so cruncy and flavorful… just pinned it for many of my gluten-free friends!

  3. Crystal says:

    My 15 month old is the exact same way! I was just telling my husband the other day “I bet she would really like mozzarella sticks!” Now I will have to make your recipe and see 🙂

  4. Nancy @ gottagetbaked says:

    Mama most certainly is always right! Holy canoli – that shot of the crispy baked mozzarella stick cut into half with those glorious gooey innards melting out is killing me! I wish I were eating this right now. And I can feel good about eating this since baked = heathy, right?

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