“I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Through my participation in the Recipe Redux, I was given the opportunity to participate in a gluten free recipe challenge sponsored by Breton's new line of gluten free crackers.
I was sent a box of both flavors: Hetb and Garlic, and Original with Flax. Honestly, I was shocked by how good these were. If you've ever tried gluten-free bread, you know that GF baked goods can be hit-or-miss but these are just plain good. In fact, I think the lack of traditional flour lends to a crunchier, crispier cracker...which is exactly how thy should be, if you ask me.
The funny thing about this challenge is that the crackers are so good by themselves that I had a tough time deciding how to incorporate them into a recipe. In the end, I decided to stop stuffing my face with them (in the name of research, of course) and make something decadent for those who may feel like they are missing out on foods that traditionally contain gluten. I'm not gluten free but I know what it is like to have food sensitivities and nothing should stop anyone from enjoying the foods they love.
If it's true that you eat with your eyes first, then you'll probably go hungry eating this. I had big plans to keep tinkering with the recipe until it didn't become a melty mess. But, then I tasted them. And David tasted them. And we decided that they were ugly and delicious and pretty much demolished them all at once. Do yourself a favor and eat something ugly :)
Gluten Free Gooey Baked Mozzerella Bites
1 block whole milk mozerella cheese
1/4 cup tapioca flour
3 cups ground Breton Gluten Free Crackers
2 eggs, beaten
1/4 cup milk
1 tsp Italian seasoning
1 tsp ground black pepper
1/2 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1 tsp dried parsley flakes
1. Cut cheese into similar-sized blocks and freeze on baking sheet at least 3 hours.
2. Combine Breton's gluten free crackers with seasonings and pulse until crumbs form.
3. In a shallow dish, mix eggs with milk.
4. Place tapioca flour in a bowl. Preheat oven to 400.
5. When ready to bake, place one cheese chunk at a time in flour, then dip in egg and dredge in cracker mixture.
6. Continue until all cheese is crusted.
7. Lightly spray cheese chunks with olive oil mister and bake 5-6 minutes/side or until browned.