Gluten-Free Fried Brie Recipe

Sometimes, inspiration comes from the weirdest places.

My husband and I used to play Ingress. One night, we were hanging out in one of the Ingress chat rooms, and the subject of poutine randomly came up. Myself and one other player were adamant about the fact that you *cannot* get legit poutine anywhere in Minneapolis, while some other players asked for details about what poutine even IS.

One guy asked if it used cheddar curds, or if it was something else. My husband was feeling troll-y, so he replied “Brie curds”, knowing full well that such a thing could never even exist, technically. Well, one thing led to another, and we decided engage in some sacrilege – battering and deep frying brie. Rather than a normal beer batter, I decided that this needed a white wine batter, with a little garlic.

Oh, these were *fantastic*. So much so, that they ended up in my cookbook, Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking & Baking

The first time we made this, we used the cheapest brie we could find – we were feeling a bit guilty about what we were about to do to it! It turned out so well, we tried it again with a name brand, mid grade brie. We definitely recommend going with a nicer brie, rather than the cheapest you can find. It really did make a difference, and the finished product is SO good, I don’t think it ended up counting as sacrilege.

Try to use a pretty fresh brie – you want it relatively firm. Once the center starts liquifying, it would be very difficult to work with.

Not gluten free? You can make this with gluten, just use 1 cup of all purpose flour in place of the garbanzo and rice flours. It won’t have quite as nice of a flavour, but it will definitely taste great!

Gluten-Free Fried Brie

Serves 4

Frying oil

1/2 cup garbanzo (chickpea) flour
1/2 cup rice flour
1 tsp baking powder
1/2 tsp salt
pinch black pepper
1/4 tsp garlic powder
1 large egg, beaten
3/4 cup white wine
1 lb Brie

1/2 cup corn starch, for dredging

Apricot preserves for serving

Start heating your oil to 350F – you’ll want at least 2-3″ of oil in your pot or deep fryer.

In a large bowl, combine flours, baking powder, salt, pepper, and garlic powder. Add egg and wine, stir well to form a thick batter. All batter to sit for 15 minutes or so, to soften the flours.

Carefully cut the rind off the brie – freezing it for a few minutes can make this easier. Slice into small wedges.

Gently dredge cheese wedges in corn starch, shaking excess flour back into the bowl. One piece at a time, dip into batter, allowing excess batter to drip back into bowl for a few seconds, before carefully transferring to heated oil.

Fry for a few minutes on each side, until golden brown and cooked through. Use a slotted metal spoon to transfer fried cheese to paper towels. Allow oil to come back up to temperature between batches.

Serve hot, with apricot preserves.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Author:Marie Porter

Marie is an award winning cake artist based in Minnesota's Twin Cities. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir"

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