{"id":31346,"date":"2023-01-26T11:11:48","date_gmt":"2023-01-26T16:11:48","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=31346"},"modified":"2024-03-27T14:17:12","modified_gmt":"2024-03-27T18:17:12","slug":"gluten-free-fried-brie","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-fried-brie\/","title":{"rendered":"Deep Fried Brie"},"content":{"rendered":"

Deep Fried Brie! Because sometimes you need to wine-batter and deep fry fancy cheese. Make it Gluten Free, or with wheat flour... and serve it up with apricot preserves!<\/p>\n

Note: This recipe was first posted on my original blog, Celebration Generation, on Apr 20, 2017. It was transferred over to this blog - existing comments and all - on 9\/20\/2021. Most recently updated on 1\/26\/2023.<\/i><\/p>\n

\"A<\/p>\n

Sometimes, inspiration comes from the weirdest places - as was the case for my Gluten-Free Deep Fried Brie recipe.<\/p>\n

My husband and I used to play Ingress.<\/p>\n

One night, we were hanging out in one of the Ingress chat rooms, and the subject of poutine randomly came up. <\/p>\n

I - 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.<\/p>\n

One guy asked if it used cheddar curds, or if it was something else. <\/p>\n

My husband was feeling troll-y, so he replied \"Brie curds\", knowing full well that such a thing could never even exist, technically. <\/p>\n

Well, one thing led to another, and we decided to engage in some sacrilege - battering and deep-frying brie. <\/p><\/div>\n

Rather than a normal beer batter, I decided that this needed a white wine batter, with a little garlic.<\/p>\n

Oh, these were *fantastic*. <\/p>\n

So much so, that they ended up in my cookbook, Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking & Baking<\/a><\/p>\n

Anyway, this time of year, I\u2019m thinking of both Valentine\u2019s Day AND Superbowl recipes ... and this one kind of straddles the line between the two.<\/p>\n

If you\u2019re bougie, fried brie bites is the perfect appetizer for a fancier game day party.<\/p>\n

On the other hand, deep-fried brie ALSO makes a great starter for a romantic dinner for two.<\/p>\n

The flavour, texture... and the ridiculousness of the origin story all contribute to this being one of my favourite recipes!<\/p>\n

Anyway, let\u2019s get to it!\n<\/p><\/div>\n

\"A<\/p>\n

\n

Ingredients<\/h2>\n

This recipe uses really basic ingredients that you should be able to find at any grocery store - you probably have most of them on hand!<\/p>\n

A few notes for you:<\/p>\n

Brie<\/h4>\n

The first time we made this, we had a 1 lb wheel of brie cheese - we used the cheapest brie we could find - we were feeling a bit guilty about what we were about to do to it! <\/p>\n

It turned out so well, we tried it again with a name brand, mid-grade brie. <\/p>\n

We definitely recommend going with a nicer brie, rather than the cheapest you can find. <\/p>\n

It really did make a difference, and the finished product is SO good, I don't think it ended up counting as sacrilege.<\/p>\n

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.<\/p><\/div>\n

\n

Flours<\/h4>\n

Unlike many of my gluten free baking recipe, this one uses only two types of gluten free flour, and NO xanthan gum.<\/p>\n

The flours - Chickpea Flour<\/a> \/ Garbanzo Bean Flour<\/a>, and White Rice Flour<\/a> - were chosen for taste, texture, and performance.<\/p>\n

These two flours make a great base for any batter to be used for deep frying. When combined with the other ingredients here, they make for an incredibly flavourful batter.<\/p>\n

To be perfectly honest, I prefer it over a wheat flour version.<\/p>\n

That said, if you don\u2019t need it to be gluten free *and* don\u2019t happen to have those flours on hand, you can use all purpose flour instead.<\/p>\n

Just use 1 cup of all purpose flour in place of both of the gluten free flours. Also, you\u2019ll only need to let it sit for 5 minutes, as you don\u2019t really need to *soften* wheat flour, in the way bean and rice flours require.\n<\/p><\/div>\n

\n

Frying Oil<\/h4>\n

Because these brie bites are being deep fried, you want an oil with a fairly neutral flavour and a high smoke point.<\/p>\n

Generally speaking, I recommend either vegetable oil or canola oil for use in this recipe.<\/p>\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Dry white wine
\nCorn starch
\nLarge eggs
\nBaking powder
\nGarlic Powder<\/a>
\nGround Black Pepper<\/a>
\nSalt<\/p>\n

... I just don\u2019t have anything to add there, those ones are pretty straightforward!<\/p>\n

When it comes to serving these deep fried brie bites, I like to use apricot preserves as a dip. <\/p>\n

The sweet fruitiness of the perserves is a great foil for the richness of the wine batter and the cheese itself. Just heat it up a bit to make it dip-able!<\/p>\n

Cranberry sauce, raspberry sauce, or heated blueberry jam are also good options for dip.<\/p><\/div>\n

\"A <\/p>\n

\n

How to Make Deep Fried Brie<\/h2>\n

The full recipe is in the recipe card at the end of this post, here is the pictorial walk through:<\/i><\/p>\n

Start heating your oil to 350F \u2013 you\u2019ll want at least 2-3\u2033 of oil in your pot or deep fryer. <\/p>\n

Since giving up my actual deep fryer, I tend to use a large pan over medium heat for deep frying, along with a thermometer to monitor the temperature.<\/p>\n

In a large bowl, combine flours, baking powder, salt, pepper, and garlic powder. In a separate bowl - a shallow bowl if you have one - place the corn starch.<\/p>\n

Add beaten egg and wine to the seasoned flour mixture, stir well to form a thick batter. <\/p>\n

Allow batter to sit for 15 minutes or so, to soften the flours.<\/p><\/div>\n

\"A<\/p>\n

Carefully cut the rind off the brie \u2013 freezing it for a few minutes can make this easier. <\/p>\n

\"A<\/p>\n

If the cheese is uneven thickness after cutting the rind off, you can gently flatten it by hand to even it out, if desired.<\/p>\n

Slice into small wedges, place on a parchment paper lined plate, small baking sheet, or work surface.<\/p><\/div>\n

\"A<\/p>\n

Arrange your work surface so it\u2019ll be easy for you to dip the slices and fry them - this is what I do:<\/p>\n

\"A<\/p>\n

Gently dredge cheese wedges in corn starch, shaking excess flour back into the bowl. <\/p>\n

One piece at a time, dip into batter, allowing excess batter to drip back into bowl for a few seconds.<\/p><\/div>\n

\"A<\/p>\n

Once excess batter has dripped off the cheese, carefully transfer the battered brie to the heated oil. <\/p>\n

I like to use 2 fondue forks - one for the dredging and battering, and a second to help get the cheese off the first fondue fork - try not to scrape off much of the batter, though!<\/i><\/p>\n

Fry in the hot oil for a few minutes on each side, until golden brown and cooked through. <\/p>\n

Use a slotted metal spoon to transfer fried cheese to paper towels, to blot the excess grease.<\/p><\/div>\n

\"A<\/p>\n

Allow oil to come back up to temperature between batches.<\/p>\n

Serve hot, with apricot preserves.<\/p>\n

Leftover Deep Fried Brie<\/h4>\n

Leftovers can be cooled to room temperature, then stored in an airtight container in the fridge for several days.<\/p>\n

While these are best served fresh, reheating them in the airfryer brings them up to being almost as good as fresh!<\/p><\/div>\n

\"A<\/p>\n

\n

More Gluten-Free Snacks and Appetizer Recipes!<\/h2>\n

Looking for even more fantastic gluten-free munchies that *everyone* will love? Look no further!<\/p>\n

Ahi Tuna Nachos<\/a>
\nDeep Fried Stuffed Olives<\/a> [Gluten Free Option in the Post]
\n Gluten Free Air Fryer Jalapeno Poppers<\/a>
\n Gluten-Free Beaver Tail Recipe<\/a>
\n Gluten Free Cheez-Its<\/a>
\nGluten-Free Chicken Nuggets<\/a>
\n Gluten Free Chicken Pakora<\/a>
\n Gluten-Free Chicken Satay<\/a>
\n Gluten Free Corn Dogs<\/a>
\n Gluten-Free Doughnut Holes Recipe<\/a>
\n Gluten Free Gougeres<\/a>
\n Gluten-Free Mixed Vegetable Pakora<\/a>
\nGluten Free Mushroom Turnovers<\/a>
\n Gluten Free Paneer Pakora<\/a>
\n Gluten-Free Pizza Bites<\/a>
\n Gluten Free Samosa Recipe<\/a>
\n Gluten-Free Soft Pretzels<\/a>
\n Gluten Free Sauerkraut Buns [Piroshki]<\/a>
\n Gluten Free Tempura<\/a\nHot Smoky Bacon Crab Dip<\/a>
\nJalapeno Popper Dip<\/a>
\nLoaded Mini Baked Potatoes<\/a>
\nMarinated Feta Cheese<\/a>
\nMini Mushroom Arancini<\/a> [Gluten Free adaptation in the post!]\n<\/div>\n

\"A<\/p>\n

\n

Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

\"A
\n

<\/div>
\n\t
\"A<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n<\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n <\/g><\/svg><\/span> Save Recipe<\/a><\/g><\/svg><\/span> Saved!<\/a><\/span>\n\t\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Wine Battered Deep Fried Brie [Gluten Free]<\/h2>\n
<\/div>\n
Deep Fried Brie... Because sometimes you need to wine-batter and deep fry fancy cheese. <\/span>
<\/div>Make it Gluten Free, or not, serve it up with some apricot preserves! <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Resting time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>38 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer, Snack<\/span><\/div>
Cuisine: <\/span>American, French<\/span><\/div>
Diet: <\/span>Gluten Free<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> People<\/span><\/span><\/div>\n
Calories: <\/span>625<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>admin<\/span><\/div>\n\n

Equipment<\/h3>