Question 1

What cheese works best for this recipe?

Accepted Answer

Mozzarella is best for that classic melt and stretch, but other cheeses can work.

Question 2

Why is my cheese leaking out?

Accepted Answer

One of three reasons: The dough likely wasn’t sealed properly, it had a break in the dough, or the oil was too hot.

Question 3

Can I air fry instead of deep frying?

Accepted Answer

es, but the texture will be slightly different—still good, just less crispy. Spray the dough with avocado oil before frying.

Question 4

What oil is best for frying?

Accepted Answer

Use a neutral oil with a high smoke point like avocado oil or tallow.

Question 5

Can I make these dairy-free?

Accepted Answer

Yes—use a dairy-free cheese alternative that melts well or sub the cheese out for any other filling you'd like. The dough is naturally dairy free.

Question 6

How do I keep them from getting greasy?

Accepted Answer

Make sure oil temperature stays consistent and don’t overcrowd the pan. Also, use a cooling rack instead of paper towels when taking the fried cheese bites out of the oil so that they can drain and air dry properly.

Question 7

Why didn’t my dough rise?

Accepted Answer

Inactive yeast, liquid that’s too hot or cold, or dough that’s too dry are common causes. Gluten-free dough should be soft and hydrated. Proofing in a warm, draft-free area helps yeast activate and produce a better rise. I love using my countertop oven with a built in proofing setting.

Question 8

Can this gluten-free dough be frozen?

Accepted Answer

Yes. Freeze the dough as is, after shaping and filling, or even after frying completely. This recipe is very adaptable. Wrap tightly and store up to 6 months. When ready to cook, remove from the freezer and fry according to instructions above if uncooked -or- reheat in the oven at 350F for 15 minutes (or until golden brown and hot!

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