Gluten-Free Mozzarella Sticks Recipe with Avocado Ranch Dip

If you miss that hot, melty, crunchy-on-the-outside cheese pull situation after going gluten-free, this is the mozzarella sticks recipe I keep coming back to. The coating is extra crisp (without wheat flour or regular breadcrumbs), the cheese stays where it belongs (inside the stick, not on your pan), and the avocado ranch dip is the whole reason I pretend these are a "balanced" snack. They are baked mozzarella sticks by default, but I wrote the steps so you can do air fryer mozzarella sticks homemade too, because some days we need maximum crunch with minimum effort.

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Gluten-Free Mozzarella Sticks Recipe with Creamy Avocado Ranch Dip (Baked or Air Fryer)

Crispy gluten-free mozzarella sticks with a seasoned rice-cereal crust, baked until gooey and served with a bright avocado ranch dip.

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Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine American

Servings 6

Equipment

• Rimmed baking sheet standard half-sheet pan is ideal; swap for a quarter-sheet if you are making a half batch
• Wire Rack helps heat circulate for crispier baked mozzarella sticks; if you do not have one, bake directly on parchment and flip once
• Parchment paper prevents sticking and makes cleanup easy; foil works in a pinch but parchment is less likely to grab the coating
• Three shallow bowls pie plates or wide soup bowls make breading less messy; you can also use a set of meal-prep containers
• food processor or zip-top bag and rolling pin for crushing rice cereal into a breadcrumb texture; a blender works but do quick pulses so it does not turn to dust
• small blender or immersion blender for the avocado ranch dip; a fork works too if your avocado is very ripe, but the dip will be a little chunkier

Ingredients

  

For the gluten-free mozzarella sticks

• 12 piece mozzarella string cheese keep cold; whole-milk sticks melt more nicely than part-skim
• ⅓ cup gluten-free all-purpose flour use a 1:1 blend; if yours already has salt, reduce added salt slightly
• 2 teaspoon cornstarch helps the coating crisp and cling; arrowroot starch also works
• 2 teaspoon kosher salt if using fine salt, use a little less
• 1 teaspoon garlic powder adds that classic snack-bar flavor
• 1 teaspoon smoked paprika optional, but it gives gentle warmth and color
• 2 piece egg large
• 1 tablespoon water thins the egg wash so it coats evenly
• 3 cup gluten-free crispy rice cereal crushed to a panko-like texture; use certified gluten-free cereal
• ½ cup parmesan cheese finely grated; optional but boosts salty, savory crunch
• 1 teaspoon dried oregano or use dried basil
• 2 tablespoon olive oil for crisping in the oven; swap with avocado oil spray if preferred

For the avocado ranch dip

• 1 piece ripe avocado soft but not brown; if it is underripe, the dip tastes flat
• ⅓ cup mayonnaise use regular or avocado-oil mayo
• ⅓ cup sour cream greek yogurt works for a tangier, lighter dip
• 2 tablespoon buttermilk or use regular milk with 1 teaspoon lemon juice mixed in
• 1 tablespoon lime juice keeps the avocado bright and adds zip; lemon juice also works
• 1 teaspoon dried dill if using fresh dill, use 1 tablespoon and chop finely
• 1 teaspoon onion powder classic ranch backbone
• ½ teaspoon garlic powder do not overdo it or it will dominate
• ½ teaspoon kosher salt taste and adjust depending on how salty your parmesan is
• 2 tablespoon fresh chive finely sliced; swap with scallion greens
• 1 tablespoon fresh parsley optional, but it makes the dip taste fresher
• 1 pinch black pepper add to taste

Instructions

 

Prep and set up

1. Line a rimmed baking sheet with parchment paper. If you have a wire rack, set it on top and lightly brush or rub it with a little of the olive oil so the coating does not stick.
2. Crush the gluten-free crispy rice cereal into a breadcrumb texture. You want small, jagged bits (like panko), not powder. A food processor with quick pulses is easiest, but a zip-top bag and rolling pin works just fine.
3. Set up a breading station with three shallow bowls. Bowl 1: gluten-free flour, cornstarch, kosher salt, garlic powder, and smoked paprika (mix well). Bowl 2: egg and water (whisk until smooth). Bowl 3: crushed cereal, parmesan cheese, and dried oregano (mix well).
4. Unwrap the mozzarella string cheese and keep it cold while you work. Warm cheese is the enemy here because it melts before the crust sets.

Bread the mozzarella sticks (the no-leak method)

1. Working with 1 piece at a time, coat the cheese in the flour mixture. Tap off excess. This dry layer is the glue that helps everything else stick.
2. Dip into the egg wash, letting extra drip back into the bowl, then press into the cereal mixture. Use your hands to gently pack the crumbs on all sides so there are no bare spots.
3. Repeat the egg wash and cereal coating one more time (a double coat). This is the difference between easy mozzarella sticks and sad cheese puddles. Place each coated stick on the prepared baking sheet as you go.
4. Drizzle the remaining olive oil over the sticks (or brush lightly). Oil plus dry heat is what makes baked mozzarella sticks actually crisp instead of just dry.
5. Freeze the coated sticks on the tray until firm. In a testing-kitchen world I would say longer is even better, but for this recipe timing, freeze until the coating feels set and the cheese is very cold to the touch.

Bake (or air fry) until crisp and gooey

1. Heat the oven to 425°F. Bake the sticks on the rack for 15 minutes. They are done when the crust looks deeply golden and you see just a little cheese starting to bubble at the ends.
2. Cool for 2 minutes before serving. This short rest helps the cheese thicken slightly so you get a pull instead of a spill.
3. Air fryer option (for air fryer mozzarella sticks homemade): preheat to 390°F, spray the basket lightly with oil, and air fry the frozen sticks in a single layer for 8 minutes. Check at the end and pull them as soon as you see cheese blisters at the seams.

Make the avocado ranch dip

1. In a small blender (or using an immersion blender in a tall cup), combine avocado, mayonnaise, sour cream, buttermilk, lime juice, dried dill, onion powder, garlic powder, kosher salt, and black pepper. Blend until smooth and pale green.
2. Stir in chive and parsley. Taste and adjust with extra lime juice or salt. If you want it thinner for drizzling, add 1 teaspoon buttermilk at a time.
3. Serve the dip right away, or press plastic wrap directly onto the surface and refrigerate. The lime helps, but avocado dip always stays prettiest the day you make it.

Pairings

Serving vibes for this mozzarella sticks recipe:

• Sauces beyond ranch: warm marinara for classic pizza-shop energy, hot honey for salty-sweet drama, or a quick spicy ketchup (ketchup plus a little cayenne and vinegar).
• Drinks: a cold pilsner or lager is perfect with crispy cheese. For non-alcoholic, do sparkling water with lime or a tart lemonade to cut the richness.
• Make it a full snacky dinner: pair with a big chopped salad (romaine, tomato, red onion, pepperoncini) and a punchy vinaigrette. The acidity keeps the sticks from feeling heavy.
• Party board idea: add gluten-free crackers, olives, sliced salami or pepperoni, and roasted red peppers. The salty, briny stuff makes the cheesy crunch taste even better.
• If you are chasing restaurant nostalgia: serve these alongside potato wedges and extra dip for that Chili\'s mozzarella sticks feeling, but gluten-free and fresher.

FAQs

What kind of cheese should I use for the best melt?

Stick with whole-milk mozzarella string cheese. It melts evenly and tastes richer. Part-skim works, but it can get a little rubbery. Block mozzarella cut into sticks can work too, but string cheese is the most consistent shape for this mozzarella sticks recipe.

Why do my gluten-free mozzarella sticks leak cheese?

The two biggest reasons are (1) the coating has gaps and (2) the cheese is not cold enough when it hits the heat. Do the double coat (egg, crumbs, then egg, crumbs) and freeze the breaded sticks until the outside feels firm. Also pull them as soon as you see cheese bubbling at the ends.

Can I make these baked mozzarella sticks ahead of time?

Yes. Bread the sticks, freeze them in a single layer until solid, then transfer to a freezer bag. Bake straight from frozen. They are one of my favorite easy mozzarella sticks to keep on hand for last-minute guests.

Are these considered healthy mozzarella sticks?

They are lighter than deep-fried because they are baked (or air fried) and use a measured amount of oil, but they are still a cheese-forward treat. The avocado ranch adds some good fats and freshness, and you can serve them with a salad or crunchy veggies to balance the plate.

Can I add meat, like chicken breast, to make them more filling?

You can. For a chicken-breast version, use fully cooked, chilled chicken breast cut into thick batons, wrap each baton with a thin slice of mozzarella (or lay a strip of mozzarella on top and roll), then bread and freeze as directed. The key is that the chicken must be cooked and cold so the coating has time to crisp before the cheese melts.