Gluten-Free Cheese Curds

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5 from 1 vote
A hand pulling apart a gluten-free cheese curd to see the cheesy center.

These gluten-free cheese curds are crispy on the outside and melty on the inside, with a light batter made from gluten-free flour and club soda instead of beer. In my pre-celiac days, fried cheese curds were one of my favorite bar snacks while living in Wisconsin, so getting this recipe right mattered a lot to me.

The club soda gives the batter the same lift and crunch as a traditional beer batter without any gluten, and a quick cornstarch coating on each curd helps the batter stick and keeps the cheese from leaking out during frying. Serve these cheese curds with ranch, bleu cheese dressing, honey mustard, marinara or garlic aioli. 

Why You’ll Love this Recipe

  • The batter is light and crispy. Club soda and baking powder give the coating the same airy crunch as a beer batter, without any gluten.
  • They’re quick. Once the oil is hot, each batch fries in about 1-2 minutes. The whole thing comes together fast.
  • They’re great for parties and game day. Set out a bowl of these with a few dipping sauces and they disappear. I like to fry these alongside my gluten-free mozzarella sticks for a full spread.

More gluten-free deep fryer recipes: Gluten-Free Fried Chicken / Gluten-Free Fried Donuts / Gluten-Free Onion Rings / Gluten-Free Corn Dogs

Ingredients

Ingredients in small bowls on a table to make gluten-free cheese curds, including white cheddar cheese curds, baking powder, gluten-free flour, cornstarch, salt, paprika, vegetable oil, garlic powder, and club soda, with text overlays over each ingredient.

Ingredient Notes

  • Cheese Curds – I used white cheddar cheese curds for this recipe, as they’re my favorite. I live in Illinois, where cheese curds are quite common, and you can find cheese curds at many local grocery stores. If you can’t find cheese curds near you you can cut up a block of white cheddar cheese or use mini mozzarella balls. The taste won’t be the same as with cheese curds, but fried cheese bites are always still a great idea!
  • Club Soda – This replaces the beer in a traditional batter. The carbonation reacts with the baking powder to create a light, airy coating that crisps up fast in the oil. Use it cold and freshly opened so you get the most fizz.
  • Gluten-Free Flour Blend – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour for this recipe (in the blue bag). It’s meant to be used as a 1-to-1 substitution for all-purpose flour. I’ve had really good results with this blend. You can try other gluten-free flour blends in this recipe, but as I have not tested them myself I cannot verify that they will produce the same results.  
  • Baking Powder – The carbonation from the club soda reacts with the baking powder to give the cheese curds their crispy coating. 
  • Cornstarch – This coats the cheese curds before they go into the batter. It gives the batter something to grip onto and adds an extra layer between the hot oil and the cheese so the curds don’t melt through the coating.

Tip

Use cold, freshly opened club soda. The carbonation is what makes this batter light and crispy. If the club soda has gone flat, the batter will be dense and heavy. Open a fresh can or bottle right before mixing the batter.

Step-by-Step instructions

These gluten-free cheese curds taste just like their gluten-filled counterpart with a few simple tweaks in this gluten-free version. They truly are the best cheese curds and are relatively easy to make at home with a few simple steps. No need to go to a local restaurant or state fairs for this delicacy anymore – make them at home!

The step-by-step photos and matching instructions below are to help you see the recipe at various stages to help you make this yummy gluten-free appetizer perfectly every time. Pay special attention to the thickness of the batter!

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Jump to the Recipe Card
A glass mixing bowl with a pile of white cheddar cheese curds topped with cornstarch before tossing together.
Add the cheese curds and cornstarch to a small bowl. Toss until the cheese curds are covered in the corn starch. Set aside.
A glass mixing bowl of gluten-free flour, paprika, salt, garlic powder, and baking powder being mixed together with a whisk.
In a separate medium bowl, add the gluten-free flour, paprika, garlic powder, baking powder, and salt. Whisk until combined.
A measuring cup of club soda being poured into gluten-free flour blend and baking soda to make a gluten-free batter.
Pour in the club soda.
A bowl of gluten-free frying batter with a whisk.
Whisk until combined, being sure not to whisk too long. You want to keep the batter light and carbonated.
A handful of gluten-free cheese curds sitting in a bowl of gluten-free batter.
Coat cheese curds in the gluten-free batter, making sure all sides are covered.
A slotted spoon removing a few cheese curds from the gluten-free batter.
Tap off any excess batter from the cheese curds. I like to use a slotted spoon for this.
A spider spatula lifting a few gluten-free cheese curds from a pot of hot oil.
Working in batches, carefully place the cheese curds in oil that is 365F. Fry for 1-2 minutes, until golden.
Fried gluten-free cheese curds on a plate lined with paper towels.
Set the fried cheese curds on a paper towel lined plate to remove excess grease. Serve with your favorite dipping sauces and enjoy!

Recipe FAQs

Are cheese curds gluten free?

Plain cheese curds are naturally gluten-free. The issue is the batter. Traditional fried cheese curds use all-purpose flour and beer, both of which contain gluten. This recipe uses a gluten-free flour blend and club soda so the whole thing is gluten-free.

What oil is best for frying?

Canola, peanut, grapeseed, or corn oil. You want a neutral flavor and a high smoke point. Avoid olive oil or butter.

Expert Tips

  • Use a large heavy bottom pot with tall sides. The oil will bubble up as you add cheese curds to it. I use a large dutch oven and I don’t fill my pot up with oil past the halfway point. 
  • Check your oil temperature before every batch. Use a thermometer and keep the oil at 375°F. Too cool and the batter absorbs oil and gets greasy. Too hot and the outside burns before the cheese melts.
  • Fry a tester cheese curd to ensure all goes as planned before frying more. Just add one battered cheese curd to the hot oil to see how long it takes to fry up and ensure that the oil is at the correct temperature. If all goes well, keep going. Otherwise, make adjustments to the oil temperature before proceeding. 
  • Fry the cheese curds in small batches to ensure that they don’t stick to one another. This will also prevent the oil temperature from fluctuating too much. If you add too many cheese curds, the oil temperature can easily lower. 

Storage Instructions

  • Storage: Fried cheese curds are best eaten right away after frying. However, I have found you can keep them in the refrigerator in a container for up to 2 days.
  • Reheat:  To reheat fried cheese curds, you can fry them again for about a minute, place them in the air fryer at 380F for 3-4 minutes (the best way if you ask me), or refresh in the oven at 400F for about 5-10 minutes. 

Serving Suggestions

These are a game day staple at our house. I’ll set out a bowl of cheese curds alongside my bacon-wrapped chicken bites and a tray of gluten-free cold veggie pizza so there’s a mix of hot and cold on the table. A bowl of gluten-free buffalo chicken dip with some gluten-free chips rounds out the spread.

A low serving bowl of gluten-free fried cheese curds with a side of cilantro ranch dressing and marinara sauce.
An overhead view of a bowl of gluten-free cheese curds that have been deep fried with a small ramekin of ranch dressing and another ramekin of marinara sauce on the side.
5 from 1 vote

Gluten-Free Cheese Curds

Gluten-free fried cheese curds with a light, crispy batter that shatters when you bite through it. White cheddar curds get a cornstarch coating, a dip in club soda batter, and a quick fry until golden. Melty and stretchy on the inside, crunchy on the outside. We like them with ranch or marinara for dipping.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Metric – US Customary

Ingredients

  • 1 lb (453 g) white cheddar cheese curds
  • ¼ cup (32 g) cornstarch
  • 1 cup (140 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
  • 2 teaspoons baking powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 cup (237 g) club soda - 8 oz
  • 2 quarts (1.89 kg) canola oil or peanut oil - or other neutral-tasting oil with a high smoke point

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Pour 2 quarts (1.89 kg) canola oil or peanut oil into a large heavy-bottomed pot or dutch oven. Attach a deep fry thermometer to the side. Heat over medium until the oil reaches 365°F.
  • While the oil heats, toss 1 lb (453 g) white cheddar cheese curds with ¼ cup (32 g) cornstarch in a bowl until evenly coated. Set aside.
  • In a large bowl, whisk together 1 cup (140 g) gluten-free flour blend, 2 teaspoons baking powder, 1 teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon salt.
  • Pour in the cold 1 cup (237 g) club soda and stir until smooth. Use the batter right away while it's still carbonated.
  • Add 5-6 cornstarch-coated curds to the batter. Lift out with a slotted spoon, tapping off excess.
  • Carefully lower into the 365°F oil. Fry 1-2 minutes until golden brown.
  • Transfer to a wire rack set over a sheet pan. Repeat with remaining curds, checking oil temperature between batches.
  • Serve immediately with ranch or marinara for dipping.

Notes

  • Nutrition: Nutritional information is only meant to be used as a guide. I assumed 10% oil absorption for the nutritional calculation which can vary. 
  • Pot: Use a heavy-bottomed pot, such as a dutch oven, that has high sides. The oil will bubble up a bit. I used 2 quarts of oil, which was about 3 inches deep in my dutch oven. 
  • Oil Temperature: Be sure that the oil temperature stays at 365F. If you find that’s not quite hot enough for your cheese curds to cook in 1-2 minutes, you can increase the temperature up to 375F, but I’ve found that 365F is perfect for this recipe. 
  • CAUTION: The oil will be very hot! Use a spider spatula or wood tongs or chopsticks to place the cheese curds in the oil and remove them from the oil after frying to minimize any splashing of hot oil. 

Nutrition

Calories: 674kcal | Carbohydrates: 31g | Protein: 32g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 121mg | Sodium: 1035mg | Potassium: 219mg | Fiber: 3g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 0.01mg | Calcium: 921mg | Iron: 1mg

Megan Hastings is a celiac recipe developer specializing in reliable gluten-free comfort food and baking recipes that taste as good as you remember, just without the gluten.

5 Comments

  3. I just tried making these gluten-free cheese curds, and they turned out amazing! The recipe was super easy to follow, and they had the perfect crispy exterior. Thanks for sharing this gem! I’ll definitely be making them again for my next gathering!

    Reply

  4. Can’t wait to try this recipe! I thought about trying it your way and then another time trying gluten free beer instead of the club soda give it the beer batter option! thank you for your recipe!

    Reply
5 from 1 vote (1 rating without comment)

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