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Mozzarella Cheese (Gluten free)

What you need: 

1 cup glutinous rice flour
1/4 cup tapioca flour
1/4 cup tahini
1 teaspoon salt
1 teaspoon garlic powder
speck saffron powder
1 cup water

What you do: 

1. Bring medium pot of water to boil. Sift flours into large bowl. Mix all ingredients together to form a soft pliable dough. If it crumbles, add more water. If too sticky, add more glutinous rice flour.
2. Shape into 1x2" long cylinders. Add to pot of boiling water. When cylinders rise to top of water, it's done. (2-3 minutes)
3. Place on plate to dry and go cold. When cylinders are cold and hard, cut very thinly with a knife.
4. If you are using it for pizza, fry one side to create a crusty surface. The other side will become sticky and pliable once heated again just like real cheese.
You may wish to add pulverized red pepper for color and a different cheesy flavor. The more tahini used will make the flavor "cheesier".
Source of recipe: This recipe is edited version of Gluten Cheese Recipe at http://vegweb.com/index.php?topic=18904.0).

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Thanks for a great recipe. My family loved it. My boy thought they were some kind of mashed potatoes; my husband thought it needed more flavor. I thought it was great and very filling. I used it on eggplant parmesan. It's the best fake mozzarella I have ever made, plus it has no casein.

Boy I'm glad it worked for somebody, thanks for letting me know! I now make a olive oily, garlic potato bake version than pop under a hot grill and tricks everyone into thinking its real cheese.

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This sounds really good! Its nice to see a vegan "cheese" recipe that doesn't contain nutritional yeast flakes since my mom hates the flavor of it. Hehehe!!!!!! I definitely gotta try it! THanks for the recipe! Quick question though, could I use cashew butter instead of tahini? Thanks!

Sure cashews are nice

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I like really cheese. I guess it is very delicious. ;)b

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This was pretty promising, but I'd tweak it a bit... when I made it I had to add way more tapioca and rice flour because it was far too saturated.  I'd take out the garlic and maybe reduce the water and add more tahini to help the flavor.  Furthermore, maybe adding some other spices or a touch more salt would help?  I'll be playing with this recipe more because it does show some serious promise!

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This sounds really good! Its nice to see a vegan "cheese" recipe that doesn't contain nutritional yeast flakes since my mom hates the flavor of it. Hehehe!!!!!! I definitely gotta try it! THanks for the recipe! Quick question though, could I use cashew butter instead of tahini? Thanks!

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Thanks for a great recipe. My family loved it. My boy thought they were some kind of mashed potatoes; my husband thought it needed more flavor. I thought it was great and very filling. I used it on eggplant parmesan. It's the best fake mozzarella I have ever made, plus it has no casein.

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