Gluten-Free Arancini

Sunday, December 28th, 2014 | click here to comment

For someone that has zero interest in football, it’s kind of amazing that I go out of my way to plan interesting Super Bowl dinner ideas

I don’t watch football and I don’t even really watch the Super Bowl, choosing rather to flip back and forth between "The Big Game” and the Puppy Bowl, but I can get behind any cultural event that gives me an excuse to eat ridiculously decadent food. 

This year we had an Italian-style menu featuring sausage and peppers sandwiches and arancini balls, which are rice balls filled with cheese, breaded and then deep fried. YUM. I subbed in Daiya mozzarella cheese and Tofutti Ricotta Cheese because of my lactose-intolerance, but I kept the parmesan cheese, since that doesn’t bother me as much. I used a recipe from Mario Batali, which I thought was good and probably would have been better with real cheese, but the rice balls were still quite yummy. Mr. mister belly even had more than one, which is saying something.

Gluten-free adaptation below, plus a link to a recipe for Sausage & Peppers Sandwiches. What’s on your menu for the Super Bowl? 

Gluten-Free Carbonara Arancini 

Rice Ball Mixture

  • 2 cups-cooked plain white rice, seasoned with a little salt 
  • 1/2 container of Tofutti Better Than Ricotta Cheese 
  • 3 cups of Daiya Mozzarella cheese (about 1.5 packages) 
  • 2 eggs 
  • 1 cup grated Pecorino (or Parmesan) 
  • 2 tablespoons Italian parsley, chopped 
  • Salt and Pepper to taste
  • 4 oz pancetta, diced and sautéed until crispy

Rice Ball Coating 

  • 1.5 cups gluten-free flour seasoned with salt and pepper (I used Namaste Perfect Flour Blend)
  • 4 eggs, scrambled, for egg wash 
  • 2 cups gluten-free Italian breadcrumbs (I used Aleia’s

Oil for frying


Prepare rice ball mixture in a large bowl, adding all ingredients and mixing by hand to incorporate well. Season with salt and pepper. Refrigerate the mix for about an hour until it stiffens up a little. 

Prepare a cookie sheet lined with parchment paper. Scoop or create balls by hand, rolling tightly together. Place your rice balls on the cookie sheet. 

Prepare the coating by putting your seasoned flour in a large bowl, prepare your scrambled eggs in another bowl and have your breadcrumbs in a third bowl (yay dishes!).  

Roll the balls into the flour, then gently toss them in your fingers to remove any excess flour, place into the scrambled egg bowl to coat then into the breadcrumbs making sure the entire ball is covered. 

Preheat a pot of oil with enough oil to submerge the rice balls. I recommend using a stock pot to minimize splatter. Once the oil is hot, gently place the balls into the oil and cook until golden, drain on a towel and serve with a side of marinara sauce for dipping. 

Gluten-Free Arancini

Original recipe via Mario Batali 

I don’t really use a recipe to make sausage and peppers sandwiches. Usually I just sauté onions and peppers in olive oil until they are soft, seasoning with salt and pepper. I then fry up the sausage and toss it all together at the end. However, Food Network has a lovely recipe that seems just fine, if you’re looking for more direction:

Gluten-Free Sausage Peppers Sandwich

For buns, I prefer Schar’s Sub Sandwich Rolls, which hold up pretty well and taste yummy. 


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