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Deep Fried Gluten Free OREO

 







Just incase you hadn't heard the most exciting news.... in late January 2021 Nabisco released a gluten free version of the famous OREO cookie.  People all over the USA and Canada were going crazy searching for one of the two Gluten Free OREO options.  The Gluten Free OREO line comes in both double stuf and regular OREO variety.  Another thing to note is these Gluten Free OREOs are certified Gluten Free!



Now that we have access to literally the best news to come from Nabisco about this new Gluten Free OREO it's time to do a taste test.  Let me just say these cookies are so good in taste and texture even my non gluten free family members couldn't tell the difference.  Sure there have been several other gluten free companies to create a look alike cookie over the years, they just never reminded me of the real thing.




So many of my gluten free friends have been busy in the kitchen recreating all the recipes they could think of using these New Gluten Free OREOs.  I remembered a few years back my local State fair offered Deep Fried OREOs, I never could try them because they were not gluten free but I heard they were delicious.  Since I've been frying quite a bit in 2020 I wanted to try to deep fry gluten free OREOs but use my air fryer instead of dealing with hot oil.  


I adapted my Gluten Free Monte Cristo batter for you to easily make some air fried gluten free OREOs.  If you do not own an air fryer this batter should also work if you want to use the traditional method with a pot of hot oil too.






Supplies Needed:


Air Fryer

Gluten Free OREO cookies

3/4 cup plus 1 TBSP of Gluten Free All Purpose Flour (I use Cup4Cup)

1/2 tsp of baking soda

pinch of salt

1 egg

1/2 cup of water (might need to add more)

* Powdered Sugar





Directions:


  • Combine all dry ingredients together in a mixing bowl and whisk in the egg by hand.  

  • Slowly stir in the water a little bit at a time. You might need to add more water.  When the batter becomes the consistency of pancake batter then it is ready.

  • Generously coat both sides of the gluten free OREO cookie in the batter.

  • Place the battered cookie on your air fryer tray. I have found lining the tray with parchment paper works best to prevent sticking.

  • Set air fryer to 400 degrees for 5 minutes.

  • Check the cookie at 5 minutes and you might need to flip it over and cook for an additional 3-5 minutes.

  • Once cookie is a golden brown of both sides remove it from the fryer and add sifted powdered sugar on top of cookies.

They taste best when served warm. Enjoy!