Sometimes, inspiration comes from the weirdest places - as was the case for my Gluten-Free Fried Brie.
My husband and I used to play Ingress. One night, we were hanging out in one of the Ingress chat rooms, and the subject of poutine randomly came up. Myself and one other player were adamant about the fact that you *cannot* get legit poutine anywhere in Minneapolis, while some other players asked for details about what poutine even IS.
One guy asked if it used cheddar curds, or if it was something else. My husband was feeling troll-y, so he replied "Brie curds", knowing full well that such a thing could never even exist, technically. Well, one thing led to another, and we decided engage in some sacrilege - battering and deep frying brie. Rather than a normal beer batter, I decided that this needed a white wine batter, with a little garlic.
Oh, these were *fantastic*. So much so, that they ended up in my cookbook, Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking & Baking
The first time we made this, we used the cheapest brie we could find - we were feeling a bit guilty about what we were about to do to it! It turned out so well, we tried it again with a name brand, mid grade brie. We definitely recommend going with a nicer brie, rather than the cheapest you can find. It really did make a difference, and the finished product is SO good, I don't think it ended up counting as sacrilege.
Try to use a pretty fresh brie - you want it relatively firm. Once the center starts liquifying, it would be very difficult to work with.
Not gluten free? You can make this with gluten, just use 1 cup of all purpose flour in place of the garbanzo and rice flours. It won't have quite as nice of a flavour, but it will definitely taste great!
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