Learn how to make a creamy Swiss fondue in a few quick and easy steps. This gluten-free fondue recipe shares the best cheeses to guarantee success, along with classic and unique GF dipper ideas, perfect for entertaining. Let’s dive into a warm, steaming pot of gooey cheese!
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No-Fail Gluten-Free Fondue (Smooth & Creamy)
As my husband and I travelled through Switzerland this summer and savored so many naturally gluten-free Swiss dishes, I was absolutely jazzed to learn many restaurants offered gluten-free fondue. Who knew??!
I was under the assumption cheese fondue started with a roux (butter and flour) base, but a traditional Swiss fondue uses no flour, only a little cornstarch. Why? Adding a touch of cornstarch binds the cheese to the liquid, making a smooth, velvety and creamy dipping cheese.
My biggest goal when making a GF fondue recipe was to avoid the dreaded separated, stringy cheese blues. I’ve been there, and it hurts to waste that much expensive cheese! Let’s forever avoid the frustrated fondue tears together.
I went all in with fondue recipe research, and it turns out there are some easy tips for creating a successful Swiss feast – like choosing the right cheeses, letting it come to room temperature first, and adding slowly over low heat.
It’s all covered below along with tasty gluten-free dipping ideas, like easy, homemade gluten-free french bread, and some unique dippers you may not have considered. Want to go all in with a Swiss feast? Crispy golden potato rösti makes a tasty side for fondue, while fudgy Basler brunsli cookies are the perfect sweet treat finisher.
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Choose The Best Fondue Cheeses
This is a crucial first step. A creamy cheese fondue starts with a characteristically good melting cheese. The Swiss know what they are doing when it comes to cheese, so take the lead from them!
Alpine-style cheeses are firm, have a low salt content, and are known for their elastic melting. Typically I choose one to three to blend together, but if you would like to stick to just one, I recommend using gruyere. If you are a Costco or Aldi shopper, they offer it pretty affordably. If you happen to have any leftovers, it’s a great excuse to make robust easy gluten-free French onion soup.
Other options include emmentaler or comte. In smaller amounts I have also added fontina or jarlsburg. Whichever cheese you choose, though, be sure it is freshly grated and at room temp before beginning.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Let the cheese rest (while you don’t…)
This is a very important tip a lot of fondue recipes leave out. Cheese melts better at room temp versus starting cold. Grate the cheese, toss with the cornstarch, salt, pepper, and a dash of nutmeg. Let it sit out for 1 hour.
This is when you can get busy prepping the GF dippers. Choose one of these gluten-free bread options to bake, prep the crudités, boil small potatoes, slice apples, and set your fondue scene. Once you start melting the cheese you should have everything prepped and ready to serve!
Warm the wine and begin the slow cheese dance.
For a little added flavor, take a garlic clove and rub it around the inside of the saucepan, then discard the rest. Slowly warm the wine over medium-low heat. Bring the liquid to a very gentle simmer. If it’s too hot you’ll risk the stringy cheese blues.
Very gradually whisk in the cheese. Take a handful and whisk completely before adding more. Adjust the heat if it becomes too warm. You want to keep it as low as possible while still melting the cheese.
Home stretch and dipping time!
Gradually the sauce while thicken and you’ll have a nice smooth cheese sauce. Immediately transfer to the fondue pot over low heat and dig in. Really, nothing beats a pot of warm cheese fondue. Smile, dip, and repeat.
Important Serving Tips
You’ve gone through all the trouble making a delicious fondue gluten-free so let’s keep it that way! Remember, that gluten-full dippers, like wheat flour breads shouldn’t be dipped in the same pot as gluten-free dippers. If you have a mixed-diet group, it’s best to serve from separate pots.
Also, as the cheese cools it will coagulate and bind together, so you’ll want to maintain a very low heat while serving. If the pot gets too hot, it will also cause coagulation.
Do I have to use wine? For an authentic taste, wine is best, plus it has a lower boiling point to prevent stringiness. However, an equal amount of chicken or vegetable stock can be swapped out. For a GF beer cheese fondue, check out my favorite GF beers to use in place of wine.
Gluten-Free Dippers For Fondue
Remember to prevent contamination, all the dippers need to be gluten-free or provide a separate pot for gluten-full dipping. The veggies can be served raw or steamed before.
- Bell peppers
- Baby carrots
- Broccoli
- Boiled small potatoes
- Apples or pears
- Gluten-free breads – baguette, ciabatta, focaccia, or gluten-free soft pretzels
- Grapes
- Smoked sausages
- Sautéed mushrooms
Pro Tips To Remember!
- I experimented with making the recipe without cornstarch, but it really is great insurance against cheese separation. I recommend adding it for smoother melting.
- If using cheeses with rinds, be sure to cut those away before grating.
- Refer to the recommended cheese section and be sure it is freshly grated and at room temperature.
- If the cheese does start to separate or looks greasy, there’s a way to “save” it. Mix a tablespoon of cornstarch with a tablespoon of cold water. Stir this into the melted cheese, a little at a time, until it comes back together.
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Easy, Cheesy Gluten-Free Fondue (Best Tips!)
Ingredients
- 19 ounces (537 g) alpine-style cheeses, Gruyere, Emmentaler recommended
- 2 teaspoons cornstarch
- ⅛ teaspoon salt
- Dash freshly ground pepper
- Dash ground nutmeg
- 1 garlic clove, halved
- 1½ cups dry white wine, pinot grigio or sauvignon blanc
- gluten-free french bread, see recipe notes for more dipper ideas
Instructions
- Freshly grate the cheeses and place in a large bowl. Add the cornstarch, salt, pepper, and nutmeg. Toss to combine. Let it stand at room temperature for one hour to guarantee smoother melting. This is a good time to prep the dippers so they are all ready when the cheese is warmed up.19 ounces alpine-style cheeses, 2 teaspoons cornstarch, ⅛ teaspoon salt, Dash freshly ground pepper, Dash ground nutmeg
- Rub the bottom and sides of a small saucepan with the garlic half and then discard. Heat the wine over medium-low heat. Bring it to a very low, gentle simmer.1 garlic clove, 1½ cups dry white wine
- Slowly start adding the cheese, a handful at a time, whisking vigorously until each addition has melted. Continue to add the cheese slowly, whisking, melting, and maintaining a low heat. If the mixture heats up too quickly, the cheese might clump, separate and become stringy.
- Immediately transfer to a fondue pot, keeping warm over a low heat. Dip and enjoy immensely!gluten-free french bread
Notes
What to do if cheese separates
If the cheese does start to separate or looks greasy, there’s a way to “save” it. Mix a tablespoon of cornstarch with a tablespoon of cold water. Stir this into the melted cheese, a little at a time, until it comes back together.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
