TIP: If we are doing it with friends and not everything is Gluten-free, I spoon some fondue out into a container that keeps soup warm for my daughter. I have been wanting a Rival Little Dipper to use as well and last night I got on Amazon and bought one for future uses. I am very excited. We will probably have to have fondue again soon. She then has her own GF dippers (brownies, bread, cake, etc.) in addition to the ones that are naturally GF (fruit & veggies).
Recently I found a website that is devoted to fondue and has a ton of recipes for cheese, meat, and dessert fondue. It is Best Fondue.com, and contains everything you would need to know on how make and eat fondue. They have some wonderful recipes. This time I used a recipe from The Fondue Cookbook by Beth Merriman, I'm not even sure the book is still in print, it was given to my Mom for her wedding and she gave it to me, along with her fondue pot that had never been used, for Christmas a few years ago. We really like the Cheddar Cheese Fondue recipe in the book, with a couple of changes (juice for beer and no Ac'cent, also known as MSG).
Cheddar Cheese Fondue (printer friendly version)
1/4 C butter
1/4 C potato flour (or regular if no GF)
1/2 tsp salt
1/4 tsp dry mustard
1 1/2 C apple or white grape juice
1 1/2 tsp Worcestershire sauce
2 C (1/2 lb) shredded sharp Cheddar cheese
Melt butter in a saucepan, add flour, salt and mustard. Mix until smooth. Slowly add juice until thoroughly combined then add Worcestershire sauce and combine. Cook until mixture thickens and boils. Add cheese, stirring constantly until cheese is all melted. Pour into a fondue pot and keep warm.
TIP: If using an all metal fondue pot and you aren't ready to eat, place the pot into a warm, but off, stove. If the lid has plastic cover pot with foil until ready to serve.
french bread, Rosemary Peasant Bread, Foccacia, apples, carrots, celery, broccoli, cauliflower, or any other veggie or food that you think would be good with cheese and hold up to dipping.