Preheat oven to 250° F. 

Place gluten free flour, such as Sydney Blend, in a bowl. 

In another bowl, beat eggs. 

Place bread crumbs in a third bowl. Add salt and pepper to taste. Working with 2 bocconcini at a time, dredge in flour, shaking off excess, coat in egg, and roll in  breadcrumbs, pressing gently to adhere.

In a small saucepan, heat vegetable oil over medium-high until pinch of breadcrumbs sizzles and floats to the top when  added. Fry bocconcini, 4 at a time, until golden brown, turning occasionally, 2 minutes per batch.

With a slotted spoon, transfer balls to paper towels to drain and season with salt. Keep warm in oven and repeat with remaining bocconcini. 

Serve with tomato sauce for dipping. 

Recipe posted with permission from Blends by Orly.