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Chicken Fried Steak


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#1 Smunkeemom

 
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Posted 15 June 2006 - 08:21 AM

Until a few weeks ago, my gluten free chicken fried steak was great (for those not from the South US, it's cubed steak breaded and fried)

however, hubby has recently figured out (through the elimination diet) that he is lactose intolerant, which messes up my whole egg/milk mixture that I dip the steak in to make the flour stick.

I tried it with egg only the other day and my breading fell off in the grease. <_<

I need a dairy free solution before Sunday, because hubby has requested Chicken fried steak for his Father's day dinner.

HELP!!!!!!!!
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Gluten free since 5/06
mommy to Annika(3) gluten free since 5/04 and Kathryn (5) gluten free since 10/05

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#2 2Boys4Me

 
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Posted 15 June 2006 - 08:24 AM

Could you use one of those dairy-free, gluten-free substitutes? Almond milk or something? (Are you nuts or nut-free :P )
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Linda, Mom to Ty (11 years old)
Ty was diagnosed by blood test June 7/05
biopsy Aug 11/05, diagnosis confirmed Aug 18/05
Mom, Dad and big brother Celiac-free.

#3 AndreaB

 
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Posted 15 June 2006 - 08:34 AM

I was also going to suggest a non dairy milk.
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Andrea

Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)



The whole family has been soy free since February, gluten free since June 2006.

The whole family went back to a gluten diet October 2011.  We never had official testing done and I decided to give gluten a go again.  At this point I've decided to work on making some gluten free things again, though healthwise everyone seems to be fine.  The decision to add gluten back in was also made based on other things I'd read about the 2nd sequence of genes.  It is my belief that we had a gluten intolerance, but thanks to things I've learned here, I know more what to keep an eye on.  If you have a confirmed case of celiac, please don't go back to gluten, it's a lifelong lifestyle change.


#4 jerseyangel

 
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Posted 15 June 2006 - 08:54 AM

I use Vance's Dari Free when I "bread" chicken (with potato flakes)--it comes out the same as if I'd used milk. Also, since you mix the Vance's up yourself, you can make it thicker for some things.
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Patti


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"Bloom where you are planted"--Bev

#5 penguin

 
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Posted 15 June 2006 - 10:03 AM

Our family recipe just involves dredging. We don't use a liquid batter at all! Just season what ever flour you're using, coat the cube steaks, and fry! Easy as pie...haven't tried it gluten-free though. I don't see why rice flour wouldn't work.
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#6 francelajoie

 
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Posted 15 June 2006 - 12:09 PM

Use "Lactaid" milk...tastes just like regular milk.
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France

#7 skbird

 
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Posted 17 June 2006 - 06:25 PM

We dredge and use 1 part sweet rice flour (the starchy stuff) and 1 part buckwheat. It works really well - rarely does some come off in the grease. We recently started making chicken nuggets with this flour, BUT using buttermilk, so wouldn't work in this situation. Both are good!

Stephanie
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Diagnosed by food challenge, 10/04
Gluten-free since 10/04
Gluten-sensitive genes: HLA-DQ 1,3 (Subtype 6,9)
Interstitial Cystitis, 7/07
Fibromyalgia, 6/11




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