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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

gluten-free Fried Cube Steak And Gravy
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Hi all, last night I made some fried cube steak along with rice and gravy. All gluten-free! I made a mixture of Bob's Red Mill all purpose gluten-free flour, salt, pepper, and some seasoned salt. After dipping the cube steak in this mixture, I fried them up and they were delicious! I also made some gravy using the same flour, milk, salt, pepper, and a little left over grease from where the steak cooked. The rest of my gluten eating family liked it too.

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Very nice. I congratulate you. I haven't had chicken fried steak in well over a year.

best regards, lm

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I haven't had cube steak, is it tender? I know it's cheaper. MMmmmmm, chicken fried steak...........

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I haven't had cube steak, is it tender? I know it's cheaper. MMmmmmm, chicken fried steak...........

Yes, it was tender and delicious! :D

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We've had good luck 'breading' our chicken (don't fry much beef) with equal parts cornstarch and white bean flour, and then using the same pan to make gravy. I can't give you an exact recipe, since we've never used one. Here's the way I do it.

I mix the starch and bean flour with salt and pepper to taste. Sometimes I add some paprika, tumeric, and parsley. Again to taste. Roll the chicken and fry in either butter (yep, real butter) or a blend of butter and vegetable oil. REmove chicken. Add more butter--anywhere from 1/2 to a whole stick depending on the amount of gravy you want. Now use more of the flour mixture. Brown it in the pan on med high mashing and stiring continuously with a flat spatula. A good smooth cast iron skillet, or one of those nonstick ones with the little honey comb pattern in the bottom works best. Have your stock ready--we usually use Swanson's low sodium with no msg if we use a meat that didn't make it's own juices. As soon as the flour mixture reaches a rich brown, start pouring in the stock, as fast as you can while still mixing up the flour butter rue. This is, shall we say, an inexact science. THe first wheat gravy I ever made was slicable. The first gluten free grave I attempted could have been used as a foundation cornerstone. If you get it too thin, you can thicken with a little more plain cornstarch. too thick, use more stock or water. Lumps--either pour thru a strainer, or toss it in the blender and give it a whirl.

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