Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Chicken Fried Steak Recipes?


Afternoon

Recommended Posts

Afternoon Rookie

I'm looking for a recipe for chicken fried steak that is both gluten-free and corn-free. This is my dad's absolute favorite food and I want to make it for him this Father's Day, but he is allergic to corn and we have several celiacs in the family. Does anyone know where I could find a good recipe?

Thanks for reading!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Juliebove Rising Star
ptkds Community Regular

My aunt make if for us sometimes. She uses rice flour and sweet rice flour. Tastes WONDERFUL. There may be other stuff in there (it's too late at night to call her) but I know she uses sweet rice flour.

Rondar2001 Apprentice

This was actually the first recipe I converted when my daughter went gluten free.

Here is how I always make it:

very thin sliced round steak (I get the butcher to cut it or buy rouladen in a pinch)

You will need 3 pie plates:

Pie Plate 1 - Seasoned Flour (I use the Kinnickinick sp? all purpose gluten free flour with salt and pepper)

Pie Plate 2 - Milk

Pie Plate 3 - Beaten egg

Coat the meat in the flour, the transfer to the pie plate with milk

Take the milk coated meat and return it to the flour, coat thoroughly.

Transfer the meat into the egg mixture, then back to the flour for a final coating.

In an electric frying pan I melt 1/2 cup butter or margarine

Cook the meat in the butter at about 375 degrees, frying for about 4 minutes on each side.

This is served best with a pan cream gravy.

Afternoon Rookie

Thank you all so much! I'm excited to try this. :)

lcbannon Apprentice

Here is how I do my frying, I would of course leave the corn flakes out since that is another allergy. But this is how I fry Chicken Strips and I make hubby gluten-free Chicken Fried Steak a lot and he is def not gluten-free....

Open Original Shared Link

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,723
    • Most Online (within 30 mins)
      7,748

    okijima88
    Newest Member
    okijima88
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
    • Rejoicephd
      @Scott Adams That's actually exactly what I ended up asking for— vodka tonic with Titos.  I saw on their website that Tito's is certified gluten-free (maybe many of the clear vodkas are, I don't know, I just happened to look up Tito's in advance). I should have actually specified the 'splash' though, because I think with the amount of tonic she put in there, it did still end up fairly sweet.  Anyway, I think I've almost got this drink order down!
    • Wends
      Be interesting to see the effects of dairy reintroduction with gluten. As well as milk protein sensitivity in and of itself the casein part particularly has been shown to mimic gluten in about 50% of celiacs. Keep us posted!
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.