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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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    • Hi Stephanie, I'm also from the UK, I've found this site more helpful than anything we have!  As already mentioned above, in my experience it could depend on what and where you were drinking. Gluten free food and drink isn't always (not usually) 100% gluten free as you may know, maybe you have become more sensitive to even a trace of gluten that is probably in gluten free food/drink. Is it possible you have a problem with corn, particularly high fructose corn syrup that is in a lot of alcoholic drinks? This was a big problem for me and the only alcoholic drinks I can tolerate are William Chase vodka and gin. I contacted the company last year and all their drinks are 100% gluten and corn free, made the old fashioned way with no additives, so maybe try their products if you like the occasional drink and see how you get on. If you drink out, not many pubs sell their products but I know Wetherspoons do and smaller wine bars may too. l was never a spirit drinker but I must say their products are absolutely lovely! Very easy on a compromised gut too considering it's alcohol. I second the suggestion on seeing a natural health practitioner. I've recently started seeing a medical herbalist, as I've got nowhere with my now many food intolerances since going gluten free last year and I've noticed a difference in my health already. 
    • Sorry for the very late reply and thanks for the replies, I didn't get a notification of any. In case anyone else comes across this and has been wondering the same as I was, I did try a vegetable broth and I did react to it in the same way as if I'd eaten the vegetables.  As for the candida, I've been using coconut oil and am seeing a medical herbalist for this and leaky gut. It's only been a few weeks but I've noticed an improvement all round.
    • What did you drink and where did you drink it?   NOTE if you drink something at a bar using their glasses your asking for trouble BEER IS EVERYWHERE in most bars and a CC hell.   If it was at home and a non grain based liqour then I would be really concerned that it might just be alcohol. I personally can not really drink much of anything any more. I love rum, and I cook with it sometimes in sautes. I also have rum extract/butter rum extract/and rum emulsion I use in shakes, homemade keto pudding/ mixed into dishes. and even add some to drink to give it a rum flavor lol.
    • I can only think of two things, 1 something you put on your potato was contaminated like the butter container could have crumbs in it or something like that as mentioned before, and you could be having a reaction to dairy or what ever was put in it.......IF it was just plain potato and you reacted with bloating and cramping you might have a carb issues, tad rare and most associated with additional auto immune diseases but could be in which case a diet of fats and protein would be your answer much like it is for me now days. What all have you eaten in the privous 8 hours including beverages, condiments, spices and foods?
    • They are gluten-free.  Did you use butter that might have gluten crumbs on it?  For me , it takes more than 2 hours to feel the effect of gluten- maybe something you ate before?  Maybe  stomach virus?
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