Gluten Free Chicken Fried Steak!

Yes, it can be done! But, should it be done? It turns out that it’s not so hard to make chicken fried steak gluten free (Texas restaurants please take note for my next visit). But I have apparently been spoiled by eating a little more on the healthier side, so my initial shock and awe of “hey, this is easy gluten free” was quickly replaced by “maybe I should check this off as a success story that doesn’t need repeating unless I have Southerners visiting.”




I cracked myself up by adding the green beans for the photo…as if that would make up for the fact that it’s, well, carrying a rather high fat content. Still. It was my all-time favorite dish growing up and just knowing that it CAN be gluten free provides great comfort.



Cowboys/Cowgirls, please do not be offended. I understand this can be a West Texas delicacy, and next time I’m there, if you offer it gluten free, I’ll gladly order it!


For all others seeking this famous southern comfort food, here is the recipe: (artery de-clogger sold separately)



This recipe took less than 30 minutes to prepare and cook, and serves 2-4.

Ingredients:

  • 4 cube steaks (4 to 6 oz each)
  • 1 1/2 cups gluten free flour blend (I used the Authentic Foods Gluten Free Multi-Grain, but you can use any flour blend. See note below.)
  • 2 eggs
  • 1 1/2 tsp salt
  • 1 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 cup of shortening
  • 4 Tbsp butter
  • 1 1/2 cup of milk (cow, rice or soy…I used cow)
  • 2-3 tsp corn starch or potato starch
  • Additional salt and pepper to taste

Directions:

  1. Pound the steaks with a mallet to tenderize them (not too thin).
  2. Whisk eggs and place in a bowl big enough to dip the steaks in.
  3. In a large bowl, mix together the flour, salt, pepper and paprika. Divide the flour mixture between two large plastic bags.
  4. Mix the steaks in the first flour mixture, one by one.
  5. Then dip them in the eggs.
  6. Then shake in the second flour mixture until fully coated. (repeat if necessary)
  7. In a large skillet (cast iron or non-stick because you want the drippings/brown bits for gravy), heat the 1/2 cup of shortening over medium heat (350 deg F).
  8. Brown the steaks on both sides for approximately 2-4 minutes each side until steaks are cooked through.
  9. Set steaks aside and cover/tent to keep warm.
  10. In the same pan, pour off the shortening and add 4 Tbsp of butter and melt over medium heat. (you want to use the browned bits from the steaks to help flavor the gravy)
  11. Slowly add the corn starch, stirring while doing so.
  12. Add the 1 1/2 cup of milk slowly, continuing to stir. Heat through and stir to eliminate any lumps.
  13. Add salt and pepper to taste.
  14. Serve with mashed potatoes.

*Note: There are gluten free flour blends that use sorghum flour, potato starch or corn starch, tapioca flour and a choice of corn, almond, bean or chestnut flour. Others use just a mix of bean flours. It’s important to get the blend of flours right, which is why I sometimes just buy the blends pre-mixed like Authentic Foods or Bette Hagman.

The different gluten free flours offer different textures, weight and flavor. For example, I tend not to use the bean flours for cakes because they turn out denser. I like the rice, potato, tapioca and almond flours for baked goods because they have a lighter, more regular “gluten” taste.

2 Comments and 0 Replies
    • Aubrey
    • 08.11.2010

    I am a Celiac from Texas, and I am so excited to try your recipe this evening for my family. It was a sad story when I found out I could never eat chicken fried steak again.. I was wrong. Thank you so much for sharing your knowledge :) I can wait to dig in tonight!!!!

    Reply

    • Karen Fine
    • 08.11.2010

    Thanks Aubrey!!! I'm also from Texas and I felt the same way. I hope it turns out terrific for you. :-)

    Reply

Post a Comment