Can you say YUM? These were really, really yummy. Of course, I did some research and found some recipes* that inspired me and then tweaked them to make them gluten and dairy free. I made my own gluten-free flour blend, as well. First, the recipe I based mine on is Gluten Free Chicken Fried Steak from Mom Cooks Gluten Free. I barely had to tweak this because it was already gluten-free. The major changes I made were that I used arrowroot powder instead of cornstarch (making it corn free). Also, I used Spectrum Organic vegetable shortening. If I had some lard from pastured pork, I would probably have used that. I also used Earth Balance Natural Buttery Spread – Soy Free. I doubled this recipe (there are 3 adults and 2 kids to feed in our house) and we had leftovers for breakfast/lunch the next day. This is the recipe from the website, with my changes in bold after each ingredient. Honestly, it’s a really good recipe, so I hardly changed a thing. I just used what I had on hand and also made it dairy-free. You could quite easily stick to the original recipe and it would be delicious.
- 4 cube steaks (4 to 6 oz each) I used grass-fed cubed steak and tenderized it.
- 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.) I made my own blend, see link below.
- 2 eggs
- 1 1/2 tsp salt I used sea salt
- 1 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp onion powder I had dehydrated onion slices, so ground them into a powder
- 1/2 cup of shortening I used Spectrum Organic Vegetable shortening
- 4 Tbsp butter I used Earth Balance Soy Free
- 1 1/2 cup of milk (cow, rice or soy…I used cow) I used goat’s milk
- 2-3 tsp corn starch or potato starch I used arrowroot starch and I think it took a little bit more, but my gravy was lumpy as I am inexperienced at making gravy!
- Additional salt and pepper to taste
- Pound the steaks with a mallet to tenderize them (not too thin).
- Whisk eggs and place in a bowl big enough to dip the steaks in.
- In a large bowl, mix together the flour, salt, pepper and paprika. Divide the flour mixture between two large plastic bags. I just poured the stuff in the ziploc bags and shook them up good!
- Mix the steaks in the first flour mixture, one by one.
- Then dip them in the eggs.
- Then shake in the second flour mixture until fully coated. (repeat if necessary)
- 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). I added more as I went along and seemed to need more.
- Brown the steaks on both sides for approximately 2-4 minutes each side until steaks are cooked through.
- Set steaks aside and cover/tent to keep warm.
- 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) I didn’t pour off the shortening as there wasn’t much left at this point.
- Slowly add the corn starch, stirring while doing so. Again, I used arrowroot starch.
- Add the 1 1/2 cup of milk slowly, continuing to stir. Heat through and stir to eliminate any lumps.
- Add salt and pepper to taste.
- Serve with mashed potatoes. I served with green beans and corn because we didn’t have potatoes.
As far as the gluten-free flour blend goes, I used this blend, which is a blend of brown rice f lour, tapioca starch, and bean flour or sorghum. I used sorghum and sifted them together thoroughly.
*It’s so important to give credit to recipes. Simply cutting and pasting someone else’s recipe is not OK. Always, always give credit, a trackback, or whatever. I try to do this, no matter how much, or how little, I might change the original recipe.