Thursday, April 25, 2013

Creamed Chipped Beef and Biscuits {Gluten Free}

I have been craving this...we would always buy the frozen prepackaged versions and those aren't gluten free (go figure).

Growing up creamed chipped beef was always something we had for dinner, over toast and sometimes biscuits, it was never something we had for breakfast.  It wasn't until my family and I went to visit my father-in-law and he made it for us for breakfast that it really sunk in how easy it is to make.  So...I went out and bought some dried beef.  Yup, the stuff in the jar. {Side note: the jars are really nice and can be used for drinking, and the lid just snaps back so good for trips. Less plastic!} 

Since I have been with my husband we have served chipped beef over biscuits more than over toast.  Which personally I prefer, so now I need to make a gluten free creamed chipped beef and gluten free biscuits.  The chipped beef is super simple, I just replaced regular flour with rice flour. 

Creamed Chipped Beef

2-4 oz. package of dried beef* (I used Hormel)
2 tbsp. butter
2 tbsp. brown rice flour
2 cups milk
1/2 tsp. garlic powder
1/2 tsp. onion powder
pepper to taste

*dried beef is salty, so I would recommend rinsing the beef slightly to remove some of the salt.

Prepare beef, slice into bite size pieces and set aside. Melt the butter in a large skillet, once melted whisk in the flour to make a rue.  Slowly add the milk, continuously whisking to keep from getting any lumps. Continue to whisk the mixture until it thicken to your desired consistency. Add the beef and seasonings, once the beef is heated. Spoon over biscuits.

{Cheater} Gluten Free Biscuits

2 cups Gluten Free Bisquick 
1/3 cup shortening
2/3 cup milk or buttermilk
3 eggs

In a large bowl, cut the shortening into the Bisquick.  Mix in the milk and eggs.  Mix well, drop on an ungreased baking sheet. (The size of the drop will depend on how big you want your biscuits, they don't spread much) Bake for about 10 minutes at 375 degrees.