This recipe combines all the flavor and texture of regular salisbury steak, but without wheat flour or gluten.
Just because you are off the gluten doesn’t mean that you can’t still eat delicious comfort food. Forget those TV dinners!
Recipe ingredient substitutions
Grass fed ground beef substitutions
Instead of ground grass-fed beef, you can also use non-grass fed lean, medium or regular ground beef. If you want to switch up the type of meat, you can also use ground pork, ground chicken or ground turkey.
Gluten-free bread crumb substitutions
If you can’t find gluten-free bread crumbs, you can also use gluten-free panko or even make your own gluten-free bread crumbs. Or you can swap it out for 1/3 cup or so of gluten-free flour, oat flour, or quick oats.
White onion substitutions
Instead of fresh white onion, you can use red onion or sweet yellow onion. Or you can use shallots, green onions or chives. Instead of fresh, swap out the 1/2 onion for 2 teaspoon onions powder.
Fresh garlic clove substitutions
Instead of fresh garlic cloves, swap it out for 1 teaspoon garlic powder.
Swap out your egg for any egg substitute such as chia, flax or gelatin. Alternatively you can also just omit the egg altogether. The starch in the gluten-free bread crumbs will help hold the hamburger patties together.
Gluten-free worcestershire sauce substitutions
If you aren’t able to find gluten-free worcestershire sauce at your local grocery store or natural health food store, make your own worcestershire sauce from scratch using my recipe. Alternatively, swap it out for coconut aminos, tomato sauce or tomato paste which all have a similar flavor profile.
Olive oil substitutions
Instead of olive oil, swap it out for any other cooking oil or fat of your choice – coconut oil, avocado oil, beef lard, pork lard, or butter (vegan or regular).
Cremini mushroom substitutions
Instead of cremini mushrooms, you can use white button mushrooms, portabella, shiitake, or oyster.
Mushroom broth substitutions
My favorite broth to use with this recipe is Pacific brand mushroom broth, although it’s not always super easy to find. If you can’t find it, you can also use store-bought beef broth, bouillon cubes or homemade broth.
Potato starch substitutions
Instead of using potato starch to thicken your mushroom gravy, use arrowroot flour / arrowroot starch, tapioca flour / tapioca starch, corn starch, or even gluten-free flour, cassava flour, oat flour or rice flour.
Add additional flavors
Feel free to add additional seasonings and flavors to your hamburger steaks. Consider dijon mustard, parmesan cheese, tomato sauce or paste, fresh parsley, thyme or rosemary.
To your mushroom gravy, consider adding some additional salt (if your broth isn’t already sufficiently salted), garlic powder, onion powder or fresh thyme.
Make this recipe AIP friendly
Swap your gluten-free bread crumbs for cassava flour. Make your own AIP friendly worcestershire sauce. Omit the egg or use a gelatin egg. Omit the black pepper. To thicken the gravy, use arrowroot, tapioca or cassava starch.
Make this recipe low FODMAP
Omit the garlic and onion. Reduce the amount of mushrooms in the gravy or omit the gravy altogether. The salisbury steak patties taste great on their own!
Make this recipe lower oxalate
Make sure your gluten-free bread crumbs are white rice based. Omit or reduce the black pepper. Omit the worcestershire sauce.
Make this recipe lower lectin
Swap out the gluten-free bread crumbs for cassava flour. Check the ingredients on your worcestershire sauce and omit if necessary.
Make this recipe elimination diet friendly
Swap out the egg for an egg substitute such as chia, gelatin or flax. Omit the worcestershire sauce or make your own. Check your broth and gluten-free bread crumbs to make sure the ingredients are elimination diet friendly.
Make this recipe paleo/grain free
Swap out the gluten-free bread crumbs for cassava flour or almond flour. Make your own worcestershire sauce. Use homemade bone broth if you can’t find a broth with suitable ingredients. Use arrowroot or tapioca starch to thicken your gravy.
Make this recipe low carb / keto
Swap out the gluten-free bread crumbs for almond flour. Omit or reduce the amount of worcestershire sauce depending on the carb count. Use thick it up keto friendly thickener instead of potato starch.
Pair your salisbury steak with your favorite vegetable side dish:
- green beans
- roasted asparagus
- steamed broccoli
- creamy mashed potatoes
- cauliflower mash or cauliflower rice
- white or brown rice
Store your leftover salisbury steaks in an airtight container in the fridge for 2 – 3 days. I suggest storing the mushroom gravy in a separate sealed container so that it doesn’t make the patties soggy.
If you are going to freeze it, divvy it up into individual servings and freeze in an airtight container. It will last much longer this way.
Tried my homemade salisbury steak recipe?
Please leave me a rating and review below, and post a picture of the dish to Instagram and tag me at @foodsnfeels 🙌
You might also like
If you liked this recipe, check out my other comfort food beef recipes:
- Paleo Beef Stew
- Beef and Broccoli
- Paleo Meatloaf
- Keto Pho Soup
- Zucchini Lasagna
- Paleo Spaghetti
- Easy Paleo Chili
If you are looking for more healthy recipes, download one of my free seven day meal plans!
Gluten-Free Salisbury Steak Recipe
- Stove top
- Dice up your white onion and garlic cloves and set aside in a small bowl.
- In a large mixing bowl, add your patty ingredients including ground beef, breadcrumbs, diced up onion and garlic, egg, salt and pepper, and gluten-free worcestershire sauce.
- Mix everything up with your hands or a stand mixer until everything is thoroughly mixed together.
- Form your meat mixture into thick patties (basically the shape and size of a hamburger patty) and place them on a small dish.
- Heat your cast-iron pan or skillet to medium heat and add your 2 tablespoons of olive oil.
- Place your meat patties in the cast-iron pan and cook until they are starting to brown up nicely on the bottom.
- Using a metal flipper, carefully flip each patty and fry them on the opposite side until they are browned and cooked through.
- While your patties are cooking, dice up your mushrooms.
- Heat a second cast-iron pan to medium heat, and then add your olive oil and mushrooms to the pan.
- Sauté your mushrooms until they are starting to brown. In a small bowl or cup, mix together your 1 tablespoon of starch with a few tablespoons of broth. Use a fork to whisk the starch into your broth until there are no clumps remaining.
- Add all of your remaining broth to your cooked mushrooms and bring it up to a boil at medium-high heat.
- Once your broth and cooked mushrooms come to a boil, pour in your starch and broth mixture and thoroughly mix until you've got a thick gravy. If your gravy is not thick enough, feel free to mix up a little bit more starch and broth and add more. Your gravy will also thicken up a bit more once it has cooled down.
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