This delicious gluten-free sausage gravy is perfect for breakfast or for when you’re craving breakfast for dinner. You’ll love how easy it is to make gluten-free and dairy-free gravy.
Gluten-Free Sausage Gravy
Ingredients for Gluten-Free & Dairy-Free Sausage Gravy
- Gluten-Free Flour Mix: There are two all-purpose gluten-free flour mixes that I like to use, one is Better Batter and the other is Pamela’s Artisan Blend. Either of them can be purchased on Amazon. I’ve also found Pamela’s Artisan Blend in my local grocery store, which I love. Anytime I can buy something local I do, so that they know that I like it and I want them to keep carrying it.
- Sausage: Jimmy Dean All Natural or Swaggerty’s All Natural are both gluten-free or your favorite gluten-free brand.
How To Make Gluten-Free Sausage Gravy:
Brown the sausage over medium heat. Chopping as it cooks.
Cook sausage until no longer pink and it’s broken into small pieces.
Stir in the gluten-free flour until mixed well with the meat and fat. Continue stirring and cooking over medium heat for 3 minutes.
Stir in about 1/2 cup of almond milk and continue stirring until it’s mixed in and thickens.
Continue stirring and slowly add in the remaining almond milk. Cook the gravy, while stirring almost constantly, until it thickens. About 7-9 minutes. Season with salt and pepper to taste.
Serve gravy over biscuits or torn gluten-free bread. When I was little my mom always served our gravy over torn pieces of bread so sometimes I serve it like that too.
More Gluten-Free Breakfast Recipes You’ll Love:Print
Make this easy sausage gravy for breakfast or for supper. Pour it over biscuits or torn pieces of bread.
1 lb gluten-free sausage
1/4 cup gluten-free flour
3 cups almond milk
salt & pepper to taste
In a large skillet brown the sausage over medium heat, breaking it up into small pieces while it cooks. Then add the gluten-free flour and stir into the sausage and cook for 3 minutes.
Slowly add in about 1/2 cup of the almond milk and stir until mixed and thickened. Continue stirring and slowly add the remaining almond milk.
Cook the gravy, while stirring almost constantly, until it thickens. (This could take 7-9 minutes.) Season with salt and pepper to taste.
Serve gravy over gluten-free biscuits or torn gluten-free bread.
- Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
Keywords: gluten-free breakfast, gluten-free recipes, celiac diet, dairy-free breakfast