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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.
It seems like everyone loves gravy and with this savory sausage as the base, it’s sure to be a hit. You can serve it with my gluten-free drop biscuits or my grain-free biscuits.
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Ingredients
- 1 lb gluten-free sausage
- 1/4 cup gluten-free flour
- 3 cups almond milk
- salt & pepper to taste
- 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, and 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 of xanthan gum per cup of flour.
- Sausage: Jimmy Dean All Natural or Swaggerty’s All Natural are both gluten-free or your favorite gluten-free brand.
Instructions
- Brown the sausage over medium heat. Chopping as it cooks.
- Cook the sausage until it’s 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.
More gluten-free breakfast recipes you’ll love:
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Gluten-Free Sausage Gravy (Dairy-Free)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Stove Top
- Diet: Gluten Free
Description
Make this easy sausage gravy for breakfast or for supper. Pour it over biscuits or torn pieces of bread.
Ingredients
Scale
- 1 lb gluten-free sausage
- ¼ cup gluten-free flour
- 3 cups almond milk
- salt & pepper to taste
Instructions
- 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.
Notes
- 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.
Olga
This was a great recipe. I used King Arthur’s GF flour and oat milk. Delicious! Thanks for a great recipe!