Sausage gravy and biscuits is a southern style meal, and sometimes I get a hankerin’ for it. Yes, I just said hankerin’. It’s the kind of word that goes with sausage gravy and biscuits. I had such a hankerin’ not long ago, and so I set my mind to make a gluten and dairy free version.
It’s really a simple meal. I guess the hardest part is coming up with gluten-free biscuits. I used a recipe from Gluten Free Cooking School, but any gluten-free biscuit would do. I have a good recipe for cut-out biscuits and drop biscuits. You could also look through the January carnival posts (found at the bottom of the page) where I highlighted biscuit recipes.
To make the gravy gluten free, I used sweet rice flour. It’s a great flour to use in any kind of gravy, but white rice flour should work too.
Making the gravy dairy free the more noticeable change as far as flavor goes. I used almond milk because that’s what I usually have on hand. It did add a slightly odd flavor to the gravy, but nobody really minded. I suppose a more plain tasting substitute such as rice milk might be a better choice, and of course, if you can have dairy use regular milk (I would use at least 2%).
Gluten-Free Sausage Gravy
- 1 lb. bulk sausage (the kind in a tube, not links or patties)
- 6 Tb. Butter (or substitute or sausage fat)
- 1/2 c. sweet rice flour (white rice flour might work too)
- 4 c. milk (I used almond milk)
- salt & pepper to taste
Start by cooking the sausage in a large deep skillet, breaking it up into small chunks. Be sure it is cooked through. Remove the sausage.
You need about 6 tablespoons fat. You could use the sausage grease (I used turkey sausage which had very little fat), or drain the fat and use butter or a butter substitute. Melt the butter in the skillet.
Add the sweet rice flour to the melted butter and stir and cook on medium low heat for several minutes.
Add the milk to the butter and flour very slowly. Start with only 1 –2 tablespoons at a time, mixing it in well before adding more. This will keep the gravy from becoming lumpy. After all the milk is added, cook on low heat for about 10 minutes. Salt and pepper to taste.
Serve the gravy over open biscuits.
Mmmmmm! This is one of my family’s favorite dishes. We usually have it for dinner along with fried apples
I have a hankerin’ for this right about now! I love biscuits and sausage gravy. yum.
This sounds and looks wonderful. We have always had sliced canteloupe with biscuits and gravy. The coldness and sweetness of the melon is so good with the salty sausage and gravy. Try it! I think you’ll you like it!
Kay Guest
I have been craving biscuits and gravy! Awesome to have a recipe to use to indulge my craving! Thanks!!
Biscuits and gravy is honestly the thing I miss the most since I went GF. I was SO glad to find this recipe, then I made it for dinner to night and it was A-MA-ZING!!! THANK YOU!!!!!!!!!!!!!!!
Yay! I’m so glad you could make the thing you missed most and enjoy it. Thanks for letting me know!
Gave this a shot, and while it’s not the stuff I grew up with it’s really tasty regardless. I’m allergic to Dairy so I used subs and the like and it came out a lot better than I expected. Thanks for that~
question, what brand of sausage do you use that’s GF? Haven’t cooked it since going gf b/c wasn’t sure what was safe…
Good question Erin as sausage does contain multiple ingredients. Many brands are gluten free. I like Jamestown, but you should always read the label. You should be able to tell from the ingredients if it is safe. If you are unsure, contact the manufacturer.
I love Betty Crocker’s box of Gluten Free Bisquick with recipes for making Pancakes, Waffles, Biscuits, Strawberry shortcakes, Pizza crust, Ultimate Chicken fingers, and Oven-Baked chicken. Biscuits and Gravy is one of our families favorite meals! Thank You
Tammy,
do you use the gf bisquick as your ‘flour’ for the gravy? Or are you just suggesting it to make the biscuits? I was curious bc I love the bisquick mix too, and sometimes I sub flour with it and it works great!