Easy Gluten-Free Sausage Gravy Recipe

Learn how to make delicious and easy gluten-free sausage gravy to serve with fluffy gluten-free biscuits! This quick skillet recipe tastes just like authentic southern-style sausage gravy to satisfy the whole family!

best gluten-free sausage gravy

If you’re dreaming of a homestyle gluten-free biscuits and gravy breakfast, dig into this easy 15 minute recipe! Grab some breakfast sausage, kitchen staple ingredients, and with a little minimal effort you’ll be starting your day off right.

This standout breakfast first made an appearance in my gluten-free cookbook, served with the buttery gluten-free buttermilk pan biscuits, also highlighted in the book. Since it’s such an affordable gluten-free meal, we enjoy it not only for weekend breakfasts, but as an easy weeknight dinner.

Here you will find how to make the best gluten-free sausage gravy recipe, along with other ways to use gravy on gluten-free breakfasts, and many more expert tips!

Ingredient Notes

• Breakfast sausage – Use bulk pork sausage, often sold in a tube. Read the label to make sure it is gluten-free and no fillers have been added. To keep the recipe lighter, turkey sausage may be used.
• Gluten-free flour – I use and recommend Cup4Cup gluten-free flour, based on my experiments to find the best gluten-free flour blend. I don’t recommend using cornstarch in this recipe for thickening.
• Milk – For thick and creamy gravy, use whole or 2% milk. While skim will save calories, it will have a thinner consistency and a subdued taste.
• Butter – While the sausage drippings are used to flavor the sauce, a little pad of butter adds an extra boost of flavor.
• Seasoning – Salt, pepper, and seasoned salt. A dash on onion powder or garlic powder may also be added.

how to make gluten-free sausage gravy

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. First brown the sausage in a large skillet over medium-high heat. Use a wooden spoon to break up the sausage as it cooks.
2. Stir in the seasonings and flour to coat the cooked sausage mixture. Reduce to medium heat.
3. Gradually whisk in 2 ½ cups milk, adding about ½ cup at a time. This prevents lumps from forming in the gravy. Reduce or increase the amount of milk to reach a desired consistency.
4. Immediately dollop the gravy over gluten-free biscuits and enjoy!

gluten-free biscuits and more serving options

For the most delicious biscuits and gravy breakfast, bake gluten-free biscuits recipe before beginning. Alternatively, pair with other gluten-free bread recipes or any of the options suggested below.

• Creamy grits or try Instant Pot grits
• Eggs – scrambled, poached, or fried
• Frittata or frittata muffins
• Gluten-free cheese scones
• Hash browns
• Cheese grits casserole
• Fries
• Egg Green Chili Casserole
• Potato Pancakes
• Grit cakes
• Sausage muffins

Is breakfast Sausage gluten-free?

Fortunately, finding a gluten-free breakfast sausage is easy and there are several to choose from. However, many manufacturers do not specifically label their sausage as such, so always read the label to make sure there are no fillers.

Safe brands to choose from include Applegate Farms, Bob Evans, Tennessee Pride, Wellshire Farms, and Smithfield, which are stocked at major grocery stores.

dairy-free adaptation

To make dairy-free and gluten-free sausage gravy, either omit the butter from the recipe or substitute vegan butter.

Replace the milk with a non-dairy-alternative, such as almond milk. I do not recommend coconut milk because the flavor it will add.

storing and reheating

After the gravy has cooled completely, transfer to an airtight container and store in the refrigerator up to three days.

To freeze, store leftovers in a ziplock freezer bag and lay flat. Thaw overnight in the fridge before gently reheating.

When reheating sausage gravy, it has a tendency to be a lot thicker. Warm over low heat, adding additional milk or broth to a desired consistency. You may have to adjust the seasoning, especially if adding a lot more milk.

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