This Gluten Free Sausage Gravy is so easy to make and packed with flavor. Creamy, thick, and so delicious! A classic made paleo, dairy free and just as good!
I'm super excited to share this recipe! It's been in my brain for a long time and it's finally good enough to share. My dad taught me how to make sausage gravy when I was pretty young and it became a regular breakfast for us when I stayed with him on the weekends. Of course it contained lots of flour, milk and was served over canned biscuits. This version, on the other hand, is made gluten and dairy free and is just as delicious! A favorite I knew I wanted to makeover and I'm so pleased with the results!
Ingredients for gluten free sausage gravy
Breakfast sausage- this is the base of the gravy and an important part. I have a homemade sausage I like to use, but store bought works as well. You want to buy ground sausage, not pre-cooked.
Sage and fennel- this additional spices really elevate the gravy and make it full of flavor
Fat of choice- if needed, use coconut oil or ghee to help mix with the flours to make the roux.
Tapioca flour and Almond flour- the mixture of these two helps thicken the sauce perfectly. Almond flour cannot be used exclusively
Almond milk- or other dairy free milk of choice. I like almond milk, but coconut, oat or any milk you use will work here.
(Alternative to almond and tapioca flour) Cassava flour- This replaces both the almond and tapioca flour and thickens the sauce perfectly.
How to serve sausage gravy
This can be served over crispy potatoes, the crunch adds a nice little touch. Classically it's served over biscuits, and I've even served it with paleo bread that's hot and sliced.
I'd love to hear your favorite way to enjoy it!
Storing and reheating sausage gravy
Store covered in the fridge for up to a week. To reheat, place in a pan with a small amount of almond milk to help thin it out and warm over medium heat until ready to serve.
You will love, love, love this recipe! It's filling, comforting, and tastes amazing! Here are my Easy Paleo Biscuits if you don't want potatoes as the base.
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Gluten Free Sausage Gravy
Ingredients
- 1 pound ground breakfast sausage
- 1 teaspoon dried sage
- 1 teaspoon fennel seed
- 3 tablespoons fat of choice if needed
- 1 tablespoon almond flour
- 2 tablespoons tapioca flour
- 2 ½-3 cups almond milk
- 4 medium russet potatoes diced and pan fried
Instructions
- In a large skillet brown breakfast sausage over medium heat. Add the sage and fennel while it's cooking. Once it's cooked, transfer it to a plate or bowl.
- Add some fat to the pan if there isn't already any left from the sausage. You'll want about 3 tablespoons total. You can use coconut oil, ghee, bacon grease, or whatever your preferred fat is.
- Stir in the almond and tapioca flour and mix it well with the fat- still on medium heat.
- Stir in the milk and cook until sauce has thickened. Use a whisk if necessary.
- Mix the sausage back in and serve immediately over potatoes.
Notes:
Nutrition Information
Irene says
Just made for breakfast this morning. It was soo delicious! I was a bit skeptical but was very impressed. I served over fresh spinach and a brussel sprout,onion, potato hash. Starting my day off right. Thank you so much!
Jessica DeMay says
You're welcome, Irene! Thank you for trying it and for the great feedback! That hash sounds delicious 🙂
Monique Herriman says
Would this work if frying pork chops coated in tapioca flour (and the tiny bit of almond flour I had left), rather than the breakfast sausage? Maybe toss in a teeny bit of chicken bouillon to flavor (if needed)? I assume you are using non flavored almond milk?
Jessica DeMay says
Hi Monique- I think that should work! Yes, unsweetened plain almond milk. I like Malk brand- it only has 3 ingredients: almonds, water, and salt. 🙂 I hope you enjoy!
Josh says
I grew up eating biscuits and gravy every single Sunday. I must say that I was a bit hesitant about how good this would be. It's sooo good! I'm pretty convinced that I could set a plate of this in front of my dad (who made gravy every Sunday) and he wouldn't have a clue it was any different! Thanks for sharing!
Jessica DeMay says
You're welcome, Josh! Thanks for trying my recipe and for the great feedback! I hope you do make it for your dad sometime 🙂 I'm so glad it was better than you expected!
Gina Dillon says
I am doing my first round of whole30. I am going to make this for breakfast. I like to meal prep and wanted to make this ahead of time to eat in the mornings. Does it reheat ok?
Jessica DeMay says
Hi Gina- It's best the day you make it. It does reheat ok, but you may need to add a little almond milk to it to loosen it up. Hope you enjoy it!
Jenni SIllito says
I"m in charge of cooking for a group of teenagers with food allergies at a summer camp next week and planning on making this for breakfast one day. Could I sub rice milk for the almond milk, or does it need more fat. Would canned coconut milk be a more adequate substitution?
Jessica DeMay says
Hi Jenni- I think coconut milk would be good due to the high fat, but I'm afraid it would be a strong flavor. Maybe a mixture of coconut and rice? I think that would work great. I hope everyone loves it! 🙂
Sarah says
How many servings is this?
Jessica DeMay says
Hi Sarah- I'd say 2-4 depending on the person 😉 If you're questioning it, you may want to double it. I hope you enjoy!
Lindsay says
This looks amazing, can't wait to make it! How many servings does this make?? Thanks! 🙂
Jessica DeMay says
Thanks, Lindsay! I'd say about 4. My husband usually makes it two 😉 but he's a big eater. You can always double it if you're concerned it's not enough. Hope you enjoy it!
Pamela says
I've already made it once, it was really yummy! My teenagers loved it too. I'm making it again tonight! Thank you for such great recipes!
Jessica DeMay says
You're welcome, Pamela! Thank you for trying my recipe! I'm so glad you and your teenagers enjoyed it!
Miranda says
I can't seem to find fennel seed, and I don't really care for the licorice type tastes....any substitutions? I have heard to use cumin Or caraway? Or if I leave it out all together, will it make a huge difference?
Jessica DeMay says
Hi Miranda- it's usually with the seasonings. You can leave it out, it just adds a little more "sausage" flavor. Hope you enjoy!
Rebekah says
Just made this tonight. My hubby and I are doing Whole30 during February. It was amazing. I didn't have almond milk, so I used coconut milk and coconut oil. It was so lovely ?. My kids loved it. They are used to the normal southern biscuits and gravy. I was born in Alabama so that is a staple in our house.
Thanks so much for making this!
Jessica DeMay says
You're welcome, Rebekah! Thanks for trying it and I'm so glad it was a hit with you and the hubby! 🙂 Thanks for the great feedback!