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
Kristina says
I can never seem to find breakfast sausage that doesn’t have added sugars. Can you recommend a brand you use? Thanks!
Jessica DeMay says
Hi Kristina- I have found some Whole30 compliant ones at Whole Foods and here is my easy homemade one: https://www.jaysbakingmecrazy.com/2015/08/10/paleo-chicken-breakfast-sausage/
Alissa Chase says
Do you have any recommendations for nut-free options?
Jessica DeMay says
Hi Alissa- you can use cassava flour in place of the almond and tapioca flour. Use whatever milk works for you. Maybe coconut? I hope that helps!
Ashlee says
Lol! How long should it take to thicken? Never trust voice text.
Jessica DeMay says
Haha! Not 20 minutes. Like 5-10 depending on how warm your "medium" setting is. I hope it turned out for you!
Kelsey McMunn says
Could I just do all almond flour??
Jessica DeMay says
Hi Kelsey- unfortunately that won't work. Almond flour doesn't thicken like tapioca. You could use all cassava flour if you want. That should work.
Anna says
This is my second time to make this recipe and it has not thickened both times. The last time I made it I followed the directions and it still never thickened. This time I changed and used arrowroot starch in place of the tapioca flour thinking that would help. Am I missing something? The flavor is great and we enjoy making this, I just wish it would thicken. I pull the almond milk from the fridge, does the milk need to be room temperature before I add it? Your help would be appreciated! Thank you for sharing such a flavorful recipe.
Jessica DeMay says
You're welcome, Anna! Thanks for trying it! I'm sorry you're having issues with it thickening. I have thought about trying it with cassava flour because I always have such good luck with it, so I would suggest trying that. Replace the almond and tapioca flour with cassava flour (so 3 tablespoons total). I hope that helps and thanks for the feedback!
Christine says
Pretty fantastic! I’m in the south, and I can’t say they’re as good as the regular, flour-laden variety, but a treat on whole30 nonetheless. I swapped half of the almond milk for chicken bone broth. Arrowroot powder wasn’t thickening quite as much as I needed, but a little xanthan gum finished the job. Thank you so much for the recipe!
Jessica DeMay says
You're welcome, Christine! I'm so glad you approve 🙂 Thanks for trying my recipe and for the great feedback!
Sarah says
This was so good!
Jessica DeMay says
Thanks, Sarah! So glad you liked it!
Hillary says
I made this for dinner tonight and it was fantastic! I subbed arrowroot flour instead of tapioca flour and it worked well. Thanks for the great recipe!
Jessica DeMay says
You're welcome, Hillary! Thanks for trying it. I'm so glad you like it!
Kimberly Guthrie says
My gravy never thickened up. What did I do wrong?
Jessica DeMay says
Hi Kimberly- I'm not totally sure what could have happened. You followed the directions and ingredients exactly? You could try adding more tapioca flour, a little at a time.
Kimberly Guthrie says
Thanks for responding. I did follow the recipe. It was thicker the next day after being in the refrigerator (even after reheating). Who knows what happened?! It was delicious either way. I loved it over roasted cabbage in lieu of potatoes.
Jessica DeMay says
You're welcome! Hmmm- that is strange! Well, I'm glad it thickened up and I'm glad you still enjoyed it. Thanks for trying my recipe!
Lisa says
How many servings is this?
Jessica DeMay says
Hi Lisa- about 4 servings. Enjoy!