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
Rebekah says
Can you use cashew milk in replace for almond or is coconut milk a better replacement?
Jessica DeMay says
Hi Rebekah- that should work. I just don't suggest a cashew milk that is low calorie since that will be mainly watery and it will make the gravy not as creamy.
Sunny says
Delicious! We felt like we were having one of our cheat breakfasts before we started whole30. I passed this recipe on to 2 of my friends! It's that good!
Jessica DeMay says
Thanks for trying it, Sunny! I'm so glad you like it. And thanks for sharing 🙂
Jennifer says
Jessica, I found this recipe almost two years ago and have absolutely loved and enjoyed it ever since. I've incorporated it into a family dish and the kids don't even care that it's 'healthy.' I'm going to highlight the link to your recipe in my upcoming blog as one of my all time favorites for Whole30. I just wanted to thank you for sharing such a tasty treat for our family to enjoy guilt free!
Jessica DeMay says
You're welcome, Jennifer! Thanks for trying it and I'm so glad you enjoy it! 🙂
Meagen Sweeney says
I’m still new to this type of lifestyle, when you say fat of your choice, what are you referring to?
Thanks!
Jessica DeMay says
Hi Meagen- like ghee, coconut oil, avocado oil, bacon fat. All those would work. Enjoy!
Meagen Sweeney says
Thank you! I’m so excited to try this!!!!
Jessica DeMay says
You're welcome!
Dannie says
Can you sub coconut flour & coconut milk for the almond products?
Jessica DeMay says
Hi Dannie- coconut flour won't work because it's dry and gritty, but cassava flour does work. And yes, coconut milk works. Enjoy!
Meagen Sweeney says
Where can I find sugar free breakfast sausage? Anyone have any luck?
Jessica DeMay says
Hi Meagen- you can find some at Whole Foods or possibly other health food stores. It's becoming more common. Of course you can make your own which is so simple. Here is my recipe and you can use pork if you want: https://29pickstoday.com/2015/08/10/paleo-chicken-breakfast-sausage/%3C/a%3E%3C/p%3E
Katie says
I’m on day 3 of Whole30, my second round and my boyfriends first! He’s having issues with breakfast and this sounds amazing! Does it reheat okay?
Jessica DeMay says
Thanks, Katie! It does reheat good. I'd suggest reheating it in a pan verse the microwave. Hope you try it!
Natalie says
Amazing!!! I’ve made this twice. The second time I didn’t have almond milk so used canned coconut milk and put some salt and pepper in it to mask a bit of the coconut flavor. It turned out thick and delicious!! How do you make the potatoes for the recipe? I just use frozen but I would love to know how you made yours. I don’t we it in the recipe anywhere. Thanks!
Jessica DeMay says
Thanks for trying it, Natalie! I chop them and bake at 375° for 1 hour, stirring every 20 minutes. They have a little avocado oil and salt on them.
Leslie Keene says
We make this often and it is always a hit. Thank you for creating amazing recipes. It was great this morning with gluten free biscuits.
Jessica DeMay says
You're welcome, Leslie! Thanks for trying it and I'm so glad you like it!
Danielle says
What can I use instead of the tapioca or arrowroot? I don’t have it and it’s a bit expensive for one recipe. Can I use cornstarch?
Jessica DeMay says
You could try, but it won't be paleo or Whole30 then. If that's okay with you. It's only a few dollars at the store and there are many other recipes you can use it in. It's up to you!