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
Alice says
I left a comment earlier that isn't on here yet. But I needed to amend it. When I made it, this was tasty and we enjoyed it though it didn't get as thick as I'd like. The next day though, it was like sausage in almond milk! There was NO thickness to the gravy at all! I was so disappointed that it didn't turn out like the picture. I followed the recipe to the letter. 🙁 Still, it was tasty. I may try again.
Jessica DeMay says
Thanks for the feedback, Alice. I'm sorry it didn't stay thick, I've never had that issue. Glad you still feel like it's a tasty recipe.
Alice L Shockley says
It's not my mother's biscuits and gravy in terms of texture, but it's one heck of a nice break from scrambled eggs every morning after 2 weeks of Whole30. My husband wants to see if we can come up with a way to incorporate this into some type of breakfast casserole. Great recipe!
Jessica DeMay says
Thanks, Alice!
Kirstin says
Potatoes! Way better than biscuits. I use coconut milk thinned with a bit of water and this turned out wonderfully. I did need to add a good bit of salt.
Jessica DeMay says
Thanks for trying it, Kirstin! So glad you like it!
Stacey says
So I can’t have almonds, what other milk would you suggest?
Jessica DeMay says
Hi Stacey- whatever milk you use. Coconut, cashew, etc. Hope you enjoy!
Kristin says
I can’t recommend this recipe highly enough! We make it several times a month and it’s always a hit with my family. I was always known for my sausage gravy (pre paleo) and now, thanks to this recipe, I still am!
I always add the almond milk to the roux/meat mixture slowly and don’t always need all of the milk to thicken (I also double this recipe to feed my family of 8)
Thanks for another winner!
Jessica DeMay says
You're welcome! Thanks for the great review, Kristin! I'm so glad you love it 🙂
Denise says
Definitely use the other other flour. I didn't have Tapioca flour and only used Almond flour and the gravy didn't thicken very much.
Jessica DeMay says
Hi Denise- yes, almond flour doesn't have the thickening properties that tapioca has. Sorry it didn't turn out for you!
Dinah Howard says
Thank you for this recipe! I used it as a base and made some tweaks, but ONLY because I didn't have all the ingredients on hand. I couldn’t find sugar-free breakfast sausage, so I used ground pork and seasoned it with the fennel seeds and sage. I also added garlic powder, salt, pepper, and crushed pepper. I substituted the almond milk with 1 cup of coconut milk and 1 2/3 cups of beef bone broth. I also didn’t have almond flour, so I just used tapioca flour. As for the potatoes, I sauteed some onions, diced and pan-fried red potatoes (seasoned with onion powder, salt, and pepper), and combined them at the end, to keep the crispiness of the potatoes. I topped the potatoes with the sausage gravy, and as a final touch, I topped it with a scrambled egg. I’m sure a sunny-side up egg would have been great, because it would add even more creaminess, but I don’t particularly like sunny-side up eggs. It was soooo good! To be honest, I wouldn’t have thought of this without your recipe. THANK YOU!!
Jessica DeMay says
You're welcome! Thanks for trying it, Dinah!
Bridget says
I cannot find where it says how much this recipe yields? With the ingredients you listed, about how many servings do you think you could get out of it? Thanks!
Jessica DeMay says
Hi Bridget, it serves about 3-4. Hope you try it!
Cortney says
Is this a recipe that you can pre-cook and heat up the next day or is it best to just enjoy it the day of?
Jessica DeMay says
Hi Cortney- it can me made ahead and reheated. I suggest reheating it on the stove top and add a little more milk if needed to thin it out. Enjoy!
Sarah Jean says
Have you tried making this with just almond flour? I'm wondering what the out come was?
Jessica DeMay says
Hi Sarah Jean- it won't work because almond flour alone doesn't thicken like the other flours. You really need arrowroot, tapioca or cassava. Hope you try it!