This gluten-free sausage gravy is a southern comfort food classic. Our rich gravy is made with flavorful breakfast sausage smothered in a peppery creamy sauce. It's perfectly served with your favorite buttery gluten-free biscuits.
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When I think comfort food, I think of biscuits and gravy. And this gluten-free sausage gravy recipe is one of my favorite comfort food recipes.
This classic southern-style sausage gravy is easily made gluten-free using gluten-free flour. It can also be adjusted for dairy-free. It is loaded with fresh ground black pepper and sage, for that special homemade taste, just like grandma used to make.
It's so simple and flavorful, you might just find yourself eating it out of the pan with a spoon. But we recommend you hold off and enjoy it with our homemade GF buttermilk biscuits.
📖Why This Recipe Works
- Quick to make. This recipe comes together in a total of 15 minutes making it the perfect easy breakfast/brunch option. You can make it while your fresh biscuits are baking.
- So much flavor. This gravy is seasoned with the perfect blend of salt, pepper, and sage, then made even more flavorful using the sausage drippings.
This gluten-free country gravy is made with just a few basic ingredients. Here's what you'll need:
Breakfast Sausage - I use pork breakfast sausage, but just use your favorite breakfast sausage. Turkey sausage or chicken sausage would work too. Avoid anything with a maple flavor to it. The recipe calls for a pound of ground sausage, but I usually add a little more.
Whole Milk - I don't recommend using low-fat milk, because the gravy will be too thin and runny. If you only have heavy cream on hand use half cream and half water.
Flour - I recommend a 1:1 gluten-free flour blend. If you're not gluten-free, feel free to use regular all-purpose flour. Note that, unlike baking recipes, your flour blend does not need to contain xanthan gum to make a gluten-free gravy.
I have also successfully used potato starch instead of GF flour to make this recipe using the same method. If you want to use cornstarch you will need to make a slurry. You won't be able to sprinkle it directly on the meat without it clumping.
Seasonings - We're keeping the seasonings simple with freshly minced sage or ground sage, salt, and pepper.
Biscuits - Use your favorite gluten-free or regular biscuits for serving.
You could also use dairy-free milk if you want to try this recipe dairy-free. It will not be as thick. My recommendation is oat milk.
See the recipe card for exact quantities.
⏲️How to Make Gluten-Free Sausage Gravy
This traditional gravy tastes like you got it at your local diner. No one will know you spent under 15 minutes whipping it up in your own kitchen. It is pure comfort food at its best! Here's a breakdown of the recipe:
STEP 1 - Brown the Sausage
Warm a skillet over medium-high heat, then add in the sausage. Use a spatula to break the sausage into chunks as it cooks, then let it heat until the meat is browned and cooked all the way through. There should be no more pink left on the meat.
The key to this creamy gravy is to leave the grease after cooking the sausage! Many recipes tell us to drain the grease after cooking meat, but with this one, you don't want to. That fat is used to make the roux for the gravy and is part of what makes it so flavorful!
STEP 2 - Add the Flour and Milk
Once the sausage is cooked, sprinkle the flour over the top. Cook and stir until dissolved, being sure to scrape any brown bits off the bottom of the pan. This ensures everything is cooking evenly and prevents burning.
Little bits at a time, pour the milk into the pan, whisking frequently to prevent clumping. Stir until thick and bubbly.
STEP 3 - Season and Serve
Finish your gravy with a sprinkle of black pepper, sage, and salt. Taste and adjust the seasonings as needed, then serve as desired.
🥗What to Serve with Sausage Gravy
This sausage gravy makes a satisfying and hearty breakfast recipe served over store-bought or homemade gluten-free biscuits.
👩🏻🍳 Expert Tips
- Don't drain the meat drippings! It adds tons of flavor.
- If you don't have whole milk, you can replace it with half water and half heavy cream. I don't recommend using low-fat milk, because the gravy will be too thin.
- If your gravy is too thick, add more milk to thin it out.
Leftover homemade gravy will last in an airtight container in the fridge for up to 3 days or in a freezer-safe container in the freezer for up to 3 months.
To reheat, thaw the gravy overnight in the fridge if it's frozen, then warm it on medium-low heat in a skillet on the stove until heated all the way through. If it's a little bit thick, add a splash of milk to thin it out as it heats up.
More Gluten-Free Breakfast Recipes
💬Frequently Asked Questions
The two are essentially the same except country gravy is a white gravy made without meat while sausage gravy is made with sausage! If you wanted to make this sausage gravy into a gluten-free country gravy, you could just leave out the sausage. It will be missing that delicious flavor though!
Yes! The role of flour in gravy is to thicken it. Gluten-free flour does the trick just as well as regular flour as long as you follow the recipe directions.
While flour and cornstarch are common in cooking to thicken, you could also use other starches and flours. I've tested this recipe using 1-2 tablespoons of potato starch, but you could also try arrowroot starch or white rice flour. Keep in mind that the gravy will also thicken as it cools.
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Gluten-Free Sausage Gravy
- Warm a large skillet over medium heat. Add the sausage and break into chunks with a spatula. Cook until the meat is browned and cooked through. Do not drain fat.1 lb ground pork breakfast sausage
- Sprinkle on the flour, stir until dissolved. Cook over medium heat for 3 minutes, stirring occasionally. Be sure to scrap up the browned bits at the bottom.¼ cup gluten free flour blend
- Slowly stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly.1 ½ cups whole milk
- Season with the ground black pepper, sage, and salt to taste. Serve with warm biscuits.½ teaspoon ground sage, 1 teaspoon black pepper, kosher salt, Gluten-Free Biscuits
- If your gravy is too thick, add more milk to thin it out. You can do this when reheating the leftovers as well.
- Replace whole milk with half water and half heavy cream. Low fat milk is not recommended as it the gravy will be very thin.
- You can use potato starch in place of the flour, use 1 to 2 tablespoons.
- Use GF oat milk to make this recipe dairy-free.