By Wendy Stoltz and Florina Dobre / Last Modified On March 8, 2023

 This classic American diner-style breakfast recipe is not so difficult to create at home, and I'm showing you how to make the best gluten-free biscuits and gravy ever with this easy recipe. 

A creamy, savory, and salty sausage gravy can be thick and delicious without the need for any wheat flour. 

Serve this breakfast gravy over gluten-free biscuits and your whole family will be asking for seconds. 

GLUTEN-FREE BISCUITS AND GRAVY RECIPE

Gluten-Free Biscuits and Gravy is an American classic. It's a southern breakfast favorite and the kind of stick-to-your-ribs meal that leaves you feeling full and satisfied. 

I remember going to a local diner with my parents when I was a kid. At that time, my preferred diner breakfast was a huge stack of pancakes, drowned in syrup, but my dad would always order biscuits and gravy. I didn't understand the appeal of this dish until I was a bit older, but I'm glad that I finally came around to appreciating how delicious this meal truly is.

Making this classic comfort food dish gluten-free is easy with a couple of simple swaps. It tastes exactly like it should, with the flavor of seasoned pork breakfast sausage shining in a creamy thick sauce. 

If you love a good, savory, hearty breakfast, you have to try my Breakfast Casserole too! It's great for holidays and feeds a crowd. 

For another amazing Southern recipe, try out these Gluten-Free Hush Puppies.

INGREDIENTS IN GLUTEN-FREE BISCUITS AND GRAVY

Biscuits: Before you make the gravy, prepare a batch of my Gluten-Free Drop Biscuits. If you have a little bit more time, you could also make traditional Southern Biscuits instead. Both are delicious and will make the perfect bed for your sausage gravy to rest on. 

Sausage: You'll need one pound of bulk (not in casings) breakfast sausage for this recipe. You can use any type of breakfast sausage that you like. Personally, I've made this with both pork and chicken breakfast sausage and both were delicious. 

Gluten-Free All-Purpose Flour: You want to use an all-purpose flour blend, such as Bob's Red Mill 1-to-1 Gluten-Free Baking Flour. This flour has thickening power from starches and xanthan gum, while single flours won't have the same ability. I find that this flour blend can replace regular wheat flour in most sauce and gravy recipes perfectly.

Milk: It's important that you use whole milk here, not 2% or skim. The gravy won't be creamy enough if made with low-fat milk. 

Salt and Pepper: The amount that you add will vary depending on how salty or spicy your breakfast sausage is, so be sure to taste the gravy before seasoning it. 

If you have any questions, please leave a comment below and I will get back to you.

HOW TO MAKE GLUTEN-FREE BISCUITS AND GRAVY

Start by mixing up a batch of gluten-free biscuits. In the time it takes for them to bake, you can make this tasty sausage gravy. 

1. While your biscuits bake, add the breakfast sausage to a large skillet and cook it over medium heat. 
2. In a medium mixing bowl or liquid measuring cup, whisk the milk, gluten-free flour, and salt and pepper.
3. Continue to cook the sausage, breaking it up with a wooden spoon or spatula until no pink remains. 
4. Gradually add the milk mixture to the pan, and continue to cook over medium heat until the gravy mixture comes to a boil and thickens.
5. Reduce the heat to medium-low, and simmer for 2 minutes, stirring constantly. Taste the gravy, and add salt and pepper if needed. 
6. Serve the gravy hot over warm gluten-free biscuits. 

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

RECIPE TIPS

• Use your favorite breakfast sausage. This recipe will work wonderfully with pork sausage or chicken sausage. If you would like to use a vegan sausage, add about 2 tablespoons of olive oil to the pan since you won't have any animal fat drippings. 
• Be sure to use raw sausage. The flavor of the gravy comes from the drippings produced when the sausage is cooked. 
• Cook the sausage fully. Make sure that there is no pink left in your meat and that it is all evenly browned before adding the rest of the ingredients. 
• To make it extra creamy, use heavy cream or half and half in place of ½ cup of the whole milk in the recipe. 
• Season carefully. Some sausages will have a lot of added salt. If you want to have full control of the seasonings, add salt and pepper only at the very end, after you've tasted the gravy. 
• Add milk slowly. Gradually adding in the milk mixture makes it easier to get all of the flour well mixed in. If you add it all in at once, you may end up with some clumps, and nobody wants a lumpy gravy!

WHAT TO SERVE WITH GLUTEN FREE BISCUITS AND GRAVY

Gluten-free gravy and biscuits is a hearty breakfast that can be served with any other traditional breakfast favorites. 

I love a fluffy plate of scrambled eggs with biscuits and gravy, but you could certainly cook your eggs over easy or soft-boiled too. 

A few slices of bacon are always welcome on the side too! 

Whip up some gluten-free baked goods to serve with your breakfast, like Gluten Free Blueberry Scones or Gluten Free Chocolate Chip Muffins. 

CAN I MAKE GLUTEN-FREE BISCUITS AND GRAVY AHEAD OF TIME?

You can make both the biscuits and the gravy ahead of time, and then reheat them when you're ready to eat. 

Gluten-free sausage gravy can be kept in the refrigerator for up to 3 days. 

To reheat this gluten-free sausage gravy, simply place it on the stove and cook it on low until it's heated through. 

If at all possible, I suggest making the biscuits fresh, as they are at their best that way. 

CAN I FREEZE THIS RECIPE? 

You can keep cooked sausage gravy in the freezer for longer storage. Allow it to cool completely, then transfer to a freezer-safe container, and store in the freezer for up to 3 months. Let it thaw in the fridge overnight before you reheat it. 

DO I NEED TO MAKE A ROUX FOR GLUTEN-FREE GRAVY?

You may have noticed that I skipped the traditional roux-making process that many gravy and biscuits recipes call for. Traditionally, flour is cooked with the drippings from the sausage to make a roux, and then the liquid is added to create the gravy. 

When using gluten-free flour to make this sausage gravy, this process isn't entirely necessary. Instead, I just mix all of the ingredients together and let the gravy thicken as it heats up. 

WHAT IS THIS CALLED IF IT'S MADE WITHOUT MEAT?

You can call it a Country Gravy if you make this recipe but leave out the sausage. Instead, add about 2 tablespoons of olive oil and your favorite seasonings. You'll end up with a meat-free, creamy gravy to serve over your gluten-free biscuits.

Did you make this gluten-free gravy and biscuits recipe? Please leave a comment below letting me know what you thought.

Continue to Content

Yield: 6 servings

Gluten Free Biscuits and Gravy

Print

This classic American diner-style breakfast recipe is not so difficult to create at home, and I'm showing you how to make the best gluten-free biscuits and gravy ever with this easy recipe. 

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 batch gluten free drop biscuits
• 1 lb. breakfast sausage
• ¼ cup gluten free flour (I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
• 2 cups whole milk
• Salt and pepper to taste

Instructions

1. Prepare the gluten free drop biscuits. While they bake, add the breakfast sausage to a large skillet and cook it over medium heat.
2. In a medium mixing bowl or liquid measuring cup, whisk the milk, gluten free flour, salt and pepper.
3. Continue to cook the sausage, breaking it up with a wooden spoon or spatula, until no pink remains.
4. Gradually add milk mixture to the pan and continue to cook over medium heat until the gravy mixture comes to a boil and thickens.
5. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
6. Serve hot over gluten free biscuits.

Notes

• Use your favorite breakfast sausage. This recipe will work wonderfully with pork sausage or chicken sausage. If you would like to use a vegan sausage, add about 2 tablespoons of olive oil to the pan since you won't have any animal fat drippings. 
• Be sure to use raw sausage. The flavor of the gravy comes from the drippings produced when the sausage is cooked. 
• To make it extra creamy, use heavy cream or half and half in place of ½ cup of the whole milk in the recipe. 
• Season carefully. Some sausages will have a lot of added salt. If you want to have full control of the seasonings, add salt and pepper only at the very end, after you've tasted the gravy. 
• Add milk slowly. Gradually adding in the milk mixture makes it easier to get all of the flour well mixed in. If you add it all in at once, you may end up with some clumps, and nobody wants a lumpy gravy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Folkulture Wooden Spoons for Cooking Set for Kitchen, Non Stick Cookware Tools or Utensils Includes Wooden Spoon, Spatula, Fork, Slotted Turner, Corner Spoon, Set of 5, 12 Inch, Acacia Wood, White
• 
  Pyrex Prepware 8-cup Measuring Cup, 1 Count (Pack of 1)
• 
  OXO Good Grips 11-Inch Balloon Whisk,Black
• 
  HOME EC Premium Stainless Steel Salt and Pepper Grinder Set of 2 - Adjustable Ceramic Sea Salt Grinder & Pepper Grinder - Tall Glass Salt and Pepper Shakers - Pepper Mill & Salt Mill W/Funnel & Ebook
• 
  Lodge L8SK3 10-¼-Inch Pre-Seasoned Skillet
• 
  Bobs Red Mill, Baking Flour 1 To 1 Gluten Free, 22 Ounce

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 350Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 73mgSodium: 758mgCarbohydrates: 13gFiber: 0gSugar: 5gProtein: 18g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.