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.
Catherine says
I made this for dinner the other night. My husband and I really enjoyed it. The kids didn’t, but they are picky little kids and it was new. Will likely make it again, subbing with ground pork instead of breakfast sausage or leaving out the additional spices. It was a little too much spice for us.
Jenn says
I am completely obsessed with this sausage gravy. It’s my go to weekend breakfast. Thank you so much for posting this delicious recipe. I do not feel sick after eating this as I always did with “traditional” sausage gravy! My boyfriend loves it too!
Jessica DeMay says
Thanks, Jenn! So glad you and your boyfriend love it!
Karen says
Delicious! I’m allergic to eggs so breakfast is tough for me. This is the perfect weekend meal. I served my husband’s on toast - he’s usually skeptical of Whole30, and he thought it was amazing.
Jessica DeMay says
Thanks, Karen!
Sue says
Thanks much for this recipe!! Was getting really tired of eggs for breakfast on whole30. It really thickened up nicely and removing it from the heat and letting it sit a couple of minutes!! Husband even liked it and he isn’t doing whole30!!
Jessica DeMay says
Thanks for trying it, Sue and so glad it's enjoyed!
Reanna says
Can I use oat milk instead?
Taylor says
Hi! Exited to try this..
Could I use 3 tablespoon of almond flour and not use the tapioca flour?
Also, which fat do you usually use? I can't decide what to buy!
Miranda says
The yummiest!! We eat this both on a Whole30 round and off. So great!
Jennifer says
Hi...how many servings is this recipe? Thanks
Jessica DeMay says
Hi Jennifer- about 4
Cliff Bolden says
This recipe has become a go to for me. I make it twice a week when on round. Any tips for thickening you the gravy? Would more tapioca flour do the trick?
Jessica DeMay says
Hi Cliff- I'm so glad you like this recipe. If you want the gravy thicker you can use more tapioca flour, yes. Thanks for the great feedback 🙂
Rebekah says
Would I be able to use 3 tablespoons of tapioca flour and no almond flour?
Jessica DeMay says
Hi Rebekah- I think that would work. Hope you enjoy!