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.
Julie says
We just made this today - day three of our Whole30 adventure as a couple. This was phenomenal! I do have to admit that I may have added some additional salt here and there, along with pepper and garlic powder, but we are easing our way into this. I'm not much of a cook so I was pretty excited with how easy it was and how well it came out. Both my husband and I were very satisfied by this meal, both in taste and fullness. We will be making again!
Jessica DeMay says
Hi Julie- thanks for making it and I'm so glad you like it. I'm so glad you added seasonings to taste- that is important for any recipe. So glad you'll be making it again 🙂
Jordan says
Can you use Arrowroot in place of tapioca powder?
Jessica DeMay says
Hi Jordan- yes, that will work. Enjoy!
Rochelle says
We have a nut allergy, would rice milk work?
Jessica DeMay says
Hi Rochelle- yes, definitely! If you need to keep it Whole30 then use coconut milk. I hope you enjoy!
Jami Powers says
Wow so good and came together so quick with hardly no ingredients! This is a great meal to serve when short on time. I cheated and didn't do my own potatoes, I used shredded hash browns instead.
Vicki says
Love this recipe! Can u install a jump to recipe button like most sites have now?
Jessica DeMay says
Thanks, Vicki- I can look into it
Sarah says
Such a wonderful and easy recipe!
Jessica DeMay says
Thanks, Sarah!
Leah Fulton says
Can you freeze the gravy?
Jessica DeMay says
Hi Leah- yes, definitely!
Amanda Adams says
One of my absolute favorite recipes. Unbelievably good!
Jessica DeMay says
Thanks, Amanda! So glad you like it!
Chandra says
We love this recipe!!! Happen to know how many calories are in it?
Jessica DeMay says
Thanks, Chandra! No, I don't calorie count. If you really have to know, then you can use a site like My Fitness Pal to help calculate it.
Ashlee says
Delicious!!!! I look forward to having this over and over again. I did add a little crushed pepper for spice. Over all great recipe without so much guilt of traditional sausage and gravy. Thank you