This Gluten Free Sausage Gravy is simple to prepare and full of savory flavor. It’s creamy, thick, and deeply satisfying — a classic reimagined to be gluten-free and dairy-free without sacrificing taste.
I’m excited to share this recipe — it’s one I’ve been working on for a while. My dad showed me how to make traditional sausage gravy when I was young, and it became a weekend favorite. That version used flour and milk and was served over canned biscuits. This updated version is gluten- and dairy-free, and just as comforting and delicious. I’m thrilled with how it turned out.
Ingredients for gluten free sausage gravy
Breakfast sausage – The sausage is the heart of the gravy. Use raw ground breakfast sausage (homemade or store-bought), not pre-cooked.
Sage and fennel – These spices add warmth and depth to the gravy.
Fat of choice – Use a neutral or flavorful fat if the pan needs extra: coconut oil, ghee, bacon grease, or avocado oil all work well to form the roux with the flours.
Tapioca flour and almond flour – A blend of these two thickeners creates the right texture. Almond flour alone will not thicken the sauce properly.
Almond milk – Any dairy-free milk (almond, coconut, oat, etc.) will work. Adjust quantity to reach desired consistency.
Cassava flour (optional) – Use 3 tablespoons of cassava flour as a one-to-one replacement for the almond + tapioca combination if you prefer a single alternative flour.
How to serve sausage gravy
This gravy pairs beautifully with crispy pan-fried potatoes for a satisfying breakfast or brunch. It’s also traditionally served over biscuits; paleo biscuits or slices of warm paleo bread are great gluten-free options. Choose your favorite base and spoon the hot gravy and sausage over it for the best experience.
Share your favorite pairing — I’d love to hear how you enjoy it.
Storing and reheating sausage gravy
Store the gravy covered in the refrigerator for up to a week. To reheat, warm gently in a skillet over medium heat with a splash of almond milk (or other dairy-free milk) to loosen the sauce. Stir frequently until heated through.
You’ll love this comforting, filling dish. If you’d rather not use potatoes, try serving it over paleo biscuits for a traditional experience.
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 (or other dairy-free milk)
- 4 medium russet potatoes diced and pan fried
Instructions
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In a large skillet, brown the ground breakfast sausage over medium heat. Stir in the dried sage and fennel while the sausage cooks. When fully cooked, transfer the sausage to a plate or bowl.
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If the pan is dry, add fat until you have about 3 tablespoons total in the skillet (use coconut oil, ghee, bacon grease, or your preferred fat).
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Stir in the almond flour and tapioca flour, combining them with the fat over medium heat to form a roux.
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Slowly whisk in the almond milk and cook until the sauce thickens to your desired consistency. Use a whisk to smooth any lumps.
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Return the cooked sausage to the skillet, stir to combine, and serve immediately over pan-fried potatoes or biscuits.
Notes:
• Almond flour by itself will not thicken the sauce properly; use it in combination with tapioca or replace both with cassava flour.
• Fat options include coconut oil, bacon grease, ghee, or avocado oil.
Nutrition Information
Carbohydrates: 44g
Protein: 23g
Fat: 45g
Sodium: 935mg
Fiber: 4g
Did you make this recipe?
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