Sausage Gravy is perfect for Breakfast! 

I love making biscuits and sausage gravy for a crowd. It’s easy to make, it doesn’t take a whole lot of time, it makes a lot of food, everyone loves it, and it is filling.

Biscuits and gravy also go great with other breakfast foods such as eggs and bacon, (just add some gravy to the top of those too), a side of fruit, and orange juice.

However, biscuits and gravy are not gluten-free, which has been a bit of a problem in our family… until now.

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Cornstarch VS. Gluten-Free Flour?

Traditional gravy is thickened with flour. I’ve replaced that with cornstarch. Why do I use cornstarch instead of gluten-free flour? Most people have cornstarch on hand, and it is cheaper than gluten-free flour.

My MIL for example only makes gluten-free sausage gravy when we are visiting. She always has cornstarch and never has GF flour. So if you know someone who doesn’t normally cook gluten-free, but they are trying to accommodate a gluten-free person, then send them this recipe!

Of course, if you do not have cornstarch, but you do have gluten-free flour, then you can switch them out. Or if you have a corn allergy.

I have both cornstarch and gluten-free flour on hand at all times, cornstarch is the cheaper ingredient, cornstarch wins in my home. 

Ingredients:

• 1 pound ground sausage (make sure it is gluten-free)
• 2 cups milk
• 2 tablespoons cornstarch
• 1/2 cup water
• Salt and pepper to taste

Directions:

1. In a large cast-iron skillet, cook sausage until cooked through.
2. Stir cornstarch into 1/2 cup water. Add the water/cornstarch mixture to the skillet with the sausage and sausage drippings. Stir well, so the cornstarch absorbs the drippings.
3. Add the milk to the skillet. Over medium heat, bring the gravy to a gentle boil, slowly stirring the whole time. The cornstarch will not thicken the gravy until it has been brought to a boil.
4. Add salt and pepper to taste.

Once the gravy is gently boiling you can decide if you want it thicker or thinner. For thinner gravy add more milk, for thicker gravy add another 1 tablespoon of cornstarch mixed with a small amount of water. If you do not first mix cornstarch with water, the cornstarch will make your gravy clumpy.

You could replace the cornstarch and water with 1/4 cup of the gluten-free flour mix. There is no need to mix the gluten-free flour with water first.

Gluten Free Sausage Gravy

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Ingredients

• 1 pound ground sausage (make sure it is gluten free)
• 2 cups milk
• 2 tablespoons cornstarch
• 1/2 cup water
• Salt and pepper to taste

Instructions

1. In a large cast-iron skillet, cook sausage until cooked through.
2. Stir cornstarch into 1/2 cup water. Add the water/cornstarch mixture to the skillet with the sausage and sausage drippings. Stir well, so the cornstarch absorbs the drippings.
3. Add the milk to the skillet. Over medium heat, bring the gravy to a gentle boil, slowly stirring the whole time. The cornstarch will not thicken the gravy until it has been brought to a boil.
4. Add salt and pepper to taste.

Notes

Once the gravy is gently boiling you can decide if you want it thicker or thinner. For thinner gravy add more milk, for thicker gravy add another 1 tablespoon of cornstarch mixed with a small amount of water. If you do not first mix cornstarch with water, the cornstarch will make your gravy clumpy.

At this time (sadly) I do not have a fantastic homemade gluten-free biscuit recipe. We eat our gluten-free sausage gravy with gluten-free bread or a box recipe. For a homemade gluten-free bread recipe, you can use my recipe Gluten-Free Bread. You could also use gluten-free pancakes. Once I have perfected a homemade gluten-free biscuit, I will be sure to share it here!

Enjoy!
Anna

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