I love making biscuits and 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 will all of the other breakfast foods: eggs and bacon (just add some gravy to the top of those too), and add a side of fruit and orange juice for a complete breakfast!
However, biscuits and gravy are not gluten free, which has been a bit of 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 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 the instructions for that in the recipe notes.
I have both cornstarch and gluten free flour on hand at all times, cornstarch is the cheaper ingredient, cornstarch wins in my home. I should also note that there is no taste difference between the two.
- 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
- In a, cook sausage until cooked through.
- Stir cornstarch into the 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.
- Add the milk to the skillet. Over medium heat, bring 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.
- 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 for 1/4 cup of gluten free flour mix. There is no need to mix the gluten free flour with water first.
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 Cinnamon Raisin Bread but omit the cinnamon and raisins if you are planning on putting gravy on top of your 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!
Don’t forget to pin it!