My family loves biscuits and gravy. They have missed them since I went gluten free.
Honestly, I can do without them. I will eat them, and I made them because my family loves them, but they are certainly not on my top list of things I miss.
However, since my family has told me several times in the last few months how much they missed biscuits and gravy, I decided to tackle a gluten free version.
I had not tried to tackle a gluten free version because I have had trouble coming up with a gluten free white sauce or gravy that I was happy with. I know many people just use cornstarch in place of the flour. I had tried that and was not happy with the results. I love cornstarch for things like pudding, but for sauces and gravies I have not been happy with cornstarch.
The main reason is that many times I end up needing to reheat items like gravy or white sauce. I find that cornstarch based sauces do not reheat well. The texture just does not come back together right. So, I got discouraged and kind of gave up for a while on finding one.
However, I recently purchased several gluten free books by Annalise Roberts. In one of her books she mentions using potato starch in white sauces. I immediately knew this was worthy trying.
She did not have a sausage gravy recipe in her book, so I decided to adapt my favorite sausage gravy recipe, using the basic ratios that her sauces used.
My family was so excited that this worked. The gravy turned out well. Even the leftover gravy reheated the next day.
Now, if I can just figure out how to get a light and fluffy gluten free biscuit to go with the gravy.
Gluten Free Sausage Gravy
- 1 lb package sausage (be sure to use gf sausage)
- 1 tablespoon butter (more if your sausage is really lean)
- 3 tablespoons potato starch
- 3 cups milk
- salt and pepper to taste
- Place sausage in a large skillet. Cook over medium-high heat until evenly brown.
- Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted.
- Reduce heat to medium and add potato starch. Stir for about 1 minute.
- Gradually whisk in milk, and cook until thickened.
- Season with salt and pepper, and stir in cooked sausage.
- Reduce heat, and simmer for a few more minutes or until it is the desired consistency. If gravy becomes too thick, stir in a little more milk.
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{ 17 comments… read them below or add one }
Alright! I’ve been looking for a yummy sausage gravy recipe for awhile now, I will definitely be giving this one a try!
BTW, General Mills’ new Gluten Free Bisquick makes AMAZING biscuits!
Looking forward to checking out the rest of your blog…I went gluten free the exact same time you did, here’s to going on a year of gluten free!
Janie´s last [type] ..Gluten Free Bisquick Coming Soon!!
thanks soooooooo much. Just finished dinner, fantastic. it has been hard since my wife went GF. sites like this make life a little more enjoyable.
Rob
The Spoiled Cat
I am so glad that you liked it!! Thank you so much for letting me know. I know the challenges of gluten free and how hard it can be, so I am so glad that you found my recipe helpful.
This turned out amazing! I told my husband afterwards that it was the best GF adaptation I have made yet! Thanks so much for the great recipe!
Also meant to note that we ate it over Pamela’s Drop Style Biscuits, which are my favorite! I love the new GF Bisquick but I still prefer Pamela’s for my biscuits!
I am so glad that you liked this. That is my goal with my site, I want to create family favorites that are as close to what we are used to that I can. Thank you so much for letting me know.
I am going to try this tonight and make it dairy-free and hope it works! Potato starch is a good idea; do you use it in other white sauces as well?
I’m not sure if you’ve already found a good biscuit recipe, but I worked on a good allergen-free biscuit for a loooonnnggg time and found that a chickpea flour blend worked best, and that shortening was an absolute must. I posted it on my allergen-free blog: http://whenfoodisdangerous.wordpress.com/2010/09/23/my-best-biscuits-yet/
You can make it without the sweet potato (might need to add more liquid; and you can use cow’s milk instead of the coconut).
I hope you enjoy it. I have used potato starch in some white sauces and it usually works well. I do have a gluten free angel biscuit that we really like and it is easy to make. My husband does not like the chickpea or bean flours, so I have not done much with them.
I just tryed this recipe and it didnt turn out at all. My potato start clotted all up and there was no grease left in the pan. Ive always has trouble with making gravy. same problem. I can never get a smooth gravy its always clumpy. What am I doing wrong??? Im trying it again and Im going to add more butter my sausage didnt make a whole lot of grease but then again im not sure how much I need. But I really really want gravy so I hope it turns out this time…..
Well, I will say that I have more trouble with gluten free gravy than I ever did before. I think it is just more difficult to get the right texture. I would try adding more grease/oil, it maybe that your sausage was really lean.. I would say bacon grease or butter. And make sure that you are stirring the whole and add the liquid slowly while stirring it in. I hope that helps.
Gliten free homemaker has a recipe for rolls and biscuits that I really like.
Gluten-Free Homemaker I am sorry for the typo.
I just tried this gravy tonight and it was awesome!
I subbed in sweet rice flour instead of potato starch, and used original flavor almond milk to make it dairy free. I used a turkey sausage, that I tossed a few sage leaves in while browning (removed when done). Also because the turkey sausage is lean, I went for a 1:1 ratio on the flour and butter (nucoa). Even my kids who can have dairy and wheat/gluten ate it with no complaints. Thanks for the awesome recipe!
This is the best gravy that I’ve ever made… Even when I made gluten gravy it never turned out this smooth! I made it dairy free with plain soy. Yum! Thank you so much!
Thank you! I am glad that you enjoyed it and that it worked dairy free. I think the potato starch really helps give it that smooth texture. Thanks for letting me know and thanks for reading!
I made this tonight to go over biscuits and we really loved it. It thickened up better than my gravy did when I used wheat flour! Thanks so much!
I also tried a biscuit recipe that I thought was really good and simple, too. Here’s a link if you’re interested:
http://www.domestifluff.com/2009/08/my-favorite-gluten-free-biscuits/
I just made drop biscuits instead of rolling them out. I also used a whole egg instead of 2 egg whites. Hope you like them!
Thanks! I am so glad you liked the gravy. I will have to look at those biscuits. Thanks for the link.
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