There’s something so comforting about a rich, creamy sausage gravy that clings perfectly to warm biscuits. This Gluten-Free Sausage Gravy Recipe manages to bring that classic, hearty flavor to your breakfast while keeping it safe for gluten-sensitive eaters. Trust me, it’s easier to make than you think and totally worth savoring.

A golden-brown biscuit is split open on a white plate, with the bottom half thickly covered in creamy white sausage gravy that has small chunks of sausage and black pepper specks. The gravy slightly drips over the biscuit's edge, and small green chive pieces are sprinkled on top of the gravy. The top half of the biscuit sits askew, showing its soft, flaky texture. In the background, another white plate holds more biscuits, and a white bowl with more gravy is partially visible. The surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Sausage Gravy Recipe
Top Tip
How to Serve Gluten-Free Sausage Gravy Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Sausage Gravy Recipe

Why You'll Love This Recipe

I’m really proud of this Gluten-Free Sausage Gravy Recipe because it’s one of those dishes that feels indulgent but comes together quickly, with ingredients you probably already have. Plus, it’s got that perfect peppery kick with a silky texture you just can’t resist.

Classic taste without gluten: You’ll get all the familiar flavors you love, minus the worry about gluten exposure.
Simple ingredients, big flavor: This recipe uses basic staples yet yields a gravy that tastes rich and homemade.
Quick and fuss-free: Whip it up in about 20 minutes—perfect for busy mornings or lazy weekends.
Great versatility: It’s amazing poured over gluten-free biscuits, but don’t be afraid to get creative with your favorite sides.

Ingredients & Why They Work

This Gluten-Free Sausage Gravy Recipe is totally foolproof because the ingredients naturally complement one another while keeping things simple. Using gluten-free flour that measures just like regular flour is key to getting that smooth, creamy texture without any gritty aftertaste.

Flat lay of freshly browned pork breakfast sausage crumbles, a small mound of pale beige gluten-free measure-for-measure flour, a white ceramic bowl filled with whole milk, a small white bowl containing a pat of cold yellow butter, a few twists of whole black peppercorns scattered naturally, a small pinch of coarse salt crystals, and a few sprigs of fresh green parsley and chives arranged delicately, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pork breakfast sausage: Look for a good-quality, flavorful sausage—it’s the star of the show and sets the whole flavor tone.
Gluten-free measure-for-measure flour: This flour blends seamlessly into gravy, perfect for thickening without lumps.
Whole milk: Provides richness and creaminess; whole milk helps the gravy thicken just right.
Black pepper: Freshly ground black pepper adds warmth and a little bite; adjust to your taste.
Salt: Enhances all the flavors—you’ll want to season gradually and taste as you go.
Cold butter: Stirring in cold butter at the end adds a velvety finish and slight sheen to your gravy.
Fresh chives or parsley (optional): A pop of green not only looks pretty but brightens the whole dish with fresh flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play around with this gravy depending on the season or what’s in my pantry. Sometimes I add a tiny pinch of smoked paprika for a subtle smoky depth, or swap out the parsley for fresh thyme when I want an herb-forward twist. The beauty of this recipe is it’s totally customizable for you.

Sauteed mushrooms: I once stirred in finely chopped mushrooms with the sausage for an earthy layer, and it was surprisingly good.
Heat it up: Add a dash of cayenne or a few red pepper flakes if you want a spicy kick—perfect on cold mornings!
Dairy-free swap: If you can’t have dairy, try using your favorite unsweetened almond or oat milk and dairy-free butter to keep that rich consistency.

Step-by-Step: How I Make Gluten-Free Sausage Gravy Recipe

A close-up view of a creamy white sauce with visible black pepper specks mixed throughout. The sauce is thick and lumpy with pieces of browned meat or sausage scattered inside. A wooden spoon is stirring the sauce in a black pan, lifting a portion that shows the sauce's thick, rich texture and the meat embedded in it. The whole scene has a warm, home-cooked feel, with slight bubbles and a smooth yet chunky consistency making the dish look hearty and rich. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Sausage Just Right

Start by heating your skillet over medium-high heat. Toss in the pork sausage and start breaking it apart with your spatula. I find it helps to turn the sausage every couple of minutes to get an even sear. You want nice golden-brown bits here—that’s where a lot of the flavor lives. Don’t drain the fat because it’s your gravy’s base.

Step 2: Toast the Gluten-Free Flour

Turn the heat down to medium and sprinkle the gluten-free flour evenly over the sausage. Stir constantly—this step is crucial—until the flour turns a warm golden color. It takes about 1-2 minutes, and this little toast adds a nutty flavor that really makes the gravy sing.

Step 3: Whisk in the Milk to Create Creamy Gravy

Slowly pour in the milk while whisking vigorously to avoid lumps. Keep stirring for 2-3 minutes as the mixture thickens beautifully. You’re aiming for a smooth, pourable consistency—if it feels too thick, just add milk a tablespoon at a time until it’s just right. Season generously with black pepper and salt, tasting and adjusting as you go.

Step 4: Finish with Cold Butter and Serve

Remove the pan from the heat and stir in the cold butter. This adds a luscious shine and silkiness to the gravy. That final touch really elevates the dish. If you like, sprinkle fresh chopped chives or parsley right on top. Serve it warm over gluten-free biscuits or your favorite bread alternative.

Top Tip

Over the years of making this Gluten-Free Sausage Gravy Recipe, I’ve learned a few small tricks to nail that perfect texture and flavor—these make all the difference and will help you avoid common pitfalls.

Don’t rush the flour toast: Give the gluten-free flour time to brown slightly—it stops your gravy from tasting floury and adds a toasty depth.
Keep the heat moderate: Too high and the milk can scorch; too low and it won’t thicken well. Medium works perfectly for a gentle simmer.
Cold butter magic: Stirring in cold butter off the heat gives your gravy a silky finish that’s worth the wait.
Season gradually: It’s easy to over-salt before everything comes together—add salt in small increments and taste as it cooks.

How to Serve Gluten-Free Sausage Gravy Recipe

gluten-free sausage gravy - Serving Suggestion

Garnishes

I’m a sucker for fresh garnishes that brighten up rich dishes. Chopped fresh chives or parsley sprinkle on top add that lovely pop of color and freshness. Sometimes I even add a dash of hot sauce or a sprinkle of smoked paprika for something extra.

Side Dishes

Of course, classic biscuits are the obvious choice—but I’ve also loved this gravy dolloped over gluten-free toast, roasted breakfast potatoes, or even spooned onto a bed of sautéed greens for a lighter twist.

Creative Ways to Present

When I’ve hosted brunch, I’ve laid out a build-your-own gravy bar with gluten-free biscuits, eggs, and toppings like sliced green onions, shredded cheese, and hot sauce. It’s a fun way to let guests customize their plates, and it always sparks conversation.

Make Ahead and Storage

Storing Leftovers

Leftover gravy keeps beautifully in an airtight container in the fridge for 2-3 days. I always give it a good stir before reheating because some separation can happen, but it comes back together perfectly once warmed.

Freezing

I usually don’t freeze sausage gravy because the texture can change and separate after thawing. If you must freeze it, do so in small portions and thaw gently in the fridge overnight, re-whisking when reheating.

Reheating

Reheat leftover gravy on the stove over low heat, stirring often, and add a splash of milk to loosen it up if needed. Microwave works too—just go low and slow to keep it from curdling. Either way, you’ll have silky gravy ready in minutes.

Frequently Asked Questions:

Can I use a different kind of flour for this gluten-free gravy?

For best results, use a gluten-free measure-for-measure flour blend because it mimics the thickening power of regular flour closely. Some single-ingredient gluten-free flours like rice or almond flour can alter texture and flavor, so stick to a blend if possible.

How do I prevent lumps in my sausage gravy?

Whisking constantly when you add the milk helps incorporate the flour smoothly into the liquid. Toasting the flour with the sausage drippings first and adding the milk gradually while stirring keeps lumps at bay. If lumps do form, a quick blend with an immersion blender can smooth things out.

Can this sausage gravy be made dairy-free?

Yes! Swap the whole milk for your favorite unsweetened dairy-free milk such as almond, cashew, or oat milk. Use a dairy-free butter substitute to finish it off. Just know the flavor and texture might be slightly different, but still delicious.

What’s the best way to reheat leftover sausage gravy?

Reheat gently on the stove over low heat, stirring often, and add a splash of milk if it’s too thick. Avoid high heat which can cause the gravy to separate. A low-power microwave method, stirring every 30 seconds, also works well to keep it creamy.

Final Thoughts

This Gluten-Free Sausage Gravy Recipe holds a special place in my breakfast rotation because it brings comfort and familiarity without compromising on taste or texture. I genuinely hope you enjoy making it as much as I do—there’s something so satisfying about sharing a hearty, homemade breakfast that everyone can enjoy without worry. Give it a try, tweak it to your liking, and savor those cozy mornings!