Nothing quite beats the cozy comfort of a warm, creamy sausage gravy smothering fluffy biscuits, especially when it’s made easy and safe for gluten-sensitive folks. This Gluten-Free Sausage Gravy Recipe offers all the rich flavor and silky texture you crave, without any gluten worries, making it a must-try for your breakfast or brunch lineup.

A white biscuit is split in half and filled with thick sausage gravy, which is creamy white with visible bits of cooked sausage and small green herbs sprinkled on top. The biscuit has a golden-brown crust with a soft and flaky inside. The top half is slightly lifted, showing the gravy dripping a bit onto the white plate below. There are two more biscuits on a white plate in the background, with soft texture and golden tops. All plates are placed on a white marbled surface. 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 genuinely excited about this recipe because it nails that classic Southern staple we all adore, but makes it approachable for anyone watching gluten. Every time I make this, the aroma fills the kitchen and honestly feels like an instant hug on a plate. It’s genuinely that simple and satisfying.

Classic Flavor, Gluten-Free Comfort: Uses familiar ingredients you probably have, but swaps in gluten-free flour to keep everything safe and tasty.
Quick to Whip Up: From start to finish, it only takes about 20 minutes, making it perfect for busy mornings or last-minute brunch plans.
Customizable Seasoning: Adjust the pepper and salt to your taste, or throw in herbs to make it uniquely yours.
Perfect Pairing: Goes incredibly well with gluten-free biscuits (store-bought or homemade), but also tastes fantastic over eggs or even roasted potatoes.

Ingredients & Why They Work

Each ingredient in this Gluten-Free Sausage Gravy Recipe plays a key role—from the hearty sausage bringing that savory punch to the gluten-free flour which thickens everything just right without clumping. Plus, milk adds creaminess while spices bring warmth. Here’s why I pick these ingredients:

Flat lay of fresh raw pork breakfast sausage links arranged loosely, a small mound of fine gluten-free flour in a simple white ceramic bowl, a small white bowl filled with whole milk, a few whole clean brown eggs, a small white bowl with cold butter cubes, a small white bowl containing whole black peppercorns and another small white bowl with coarse sea salt crystals, and fresh sprigs of green chives and parsley artfully placed, all ingredients appearing fresh and natural, perfect symmetry and realistic proportions, 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: Provides the savory, spiced base with just the right amount of fat to flavor the gravy naturally.
Gluten-Free Measure-for-Measure Flour: Acts as the thickening agent; choosing a measure-for-measure type means the texture mimics traditional gravy without any gritty bits.
Whole Milk: Gives the gravy its creamy, silky consistency while keeping it suitably rich.
Black Pepper: Adds that perfect peppery kick I love, which complements the sausage beautifully.
Salt: Enhances all the flavors—you’ll want to add this gradually and taste as you go!
Cold Butter: Stirred in at the end to add silkiness and richness, smoothing out the texture.
Fresh Chives or Parsley (Optional): A fresh green garnish adds brightness and a pop of color that makes the dish feel a little more special.

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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’ve found this Gluten-Free Sausage Gravy Recipe to be wonderfully forgiving, which means you can tweak it to match your taste buds or what's sitting in your fridge. I usually spice it up more on weekends, but sometimes I dial back the pepper on busy mornings. You can easily add your favorite herbs or even a splash of cream for extra indulgence.

Herb Variations: I like stirring in fresh thyme or sage for a little earthy twist that pairs well during fall and winter months.
Dairy Swap: For a lighter version, use unsweetened almond or oat milk, but be careful—it can alter the gravy's thickness slightly, so add slowly.
Spicy Kick: For an extra heat boost, sprinkle in a pinch of cayenne or some red pepper flakes when cooking the sausage.

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

A close-up view of a black pan filled with thick, creamy white sauce mixed with small pieces of cooked meat, with visible black pepper specks scattered throughout. A wooden spoon is lifting a portion of the sauce, showing the texture of the creamy mixture and chunks of meat clearly. The background is not visible, focusing only on the pan and its contents, photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown That Sausage to Perfection

Start by heating a large skillet over medium-high heat and toss in the pork sausage. Use a wooden spoon or spatula to break it into small crumbles as it cooks. The goal here is a beautiful golden brown with no pink bits left—this usually takes about 7-8 minutes. Don’t drain the fat at the end because you’ll use those flavorful drippings to build your gravy base.

Step 2: Toast the Gluten-Free Flour

Turn your burner down to medium and sprinkle the gluten-free flour right over the cooked sausage. Stir well to coat all the meat and let it toast gently for 1-2 minutes. This step is a game-changer because it lightly toasts the flour, mellowing its flavor and helping you avoid any raw flour taste. Stir constantly here to prevent any lumps and to get that gorgeous golden brown color—almost like peanut butter tones.

Step 3: Slowly Whisk in Milk & Thicken

Now, gradually pour in the whole milk, whisking constantly to blend it with the flour and sausage mixture. Keep stirring for 2-3 minutes as the gravy thickens to a creamy, luscious consistency. Tip: If the gravy gets thicker than you like, just add a tablespoon of milk at a time to loosen it up. Taste and adjust seasoning with black pepper and salt—you’ll want that perfect balance of savory and spicy.

Step 4: Finish with Butter & Garnish

Once the gravy reaches your desired thickness, remove the skillet from heat and stir in a tablespoon of cold butter. It melts down to give the gravy a silky finish that feels super indulgent. If you’re feeling fancy, sprinkle on some fresh chives or parsley for a bright, fresh touch. Serve immediately over your favorite gluten-free biscuits, and enjoy!

Top Tip

Over the years, I've learned a few tricks that make this gravy turn out perfect every time. Whether you’re a beginner or just want to refine your technique, these tips will help you avoid the most common pitfalls.

Consistent Stirring: Always keep the mixture moving—especially after adding the milk—to prevent lumps and scorching.
Flour Choice Matters: I use a gluten-free measure-for-measure flour blend because it thickens like regular flour without odd texture.
Don’t Skip the Sausage Fat: Resist the urge to drain the pan because the flavor in those drippings is key to that rich gravy taste.
Adjust Texture Warm: The gravy thickens as it cools, so if it looks a bit runny at first, give it time—it will set up nicely.

How to Serve Gluten-Free Sausage Gravy Recipe

Gluten-Free Sausage Gravy - Serving Suggestion

Garnishes

I usually stick with fresh chopped chives because their gentle onion flavor adds a lovely contrast to the richness of the sausage gravy. Sometimes I like flat-leaf parsley for a more herbaceous note, especially if I want a little green pop on the plate. Either way, garnishes brighten the dish visually and add layers of flavor.

Side Dishes

My top pick is, of course, fluffy gluten-free biscuits—store-bought or homemade, both work great here. If I’m mixing things up, creamy scrambled eggs or crispy roasted breakfast potatoes make fantastic companions, soaking up the gravy and rounding out a hearty meal.

Creative Ways to Present

For brunch gatherings, I like serving the gravy in a warm gravy boat alongside individual biscuit halves, letting everyone spoon on just what they want. For a fun twist, try layering the sausage gravy over gluten-free waffles or even roasted vegetables—unexpected but delightful!

Make Ahead and Storage

Storing Leftovers

After the gravy cools, transfer it to an airtight container and pop it in the fridge. I’ve kept leftovers for up to 3 days without any loss in flavor or texture. Just be sure to reheat gently to keep it from breaking or getting grainy.

Freezing

In my experience, sausage gravy doesn’t freeze super well—the texture can separate or become grainy after thawing. I recommend making it fresh when possible, but if you must freeze, do so in small portions and embrace a quick, thorough whisk during reheating to bring it back.

Reheating

To reheat, warm the gravy on the stove over low heat, stirring frequently. If it gets too thick, add a splash of milk until it loosens to your preferred consistency. Microwaving works too—just heat in short intervals, stirring in between, to avoid hot spots.

Frequently Asked Questions:

Is this Gluten-Free Sausage Gravy Recipe suitable for people with celiac disease?

Yes! This recipe uses gluten-free measure-for-measure flour specifically to avoid gluten contamination, making it safe for those with celiac disease or gluten intolerance. Just make sure your sausage is labeled gluten-free as well.

Can I use other types of milk for this gravy?

Absolutely. While whole milk creates the creamiest texture, you can substitute with almond, oat, or soy milk if you prefer a dairy-free option. Just keep in mind the texture and flavor might vary, so add slowly and adjust seasoning as needed.

How do I avoid lumps in my sausage gravy?

The key is to whisk constantly as you slowly add the milk to the sausage and flour mixture. Toasting the gluten-free flour briefly before adding liquid also helps. If lumps do form, you can whisk vigorously or even use an immersion blender for a smooth finish.

Can I make this recipe vegan or vegetarian?

This particular recipe relies on pork sausage for its signature flavor, so it’s not vegan or vegetarian as is. However, you could try substituting a gluten-free vegetarian sausage and using plant-based milk and vegan butter alternatives to create a similar dish, though the flavor profile will be different.

Final Thoughts

This Gluten-Free Sausage Gravy Recipe holds a special place in my kitchen because it brings that familiar comfort food feeling while keeping it accessible to everyone. I hope you’ll give it a try and find the same joy in that creamy, savory goodness that you can dress up or down for any morning or brunch occasion. Trust me, once you make it, it’ll quickly become a go-to in your recipe collection.