Written By: Jessica DeMay
219 CommentsThis post may contain affiliate links.
Jump to Recipe
This Gluten Free Sausage Gravy is so easy to make and packed with flavor. Creamy, thick, and so delicious! A classic made paleo, dairy free and just as good!
I'm super excited to share this recipe! It's been in my brain for a long time and it's finally good enough to share. My dad taught me how to make sausage gravy when I was pretty young and it became a regular breakfast for us when I stayed with him on the weekends. Of course it contained lots of flour, milk and was served over canned biscuits. This version, on the other hand, is made gluten and dairy free and is just as delicious!A favorite I knew I wanted to makeover and I'm so pleased with the results!
Jump To
Ingredients for gluten free sausage gravy
Breakfast sausage- this is the base of the gravy and an important part. I have a homemade sausage I like to use, but store bought works as well. You want to buy ground sausage, not pre-cooked.
Sage and fennel- this additional spices really elevate the gravy and make it full of flavor
Fat of choice- if needed, use coconut oil or ghee to help mix with the flours to make the roux.
Tapioca flour and Almond flour- the mixture of these two helps thicken the sauce perfectly. Almond flour cannot be used exclusively
Almond milk- or other dairy free milk of choice. I like almond milk, but coconut, oat or any milk you use will work here.
(Alternative to almond and tapioca flour) Cassava flour- This replaces both the almond and tapioca flour and thickens the sauce perfectly.
How to serve sausage gravy
This can be served over crispy potatoes, the crunch adds a nice little touch. Classically it's served over biscuits, and I've even served it with paleo bread that's hot and sliced.
I'd love to hear your favorite way to enjoy it!
Storing and reheating sausage gravy
Store covered in the fridge for up to a week. To reheat, place in a pan with a small amount of almond milk to help thin it out and warm over medium heat until ready to serve.
You will love, love, love this recipe! It's filling, comforting, and tastes amazing! Here are my Easy Paleo Biscuits if you don't want potatoes as the base.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Gluten Free Sausage Gravy
Author:Jessica DeMay
Prep Time:5 minutes minutes
Cook Time:15 minutes minutes
Servings:4 servings
Course:Breakfast
Cuisine:American
Diet:Gluten Free
Ingredients
- 1 pound ground breakfast sausage
- 1 teaspoon dried sage
- 1 teaspoon fennel seed
- 3 tablespoons fat of choice if needed
- 1 tablespoon almond flour
- 2 tablespoons tapioca flour
- 2 ½-3 cups almond milk
- 4 medium russet potatoes diced and pan fried
Instructions
In a large skillet brown breakfast sausage over medium heat. Add the sage and fennel while it's cooking. Once it's cooked, transfer it to a plate or bowl.
Add some fat to the pan if there isn't already any left from the sausage. You'll want about 3 tablespoons total. You can use coconut oil, ghee, bacon grease, or whatever your preferred fat is.
Stir in the almond and tapioca flour and mix it well with the fat- still on medium heat.
Stir in the milk and cook until sauce has thickened. Use a whisk if necessary.
Mix the sausage back in and serve immediately over potatoes.
Notes:
*You can use 3 tablespoons cassava flour in place of the almond and tapioca flour for a low FODMAP version and make sure the breakfast sausage is homemade without onion and garlic
*All almond flour will not work as it will not thicken the sauce
*Fat of choice can be coconut oil, bacon grease, ghee, or avocado oil
Nutrition Information
Calories: 661kcal (33%)Carbohydrates: 44g (15%)Protein: 23g (46%)Fat: 45g (69%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 82mg (27%)Sodium: 935mg (41%)Potassium: 1179mg (34%)Fiber: 4g (17%)Sugar: 2g (2%)Vitamin A: 89IU (2%)Vitamin C: 13mg (16%)Calcium: 240mg (24%)Iron: 3mg (17%)
Did you make this recipe?Tag me on Instagram at @RealFoodWithJessica or leave me a comment & rating below.
Reader Interactions
Leave a Comment
219 Comments
Tiffany says
Hi, what almond flour do you use?
Reply
Jessica DeMay says
Blanched almond flour is best, Blue Diamond is what I usually buy.
Reply
Brenda says
I love sausage gravy! What is your favorite brand of sausage? Some that I have tried can be very spicy.
Reply
Jessica DeMay says
I usually use my own:https://www.realfoodwithjessica.com/paleo-chicken-breakfast-sausage/ and you can adjust the spicyness to taste. Hope you try it!
Reply
Katie Peeler says
Such a great grain and dairy free recipe! We used goat milk instead of almond and it was a hit for all of us. Will remake many more times!
Reply
Jessica DeMay says
Thanks, Katie! Love the idea of using goat milk- yum!
Reply
Beth says
This was delicious, better than a lot of regular sausage gravy recipes!
Reply
Jessica DeMay says
Thank you, Beth!
Reply
Jessica says
My husband is very picky about his gravy, but he never complains about this recipe. I have used all kinds of milks for this depending on what I have on hand (we’re not DF). They all work out great.
Reply
Jessica DeMay says
Thank you so much, Jessica!
Reply
Alyssa says
Any suggestions to substitute the almond milk & flour? I have an allergy to almonds. Thank you!
Reply
Jessica DeMay says
Coconut milk and cassava flour will work 🙂
Reply
Edna says
This is my go to breakfast! I make a seasoning breakfast sausage blend, add a couple of tablespoons to ground pork, then follow the recipe to a tee. Serve it over sautéed spinach and sometimes add a perfectly fried egg on top. Sometimes eat it over potatoes too! Thank you for sharing this recipe!! So appreciate you!
Reply
Jessica DeMay says
You're welcome and thanks for trying it!
Reply
Joy says
Can this be frozen? I am new to whole 30 and I want to make large batches and freeze them so I don’t spend hours each week in the kitchen.
Reply
Kristy says
How do you make the potatoes?
Reply
