There’s something downright comforting about a rich, creamy sausage gravy on a chilly morning, and this Gluten-Free Sausage Gravy Recipe brings all that goodness without a hitch for those avoiding gluten. It’s the kind of dish that feels like a warm hug, whether you’re serving it over fluffy biscuits or as a hearty spoonful by itself.

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

Over the years, I’ve found that making sausage gravy gluten-free doesn’t mean you have to sacrifice that indulgent, creamy texture and classic flavor. This recipe nails that balance every time, making it a go-to for weekend breakfasts or brunch gatherings.

Classic flavor, gluten-free: You get that nostalgic southern comfort taste, all safe and sound without gluten worries.
Simple, pantry-friendly ingredients: It uses just a handful of staples you probably already have on hand, making it super convenient.
Easy to customize: Whether you like yours peppery or a bit milder, this gravy is flexible and forgiving.
Perfect for special diets: Ideal for anyone on a gluten-free diet, yet delicious enough to please all your guests.

Ingredients & Why They Work

This gluten-free sausage gravy comes together with simple ingredients that each play their part in creating a creamy, flavorful result. Choosing quality sausage and the right gluten-free flour ensures both taste and texture are spot-on. Here’s a quick look at what makes everything work so well together:

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: The star of the show, its fat renders out and flavors the gravy deeply; pick a good quality, savory sausage for the best results.
Gluten-free measure-for-measure flour: This acts as the thickening agent for the gravy; I’ve had great luck with blends designed to substitute all-purpose flour directly, avoiding gritty textures.
Whole milk: Adds creaminess and helps balance the richness of the sausage while creating that classic gravy texture.
Black pepper & salt: Key seasonings to bring out all the sausage’s savory flavors — I like to be generous with pepper for a little zing.
Cold butter: Stirred in at the end for extra silkiness and subtle richness that rounds out the flavor beautifully.
Optional fresh chives or parsley: For a pop of fresh color and mild herbal note if you want to dress it up.

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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 add a bit more black pepper than usual—it gives the gravy a nice little kick that balances the richness perfectly. But you can easily dial it back if you prefer it milder, or even add a pinch of cayenne for some smoky heat. Don’t be afraid to play around and find your own perfect twist.

Variation: Sometimes I swap out the pork sausage for a spicy chicken sausage when I want a lighter version, and the gravy still thickens up beautifully.
Dairy-free option: Substitute the milk with your favorite unsweetened almond or oat milk, but be aware it might alter the creaminess slightly.
Herb infusion: Adding minced fresh sage or thyme while cooking the sausage gives a lovely aromatic touch.

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 your sausage to flavorful perfection

I start by heating a large skillet over medium-high heat and adding the pork breakfast sausage straight from the package. Break it up into bite-size crumbles with your spatula as it cooks. You want it nicely browned and fully cooked through—that crusty, golden edge adds so much flavor to the gravy. The key here is not to drain the sausage drippings since that flavorful fat is what forms the base of your roux.

Step 2: Sprinkle in gluten-free flour and toast it gently

Reduce the heat to medium once the sausage is browned. Sprinkle the gluten-free flour over the sausage and stir well to coat all the crumbles. Keep stirring constantly for 1-2 minutes—this toasts the flour just enough to cook out the raw taste and turns it a lovely golden brown, almost like peanut butter color. This step ensures your gravy comes out smooth and flavorful rather than floury or pasty.

Step 3: Slowly whisk in the milk and watch it thicken

Next, pour in the milk gradually while whisking constantly to keep things smooth. It’ll start thickening after a few minutes of gentle cooking. Patience here pays off—whisk for 2-3 minutes until the gravy is thick and velvety. If it feels too thick, just stir in a tablespoon more milk at a time until you reach your preferred consistency. Season generously with black pepper and salt to taste, then remove from the heat and stir in the cold butter to add that luscious silky finish.

Top Tip

When I first made gluten-free sausage gravy, I found that constantly stirring the flour helps prevent lumps and that letting the sausage brown well is essential for flavor. After a few tries, these little tricks made my gravy taste just like the classic version I grew up loving.

Toast the flour properly: Don’t skip the step of cooking the gluten-free flour with the sausage drippings; it’s key to removing raw flour taste and getting a rich color.
Use quality sausage: A flavorful, well-seasoned sausage reduces the need for extra salt and spices.
Slowly incorporate the milk: Adding the milk gradually while whisking ensures a smooth, lump-free gravy.
Don’t over-thicken: It’s easy to end up with too thick a gravy, so thin with a bit more milk as needed—it will keep warming nicely as you serve.

How to Serve Gluten-Free Sausage Gravy Recipe

gluten-free sausage gravy - Serving Suggestion

Garnishes

I love to sprinkle a handful of freshly chopped chives or flat-leaf parsley over the gravy just before serving. It adds a fresh pop of green and a subtle herbal brightness that cuts through the richness perfectly.

Side Dishes

Of course, this gravy shines on warm gluten-free biscuits—flaky, buttery, and ready to soak up every drop. I sometimes serve it alongside scrambled eggs or roasted breakfast potatoes to round out the plate. It’s satisfying and hearty, especially on a weekend morning.

Creative Ways to Present

For a brunch party, I’ve served this sausage gravy in small ramekins with gluten-free biscuit “dippers” on the side. Another fun idea is layering it over gluten-free toast points, topped with a fried egg and a sprinkle of paprika for extra color and flavor—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover sausage gravy in an airtight container in the fridge where it stays good for 2-3 days. Keeping it covered tightly preserves the flavors and keeps the gravy from drying out.

Freezing

I don’t usually freeze this gravy because the milk can separate and the texture suffers. It’s best enjoyed fresh or refrigerated and used within a few days for the creamiest results.

Reheating

When reheating, add a splash of milk and warm the gravy gently on the stove over low heat or in short bursts in the microwave, stirring often. This brings back the creamy consistency without overcooking or curdling the milk.

Frequently Asked Questions:

Can I use other types of flour for this gluten-free sausage gravy recipe?

Absolutely! I recommend using a gluten-free measure-for-measure flour blend that contains a mix of rice flour, tapioca starch, or potato starch. Avoid using just almond or coconut flour as they won’t thicken the gravy the same way.

What’s the best way to avoid lumps in the gravy?

Make sure to sprinkle the gluten-free flour evenly over the cooked sausage and stir constantly for a minute or two before adding milk. When adding milk, pour it in slowly while whisking vigorously. This technique helps keep the gravy smooth.

Can I make this recipe dairy-free?

Yes! I’ve successfully swapped whole milk for unsweetened almond or oat milk to make it dairy-free. Just keep in mind, it won’t be quite as creamy but still delicious. Also, use a dairy-free butter substitute or omit the butter for a vegan-friendly gravy.

What should I serve with gluten-free sausage gravy?

Gluten-free biscuits are the ultimate companion to this sausage gravy. You can also serve it over gluten-free toast, roasted potatoes, or even spoon it over scrambled eggs for a hearty breakfast plate. Adding fresh herbs like chives or parsley adds a lovely finish.

Final Thoughts

This Gluten-Free Sausage Gravy Recipe has become my trusted comfort food shortcut for creating a hearty, satisfying meal that everyone can enjoy—without gluten drama. I encourage you to give it a try, whether you’re new to gluten-free cooking or simply looking for a delicious breakfast update. You’ll find it’s quick, forgiving, and absolutely worth sharing around the table.