There’s something so comforting about a warm, creamy sausage gravy that feels like a big hug on a plate. This Gluten-Free Sausage Gravy Recipe nails that classic flavor without the gluten, making it perfect for weekend breakfasts or anytime you want that cozy feeling with no fuss.

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

This gluten-free sausage gravy has been my go-to when I want a comforting, hearty breakfast that doesn’t compromise on that rich, creamy texture we all love. It’s simple to whip up, loads of flavor, and perfect when paired with your favorite gluten-free biscuits.

Classic Flavor: It tastes just like traditional sausage gravy, creamy and peppery, but safe for gluten-sensitive eaters.
Easy to Make: Just a handful of ingredients and about 20 minutes is all you need for this breakfast staple.
Versatile Comfort Food: Great for weekend brunches or anytime you want a filling, warm dish without gluten worries.
Customizable Seasoning: You control the pepper and salt, so you can make it as mild or as spicy as you like.

Ingredients & Why They Work

Each ingredient is a star in this sausage gravy, creating a balance of rich, creamy, and savory notes. Choosing the right gluten-free flour ensures your gravy thickens perfectly, without the weird texture you might get from some substitutes.

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: I prefer a good quality, flavorful sausage because it sets the tone for the entire dish—browning it well adds depth.
Gluten-Free Measure-for-Measure Flour: Look for one labeled “measure-for-measure” to swap 1:1 with regular flour easily—this keeps the gravy smooth without gritty bits.
Whole Milk: It gives the gravy richness and creaminess that’s key for that silky texture.
Black Pepper: Freshly cracked if you can—pepper is the signature spice here, adding warmth and a little bite.
Salt: Just enough to enhance the meatiness and balance the creaminess—taste as you go.
Cold Butter: A dollop stirred in at the end adds a luscious, velvety finish that makes the gravy extra special.
Optional Garnishes (Chives or Parsley): These brighten the dish visually and add a fresh, mild herbaceous note.

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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

One of the joys of a sausage gravy recipe is how easy it is to tweak to your liking—feel free to play with seasonings or milk alternatives to match your preferences and dietary needs.

Spicy Upgrade: I sometimes throw in a pinch of cayenne or a splash of hot sauce for a little extra kick, which wakes up the whole dish.
Dairy-Free Variation: Swap the whole milk for almond or oat milk to keep it creamy but make it dairy-free—just watch the thickness.
Herb Infusion: Adding fresh thyme or sage while cooking the sausage really deepens the flavor if you want to get fancy.

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 That Sausage Perfectly

Start by cooking the sausage over medium-high heat, breaking it up as it sizzles. This step is crucial—don’t rush it. Get the sausage browned and fully cooked through, which usually takes about 7-8 minutes. The fat and drippings are gold, so don’t drain them—this liquid gold forms the base of your roux and flavors the gravy.

Step 2: Toast the Flour for a Nutty Base

Turn the heat down to medium, then sprinkle your gluten-free flour evenly over the cooked sausage. Stir constantly for 1-2 minutes until the flour gets that lovely golden brown color—think peanut butter shade. This toasting step adds a rich, nutty flavor and removes that raw flour taste. Keep stirring so it doesn’t burn!

Step 3: Slowly Whisk in the Milk

Now slowly pour in the whole milk while whisking constantly. This will keep lumps at bay and help your gravy become silky smooth. Stir and whisk for 2-3 minutes while the milk thickens—almost like pudding. If it thickens too much, just add a bit more milk (a tablespoon at a time) until you get your perfect creamy texture.

Step 4: Season and Finish with Butter

Season generously with freshly ground black pepper and salt to taste; this is where the dish really sings. Remove it from the heat and stir in a tablespoon of cold butter—it melts in and gives your sausage gravy that silky, restaurant-quality sheen and flavor. Add fresh chives or parsley right before serving, if you like.

Top Tip

Having made this Gluten-Free Sausage Gravy Recipe countless times, I can’t stress enough the importance of keeping an eye on the heat and stirring often. It’s the little things that keep your gravy lump-free and flavorful.

Don’t Drain the Drippings: They hold so much flavor and are the foundation for your roux, so save every last bit.
Toast the Flour Well: This step avoids that unpleasant raw flour taste and adds a toasty depth—patience here pays off!
Whisk While Adding Milk: Constant whisking prevents clumps and helps the gravy develop the perfect smooth texture.
Season Last, Taste Often: It’s easier to add salt and pepper gradually than to fix an overly salty or bland gravy.

How to Serve Gluten-Free Sausage Gravy Recipe

gluten-free sausage gravy - Serving Suggestion

Garnishes

I love sprinkling fresh chives right on top—their mild onion flavor cuts through the richness and adds a pop of color. Sometimes I use parsley for a fresher, slightly peppery contrast. Both make the dish feel a little lighter and fresher.

Side Dishes

Classic pairing? Warm, flaky gluten-free biscuits that soak up every last drop of the gravy. For a fuller breakfast, I’ll add scrambled eggs or roasted potatoes on the side. A simple side of fresh fruit balances the richness beautifully.

Creative Ways to Present

For brunch parties, I’ve served this gravy-stacked on mini biscuit sliders with a small fried egg on top—everyone loves the layered textures and it looks impressive without much effort. On cozy mornings, just ladle it into a rustic bowl with a sprinkle of fresh herbs and enjoy by the fireside.

Make Ahead and Storage

Storing Leftovers

Leftover sausage gravy keeps beautifully in an airtight container in your fridge for 2-3 days. I always give it a good stir before storing to keep it smooth and prevent any skin from forming on top.

Freezing

Honestly, I don’t recommend freezing this gravy. It tends to separate and lose its creamy consistency once thawed, which changes the texture noticeably. Better to enjoy fresh or refrigerate and use within a couple of days.

Reheating

Reheat gently on the stove with a drizzle of milk to bring back the creamy texture. Stir often and keep the heat low so it warms evenly without scorching. The microwave works too; just add milk and stir halfway through heating to prevent hot spots.

Frequently Asked Questions:

Can I use a different type of flour for the gluten-free sausage gravy recipe?

You can, but for the best results, choose a gluten-free measure-for-measure flour blend to avoid gritty texture or inconsistent thickening. Some single-ingredient flours like rice or almond flour may not thicken the gravy properly or alter its flavor.

Is there an easy way to make this sausage gravy dairy-free?

Absolutely! Swap the whole milk for your favorite dairy-free milk such as almond, oat, or coconut milk. Whole-fat versions work best for creaminess. You can also use a dairy-free butter substitute in place of regular butter to keep the final silky texture.

Can I prepare the sausage gravy ahead of time?

You can prepare it a few hours ahead and keep it warm on very low heat or reheat it gently just before serving. However, it tastes best when freshly made. Refrigerate leftovers promptly and consume within 2-3 days. Avoid freezing for best texture.

What’s the best way to thicken my gravy if it’s too thin?

If your gravy is too thin, simmer it a little longer to reduce and thicken naturally, whisking often. Alternatively, you can make a slurry with a small amount of gluten-free flour mixed with cold water and stir it in gradually, cooking until thickened to your liking.

Final Thoughts

This Gluten-Free Sausage Gravy Recipe is a little bit of comfort wrapped in a bowl, reminding me of slow weekends and cozy mornings. I hope you enjoy making it as much as I do—it’s all about those simple, well-seasoned ingredients coming together to make something truly satisfying. Give it a try next time you want a gluten-free breakfast that feels indulgent but is surprisingly easy.