There’s something so comforting about the rich, creamy goodness of a classic sausage gravy — and this Gluten-Free Sausage Gravy Recipe gives you all that homey flavor without any gluten worries. It’s perfect for weekend breakfasts that feel just a little bit special.

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 recipe hits all the right notes for me: simple, hearty, and totally satisfying. I love that it’s naturally gluten-free without sacrificing the creamy, savory flavor we all crave in sausage gravy. It’s my go-to for cozy brunch days.

Classic comfort: All the mouthwatering flavor of traditional sausage gravy, but gluten-free.
Easy to make: Just a few pantry staples and about 20 minutes, and you’re done.
Versatile: Perfect on gluten-free biscuits, and you can customize the spice level easily.
Family favorite: I keep coming back to this recipe because everyone loves it — even those not avoiding gluten!

Ingredients & Why They Work

The beauty of this Gluten-Free Sausage Gravy Recipe is how straightforward the ingredients are, yet each plays a key role in creating that irresistible rich, creamy texture and savory taste. Here’s what you’ll want to keep an eye on while shopping and prepping.

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: Choose a good-quality, flavorful sausage with plenty of seasoning to form the gravy’s savory base.
Gluten-free measure-for-measure flour: This is what thickens the gravy without gluten; using a blend labeled for measure-for-measure makes this swap seamless.
Whole milk: Its creaminess is essential for that classic gravy texture; I don’t recommend skim here because it won’t be as silky.
Black pepper: Adds a bit of warmth and bite, which balances the richness of the sausage and milk.
Salt: Enhances all the flavors — I always taste as I go to get it just right.
COLD butter: Stirred in at the end for a glossy finish and subtle richness.
Fresh chives or parsley (optional): These brighten up the dish—and they look so pretty sprinkled on top!

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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 best things about this gluten-free sausage gravy is how adaptable it is. I like to tweak it slightly depending on the season or who I’m serving, and I encourage you to play around with it too!

Spice it up: Sometimes, I toss in a pinch of cayenne or smoked paprika for a subtle smoky heat. It’s amazing if you like a bit of a kick.
Dairy-free twist: If you need dairy-free, swap the butter for a dairy-free alternative and use an unsweetened oat or almond milk. It won’t be quite as silky, but still super tasty.
Herbal freshening: I love stirring in fresh thyme leaves or sage alongside chives for earthy complexity.

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 to perfection

Start by heating a large skillet over medium-high heat and adding the pork breakfast sausage. Use a spatula to break it apart as it cooks so you get nice little crumbles. Let it cook until it’s fully browned and there’s no pink left — this usually takes about 7-8 minutes. The key here: don’t drain the drippings! They’re packed with flavor and form the base of your gravy’s roux.

Step 2: Make the gluten-free roux

Lower the heat to medium and sprinkle the gluten-free flour over the browned sausage. Stir constantly for 1-2 minutes to toast the flour slightly until it turns a warm golden brown (think peanut butter color). This extra step amps up the flavor and prevents a floury taste. Stir non-stop here – it cooks quickly!

Step 3: Whisk in the milk and thicken

Slowly pour in your cold whole milk while whisking constantly to keep the mixture smooth. Continue whisking for 2-3 minutes as the milk thickens into a luscious gravy. If it gets too thick for your liking, just add a tablespoon more milk at a time to get the perfect consistency — I often do this to tailor it to everyone’s taste.

Step 4: Season and finish with butter

Generously season with black pepper and salt, keeping in mind the sausage probably already has some saltiness. I like to taste as I go to find the balance. Once seasoned, remove the pan from heat and stir in a tablespoon of cold butter. That finishing touch makes the gravy silky and rich — trust me, it’s a game changer.

Step 5: Serve and garnish

Spoon your warm sausage gravy over fluffy gluten-free biscuits, toast, or even roasted potatoes. Sprinkle with fresh chives or parsley if you want a pretty, fresh pop of color and flavor. Then dig in and savor the comforting goodness!

Top Tip

Making sausage gravy is all about controlling the texture and flavor balance. From my time experimenting in the kitchen, these tips really helped me nail it every time.

Don’t skip toasting the flour: It keeps your gravy from tasting raw or floury, and adds a lovely nutty depth.
Keep whisking constantly: This keeps lumps from forming and helps your gravy come out smooth and creamy.
Adjust milk gradually: Thick gravy is tempting, but adding milk a little at a time ensures you get the perfect silky consistency.
Don’t drain the drippings: The fat and bits left from browning the sausage are flavor gold and build your gravy base.

How to Serve Gluten-Free Sausage Gravy Recipe

gluten-free sausage gravy - Serving Suggestion

Garnishes

I’m a sucker for fresh herbs on sausage gravy. I always reach for chopped chives or flat-leaf parsley—they add brightness and a pop of green that makes the dish look as good as it tastes. Sometimes I add a sprinkle of cracked black pepper right before serving, just for a little extra zing.

Side Dishes

Of course, the perfect partner is warm gluten-free biscuits fresh from the oven. But I’ve also served this over roasted breakfast potatoes or even spooned it on top of scrambled eggs for a hearty twist. Add a side of fresh fruit or a crisp green salad to balance the richness if you want a lighter meal.

Creative Ways to Present

For special brunch occasions, I like to serve the gravy in a cute little gravy boat so guests can pour to their liking. Another fun idea: make mini biscuit sliders with sausage gravy nestled inside for a party spread that wows. You can also layer sausage gravy over polenta cakes topped with a fried egg — totally delicious and unexpected!

Make Ahead and Storage

Storing Leftovers

Leftover gluten-free sausage gravy keeps well in an airtight container in the fridge for 2-3 days. I like to store it without the garnish and add fresh herbs when reheating. Just give it a good stir before using to bring everything back together.

Freezing

I don’t usually freeze sausage gravy because the texture can get grainy or separate when thawed. It’s best fresh or stored short-term in the fridge for best flavor and creaminess.

Reheating

When reheating, add a splash of milk and warm it gently on the stovetop or microwave in short bursts, stirring often. This helps restore that creamy texture and prevents the gravy from drying out or getting lumpy.

Frequently Asked Questions:

Can I use a different flour instead of gluten-free measure-for-measure flour?

You want a flour that behaves like regular all-purpose flour in thickening, so gluten-free measure-for-measure blends are best because they include a mix of starches and flours designed to substitute cup for cup. Using just rice flour or almond flour alone might change the texture and thickness too much.

Is there a way to make this recipe dairy-free?

Yes! To make this gluten-free sausage gravy recipe dairy-free, you can swap the whole milk for unsweetened oat or almond milk and use dairy-free butter or coconut oil instead of regular butter. Keep in mind the texture won’t be quite as rich, but it will still be comforting and tasty.

What’s the best way to ensure my gravy doesn’t get lumpy?

The key is to whisk constantly while adding the milk slowly to the flour and sausage mixture. This steady stirring keeps the flour from clumping. Also, toasting the flour before adding liquid helps it absorb better and makes for a smoother gravy.

Can I use turkey sausage instead of pork sausage?

Absolutely! Turkey sausage works fine, but since it’s often leaner, your gravy might be a little less rich. You can compensate by adding a small pat of butter when finishing or mixing in a teaspoon of olive oil during cooking to add moisture and flavor.

Final Thoughts

This Gluten-Free Sausage Gravy Recipe is one I’ve kept coming back to because it feels like a warm, savory hug on a plate—a perfect start to a weekend morning or a comfort food fix anytime. I hope you find it just as delicious and easy as I do, and that it becomes a staple in your kitchen to share and savor. Give it a try soon—you won’t regret it!