There’s something so comforting about a rich, creamy sausage gravy that reminds me of cozy weekend mornings. This Gluten-Free Sausage Gravy Recipe has become a staple in my kitchen because it’s hearty, easy to make, and perfect for anyone avoiding gluten but still craving that classic Southern breakfast feel.

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’ve made plenty of sausage gravies in my kitchen, but finding a gluten-free version that doesn’t compromise on texture or flavor took some experimenting. This one nails it every time — creamy, savory, and with just the right kick.

Simple Ingredients: You only need a handful of everyday staples, making it easy to whip up anytime.
Perfect Texture: This gravy is thick and silky without any gritty or chalky texture from gluten-free flour.
Customizable Spice Level: You control the pepper, so it’s just right for your palate — whether mild or bold.
Great for Breakfast or Brunch: It pairs beautifully with gluten-free biscuits or even mashed potatoes for a hearty meal.

Ingredients & Why They Work

Each ingredient here plays a role in crafting that classic sausage gravy taste but tailored to gluten-free needs. Using a measure-for-measure gluten-free flour blend keeps things simple and ensures your gravy thickens just right.

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: Choose a flavorful, quality sausage with good seasoning since it drives the savory base.
Gluten-Free Flour Blend: Measure-for-measure blends work wonders because they mimic regular flour’s behavior in thickening.
Whole Milk: Adds creaminess and richness that balance the savory sausage beautifully.
Black Pepper: Freshly ground gives the gravy a subtle heat and depth of flavor.
Salt: Enhances all the other flavors — but don’t add too much at first; you can always adjust.
Cold Butter: Stirring this in at the end creates a silky finish and smooth texture.
Fresh Chives or Parsley (Optional): A mild herbaceous note that brightens the dish, especially when used as a garnish.

📝

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

While I tend to keep this recipe classic and simple, you can absolutely make it your own. I love adding an extra pinch of smoked paprika sometimes for a subtle smoky twist, but the gravy is forgiving and very adaptable.

Variation: I once swapped the pork sausage for a spicy chicken sausage — it gave the gravy a nice kick without being overwhelming.
Dairy-Free Option: If you’re avoiding dairy, unsweetened almond milk and a dairy-free butter work well, though the gravy may be a bit lighter.
Herbs and Extras: Fresh sage or thyme stirred in at the end adds a lovely earthy complexity.

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 the Sausage

Start by heating a large skillet over medium-high heat and adding your pork breakfast sausage. Break it up with a wooden spoon or spatula as it cooks. I like to get a nice golden-brown color—it adds extra flavor and texture. Make sure you don’t drain the drippings because they’re the foundation for your gravy! When it’s all cooked through and sizzling, you’re ready for the next step.

Step 2: Toast the Gluten-Free Flour

Lower the heat to medium and sprinkle in your gluten-free flour. Stir constantly—this step is key! Toast the flour for about 1-2 minutes until it turns a warm golden brown, almost like peanut butter. It develops a nutty flavor that deepens your gravy. Don’t let it burn, though, or you’ll get a bitter taste.

Step 3: Whisk in Milk and Simmer

Slowly whisk in the whole milk. Keep whisking to avoid lumps. The mixture will start to thicken after 2-3 minutes of gentle simmering. If you want a looser gravy, add extra milk a tablespoon at a time. It’s all about reaching that creamy, pourable texture you love.

Step 4: Final Seasoning and Butter Finish

Once your gravy has thickened, season it generously with black pepper and salt to taste. Remember, sausage often has salt already, so taste before adding too much. Remove from the heat and stir in the cold butter — this little finishing touch makes the gravy silky and rich. If you like, sprinkle fresh chives or parsley on top for a pop of color and fresh flavor.

Top Tip

Over the years, I’ve learned that the key to a silky, lump-free gluten-free sausage gravy lies in patience and constant stirring. Skipping that can easily lead to clumps or a gravy that’s too thin or too thick.

Use Quality Gluten-Free Flour: A good measure-for-measure blend gives consistent thickening and doesn’ttaste gritty.
Toast Your Flour Well: Don’t rush this step — it adds more depth and removes any raw floury taste.
Whisk Constantly: It prevents lumps and ensures smoothness as the milk cooks down.
Butter Finish: Never skip the cold butter stirred in at the end. It’s like magic for texture!

How to Serve Gluten-Free Sausage Gravy Recipe

gluten-free sausage gravy - Serving Suggestion

Garnishes

I usually sprinkle chopped fresh chives or parsley on top for color and a mild oniony freshness. But sometimes, crispy fried sage leaves or a dash more black pepper go beautifully with the rich gravy.

Side Dishes

This gravy shines over freshly baked gluten-free biscuits, but I also love serving it with roasted breakfast potatoes or steamed greens to add some balance and variety.

Creative Ways to Present

For special brunches, I’ve layered the gravy over gluten-free waffles topped with a fried egg. It’s a fun twist that wows guests and makes breakfast feel extra indulgent.

Make Ahead and Storage

Storing Leftovers

I store leftover gravy in an airtight container in the refrigerator and it keeps well for 2-3 days. Just give it a good stir when reheating.

Freezing

From my experience, sausage gravy doesn’t freeze well — the texture can get grainy and separate when thawed, so I prefer to make fresh batches.

Reheating

Warm leftover gravy gently on the stove over low heat, whisking in a splash of milk to bring back the creamy consistency. Using the microwave works too, but keep an eye on it to avoid overheating.

Frequently Asked Questions:

Can I use a different type of sausage for this gravy?

Absolutely! While pork breakfast sausage is traditional and gives great flavor, you can try spicy chicken or turkey sausage too. Just be mindful that the seasoning inside will affect the flavor profile of your gravy.

What gluten-free flour should I use for this sausage gravy?

I recommend a measure-for-measure gluten-free flour blend that is designed to substitute regular flour cup-for-cup. These blends usually contain a mix of rice flour, potato starch, and tapioca, helping your gravy achieve that perfect thickness and smooth texture.

Can I make this recipe dairy-free?

Yes! Swap out whole milk for unsweetened almond, oat, or coconut milk, and use a dairy-free butter substitute. Keep in mind the texture and flavor may be slightly different but still delicious and creamy.

How do I know when the gravy has thickened enough?

You'll see the gravy coat the back of a spoon and it will hold a slight mound without running off quickly. It usually takes 2-3 minutes of simmering after adding milk. If it’s too thick, just whisk in a bit more milk until it reaches your preferred consistency.

Final Thoughts

This Gluten-Free Sausage Gravy Recipe feels like a warm hug on a plate to me — familiar, satisfying, and a real crowd-pleaser. Whether it’s a lazy weekend or a special brunch, I hope you find it as comforting and simple to make as I do. Give it a try and enjoy that classic taste without the gluten worries!