No more missing out on one of the best southern breakfasts ever! Biscuits and sausage gravy, now made gluten free, loaded with flavor and full of comfort. There’s bacon in the gravy. Need I say more?
Way back in the day, when my husband and I first met, we used to go for a late breakfast at a local’s favorite here in Va Beach, Rick’s Cafe. It was a dive, but they had the BEST breakfasts, especially after a night out of fun. Haha! It was there that I fell in love with biscuits and sausage gravy. Rick’s is still open to this day, doing better than ever I’m sure, but as a Celiac I can’t even walk in the door cuz I’ll probably get knocked over with all the gluten in the air.
Lucky for me, though, I can bake and recreate a lot of those foods and flavors I miss from my “BC” days (before Celiac). Lol! I’ve always been a biscuit maker, but cranking out gluten free biscuits was gonna be a bit of a challenge. Biscuits are supposed to be light and flaky and nothing gluten free says light and flaky. Nevertheless, I persevered and made the BEST gluten free biscuits this side of the East Coast. If you’re paying attention, I posted those a couple of days ago. They’re great on their own or with butter, jelly, or a little honey. But I had to take it further, don’t you know.
HOW TO MAKE THE BEST GLUTEN FREE SAUSAGE GRAVY
BACON. Do I have your attention now? I never thought that bacon in sausage gravy would make a world of difference, but it is bacon so…need I say more? The bacon and all it’s fat is the key to my sausage gravy. Not too much (if there is such a thing, really), but just enough to say, “that’s bacon!” Start by rendering the fat from about 6 slices of thick-cut bacon that’s been chopped (or do what I do and use kitchen scissors to cut them into pieces right over the skillet).
Another ingredient that this gravy can’t live without is Italian seasoning. Trust me on this. I don’t know what it is about the Italian seasoning, but as soon as I added it to the gravy, I knew it needed to be there. I don’t even think it makes sense, but somehow it really works!
Once the bacon is almost fully crisp, add the sausage and continue cooking until sausage is browned. Sprinkle with either a xanthan gum-free gluten free flour blend or cornstarch, as well as the spices, and stir, cooking for about one minute until the starch has been fully absorbed by the fat. Slowly add the half and half and continue stirring until gravy has thickened.
And that’s it! Couldn’t be simpler to whip up this gluten free sausage gravy to top your gluten free biscuits for the ultimate comfort breakfast.
What’s your favorite comfort breakfast?
Gluten Free Sausage Gravy
- 6 slices thick-cut bacon
- 1 lb pork sausage
- 4 tbsp xanthan-gum free gluten free floud blend (or cornstarch) (see notes)
- 3 cups half and half
- 2 tsp ground black pepper
- 1 tsp salt
- 1 tsp Italian seasoning
- Over a large skillet, cut bacon using kitchen shears into small pieces (or cut on cutting board and add to skillet).
- Cook over medium heat for about 5 minutes or until almost fully crisp. Add sausage and continue to cook until sausage is browned and crumbled.
- Stir in flour or cornstarch, Italian seasoning, salt, and pepper and cook for 1-2 minutes.
- Gradually add half and half and cook for 5-10 minutes, or until gravy is thickened. Serve over warm biscuits.
- To make 1 cup of xanthan-gum free gluten free flour blend, mix together 84 g white rice flour, 35 g potato starch, and 21 g tapioca starch.
- To reheat leftover sausage gravy, scoop into small saucepan and heat over low to medium-low heat until bubbly. A tablespoon or two of half and half or milk may be needed to loosen it up.
- This can be made gluten filled if you so desire. Just use cornstarch or regular flour in place of the gluten free flour.