Creamy gluten-free sausage gravy is simple to make, full of flavor, and perfect over fresh gluten-
free biscuits.
Some might think of gluten-free country-style sausage gravy as a exclusive breakfast condiment. But that would be a sorry mistake. Have you never heard of "Brinner"? Breakfast for dinner is the best because there are all of these delicious breakfast foods but it is so hard to get up early enough to make them on a busy morning before work and school. Who has time to make pancakes for breakfast everyday? With "Brinner" you never have to miss out on your favorite breakfast foods.
And who doesn't love country-style sausage gravy? Gravy is one of those things that some just leave behind when they have to adapt to a gluten-free diet. Almost all gravies are thickened with flour. If you didn't know that already, it is good to know. Don't ever order anything with gravy when you are eating out, you'll get gluten-ed.
Making your own gravy is actually quite simple and then you know that it is gluten-free. Start by browning off a pound of ground sausage. Make sure to double-check the ingredients for your sausage, some ground sausage has flour or other gluten-filled ingredients as fillers. Make sure to get your sausage nice and crispy. The more brown yummy bits the better your gravy will be.
Once your sausage is browned and delicious drain off the extra fat and then add some rice flour. I like to use rice flour to thicken my gluten-free sausage gravy recipe. You can also use cornstarch to thicken gravy but I like using rice flour because it adds more flavor to the gravy. You cook the flour in the sausage drippings and let it toast up. It adds so much flavor!
Then all you have to do is add the liquid and let it simmer until it thickens. Swirl in a little cream to finish it off.
This gravy is just loaded with sausage, and packed with flavor. And it is soooo creamy! It goes perfectly over some fresh gluten-free biscuits. They are a match made in heaven! Crispy, buttery, flaky biscuits with creamy gluten-free country style sausage gravy on poured top. Or if you are like me, drowning them.
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