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Even Sausage Gravy and Biscuits Can Be Gluten Free!
I love cooking gluten free. I have a lot of friends that are either allergic to wheat or gluten, and it’s a great way to rethink traditional recipes. The gravy in Sausage Gravy and Biscuits is a simple white sauce made with tapioca and potato starches instead of wheat flour, giving the sauce a thick, creamy texture that is beyond amazing.
Gluten Free Sausage Gravy and Biscuits Doesn’t Have to Be Taste Free
Just because you are cooking gluten free doesn’t mean you have to sacrifice the taste of your favorite dishes! Many people think that the gluten free diet is bland and boring, and that you have to give up your favorite wheat-filled foods. That couldn’t be further from the truth! There are a lot of ways to make your favorite dishes, even Sausage Gravy and Biscuits, without the gluten or wheat. Almond flour, tapioca starch, and potato starch are great substitutions for wheat flour, when used in the right amounts. There are a lot of great books and websites out there that give you substitution amounts and combinations for different types of foods.
Ingredients
- 2 lbs breakfast sausage
- 1/2 C (1 stick) butter
- 2 T tapioca starch/flour
- 2 T potato starch/flour
- 1 C heavy cream
- 1 C milk
- salt
- pepper
- Gluten-free biscuits, warmed
Instructions
- In a frying pan, crumble and brown the sausage until done throughout and meat is bite sized. Set aside.
- Melt the butter in a large saucepan over medium heat and let froth for about 30 seconds.
- Add the tapioca and potato starches and whisk to remove clumps.
- Slowly add the cream, stirring continuously to prevent clumping. Continue to stir for 1 minute.
- Add the milk, slowly, and stir to incorporate.
- Heat over medium high heat, stirring often, until gravy thickens. Add salt and pepper.
- Transfer the sausage to the gravy, adding the drippings in the pan if you like.
- Stir well and serve over your favorite gluten free biscuits.
Not Gluten Free? Make Sausage Gravy and Biscuits the Old Fashioned Way
If you’re not on a gluten free diet, simply substitute the tapioca and potato starches with 4 tablespoons of all purpose flour. It will make an amazing Sausage Gravy and Biscuits that your family can sink their teeth into and they will be asking for more.
2 lbs breakfast sausage
1/2 C (1 stick) butter
2 T tapioca starch/flour
2 T potato starch/flour
1 C heavy cream
1 C milk
salt
pepper
Gluten-free biscuits, warmed
In a frying pan, crumble and brown the sausage until done throughout and meat is bite sized. Set aside.
Melt the butter in a large saucepan over medium heat and let froth for about 30 seconds.
Add the tapioca and potato starches and whisk to remove clumps.
Slowly add the cream, stirring continuously to prevent clumping. Continue to stir for 1 minute.
Add the milk, slowly, and stir to incorporate.
Heat over medium high heat, stirring often, until gravy thickens. Add salt and pepper.
Transfer the sausage to the gravy, adding the drippings in the pan if you like.
Stir well and serve over your favorite gluten free biscuits.
Make a breakfast that your family will come to the table to enjoy together and make up a batch of Gluten Free Sausage Gravy and Biscuits!
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