When I was growing up, cheap food was a pretty big priority. We were lucky that we grew a lot of our own food, including milking our own cow.
One of our most common meals, aside from beans and potatoes or rice, was biscuit and gravy, or mashed potatoes and gravy – or both.
But you get the idea – there was gravy involved – a lot of it.
Even now that we’re buying our milk instead of getting it straight from the cow or goat, gravy is still a deliciously inexpensive way to liven up your meals.
Sausage is nice, sure, but even that’s not necessary. I’m serious! You can skip straight over browning your meat, to to making a roux.
To be honest, there was a lot of meatless gravy in our house. I think most health aficionados would be horrified by the lack of protein in our diets back then.
But here’s the thing, whether you call it sausage gravy, breakfast gravy, sawmill gravy, or country gravy, it’s very rarely gluten-free.
In fact, part of what gives it that to-die for rich flavor is the roux – a simple mixture of flour and oil, lightly browned to give it that extra depth.
You can’t do that with cornstarch. Sure, it will thicken your gravy, with pudding-smooth results, but that’s all you get.
So what do you use?
And guys, it’s delicious!
You get both the nutty flavor and the rustic texture, with none of the wheat.
This country gravy is the perfect topping for gluten-free baking powder biscuits for breakfast, or mashed potatoes for brunch.Print
Gluten-Free Country Gravy
- 1/2 pound sausage
- 2–3 tablespoons of sausage drippings or cooking oil
- 3 tablespoons white rice flour
- 1 1/2 cups milk
Brown sausage, and remove from pan, reserving some of the drippings.
Put 3 Tablespoons of drippings back in the pan (or use oil if you’re going meatless)
Stir in white rice flour
- Heat over medium heat, stirring constantly until lightly browned. How brown you make it is up to you, simply keep in mind that 1.) the browner you go, the more flavorful your gravy will be, and 2.) the browner you go, the thinner your gravy will end up.
- Stir in milk, and continue stirring until well combined.
- Add sausage back in, and stir until thickened.
- Remove from heat and serve.
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