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This gluten-free country gravy is a big shout out to my childhood, when we ate gravy ALL. THE. TIME. But unlike that gravy, this is gluten-free! You guys will love the simplicity of the secret ingredient!

You will love knowing how to make delicious homemade gravy from scratch.

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 – it’s one of the ultimate comfort foods!

Sausage is nice, sure, but even that’s not necessary. I’m serious! You can skip straight over browning your meat, 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.

Gluten-Free Gravy Ingredients

But here’s the thing, whether you call it sausage gravy, breakfast gravy, sawmill gravy, or country gravy, it’s very rarely gluten-free – and neither are gravy mixes.

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?

White rice flour!

And guys, it’s delicious!

You get both the nutty flavor and the rustic texture, with none of the wheat.

To make a gluten free roux, you will heat oil or sausage drippings in a large skillet or pan over medium-high heat, and whisk in your white rice flour. Then, you’ll continue to stir the oil and gluten-free flour until it begins to brown. How brown you make it is really up to you.

The other main ingredients are milk, sausage (you can make your own turkey or pork breakfast sausage with this recipe), and salt and black pepper to taste. You can also add onion powder, and garlic powder to add more flavor.

This country gravy is the perfect topping for gluten-free biscuits for breakfast, or mashed potatoes for lunch.

Vegan substitutions

I know that a lot of us gluten-free folk also have dairy issues, so let’s talk bout making dairy-free gravy.

I’ll be honest, using dairy free milk is going to taste different no matter what you do, but different can be good!

Using a blend of almond milk, and coconut milk can give you nice, rich gravy, without an overpowering flavor. You will probably need to reduce the amount of milk in the recipe a little bit to achieve the same thickness, but that partly depends on your desired consistency.

Storing and reheating

Having leftovers is a moms best friend!

To store gravy, let it cool completely, then transfer to an airtight container to store in the refrigerator.

When ready to reheat, remove from fridge and add to a saucepan with a little bit of extra milk or cream, and gently heat over medium-low heat, stirring until hot.

Alternatively, you can pour your gravy into an oven-safe dish, and heat in the oven. Make sure you cover the dish to keep the top from drying out. I usually put it in the oven while it preheats for baking biscuits.

Here’s a short video tutorial for how to make this gluten-free sausage gravy recipe, and you’ll find the printable recipe card just below.