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Simply The Best Gravy Recipe-Gluten Free in black bowl with biscuits in the background

Simply The Best Gravy Recipe – Gluten Free

This Simply The Best Gravy Recipe-Gluten Free is beyond addicting and Southerner approved… If you’re like me, you’ll find any excuse to make a batch and top it on a Beyond Perfect Biscuits or just about anything else!

Biscuits and gravy on black plate with cutting board

Simply The Best Gravy

Why is it so good? I keep asking myself that. My wife doesn’t even like gravy, yet she loves this gravy! My guess why everyone loves it is because it’s simple, rich, and down to earth (besides the name). And to top all that off, it’s incredibly easy!!!

Many recipes call for making a rue, browning it, blah blah blah. This Simply The Best Gravy Recipe is probably the easiest process out there. You start with a frying pan, you cook some bulk breakfast sausage, sprinkle on some rice flour, melt in some butter, add spices, milk, and voila! The most difficult part of this gravy is browning the sausage.

Buttermilk biscuit close up half with raspberry jam

‘Sage’ Right, Beyond Perfect Buttermilk Biscuit

This recipe was made in conjunction with my Beyond Perfect Gluten Free Buttermilk Biscuit recipe. As we all know, the only thing more American than apple pie is biscuits and gravy. I promise you, if you combine these two recipes, it’s a match made in Heaven. The decadence and richness of both are utterly amazing.

Close up of Simply The Best Gravy Recipe in a bowl with sage slivers

What’s With The Rice Flour?

Weird right? But yes, rice flour is key! Brown rice flour to be exact. Brown rice flour is moderately starchy, which allows for perfect thickening and combination with milk. Unlike Tapioca Flour, Potato Flour/Starch and Cornstarch, Brown Rice Flour’s limited starchiness also allows you to avoid the “gluey/gumminess”. This also goes for using any of your 1 for 1 flours. Most of those 1 for 1 flours contain our (sometimes) friend, Xanthan Gum, but with gravy we want to avoid that like the plague. You’ll continually add liquids to counteract the gumminess and it all goes downhill from there.

If you’re looking for a good Brown Rice Flour, I suggest either Bob’s Redmill or Arrowhead Mills Organic Brown Rice Flour. Both products can usually be found at your local chain grocery store, such as Kroger or Safeway, in the baking aisle! And if you really really really can’t find it, you can substitute white rice flour or buy a bag of brown rice and throw it in a Vitamix! (It works, I’ve done the Vitamix option before.)

A Bit of Americana

If you didn’t know, Biscuits and Gravy originated in the United States. Actually, it came about right around the end of the Revolutionary War, so what came first? The Biscuits and Gravy or the United States? Like so many amazing dishes, it was a dish of necessity. According to The New Encyclopedia of Southern Culture Vol. 7, due to a lack of supplies, biscuits were served with gravy made from meat drippings, but not necessarily the meat. With breakfast being an important meal for manual laborers, the hefty dish provided enough sustenance in order to work the fields.

Fast Forward to the 1800s and the dish gained even more popularity in the Appalachian region of the South. It was said that biscuits and gravy were often fed to lumberjacks, as that one heavy meal was enough to get them through the day.

Being a staple of the South, you can hardly go into a restaurant and not see biscuits and gravy on the menu. Down here, biscuits, let me rephrase… GOOD biscuits (and gravy) are a bit of a delicacy. They’re so much of a delicacy, that December 14th is National Biscuit and Gravy Day! Luckily, you’ve got two weeks lead time, so read up and get making some Beyond Perfect Gluten Free Buttermilk Biscuits and Simply The Best Gravy!

Close up of biscuit and gravy on black plate

Tips and Tricks For Making Simply The Best Gravy

  • Is your Simply The Best Gravy Gluten Free getting too thick? Just add some milk and stir it in on low heat.
  • Make it ahead of time! Similar to what I mentioned above, the gravy will last in the fridge for at least 3 or 4 days. It hasn’t lasted longer than that in my house, but it can be microwaved or heated in a pot on low with a little extra milk.
  • If you’re using wheat flour, it should be a 1:1 substitute. I haven’t made it with wheat flour in years, but The Salty Marshmallow has a post that’s made in a similar fashion.
Plated Simply The Best Gravy- Gluten Free over biscuit with gold fork

If You Like This, You Should Also Try:

If you like some good ol’ down to earth food, I recommend trying these recipes! They’re all recipes derived from the backbone of cultures and maybe livened up a bit…

Hearty And Authentic Beef Pho with Flank Steak

Authentic Pork Carnitas Bowl

Hearty Potato Chowder with Bacon and Gruyere

Simply The Best Gravy Recipe- Gluten Free

5 from 1 vote
Course: Breakfast, Sides, BrunchCuisine: Southern, American
Servings

6

servings
Prep time

5

minutes
Cooking time

12

minutes

An amazing and easy sausage gravy recipe that is gluten free!

Cook Mode

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Ingredients

  • 1 lb 1 Breakfast Sausage

  • 1/3 Cup 1/3 Brown Rice Flour

  • 3 Tbsp 3 Butter

  • 3 Cups 3 Whole Milk

  • 1 Tbsp 1 Fresh Sage

  • 1 Tbsp 1 Fresh Ground Pepper

  • 1/2 tsp 1/2 Himalayan Pink Salt

  • 1 tsp 1 Ground Coriander

  • 1/2 tsp 1/2 Garlic Powder

Directions

  • In a large frying pan on medium high heat brown your bulk breakfast sausage (about 8-10 minutes).
  • Stir occasionally to break the sausage up into small/medium sized pieces.
  • Once your sausage is browned to your liking, sprinkle the rice flour across the sausage.
  • Add the butter and stir the flour into the butter and sausage for about 1 minute.
  • Stir in the milk, and add the Sage, Salt, Pepper, Coriander, Garlic Powder.
  • Bring the heat to high stirring occasionally until the milk is at a boil and starts to thicken.
  • Bring the temperature to low for a simmer and let the gravy thicken to your preferred consistency (usually 4-5 minutes)

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