My husband Scott and I love to host an annual holiday champagne brunch for our friends here in San Francisco. We always try to make something special for our guests to enjoy each year, and a few years ago we decided on making some gluten-free sausage gravy & biscuits. We love using the ITALIAN and SAVORY spice blends in this dish.
For the Sausage Gravy
- 2 tablespoons butter or ghee divided
- 2 pounds ground pork turkey, chicken or other meat
- 4 tablespoons Balanced Bites ITALIAN Spice Blend or SAVORY Spice Blend
- 1 1/2 cups chicken broth
- 1 1/2 cups light coconut milk or other milk I think a full-fat coconut milk would be too thick, but it's up to you
- 2 Tablespoons gluten-free flour
- 3-4 Tablespoons cold water
For the Biscuits:
- I recommend making the biscuits either the night before or right before you make the sausage gravy. The Gluten-Free Biscuit recipe we used is from Bob's Red Mill.
In a large stainless or enameled cast iron pan over medium heat, melt 1 tablespoon of the butter, then place the ground meat Italian spice blend into the pan and cook for about 5-7 minutes or until cooked through and slightly browned, breaking it up with a wooden spoon or spatula as it cooks.
Add the remaining butter, broth, and milk to the pan and stir to combine.
In a small bowl, whisk together the gluten-free flour with 3-4 tablespoons of cold water, until fully incorporated and no lumps remain.
Add the flour slurry to the pan, stirring quickly to incorporate it.
Reduce the heat to medium low and allow the mixture to simmer and thicken for about 15-20 minutes, stirring regularly to ensure that it doesn't burn or stick to the bottom of the pan.
Once the mixture is the thickness you like, it's done and ready to eat over the biscuits!
Store leftovers in an airtight container for up to 4-5 days.
Replace the 2 tablespoons of gluten-free flour blend with 1 teaspoon arrowroot or tapioca flour plus 2 teaspoons of coconut flour into the cold water to form a slurry, cook into the meat mixture and see how thick it becomes after about 10 minutes. If you need to make it thicker, repeat the process with a second tablespoon total of flour (1 tsp arrowroot/tapioca + 2 tsp coconut).
For a Paleo biscuit recipe, I recommend checking out Brittany Angell's book, Every Last Crumb, or Elana's Pantry or Paleo Comfort Foods' (which is also nut-free) recipes (I haven't tried these personally, so I can't vouch for them)
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