For the last two years, Scott (my husband) and I have hosted a holiday champagne brunch for our friends here in San Francisco. We try to make something special for our guests to enjoy each year. Last year I made Brittany Angell's extra crispy waffles.

This year, we wanted to one-up ourselves and Scott had the idea to make gluten-free biscuits.

Well, let me back up a bit. We tried the Bob's Red Mill Gluten0-Free 1-to-1 baking flour blend for Thanksgiving when Scott wanted to make a traditional apple pie.

I stumbled across the Bob's gluten-free flour blend at our local Whole Foods, so we went with it. The crust turned out so great, and worked so easily, that Scott decided he wanted to try biscuits next.

A few weeks later, I jumped into the kitchen with my Balanced Bites Spices ITALIAN blend and decided to make Gluten-Free Sausage Gravy to go with the gluten free biscuits.

These were a huge hit at our party and we continued enjoying the recipe for days to come.

Gluten-Free Sausage Gravy and Biscuits

gluten-free • nut-free • seed-free • dairy-free • nightshade-free

PREP TIME:  5 minutes
COOKING TIME: 30 minutes
(plus about 30-40 minutes to make the biscuits, recipe from Bob's Red Mill)
YIELD: 8 servings

Ingredients for the Gluten-Free Sausage Gravy:

• 2 tablespoons butter or ghee, divided
• 2 pounds ground pork, turkey, chicken or other meat
• 4 tablespoons Balanced Bites Italian 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.

Preparation

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.

Paleo modifications

• 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)

This post is not sponsored.