Gluten free biscuits and gravy aren’t just a trendy breakfast option—they’re a heartfelt return to classic comfort food with a modern twist. I can still taste the buttery biscuits my grandmother used to make every Sunday morning, fresh out of the oven, stacked high on a floral plate. The gravy, rich with sausage and black pepper, was always the star. Back then, we didn’t worry about gluten—we worried about who’d get the last biscuit.
Now, life’s changed a bit. Some of us can’t touch gluten without consequences, but we still crave those same flavors that bring back memories of warm kitchens, crowded tables, and second helpings. That’s why this guide is here—to help you recreate those nostalgic, flavor-packed moments in a gluten free way.
In this article, we’re diving deep into the world of gluten free biscuits and gravy. From choosing the best flour for that perfect gravy texture to mastering a tender, flaky biscuit that doesn’t fall apart, you’ll learn everything you need. We’ll even go over common mistakes, smart ingredient swaps, and answer your most-asked questions along the way.
Let’s get started—with flavor, feeling, and biscuits you’ll want to make again and again.
Table of Contents
Table of Contents
Understanding Gluten Free Biscuits and Gravy
What Makes Gluten Free Biscuits and Gravy Special?
This isn’t just a replacement for the real thing—it is the real thing. Gluten free biscuits and gravy, when made with the right ingredients, hit every note: flaky, creamy, savory, and hearty. It’s not about sacrificing taste—it’s about redefining tradition without losing any of the joy.
The secret? Start with quality flours, lean into easy techniques, and never underestimate the power of seasoning. When everything works in harmony, this dish delivers that same soul-warming satisfaction, minus the gluten.
It’s also incredibly versatile. Perfect for breakfast, brunch, or even dinner, you can serve it family-style or portion it into hearty grab-and-go meals.
History of This Southern-Inspired Classic
Originating from humble Southern kitchens in the late 1800s, biscuits and gravy were born out of necessity. Farmers needed a filling, inexpensive meal before a long day’s work. Flour, fat, and milk—staples in any kitchen—came together to create a rich sausage gravy, spooned over fresh biscuits.
Now, it’s a beloved staple across the U.S., and the gluten free community has embraced it wholeheartedly. With the right recipes and tweaks, this breakfast icon holds its ground, gluten or not.
Whether you’re honoring tradition or just craving something rich and nostalgic, this gluten free twist keeps the heart of the original intact.
Looking for a sweet start instead? Try our gluten free chocolate cupcakes for dessert-style comfort.
Gluten Free Biscuits and Gravy – The Ultimate Comfort Breakfast Recipe
Ingredients
Method
- Cook the sausage in a skillet over medium heat until fully browned, letting the fat render out—this adds flavor to your gravy base.
- Sprinkle in the gluten free flour, then stir constantly for about a minute to create a smooth roux.
- Slowly pour in the milk while stirring steadily. Keep whisking until the mixture thickens into a creamy, gravy-like consistency.
- Season to taste with a mix of salt, pepper, and your favorite seasoned salt. We recommend starting with ¼ to ½ teaspoon pepper and adjusting from there.
- Split your biscuits in half, ladle the hot sausage gravy generously over the top, and serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Choosing the Right Gluten Free Flour for Gravy That Doesn’t Grit
What Is the Best Gluten Free Flour for Breakfast Gravy?
Let’s get one thing clear—gluten free biscuits and gravy are only as good as your flour choice. If you’ve ever ended up with a gravy that’s gritty, lumpy, or oddly flavored, the culprit was likely your flour. Choosing the right gluten free flour is the difference between a smooth, creamy gravy and one you’d rather not pour over those fresh, buttery biscuits.
After plenty of kitchen testing (and a few early disasters), I’ve narrowed down the top performers. These flours consistently deliver when it comes to thickening, texture, and taste:
| Flour Brand | Best Use | Why It Works for Gravy |
|---|---|---|
| gfJules | Sauces & gravies | Silky texture, neutral taste, no grit |
| Cup4Cup | Baking & gravies | Slightly sweet, thickens fast |
| Better Batter | Hearty dishes | Balanced texture, great heat tolerance |
| Grandpa’s Kitchen | Comfort food recipes | Subtle flavor, easy to blend |
When making gluten free biscuits and gravy, I personally reach for gfJules. It blends seamlessly with sausage drippings, creating a velvety gravy without that telltale sandy feel. It behaves like all-purpose flour, which is what you need when recreating a dish rooted in texture and taste.
And if you’re like me and often prep meals ahead, you’ll appreciate that gfJules holds up beautifully when reheated. No separation, no weird consistency—just smooth, flavorful gravy every time.
Comparison of Top Gluten Free Flour Brands
Let’s break it down even more. If you’re new to gluten free cooking or just want to perfect your gluten free biscuits and gravy, this quick comparison chart will help you choose the right flour for your next breakfast masterpiece:
| Flour | Price | Thickening Strength | Taste Profile | Best For |
|---|---|---|---|---|
| gfJules | $$ | Excellent | Clean, neutral | Gravy, biscuits, sauces |
| Cup4Cup | $$$ | Very Good | Slightly sweet | Gravies, baked goods |
| Better Batter | $$ | Good | Balanced, earthy | Roux, heavier comfort food |
| Grandpa’s Kitchen | $$ | Good | Mild saltiness | Biscuits, traditional gravies |
Each of these gluten free flours gives you a smooth finish and mimics the thickening power of wheat flour. That’s crucial when you’re aiming to recreate a classic like gluten free biscuits and gravy without sacrificing texture or flavor.
Pro Tip: Mix your flour with a few tablespoons of cold milk before whisking it into the hot pan. This makes a slurry and helps prevent clumping—a small move that’ll take your gluten free gravy from decent to divine.
While flours like arrowroot and cornstarch can work in a pinch, they don’t provide the same depth or cling that flour-based gravies do. We’ll explore those flour alternatives in more detail in Part 6.
So, when you’re planning your next batch of gluten free biscuits and gravy, don’t just wing it—reach for one of these proven flour blends and watch your gravy game level up.
Crafting the Perfect Gluten Free Biscuit – Soft, Fluffy, and Foolproof
Ingredients to Use for Soft, Fluffy Biscuits
If you’ve ever bitten into a dry, crumbly gluten free biscuit, you know the heartbreak is real. But let’s flip the script. With the right ingredients and just a few tricks, you can bake biscuits so tender and golden, no one will believe they’re gluten free.
Whether you’re making them for a full plate of gluten free biscuits and gravy or just slathering them with jam, these ingredients will set you up for success:
- Gluten Free Flour Blend – Look for one with xanthan gum included, like Better Batter or King Arthur GF Measure for Measure.
- Cold Butter or Shortening – Always use chilled fat. It creates steam during baking, which makes those beautiful flaky layers.
- Baking Powder – Essential for rise. Don’t skip it.
- Milk or Buttermilk – Buttermilk adds a richer flavor, but you can use any dairy-free milk too.
- Optional Add-ins – A pinch of sugar, shredded cheddar, or chives can level up your biscuit game.
One tip from my kitchen to yours: Don’t overmix. Gluten free dough doesn’t need kneading. Mix just until combined and pat it out gently. Less handling means softer biscuits.
Avoiding Common Mistakes in Gluten Free Biscuit Making
Even experienced bakers hit a wall when switching to gluten free. Here are the most common issues—and how to avoid them:
| Mistake | What Happens | Fix It With |
|---|---|---|
| Overworking the dough | Dense, tough biscuits | Gentle mixing, no kneading |
| Using warm butter or milk | No rise, greasy texture | Chill everything first (even your bowl!) |
| Not enough leavening | Flat, lifeless biscuits | Add 1 tbsp baking powder per cup of flour |
| Incorrect flour blend | Gritty, sandy mouthfeel | Use trusted blends like Cup4Cup or King Arthur |
For gluten free biscuits and gravy, your biscuit is the foundation—it needs to be tender enough to cut with a fork, yet firm enough to soak up all that savory gravy without falling apart.
Once you’ve nailed the biscuit, you’re already halfway to comfort-food heaven.
How to Make Creamy Gluten Free Gravy Without the Grit
Step-by-Step Instructions for Sausage Gravy
The heart of every plate of gluten free biscuits and gravy is the gravy itself—thick, creamy, peppery, and rich with sausage flavor. The gravy brings it all together, turning a simple biscuit into the ultimate comfort dish. But let’s be honest: gluten free gravy can go wrong fast if you don’t know what you’re doing. Gritty texture, bland taste, or a watery consistency? No thanks.
Here’s a foolproof method to get that gravy just right.
Ingredients:
- ½ lb gluten free sausage (like Jimmy Dean, always check the label)
- 2 tablespoons gluten free flour (we love gfJules or Cup4Cup)
- 2 cups whole milk (or sub in ¼ cup cream for extra richness)
- Salt, pepper, and a pinch of seasoned salt
Instructions:
- Brown the sausage in a skillet until it’s fully cooked. Don’t drain the fat—you need it for that savory base.
- Add gluten free flour to the pan and stir constantly for 1 minute. This forms the roux, giving your gravy body.
- Slowly pour in milk, whisking to prevent lumps. Keep it moving—gluten free flour thickens fast.
- Season to taste with salt, pepper, and seasoned salt. Let the flavors deepen.
- Simmer gently until the gravy thickens to your preferred consistency.
Pour generously over warm, buttery biscuits and you’ve got a winning plate of gluten free biscuits and gravy. Whether it’s for breakfast, brunch, or a comforting dinner, this combo never disappoints.
Gluten Free Gravy Thickening Tips
Gluten free flour doesn’t behave exactly like wheat flour—but with the right approach, you won’t even notice the difference.
| Tip | Why It Works |
|---|---|
| Use a roux (fat + flour) | Creates a rich, thick base without lumps |
| Mix flour with cold milk first | Prevents clumping and gives smoother texture |
| Simmer gently | Lets the flour hydrate and flavors blend evenly |
| Avoid over-reducing | Gluten free flour thickens more quickly |
When making gluten free biscuits and gravy, consistency is everything. Your gravy should be smooth and velvety, not gluey or gritty. And trust me—once you get the hang of it, you’ll never miss the traditional version.
You can even get creative with this base—add mushrooms, swap in plant-based sausage, or spice it up with red pepper flakes. This isn’t just gravy. It’s a canvas for flavor.
How to Make Creamy Gluten Free Gravy Without the Grit
Step-by-Step Instructions for Sausage Gravy
Let’s be real—gluten free biscuits and gravy just aren’t complete without the perfect gravy. It’s the soul of the dish. Rich, savory, creamy, and loaded with flavor, a good gluten free gravy brings everything together in one delicious bite. But here’s the tricky part: traditional gravy relies on flour for thickening and smooth texture. So how do we get that same velvety finish without wheat? The answer lies in a good technique and the right gluten free flour.
Here’s how to create a flawless, flavorful gravy that complements your gluten free biscuits and gravy every single time.
Ingredients:
- ½ pound gluten free breakfast sausage (Jimmy Dean or another labeled GF brand)
- 2 tablespoons gluten free flour (gfJules or Cup4Cup are top choices)
- 2 cups milk (use whole milk or add ¼ cup cream for extra richness)
- Salt, pepper, and seasoned salt to taste
Instructions:
- Brown your sausage in a skillet over medium heat. Do not drain the fat—this will be your flavor base.
- Add the gluten free flour and stir constantly for 1 minute to cook out the raw taste.
- Slowly pour in the milk while whisking. This prevents lumps and allows for an even, smooth gravy.
- Simmer on low heat until the mixture thickens to your liking.
- Season to taste, and don’t be afraid to add a little extra black pepper for that Southern kick.
Once you’ve ladled this golden, creamy gravy over your biscuits, you’ll see why it’s the heart of gluten free biscuits and gravy. It delivers classic flavor with none of the gluten—and all the comfort.
Gluten Free Gravy Thickening Tips
Great gravy starts with the right thickening method. Here’s how to make sure yours comes out smooth and restaurant-quality every time:
| Mistake | Fix It With |
|---|---|
| Clumpy texture | Mix flour into cold milk before adding to hot pan |
| Thin consistency | Let it simmer longer, or add a small cornstarch slurry |
| Gritty mouthfeel | Use high-quality gluten free flour blends only |
| Lack of flavor | Don’t forget seasoned salt and pepper |
When making gluten free biscuits and gravy, texture is everything. You want that classic thickness that hugs your biscuits, not a runny mess or a clumpy disaster. Trust your ingredients, stir with confidence, and let the gravy simmer low and slow until it’s just right.
If you’ve ever thought gluten free meant sacrificing flavor or texture, this gravy will prove you wrong.
Best Gluten Free Biscuit Recipes to Try – Easy to Elevated
4-Ingredient Easy Gluten Free Biscuit Recipe
If you’re craving gluten free biscuits and gravy but short on time or just starting out, this 4-ingredient biscuit recipe will be your new go-to. It’s simple, foolproof, and surprisingly fluffy—perfect for soaking up rich sausage gravy.
Ingredients:
- 2 cups gluten free flour blend (with xanthan gum)
- 1 tbsp baking powder
- ½ cup cold unsalted butter (cubed)
- ¾ cup milk (or dairy-free alternative)
Instructions:
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Mix the flour and baking powder in a bowl.
- Cut in cold butter using a fork or pastry cutter until crumbly.
- Stir in the milk just until dough comes together.
- Pat the dough out and cut into circles or drop by spoonfuls.
- Bake for 12–14 minutes or until lightly golden.
They rise beautifully and hold up under hearty helpings of gluten free sausage gravy. It’s the biscuit base that makes gluten free biscuits and gravy taste like the real Southern deal.
Cheesy and Savory Biscuit Variations
Once you’ve mastered the base recipe, take things up a notch with savory upgrades. These variations are great when you want to serve gluten free biscuits and gravy with a twist—or impress brunch guests without a lot of extra work.
| Variation | Add-Ins |
|---|---|
| Cheddar Herb Biscuits | 1 cup sharp cheddar, 1 tbsp chopped chives |
| Bacon & Scallion Biscuits | ½ cup cooked, crumbled bacon, 2 tbsp green onions |
| Garlic Butter Biscuits | ½ tsp garlic powder, brushed with melted butter |
| Green Chile Cheese Biscuits | ½ cup shredded cheese + ¼ cup mild green chiles |
These flavorful twists still work perfectly with creamy gluten free gravy, adding depth and variety to your classic breakfast.
You don’t need to overthink it. These aren’t just side breads—they’re the foundation of unforgettable gluten free biscuits and gravy experiences.
These flavorful twists still work perfectly with creamy gluten free gravy, adding depth and variety to your classic breakfast.
Don’t miss our gluten free vanilla cupcakes if you want to follow brunch with a sweet gluten free treat.
Healthier Ingredient Substitutes That Still Deliver on Flavor
What’s a Substitute for Flour in Biscuits and Gravy?
Sometimes, even gluten free flour blends aren’t the right fit—whether you’re low on carbs, avoiding grains, or just experimenting. Luckily, there are excellent flour alternatives you can use to keep your gluten free biscuits and gravy thick, rich, and comforting.
Here are the best flour substitutes that work beautifully in gluten free gravy:
| Flour Alternative | Best Use | Texture Result |
|---|---|---|
| Arrowroot powder | Light gravies | Smooth, silky, neutral flavor |
| Cornstarch | Classic thickness | Clean finish, slightly glossy |
| Tapioca starch | Creamy-style gravy | Chewy if overused, thick texture |
| Potato starch | Rich gravies | Soft texture, hearty mouthfeel |
To use these, dissolve 1–2 tablespoons in cold milk or water first. Add it slowly to your simmering sausage and liquid mixture. Stir constantly and watch the magic happen.
While they change the texture slightly, these swaps still deliver the cozy essence of gluten free biscuits and gravy—without the worry of wheat or even grains.
Dairy-Free, Low-Fat, and Vegan Alternatives
Want to make your breakfast even lighter, more inclusive, or better for your dietary needs? Here’s how to transform your gluten free biscuits and gravy into a health-forward comfort dish:
| Ingredient to Swap | Use This Instead | Why It Works |
|---|---|---|
| Whole milk | Oat milk, almond milk, soy milk | Neutral flavors, creamy finish |
| Butter | Vegan butter, coconut oil (refined) | Keeps biscuits moist and flaky |
| Pork sausage | Vegan sausage crumbles | Still delivers a savory flavor kick |
| Heavy cream | Coconut cream, cashew cream | Adds richness without dairy |
When done right, these tweaks still honor the warm, satisfying taste you expect from gluten free biscuits and gravy—just with a lighter touch.
Whether you’re feeding a crowd with mixed dietary needs or just trying to lighten up your own plate, these ingredient swaps are perfect for making a guilt-free batch of biscuits and gravy that still tastes like Saturday morning at grandma’s.
Popular Gluten Free Biscuit Brands You Can Buy Today
What Popular Biscuits Are Gluten-Free?
Sometimes, you don’t have the time (or energy) to whip up biscuits from scratch. Luckily, the market for gluten free products has grown—and that means you’ve got some solid ready-made biscuit options that still make your gluten free biscuits and gravy feel homemade.
Here are some trusted gluten free biscuit brands that deliver both texture and flavor:
| Brand | Texture | Where to Buy | Best For |
|---|---|---|---|
| Udi’s | Soft, buttery | Walmart, Target, Kroger | Quick weekday breakfast |
| Schär | Light, flaky | Whole Foods, Amazon | Brunch with family or guests |
| Simple Mills | Slightly crumbly | Natural grocers, online | Dairy-free or paleo-style baking |
| Pillsbury GF Mix | Custom texture | Grocery stores nationwide | DIY without starting from scratch |
Each one works well with a batch of creamy sausage gravy and makes it easy to serve gluten free biscuits and gravy any time of day. Whether you’re hosting a last-minute brunch or prepping breakfast-for-dinner, these biscuits get the job done.
Store-Bought vs. Homemade: Pros and Cons
Wondering whether to bake from scratch or reach for a box? Here’s how they stack up:
| Factor | Homemade Biscuits | Store-Bought Biscuits |
|---|---|---|
| Flavor | Richer, customizable | Consistent but sometimes blander |
| Texture | Flaky, fresh | Varies by brand |
| Convenience | Takes more prep | Quick and ready-to-bake |
| Cost | Usually cheaper per batch | Higher price per serving |
| Best For | Weekend meals, special brunches | Busy mornings, meal preppers |
Bottom line: if you’re short on time, brands like Udi’s and Schär make decent stand-ins. But if you want your gluten free biscuits and gravy to taste as close to traditional as possible? Homemade is still king.
Serving and Storage Tips for Maximum Flavor
How to Serve Gluten Free Biscuits and Gravy for Any Meal
One of the best things about gluten free biscuits and gravy is that it’s not just a breakfast dish. This Southern classic wears many hats—it’s a hearty brunch centerpiece, a comfort-food dinner, or a cozy midweek meal when you need something filling and familiar.
Here are some of my favorite ways to plate and serve it:
- Classic Style: Two warm biscuits, split and smothered with sausage gravy. Add fresh ground pepper and chopped parsley on top.
- Brunch Board: Serve biscuits alongside scrambled eggs, roasted sweet potatoes, and fruit for a balanced spread.
- Dinner Option: Pair your gluten free biscuits and gravy with sautéed green beans or a side salad for a Southern-style supper.
- Mini Biscuit Sliders: Use small biscuits, layer them with a spoon of gravy and sausage patty for party-friendly bites.
For a visual upgrade, plate your biscuits in a shallow bowl, pour gravy around them, and top with a fried egg. Yes—it’s indulgent, but it’s unforgettable.
Best Storage and Reheating Methods
Let’s be real—gluten free biscuits and gravy are even better the next day. The gravy deepens in flavor, and biscuits reheat beautifully if stored right.
Storing Tips:
| Item | Storage Method | Shelf Life |
|---|---|---|
| Gravy | Airtight container in fridge | Up to 4 days |
| Biscuits | Airtight container or zip bag | 2–3 days at room temp |
| Both (freezer) | Freeze separately, wrap biscuits in foil | Up to 2 months |
Reheating Tips:
- Gravy: Reheat on stove with a splash of milk to loosen the consistency.
- Biscuits: Warm in the oven at 300°F for 8–10 minutes or microwave with a damp paper towel to keep moisture.
Batch cook once, and enjoy gluten free biscuits and gravy all week. Whether it’s breakfast in bed or a warm plate after a long day, it keeps delivering that made-from-scratch comfort.
For a visual upgrade, plate your biscuits in a shallow bowl, pour gravy around them, and top with a fried egg. Yes—it’s indulgent, but it’s unforgettable.
Or for a lighter morning, explore our gluten free pancake recipe—a perfect companion to gravy-based breakfasts.
Common Mistakes and How to Fix Them
Fixing Dry Biscuits or Runny Gravy
Even seasoned cooks run into issues when making gluten free biscuits and gravy. Biscuits might turn out dry and crumbly, or the gravy could be thin and lifeless. Don’t worry—every problem has a fix.
Here’s how to troubleshoot the most common kitchen hiccups and get your biscuits and gravy just right:
| Issue | What Went Wrong | How to Fix It |
|---|---|---|
| Dry, crumbly biscuits | Overbaking, too much flour | Add more fat or liquid next time, and watch the oven |
| Flat biscuits | Expired leavening or over-mixed dough | Use fresh baking powder and mix dough gently |
| Runny gravy | Not enough thickener or undercooked roux | Simmer longer, or add a cornstarch slurry |
| Gritty gravy | Low-quality GF flour or flour added too late | Start with a roux using high-quality gluten free flour |
If you’re struggling with texture, remember that gluten free baking behaves differently. A little extra fat or moisture goes a long way in biscuits, and your gravy will thank you for whisking like you mean it.
How to Improve Taste and Texture in Gluten Free Recipes
Want to go from good to unforgettable? Here are a few insider tips that consistently improve the taste and texture of your gluten free biscuits and gravy:
- Chill your fats: Cold butter or shortening creates air pockets that make biscuits rise and flake.
- Season early and often: Salt, pepper, and seasoned salt should be added to both gravy and biscuit dough.
- Let biscuits rest: After cutting, let dough circles sit for 5 minutes before baking for better rise.
- Taste as you cook: Especially the gravy—this is where flavor lives.
And finally, don’t be afraid to experiment. Gluten free cooking has a learning curve, but once you nail it, you won’t look back. Each mistake is just a lesson wrapped in breakfast.
Conclusion: Comfort Food Without Compromise
Gluten free biscuits and gravy prove that classic comfort food doesn’t need gluten to be delicious. From flaky, buttery biscuits to rich, peppery gravy, this dish delivers every nostalgic bite without compromise. Whether you’re making them from scratch, grabbing a quick store-bought version, or exploring healthy substitutions, one thing remains: flavor and comfort can still go hand in hand.
Now that you’ve got the recipes, tools, and tips, it’s time to make your own gluten free breakfast memory. You’ll never miss the gluten—and neither will anyone you serve it to.
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For more delicious gluten-free recipes, visit our website at The Savory Hearth.
FAQs About Gluten Free Biscuits and Gravy
What is the best gluten free flour for breakfast gravy?
The best gluten free flours for gravy include gfJules, Cup4Cup, Better Batter, and Grandpa’s Kitchen. These blends create smooth, creamy gravy without grit or odd aftertastes, making them ideal for gluten free biscuits and gravy.
What popular biscuits are gluten-free?
Top gluten free biscuit brands include Udi’s, Schär, Simple Mills, and Pillsbury Gluten Free Biscuit Mix. These ready-to-bake options are convenient and flavorful, great when you’re short on time but still want that comforting plate of gluten free biscuits and gravy.
What is a substitute for flour in biscuits and gravy?
For flour alternatives in gluten free gravy, use arrowroot powder, cornstarch, potato starch, or tapioca flour. These thickeners work well when you want to avoid traditional flour blends or need a grain-free option.
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