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There is just something special about smothering foods with a homemade gluten-free white country gravy. It doesn't matter if you make this country gravy with or without sausage; it's always a hit!
Homemade country gravy should simply be called pure comfort food. Being on a gluten-free diet shouldn't mean missing out on comfort foods. This gluten-free country gravy is so delicious that you won't even care that it's completely gluten-free. Now there is no excuse for you to miss out on enjoying the goodness with this country gravy recipe in your back pocket.
Is white country gravy gluten-free?
Typically white country gravy is not gluten-free because the roux (what thickens the gravy) is made with flour. This gluten-free white country gravy does not use flour to make a gluten-free roux.
What is a roux?
A roux is basically a combination of equal parts fat and starch cooked together to make a paste for thickening sauces. Usually, a roux is made with butter and flour. To keep this sauce completely gluten-free, I use cornstarch in place of flour. A lot of gluten-free gravy recipes use rice flour or a flour blend. I don't suggest this, as it leaves the final gravy with a grainy texture. If you want to keep this homemade country gravy grain-free, you can use potato starch or arrowroot starch instead of cornstarch.
How do you make a gluten-free roux?
- Melt the butter.
- Add the cornstarch.
- Whisk the two ingredients over the heat to make a paste.
Now that you know how to make a gluten-free roux you can use it to make a gluten-free bechamel sauce. To do that you just add a liquid to your gluten-free roux to make a sauce. With that you make all kinds of gluten-free gravy and sauces, you can thicken soups, gumbo, and pot pies. You can even take it over the top and make some homemade country gravy.
Ingredients to make a gluten-free white country gravy.
- Butter - Use a dairy-free butter alternative or a light cooking oil like avocado oil to make this a dairy-free gravy.
- Milk - I have found that coconut milk instead of milk makes a delicious dairy-free white sauce.
- Garlic Powder
- Ground Sausage (optional) - You can make your own quick homemade gluten-free sausage or use a store-bought gluten-free sausage. (Jimmy Dean is labeled gluten-free). You can leave the sausage out completely and just make this a white country gravy without sausage, it's still delicious.
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How do you make a homemade country gravy that is gluten-free?
- Brown the sausage (If you are making this homemade country gravy without sausage, skip this step),
- Make the gluten-free roux.
- Add the milk.
- Season with the spices.
- Let the sauce thicken.
- Stir in the cooked ground sausage.
How do you serve this homemade country gravy?
You can serve this gluten-free gravy in all sorts of ways. It is delicious over some creamy mashed potatoes, used as a dipping sauce for some of my gluten-free fried chicken, spooned over the top of some gluten-free biscuits for gluten-free biscuits and gravy, you can even make my country breakfast skillet. My favorite way to enjoy some gluten-free gravy? Smothering some gluten-free chicken fried steak, the ultimate of comfort foods!
More homemade country gravy faq's
You can easily make this gluten-free country gravy ahead of time, although you don't have to since it comes together in just a few minutes. If you do want to make it ahead of time, just let the gravy cool and place it in a container in the fridge until you are ready to eat it. It will last in the fridge for about 2-3 days.
You can microwave this gluten-free gravy in 30-second increments until it is warmed through if you like. I find the best way to warm this homemade gravy is to put it in a pot on the stove over medium-low heat, stirring occasionally until it is warm. You might need to add a little bit more liquid to bring the consistency back to where you want it to be.
More gluten-free comfort foods to love.
Gluten-free White Country Gravy with or without Sausage
- 2 Tablespoons Butter For dairy-free gravy use a light cooking oil like avocado oil.
- 2 Tablespoons Cornstarch or arrowroot starch
- 2 ½ Cups Milk For dairy-free use coconut milk or your favorite dairy-free alternative.
- 1 Teaspoon Salt
- 1 ½ Teaspoons Pepper
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Sage
- ½ Cup Ground Sausage Make sure you are using a gluten-free sausage.
Brown the sausage. (Skip this step if you are making this country gravy without sausage.)
- In s skillet over medium-high heat, brown your gluten-free sausage, and it is in crumbles.½ Cup Ground Sausage
- Remove it from the pan and set it aside.
Make the gluten-free roux.
- In the skillet the sausage was in, reduce the heat to medium and melt the butter.2 Tablespoons Butter
- Once the butter is melted, add the cornstarch and whisk it till there is no more dry starch and a thick paste is left.2 Tablespoons Cornstarch
Turn the roux into a gluten-free bechamel.
- Slowly start whisking in the milk. If you are using a dairy-free alternative, make sure it is not really thick. I like to water down one can of coconut milk with a half a can worth of water to make this as a dairy-free gravy.2 ½ Cups Milk
- Whisk the milk until it's incorporated and then let it simmer until it starts to thicken slighly.
Now to make this a gluten-free country gravy.
- Add the spices to the gravy.1 Teaspoon Salt, 1 ½ Teaspoons Pepper, ½ Teaspoon Garlic Powder, ½ Teaspoon Sage
- Finally, stir in the ground sausage.
- Serve this homemade country gravy over some chicken fried steak, mashed potatoes, or however you like to enjoy it.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
This recipe is so good. Thanks for the recipe.
Sara Vaughn says
Ashe, I am so glad you liked it!
I ended up putting mine in the air fryer at 400* got about 8 minutes and I used plain Keifer from Lifeway. Brushing the tops made a nice crispness. I had never gluten-free biscuits like this and this was pretty good! We had gravy over them . Though I miss my old southern made biscuits I will say this wasn’t bad at all! Thank you! Anita S.