Gluten-free Sausage Gravy
This would fool anybody. It is that good.
Cheap sausage meat with some fat in it is just as good as the lean kind. This is supposed to be a rich sauce.
- 4 oz sausage meat
- 1/4 cup blanched almonds
- 1 tbsp sweet rice flour
- 1 tsp potato starch
- 1 cup water
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
Fry the sausage meat, breaking it up as it cooks. While it is cooking, whirl the almonds, sweet rice flour, and potato starch in a coffee mill until the mixture is quite fine. Place it in a blender with the water, and whirl for a minute at high speed.
When the sausage meat is completely cooked, pour the contents of the blender into the pan. Stir while heating until it simmers. Add more water if it is too thick, then add the salt and pepper and adjust the seasoning, if necessary. Serve over hot biscuits, rice, or potatoes.
Serves 2 as a main, 4 as a side
Gluten-free Biscuits
These are best fresh and hot. Split leftovers to toast, or make crumbs from them.
- 1/2 cup rice flour
- 2 tablespoons sweet rice flour
- 2 tablespoons garbanzo bean flour
- 2 tablespoons potato starch (potato starch flour, not potato flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon xanthan gum, optional*
- 3 tablespoons fat - butter, firm coconut oil, or spectrum shortening
- water
Put the dry ingredients in a food processor with the fat and process until no lumps remain. Dump into a bowl and add cold water, tossing and adding until it is all wet, and no dry mix remains in the bottom. Give a few stirs to make sure it is well mixed. If you use the xanthan gum, you can scoop out balls and drop them on a cookie sheet lined with parchment. If you omit the xanthan gum, fill well-greased muffin cups dusted with flour 3/4 full. Bake at 400°F until lightly brown and firm to the touch.
Makes 2 jumbo muffins or biscuits, 4 medium, or 6-8 small ones.
*Texture and handling are better if you use the xanthan gum. I leave it out, as I am sensitive.