My boys love sausage gravy and biscuits. And, when I say love I mean my four year makes sure to mark on his calendar the days we are going to Grandma’s so that he can look forward to his favorite breakfast meal! I have struggled making this dish since we switched over to whole foods as we do not use basic white flour anymore. The gravy that I have tried to make with whole grain is well, yuck. By accident I created a gravy the other day and served it over sourdough toast. I have since made it again and my family inhales it happily.

The gravy is flourless!

And, this is not a specific recipe, like gravy, you add a little here and a little there to make it the consistency that your family enjoys.

Ingredients:
2-4 potatoes, peeled and boiled until soft 
Chicken stock, 1/2 cup (give or take) 
Whole milk, 1/2 cup (give or take) 
Salt
Pepper
Ground sausage 
A really good blender

What to do:
1. Boil your potatoes until soft and smooshable…..
2. In a really good blender put your drained potatoes and add just a bit of the broth and milk.
Go ahead and blend. Add more chicken broth and milk as you see fit to give this the consistency you like.
3. Meanwhile, cook your sausage in a skillet. Drain if you like.
4. Add the “gravy” to the sausage, heat together, salt and pepper to taste.

Serve over whatever gluten free biscuits or bread you like. Pretty darn good for a grain free gravy!