Gluten Free Biscuits and Gravy

Biscuits and gravy are quintessential comfort good. Warm, savory and filling. But most recipes are a tummy upset, break out or migraine just waiting to happen for the gluten intolerant. So here's my gluten free and digestion friendlier version of this classic comfort food.

Biscuits

This biscuit recipe is based on this recipe from Alton Brown of the Food Network, but modified to make it gluten and transfat free.

2 cups gluten free all-pupose flour blend
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons butter
1 tablespoons coconut oil
1 cup buttermilk, chilled

Preheat oven to 450 degrees. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.)

Next, make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.

Bake until biscuits are tall and light gold on top, 15 to 20 minutes



Gravy

1/2 lb. of gluten free ground sausage (many brand names have MSG, be sure to check ingredients)
1 cup whole milk
1/2 cup heavy cream
Salt and pepper to taste
Arrowroot starch to thicken

Brown sausage in a large saucepan on medium heat, once cooked through (but not well done) add the milk and cream. Add salt and pepper to taste. Add arrowroot powder a pinch at a time to thicken (it took about 1 tbsp. for me), remember it will continue to thicken when removed from the heat.