Gluten free cooking and baking can sometimes take the comfort right outta comfort food. What I mean by that is: often, cooking or baking gluten free can be laborious, and you often miss out on that comforting feeling you were looking for.

I love breads smothered in gravy. Period. Who doesn’t love biscuits and sausage gravy (besides a vegetarian)?

To get that comforting feeling, I’m absolutely in love with Krusteaz Gluten Free All Purpose Flour. It’s got everything in it, you swap it 1 to 1 in recipes that call for wheat flour. 

Today, I made gluten free buttermilk and sour cream biscuits, gluten free sausage gravy and caramelized onions. Delicious!

Caramelized Onions:

1 Mayan sweet onion (or Vidalia), peeled and sliced into rings

1 Tablespoon vegetable oil

In a hot skillet, add vegetable oil and onions cook on medium high until brown and shiny.

Gluten Free Buttermilk and Sour Cream Biscuits 

2 1/2 C Krusteaz Gluten Free All Purpose Flour

1 egg

1/3 C vegetable shortening

1/2 C buttermilk

1/2 C sour cream 

Combine all ingredients in a bowl, with a fork, until combined. On a lightly GF floured surface, press out dough to about a 1/2 thick circle. Cut into circles with grease glass or biscuit cutter. Put on greased baking sheet. Bake in a 400 degree oven for 25-35 minutes.

Gluten Free Sausage Gravy

1 pound ground pork sausage

2 C chicken stock

1 1/2 C milk

Black pepper

Paprika

Parsley

Cornstarch slurry

In a large skillet, crumble and brown sausage until cooked through. Add chicken stock. Stir. Add milk. Stir. Add black pepper and paprika. Make a cornstarch slurry (3 T cornstarch to 1/4 C cold water). Stir into sausage mixture. Garnish with more paprika and parsley.