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!
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
1/3 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
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.