Gluten Free Vegan Biscuits and Gravy Recipe
Updated Feb 15, 2021, Published Aug 04, 2016
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Gluten Free Vegan Biscuits and Gravy Recipe
When a gluten free, vegan son laments about how much he misses biscuits and gravy, what’s a mom to do?
The short answer is – make some!
I probably have two or three gluten free biscuit recipes on this site already, but I am always looking for new ways to make them. I was speaking to an elderly Southern cook one day and she told me how she makes Angel Biscuits – basically a buttermilk biscuit with yeast. I was intrigued and decided it would be the perfect thing to tweak into a gluten free vegan biscuits and gravy recipe.
Now before you tell me that yeast is a living thing and thus not vegan, let me tell you what my research has led me to believe. Apparently, yeast is classified in the fungi category, which means if vegans consider it OK to eat mushrooms, then yeast is OK as well.
Years ago, I used to make sausage gravy and biscuits for my kids on the weekends for breakfast and I’m guessing that my son has been missing something like what I used to make. The answer to this was to use a package of Kim’s Simple Meals Organic Breakfast Sausage mix.
Just because one is gluten free and vegan, that is no reason to ever have to give up eating biscuits and gravy!
Gluten Free Vegan Biscuits and Gravy Recipe
Ingredients
Biscuits
- 5 ½ teaspoons 2 packages dry active yeast
- 4 tablespoons sugar, divided
- ¼ cup warm water
- 2 cups rice, or other dairy free milk
- 2 tablespoons apple cider vinegar
- 5 cups gluten free all-purpose flour, plus more for rolling out the dough
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher or fine sea salt
- ½ cup vegetable shortening
- 4 tablespoons dairy free buttery sticks, melted
Instructions
- Combine the yeast, 2 tablespoons sugar, and water in a small bowl. Whisk and let sit 5 minutes or until foamy.
- Combine the rice milk and apple cider vinegar and let sit 5 minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda, 2 tablespoons sugar, and salt. Cut in the vegetable shortening until it resembles wet sand with some larger pieces of shortening. Add the yeast mixture and rice milk mixture. Stir to combine. Cover the bowl and let sit 1 hour. (Can also be stored in the refrigerator, covered, for up to 2 or 3 days – bring to room temperature before rolling out.)
- Preheat the oven to 450 degrees. Grease two cast-iron skillets with melted dairy free butter or line a baking sheet with parchment paper.
- Flour a work surface and pat the dough out about 1½ inches thick. Cut out biscuits using a 2 – 3 inch round cookie cutter. Put biscuits in prepared skillets or on a baking sheet, placing them close together. Brush the tops of the biscuits with more melted dairy free butter. Bake for 15 – 20 minutes or until golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Vegan Gravy
Ingredients
- 1 7-ounce box Kim’s Simple Meals Organic Breakfast Sausage
- 2 cups boiling water
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 1– 2 teaspoons freshly ground black pepper
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 4 cups ricemilk, or other dairy free milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon gluten free tamari
Instructions
- Place the sausage mix in a bowl, pour the boiling water over it and stir. Let sit 5 minutes.
- Heat the olive oil over medium-high heat in a large skillet. Add the onion and cook until tender, about 5 minutes. Add the sausage, 1 teaspoon pepper, the salt, garlic powder, and paprika, and cook, stirring occasionally and breaking up any clumps, until the sausage starts to brown, about 15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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