Monday, December 5, 2011

Gluten Free Biscuits and Gravy

This is so American, it should be red, white, and blue. Well, that might be a bit awkward ... I'm sure psychologists around the world have some theories about how the color that a food is supposed to be impacts our culinary perception of it ... but that's a discussion for people with multiple advanced degrees, which I don't have.

Now I'll forewarn you, this isn't completely primal, because it does involve cornstarch (but I used the stuff made from non-GMO corn!), but it has no gluten, and it's damned good for those cold wintery days when you just want a good hearty breakfast.

2 pieces of Rivvin's amazing gluten-free bread
1lb pork breakfast sausage
1 T non-GMO cornstarch
1/2 C heavy cream

1. Make the gluten-free biscuits following the directions in the link above.
2. In a skillet, cook pork over medium heat for ~10 minutes, stirring to ensure meat gets browned.

3. Add cream and stir. Continue to cook for about 3 more minutes
4. Dissolve cornstarch in 1T water. Add to meat/cream mixture simultaneously while stirring it. Gravy should thicken almost immediately

5. If desired, toast the bread a little bit using broiler (or toaster, though I imagine most primal folks don't own one).
6. Serve gravy over the bread. This meal is PACKED with fat and should keep you going all day. Great for powder days... if you get up in time to make it!

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