Gluten-Free Upside Down Biscuits and Gravy (Wheat, Fish and Nut-Free, Can Be Soy-Free)

{I meant to get this recipe up sooner, but I have been taking care of a sick kiddo, so timelines have gone out the window.  Better late than never, though, right? :) }

Ok, so I don't know about you, but I enjoy dishes that are easy-peasy versions of harder ones, especially on busy days.  This is one of those dishes that fits that bill, and is a recipe of my own design.  It's a lot easier than traditional biscuits and gravy, because you're not making separate biscuits, and, though it doesn't taste quite the same, it still ticks all the right boxes for this biscuit and gravy fan - creamy gravy, savory sausage, and a top that is a bit like a cross between a biscuit and soft pizza/bread crust.  It's also wheat, fish and nut-free (if all your ingredients are), and can be soy-free (see variations).  So, if you're a fan of biscuits and gravy, you'll want to give this one a try!

Note: The gluten-free baking mix I recommend does not technically contain soy, but it does contain xanthan gum (see "Soy-Free" under variations for more details) which can cause issues for people with soy sensitivities or allergies.  The sausage I recommend also contains "natural flavors", though it does not claim to contain any top allergens (I am ok with listing it as gluten-free as all the research I have done to this point says it is, but if you have trouble with it, please use another brand that you know is gluten-free or make your own).  Due to these reasons alone, I will not claim that this recipe is soy-free.

Gluten-Free Upside Down Biscuits and Gravy

Sausage Gravy Portion:

1 to 2 roll packages gluten-free sausage

(I recommend Bob Evans Naturally! roll sausage, but you can use whatever gluten-free sausage is your favorite.)

1/2 to 1 stick full-fat, salted butter

1/4 to 1/2 Cup gluten-free baking mix

(I recommend King Arthur Flour's Gluten-Free Baking Mix.)

1/4 to 2 teaspoons salt (to taste)

1/2 to 1 teaspoon ground black pepper (to taste)

1 1/2 - 4 Cups milk

Crust Portion:

 2 large eggs

1 Cup milk

1 Tablespoon extra virgin olive oil

1 Cup gluten-free baking mix

(I recommend King Arthur Flour's Gluten-Free Baking Mix.)

1. Preheat oven to 350^oF.
     
2. In a large skillet, brown the sausage; drain the sausage, if needed (if there is 1 Tablespoon or less of fat, don't worry about draining the fat), and remove the sausage from the pan and put it into the 9x13 ungreased, glass baking dish you will need to bake this recipe in and set the dish aside. (Note: The amount of sausage you use depends on how much sausage you want in this dish.)
     
3. Melt butter in the same pan you cooked the sausage in.  (Note: The amount of butter you use depends on how much gravy you are going to make.  If you are going to make a lot of gravy, use the full stick.  Otherwise, use the 1/2 stick.)
     
4. Once the butter is melted, add in the baking mix, salt and pepper, and mix thoroughly.  (Note: Use 1/4 Cup baking mix, 1/4 to 1 teaspoon salt, and 1/2 to 1 teaspoon of black pepper if using the 1/2 stick of butter.  Use 1/2 Cup baking mix, 1/2 to 2 teaspoons salt, and 1/2 to 1 teaspoon of black pepper if using the full stick of butter.  You can add more or less salt or pepper as desired, too.)
     
5. When the baking mix/butter mixture is hot and bubbly (normally takes a minute or 2), add in 1 Cup of milk at a time, letting it get thick before adding the next Cup.   (Note: If using the 1/2 stick of butter, use as little as 1 1/2 Cups milk (if you want the gravy thicker) and as much as 2 Cups (if you want it thinner).  If using the full stick of butter, use as little as 3 Cups for thicker gravy and 4 Cups for thinner gravy.)
     
6. When gravy is ready, pour it into the 9x13 pan and stir it in with the sausage until the sausage is evenly distributed.
   
   
7. Mix up the crust by mixing the eggs, 1 Cup milk, olive oil and 1 Cup baking mix in a medium bowl until the mixture is smooth; top the sausage gravy with the crust mixture as evenly as possible.
     
8. Bake 30 to 45 minutes or until the crust is lightly golden brown, mainly around the edges.  (Note: This does not get deep golden brown.  It will only get lightly golden brown.  If the crust looks dry and lightly golden brown (see the pictures), then it is done.)

Makes one 9x13 pan which gives 12 to 24 servings depending on size.

Variations (Please keep your individual dietary needs in mind when using variations):

• Soy-Free: King Arthur Flour's Gluten-Free Baking Mix does not claim to contain soy, but it does contain xanthan gum, which can cause issues with people who have soy sensitivities and allergies.  Bob Evans Naturally! sausage doesn't contain to contain any top allergens, but contains "natural flavors".  Due to these reasons, I won't claim this recipe is soy-free already.  You can use another soy-free baking mix (if you can have wheat/gluten) or soy-free, gluten-free baking mix of your choice for the crust part, and can use corn or potato starch for the gravy.  Keep in mind that if your baking mix doesn't contain guar gum or xanthan gum, you may need to add between 1/4 to 1 teaspoon of ground flax seed, guar gum or xanthan gum to the crust to help with textural issues, too.   You can also use regular flour (if you can have it) in place of the baking mix for both the gravy and crust, too.  You will need to use a sausage that you are certain is soy-free, as well.  You'll have to make sure all your ingredients are soy-free, too.  
• I do not know if you can make this recipe with non-dairy milk and butter or egg substitute with success.  You are more than welcome to try it, but I know the taste will be very different, and I'm not sure how the texture will work out for you.  If you do try it and it works out well, let me know!

Doesn't that gravy look delish!?!?  It is!

Enjoy, and have a great weekend!