When you’re craving a savory snack or planning a party-friendly appetizer, few things beat the classic sausage ball. But if you’re eating gluten-free, finding a version that doesn’t fall apart—or taste like cardboard—can be tricky. In this article, I’ll walk you through how to make truly delicious gluten free sausage balls that are crisp on the outside, tender on the inside, and full of flavor. Whether you’re prepping for a holiday tray, game day spread, or easy weekday bite, these sausage balls deliver. Plus, I’ll cover smart ingredient swaps, helpful FAQs, and a few creative tips I’ve learned from years of home testing.
The Story Behind My Gluten Free Sausage Balls
A Family Favorite, Reinvented Without Gluten
Gluten free sausage balls became a staple in our house after one specific Thanksgiving, when my sister-in-law—who’s celiac—showed up with a sad little tray of store-bought “alternatives.” They were dry. They were bland. And they sat untouched. That night, I was determined to recreate the comfort of the original sausage balls in a way everyone at the table could enjoy, gluten or not.
I took my old-school recipe and stripped it back to basics, then tested gluten-free swaps that would hold everything together without compromising flavor. After a few experiments (and one batch that turned into cheesy sausage crumbles), I found the combo that worked. These gluten free sausage balls are now one of the most requested recipes on game days, holiday brunches, and weeknight dinners alike.
Tips That Make All the Difference
The secret is in the flour blend and the cheese-to-sausage ratio. You want sharp cheddar for flavor, just enough egg for structure, and a gluten-free baking mix that won’t go gummy. I’ve also learned that refrigerating the mixture for 30 minutes before rolling makes them easier to shape.
If you’re already a fan of easy, prep-ahead meals, you’ll love pairing these with my gluten-free chicken pad thai or even these one-pan gluten-free ideas for a full meal plan that fits your lifestyle. Whether you’re gluten-free by necessity or choice, these sausage balls prove you’re not missing out on anything.
Gluten-Free Sausage Balls Without Bisquick
Using Gluten-Free Baking Mix Instead of Bisquick
If you’ve ever made traditional sausage balls, you know Bisquick is usually the backbone. But when going gluten-free, that’s off the table. The good news? There are plenty of great alternatives that still give you that signature tender bite. I’ve tested this with a few different gluten-free baking mixes, and the best results came from ones that already include leavening (like baking powder) and a touch of salt.
For the best gluten free sausage balls, I recommend King Arthur’s Gluten-Free Baking Mix. It holds moisture beautifully and doesn’t overpower the sausage or cheese. Bob’s Red Mill also makes a solid option. You can even make your own blend with almond flour, tapioca starch, and a dash of baking soda if you’re feeling DIY.
You’ll need about 1 ½ cups of baking mix for every pound of sausage, depending on the cheese and moisture content. Just be sure to mix thoroughly and refrigerate the dough before shaping for cleaner sausage balls and better texture.
Choosing the Right Gluten-Free Sausage Brands
Gluten-free sausage sounds obvious, but hidden gluten in fillers or flavorings can sneak up on you. When I’m shopping for ingredients for gluten free sausage balls, I go for brands that clearly label “certified gluten-free” and avoid unnecessary sugar or preservatives.
Applegate, Aidells, and Bilinski’s are all brands I’ve used with great results. Pork sausage with minimal ingredients works best for moist and flavorful gluten free sausage balls that hold together beautifully.
Pair your savory bites with these strawberry almond crumble cookies or gluten-free and dairy-free cinnamon rolls for a sweet finish.
Fun Twists on Gluten Free Sausage Balls
Flavor Variations to Try
Once you’ve nailed the base recipe for gluten free sausage balls, the real fun begins—customizing them! One of my favorite ways to switch things up is by changing the type of cheese. Sharp cheddar is a classic, but pepper jack adds heat, gouda brings a smoky touch, and even crumbled feta creates a Mediterranean spin.
Another easy trick? Stir in herbs and spices. A dash of garlic powder, dried thyme, or smoked paprika can completely transform your sausage balls without adding prep time. If you’re hosting brunch, mix in cooked spinach and sun-dried tomatoes for a vibrant, savory bite. Want something kid-friendly? Try a blend of mozzarella and Italian sausage for a pizza-inspired twist that disappears fast from the tray.
You can also go mini or jumbo, depending on the occasion. Make them bite-size for parties or form larger ones and bake a bit longer for a dinner-worthy protein option that pairs great with family-friendly gluten-free meals.
Creative Ways to Serve Gluten Free Sausage Balls
These are more than just party food. I love adding gluten free sausage balls to lunchboxes or serving them over salad greens with a tangy mustard vinaigrette. You can tuck them into gluten-free wraps with shredded lettuce and creamy dressing for an easy on-the-go meal.
They’re also freezer-friendly! Just freeze the raw balls on a tray, transfer them to a bag, and bake straight from frozen—perfect for last-minute dinners. Serve them with dipping sauces like honey mustard, spicy mayo, or buffalo ranch and you’ve got a spread that’ll impress anyone, gluten-free or not.
Looking for more quick gluten-free inspiration? You’ll find plenty in my easy gluten-free sides or vegetarian gluten-free recipe ideas—ideal for creating a balanced, crowd-pleasing meal.
How to Store, Prep & Reheat Gluten Free Sausage Balls
Best Practices for Storing and Reheating
Once you’ve made a batch of gluten free sausage balls, the next question is: how do you keep them just as tasty the next day? The good news—these hold up well, both in the fridge and freezer.
For short-term storage, place cooled sausage balls in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy, reheat them in a 350°F oven for 6–8 minutes or in an air fryer for about 4 minutes until the outside crisps up again. Microwaving works too, though the texture softens a bit.
Freezing is also a great option. You can freeze them raw or baked. If raw, freeze them in a single layer on a baking sheet first, then transfer to a sealed freezer bag. That way, they won’t stick together. Bake from frozen at 375°F for 25–30 minutes. Already-cooked sausage balls just need 10–12 minutes at the same temp to reheat.
Make-Ahead and Meal Prep Tips
One of my favorite things about gluten free sausage balls is how meal-prep friendly they are. I often mix the dough on Sunday, refrigerate it, and bake a fresh batch mid-week. You can even shape the balls in advance and store them unbaked for up to two days in the fridge.
This recipe also doubles easily. Make a big batch to keep on hand for surprise guests or quick lunches. They pair beautifully with gluten-free mac and cheese or a light salad for a satisfying, fuss-free dinner.
For more prep-ahead recipes that are gluten-free and real-life tested, be sure to browse my gluten-free dinner ideas. Whether it’s your first time or fiftieth, gluten free sausage balls are a meal-prep win that hits the table with zero stress.
FAQs
What can I use instead of Bisquick in sausage balls?
You can use any gluten-free baking mix that includes leavening agents like baking powder and a bit of salt. Great options include King Arthur Gluten-Free Baking Mix or Bob’s Red Mill. You can also make a homemade version with almond flour, baking soda, and a bit of cornstarch or tapioca starch. These alternatives help hold the sausage balls together while keeping them light and tender.
Which brands of sausage are gluten-free?
Several well-known sausage brands are certified gluten-free and work great in gluten free sausage balls. Applegate, Aidells, Bilinski’s, and Jones Dairy Farm are solid options with minimal ingredients and no fillers. Always check labels carefully, as some sausages contain hidden gluten in flavorings or binders.
What can I make with gluten-free Bisquick?
Gluten-free Bisquick isn’t just for sausage balls. You can make pancakes, waffles, cheddar biscuits, and even savory pot pie crusts. It’s also great in casseroles, dumplings, or used as a crispy topping for baked mac and cheese. It’s a pantry staple that opens up a world of quick gluten-free meals.
What can be used in place of Bisquick?
If you don’t have gluten-free Bisquick, try a combination of gluten-free flour, baking powder, and salt. You can also use almond flour or cassava flour blends. Just remember: moisture levels vary by brand, so adjust with an extra egg or cheese if the mixture feels dry.
Conclusion: Gluten Free Sausage Balls You’ll Actually Want to Make Again
Whether you’re hosting a party, prepping school lunches, or just want a crave-worthy snack that fits your gluten-free life, these gluten free sausage balls deliver. They’re easy to prep ahead, freezer-friendly, and endlessly customizable. Made with ingredients you can trust and flavors that satisfy, this is one of those recipes you’ll return to again and again. And if you’re looking for more like it, follow along on Pinterest, Tumblr, Medium, or X for more recipes that work in real kitchens like yours.
Meet Emily Culino
Hi! I’m Emily Culino, a professionally trained chef and the creator of Easy Cooking Us. After working in fine dining and restaurant PR, I found my true rhythm in home cooking—especially after becoming a mom. Now, I blend professional techniques with the demands of real life to bring you easy, flavorful meals like these gluten free sausage balls. Everything I share has been tested in my own kitchen to help you cook with confidence, even on busy nights. My mission? Make dinnertime less stressful and more joyful—because food should be something we all look forward to.
Table of Contents
Gluten Free Sausage Balls
Equipment
- oven
- mixing bowl
- baking sheet
- parchment paper
Ingredients
- 1 lb gluten-free pork sausage
- 1 1/2 cups gluten-free baking mix (such as King Arthur or Bob’s Red Mill)
- 2 cups shredded sharp cheddar cheese
- 1 egg
- 1/2 tsp garlic powder (optional)
- 1/2 tsp smoked paprika or Italian herbs (optional)
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine sausage, gluten-free baking mix, shredded cheese, egg, and any optional spices. Mix thoroughly with clean hands or a sturdy spoon.
- Chill the mixture in the fridge for 30 minutes to make rolling easier and improve texture.
- Roll mixture into 1-inch balls and place on the prepared baking sheet, spacing slightly apart.
- Bake for 18–22 minutes, or until golden brown and cooked through. Serve warm or store as needed.