Sausage gravy

I've searched for a good sausage gravy recipe & all have fallen short.  Why redo a recipe when the original is fine? Gluten free flour hasn't worked & corn starch just did not cut it. My last resort was Bob's Red Mill all purpose gluten free baking flour. The results: best gluten free sausage gravy we have had. 

Sausage gravy

1 lb Jimmy Dean natural pork sausage 

1/4-1/2 cup of Bob's Red Mill gluten free all purpose baking flour

4-6 cups of milk (this depends in how thick or thin you want your gravy)

Salt & pepper to taste 

Brown sausage in 6 qt pot. Once browned, add flour. Add enough flour to make a paste. Cook for 1 minute to allow the flour to blend with the sausage fat. Gradually add in milk. It takes about 30 minutes for the gravy to thicken up. Add more milk if gravy becomes too thick. Salt & pepper to taste.