You can certainly use other thickeners for the gravy. I personally prefer konjac (glucomannon) over xanthan gum.

By the way, cook tips:
* Black pepper is harder for your body to digest, try to opt for ground white pepper if you can get it.
* Clear gravies like chicken gravy or brown gravy need a little extra salt and little to no black/white pepper, roux gravies like country gravy needs a little more black or white pepper. That helps give the traditional flavor. Sometimes "country" gravy is called "pepper gravy" in other parts of the country (I'm in the Western part of the U.S.)

Also, for a spicer flavor, a great idea would be to try it with chorizo. Chorizo is a Mexican sausage that's easily found (at least where I live) in the meat counter or with the hotdogs, sometimes with the lunchmeat. They also make chorizo seasoning to add to other bulk meat, so realistically you could add some of that seasoning to pretty much anything, even ground chicken or turkey to make it a spicy version. Changing it up like that would require adjusting the recipe as mentioned in the above recipe, but experienced cooks can do it. Otherwise, traditional chorizo is made with pork, so an unflavored bulk pork sausage is best.

Yes. Thanks for catching that! It's added with the HWC.

When do we add the almond milk? I don’t see it in the directions. I’m assuming when we add the HWC? Thank you!

That's a typo. You should have about 2 cups of gravy so each serving is about a quarter cup.

This looks amazing and I'd love try it! I am a bit confused about the serving sizes with the nutrition information. The recipe lists that it serves 8 people but also that you top the biscuit with 1/4 of the gravy. It sounds to me like that would serve 4 people. Was the 8 people just referring to extra biscuits? I have a tendency to overindulge when something it's delicious and want to make sure I only eat the right amount for the nutrition info. Thanks for the recipe and your help!