Preheat your oven to 375°F and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easy.

Add the breakfast sausage and gluten-free flour to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the flour is evenly incorporated and no dry spots remain. Scrape down the sides of the bowl as needed. You can also combine by hand, with a wooden spoon, in a large bowl.

Add the finely grated cheddar cheese to the sausage mixture. Mix again on low speed just until the cheese is evenly distributed. Avoid overmixing, as this can make the sausage balls dense.

Using a 2-tablespoon cookie scoop, portion the mixture. Roll each scoop gently between your palms to form a smooth ball and place it on the prepared baking sheet, leaving about 1 inch of space between each one.

Place the sausage balls in the preheated oven and bake for 25 minutes, or until the sausage balls are cooked through, lightly golden on the outside, and reach an internal temperature of 160°F.

Let the sausage balls rest on the cookie sheet for 5 minutes before serving. Serve warm on their own or with your favorite dipping sauce.