This quick and easy Whole30 and paleo gravy recipe tastes just like your favorite Thanksgiving gravy! You would never guess this was gluten-free, grain-free and dairy-free! Just 5 ingredients and 5 minutes cooking time are required to make this healthy gravy recipe! Made with either tapioca starch or arrowroot powder.
When following a Whole30 and/or paleo diet, roasted meat and vegetables are my go-to recipe for entertaining in fall and winter. Obviously, I wouldn’t dare to serve these items without the quintessential part of every roast dinner: homemade gravy!
Ordinary gravy recipes wouldn’t work for a Whole30 or paleo diet since they require butter and flour, of course. But watching my guests smother their meat and veg with gravy while I nibble on sautéed string beans is not my idea of dinner party fun either.
I clearly had to find a paleo gravy hack for this problem. Even more so with Thanksgiving being only a couple of weeks away!
I started to experiment with paleo and low-carb substitutions to make my gravy Whole30 and paleo friendly. After many trials and errors, I came up with this Easy Paleo Gravy recipe. It is dairy-free, gluten-free, grain-free, paleo and Whole30 friendly! The best thing? You will not be able to tell the difference!
Why This Recipe Works:
- Tapioca starch and arrowroot powder a terrific gluten-free, paleo alternative for thickening sauces and gravy. Not only does is give this Whole30 Paleo Gravy its nice, glossy sheen but it also leaves zero floury aftertaste or chalky mouthfeel.
- This paleo gravy goes perfectly with any meat, be it a Thanksgiving turkey, or a simple beef pot roast. It’s also delicious with mashed potatoes!
- With just 5 ingredients and 5 minutes required, this paleo gravy is quick and easy to make.
- It’s dairy-free, gluten-free, low-carb, grain-free and every bit as delicious as traditional gravy.
- You don’t need any drippings for making this easy Paleo Gravy recipe. Coconut aminos and poultry seasoning add the umami we need.
Tips:
- For a creamy, thick and smooth paleo gravy, make sure to heat your broth up before adding it to the tapioca starch or arrowroot powder slurry.
- For the perfect roux: Once you’ve added the tapioca starch or arrowroot powder to the fat wait for at least a minute before adding the broth. The roux should be golden brown. The longer you cook a roux, the darker it gets and the more flavor your Paleo Gravy will have.
- If you’re
Variations on this Whole30 Paleo Gravy recipe:
- For an extra-rich gravy, stir a tablespoon or two of coconut cream into the gravy right in the end.
- Got some turkey drippings you want to incorporate into this Paleo Gravy recipe? Strain the drippings into a large bowl to remove any fat, measure them out and use them to substitute some of the broth.
- Substitute tapioca flour or arrowroot powder with cassava flour for other velvety varieties of gluten-free roux. Cassava flour makes the most amazing roux, but I love having a paleo gravy recipe that uses pantry staples on hand!
FAQ:
Can I make this Paleo Gravy vegan?
Yes, you can! Use coconut oil as a fat and simply substitute chicken broth with your preferred brand of organic vegetable broth. It’s also worth mentioning that no chickens are harmed in the making of poultry seasoning. Despite the name, it’s really just a blend of herbs and spices, making it vegan and gluten-free.
Do I have to use store-bought poultry seasoning?
Absolutely not! You can make your own spice blend from dried and ground marjoram, sage, rosemary, thyme, nutmeg and pepper. Here’s a great recipe with instructions! Add the coconut aminos and poultry seasoning and adjust the paleo gravy to your taste with more salt or pepper.
How to Make This Whole30 Paleo Gravy:
To make this Whole30 paleo gravy, start by heating some fat in a medium saucepan over medium-low heat. Sprinkle the tapioca flour or arrowroot powder over the fat and whisk vigorously using a roux whisk or traditional whisk until smooth and fully mixed. Cook this roux for 1 minute, whisking constantly. The mixture should be bubbling and golden.
Slowly pour in the chicken stock while whisking constantly. The mixture will become a bit grainy and clumpy; keep whisking your paleo gravy until very smooth.
Cook the paleo gravy for a couple minutes or until nicely thickened, whisking regularly. If you’re making a double batch it will take slightly longer.
Now that you’ve got the perfect paleo gravy recipe, you’ve already pretty much nailed the quintessential part of a paleo Thanksgiving feast. For more healthy paleo recipes, check out my round-up of Whole30/Paleo Thanksgiving Recipes.
Other recipes you’ll love:
- Perfect Whole30 Turkey Breast and Gravy
- Whole30 Green Bean Casserole
- Whole30 Crockpot Mashed Potatoes
- Whole30 Sweet Potato Casserole
More Paleo Friendsgiving Recipes your friends are sure to love:
This Thanksgiving I am excited to be teaming up with my favorite paleo food bloggers for the ultimate paleo Friendsgiving party!
Below you will find a list covering every item you could wish for when celebrating a Paleo Thanksgiving with a big group of friends: Apart from the obligatory turkey (which would go perfectly with my Whole30 gravy), we have rounded up the best healthy paleo and/or Whole30 appetizers, sides, sauces, and desserts.
I am sure that every single one of these delicious paleo Friendsgiving recipes will wow your pals. Pick your favorites and have yourself the best Thanksgiving ever!
Dairy-free Cheese Ball by Jessy B.
Charred Harvest Salad by Living Loving Paleo
Apple Cider Brined Turkey Legs by The Whole Smiths
Walnut Cranberry Sauce by Pretend It’s A Donut
Sweet Potato & Sausage Casserole by Little Bits Of
Bourbon Glazed Brussels Sprouts by The Whole Smiths
Paleo Cornbread Muffins by Just Jessy B.
Gluten-free Stuffing by Pretend it’s a Donut
Roasted Delicata Squash by Whole Kitchen Sink
Whole 30 Thanksgiving Stuffing by Pretend it’s a Donut
Scalloped Potatoes by Whole Kitchen Sink
Maple Pecan Twice Baked Sweet Potatoes by Little Bits Of
Paleo Pumpkin Pie Pudding by Healthy Little Peach
Paleo Chocolate Almond Cranberry Bark by Living Loving Paleo
Whole30 Paleo Gravy
Ingredients
- 3 tablespoons fat like ghee, coconut oil, drippings, or lard
- 4 tablespoons tapioca starch or arrowroot powder
- 2 1/2 cups chicken stock hot, but not boiling
- ½ - 1 tablespoon coconut aminos optional
- ¼ - ½ teaspoon poultry seasoning
Instructions
- Heat fat in a medium saucepan over medium-low heat. Sprinkle tapioca starch or arrowroot powder over the fat and whisk vigorously until smooth.
- Cook for 1 minute, whisking constantly. The mixture should be golden and bubbling.
- Slowly pour in the warm stock while whisking constantly. The mixture will become a bit grainy and clumpy. Keep whisking until very smooth.
- Cook the gravy for a couple of minutes or until thickened, whisking regularly. Add the coconut aminos and poultry seasoning. If necessary, season the gravy with more salt and pepper to taste.
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Notes
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10 years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of two who lives in Memphis, TN.
Laura says
Have you tried to freeze this gravy? Looking for a gravy to use with leftovers and make a potpie with gravy for the freezer.
Savannah | 40 Aprons Team says
I personally haven’t tried it, but think it could work!
Melissa says
I made this using cassava flour and it’s delicious. There’s no way to tell this apart from using a wheat flour roux.
Savannah | 40 Aprons Team says
That’s great to hear!
Terri Shelaiss says
I really enjoyed this recipe and it was great in order to make my part of our Thanksgiving dinner more enjoyable. I had a question about the gumminess that happens with the tapioca flour and I wondered if it was because I was using too much or if there is something that can be done about it because after the 1st cooking it seems like the gravy turns until like a blob of gelatin.
Savannah | 40 Aprons Team says
Frankly, that’s a characteristic of tapioca starch! If you want to reheat, you could place the gravy over the stovetop and whisk as it heats, potentially adding in a little more stock to help reduce that gelatinous texture.
Kara says
This tastes like typical turkey or chicken brown gravy! I was impressed. I would make this again in a second.
Amelia Camurati says
Glad you liked it, Kara!