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Home Blog Course Side Dishes

Easy Paleo Gravy (Whole30, Grain Free, Vegan Friendly)

Cheryl Malik
Cheryl Malik Posted: 11/01/18 Updated: 02/02/23
4.54
/5
20 Comments
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DF Dairy Free GF Gluten Free LC Low Carb P Paleo 30 Whole30

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a gravy boat with paleo gravy next to a bowl with mashed potatoes smothered in gravy
creamy mashed potatoes topped with a rich gravy in a grey bowl
a gravy boat with paleo gravy next to a bowl with mashed potatoes smothered in gravy

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.

bowl of creamy mashed potatoes topped with a rich Paleo Gravy ans some chopped chives

Why This Recipe Works

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!

fluffy mashed potatoes topped with a rich Paleo Gravy and some chopped chives served in a grey bowl with a gravy dish in the background.

What Makes This Recipe So Good

  • 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.
Paleo Gravy served in a white gravy boat with a bowl of mashed potatoes and some freshly chopped chives on the side.

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.

grey bowl of fluffy mashed potatoes topped with a rich Paleo Gravy and some chopped chives - gravy boat in the background.

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.

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.

 fluffy creamy mashed potatoes topped with a rich Paleo Gravy and some chopped chives served in a grey bowl

Other Recipes You’ll Love

  • Instant Pot Whole30 Cranberry Sauce with Apples and Rosemary (Paleo, No Sugar)
  • Whole30 Green Bean Casserole
  • Whole30 Crockpot Mashed Potatoes
  • Perfect Whole30 Turkey Breast and Gravy (Paleo Turkey Breast)
  • Whole30 Sweet Potato Casserole

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

bowl of creamy mashed potatoes topped with a rich Paleo Gravy and some chopped chives
4.54 from 13 votes

Whole30 Paleo Gravy

Prep:5 minutes minutes
Cook:10 minutes minutes
Total:15 minutes minutes
This easy Whole30 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! 
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8

Ingredients

  • 3 tablespoons fat of choice like ghee, coconut oil, drippings, or lard
  • 4 tablespoons tapioca starch or arrowroot powder
  • 2 ½ cups chicken stock hot, but not boiling; or vegetable stock
  • ½-1 tablespoon coconut aminos optional
  • ¼-½ teaspoon poultry seasoning

Instructions 

  • Heat fat in medium saucepan over medium-low heat. Sprinkle tapioca starch or arrowroot powder over fat and whisk vigorously until smooth.
  • Cook for 1 minute, whisking constantly. Mixture should be golden and bubbling.
  • Slowly pour in warm stock while whisking constantly. Mixture will become slightly grainy and clumpy. Keep whisking until very smooth.
  • Cook gravy for 2 to 4 minutes or until thickened, whisking regularly. Add coconut aminos and poultry seasoning. If necessary, add more salt and pepper to taste. 

Notes

  • I like to use coconut aminos for a richness to the gravy, and it adds a beautiful color. However, you can easily keep it out, especially for chicken dishes, to keep the gravy a lighter color.
  • Make it Vegetarian/Vegan: Use vegetable stock instead of chicken stock.
 
Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, using coconut oil. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 8. Result will be the weight of one serving.

Video

Nutrition Information

Serving: 1serving, Calories: 66kcal, Carbohydrates: 4g, Protein: 1g, Fat: 5g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 181mg, Potassium: 51mg, Fiber: 1g, Vitamin A: 2IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg, Net Carbs: 3g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

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 three who lives in Memphis, TN.

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  1. Marina says

    Posted on 3/20/23 at 6:59 pm

    Mine turned into a gelatin…? I followed recipe to a tee

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 4/16/23 at 11:30 pm

      I’m so sorry you had that result, Marina! We didn’t have that happen when we developed the recipe, but we’ll definitely take a look at it again ASAP!

      Reply
  2. Mary says

    Posted on 2/7/23 at 5:06 pm

    This was soooo delicious, a big hit! I made one change and swapped out chicken stock for beef stock. Over mashed potatoes, this was a meal in and of itself. Thank you for sharing this, it’s a keeper!5 stars

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 2/8/23 at 8:55 am

      I’m so glad, Mary! Thanks for the review!

      Reply
  3. Julie says

    Posted on 1/19/23 at 5:57 pm

    It was good for a gravy fix while doing Whole 30. HOWEVER 5 minutes is not accurate for prep time. It should also “start vigorous whisking and do not stop for one moment, even to wipe the sweat from your brow, from the time the tapioca starch is added.”The end result was not smooth and had a lot of smaller globs. But edible. Maybe the folks that had a big old gelatinous blob didn’t lose4 stars

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 1/20/23 at 10:46 am

      So sorry you had that experience, Julie! We appreciate the feedback.

      Reply
  4. bonnie says

    Posted on 12/20/21 at 10:18 pm

    I got a huge gelatinous glob, using my fat choice and arrow root. I have no idea what I did wrong, But I sure wonder how people got it to be nice1 star

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 12/27/21 at 11:18 pm

      We’re sorry you had this experience, Bonnie. We strive to create delicious, high-quality recipes that are easy to make at home. They’re heavily tested by our team before being shared with our followers. Regardless, we hate you had this experience, and we appreciate your feedback.5 stars

      Reply
  5. Allison says

    Posted on 11/28/21 at 9:08 pm

    Just made this tonight and wow! So easy to make, and absolutely delicious.5 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 11/29/21 at 10:01 pm

      We’re thrilled you enjoyed it!5 stars

      Reply
  6. Anna says

    Posted on 11/15/21 at 2:35 am

    I tried this recipe twice and both times it ended up in a hot gluggy mess. The second I started slowly pouring (or rather dribbling) the stock in, the ghee-tapioca flour mixture started going far more gluggy and coagulated than simply “grainy and clumpy”. Both times before I had poured more than 10-20ml of the stock in, the entire mixture was a clumpy, gluggy mess stuck to the end of my whisk. I have no idea how this recipe worked for other people.

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 11/16/21 at 9:17 pm

      Tapioca starch does tend to be more gelatinous. Maybe cassava flour would work better? You could also try lowering the heat a smidge. Regardless, we’re sorry you had this experience back to back. Hope the third time’s the charm or you find a recipe that works well for you.5 stars

      Reply
  7. Laura says

    Posted on 12/20/20 at 10:00 am

    Have you tried to freeze this gravy? Looking for a gravy to use with leftovers and make a potpie with gravy for the freezer.

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 2/10/21 at 11:54 am

      I personally haven’t tried it, but think it could work!5 stars

      Reply
  8. Melissa says

    Posted on 11/26/20 at 4:43 pm

    I made this using cassava flour and it’s delicious. There’s no way to tell this apart from using a wheat flour roux.5 stars

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 11/30/20 at 12:15 pm

      That’s great to hear!5 stars

      Reply
  9. Terri Shelaiss says

    Posted on 10/16/20 at 5:18 pm

    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.4 stars

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 11/6/20 at 10:48 am

      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.5 stars

      Reply
  10. Kara says

    Posted on 9/28/20 at 10:11 pm

    This tastes like typical turkey or chicken brown gravy! I was impressed. I would make this again in a second.5 stars

    Reply
    • Amelia Camurati says

      Posted on 9/30/20 at 10:30 am

      Glad you liked it, Kara!

      Reply

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