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Top-down view of a large bowl of mashed potatoes topped with rich brown paleo gravy.

Easy Paleo Gravy (Whole30, Gluten Free)

40aprons.com/paleo-gravy-easy-whole30/
Delicious, tastes-like-traditional Thanksgiving gravy that's paleo, Whole30, gluten free, grain free, and dairy free. Made with just 5 ingredients!
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Recipe Makes (Approximate): 8 servings

Equipment

  • medium saucepan
  • stovetop
  • whisk

Ingredients

  • 3 tablespoons fat of choice (ghee, refined coconut oil, or drippings from cooked meat)
  • 4 tablespoons tapioca starch (or arrowroot powder)
  • 2 ½ cups low-sodium chicken stock (hot, but not boiling; or vegetable stock)
  • ¼-½ teaspoon poultry seasoning
  • ½-1 tablespoon coconut aminos (optional)
  • salt (optional, to taste)
  • freshly cracked black pepper (optional, to taste)

Instructions

  • Place medium saucepan on stovetop over medium-low heat. When pan is warm, add 3 tablespoons fat of choice. If solid, let fat melt completely.
  • When fat is heated through, sprinkle 4 tablespoons tapioca starch into saucepan. Vigorously whisk starch into fat until ingredients are fully combined and mixture is smooth.
  • Simmer mixture over medium-low heat 1 minute, whisking constantly, until mixture is golden and bubbling.
  • Once bubbling, gradually pour in 2 ½ cups low-sodium chicken stock (hot, but not boiling) in small increments, whisking constantly. Mixture will become slightly grainy and may begin to clump. Continue whisking until all chicken stock has been added and mixture is very smooth.
  • Simmer gravy, whisking regularly, 2 to 4 minutes or until gravy has thickened. Add ¼-½ teaspoon poultry seasoning and ½-1 tablespoon coconut aminos (optional). Whisk until incorporated.
  • Taste gravy and, if necessary, add salt and freshly cracked black pepper to taste.
  • When satisfied with flavor of gravy, transfer gravy to serving container. Serve warm.

Recipe Notes

  • Coconut Aminos: Totally optional, but I like that it adds a richness (and a beautiful color) to the gravy. If you skip it, your gravy will be lighter in color than it looks in my photos!
  • Consistency: Tapioca starch and arrowroot powder can become gummy when they're heated. If you have trouble incorporating them into your fat of choice, you can try using an immersion blender instead of a whisk.
  • Make it Vegetarian/Vegan: Use vegetable stock instead of chicken stock. Use refined coconut oil instead of ghee or drippings.
  • Leftovers (or Make-Ahead Option): Let gravy cool completely, then refrigerate gravy in an airtight container up to 3 days. Reheat gravy on stovetop over medium-low heat, stirring constantly until gravy is heated-through.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 64calProtein: 1gFat: 5gSaturated Fat: 4gTrans Fat: 0gCholesterol: 0mgSodium: 181mgPotassium: 51mgTotal Carbs: 4gFiber: 0.01gSugar: 0.003gNet Carbs: 4gVitamin A: 2IUVitamin C: 0.01mgCalcium: 4mgIron: 0.2mg
Recipe By: Cheryl Malik
https://40aprons.com/paleo-gravy-easy-whole30/