This Whole30 and paleo gravy dish are reminiscent of your favorite Thanksgiving sauce. It’s hard to believe this is gluten-free, grain-free, and dairy-free!
This healthy gravy recipe just requires 5 ingredients and 5 minutes of cooking time! Tapioca starch or arrowroot powder is used in this recipe.
Why This Recipe Is Effective?
Roasted beef and vegetables are my go-to meal for entertaining in the fall and winter when following a Whole30 and/or paleo diet.
Obviously, I wouldn’t serve these dishes without the must-have accompaniment to any roast dinner: homemade gravy!
Ordinary gravy recipes, of course, aren’t suitable for a Whole30 or paleo diet because they contain butter and flour.
But watching my visitors slather their meat and vegetables in gravy while I munch on sautéed string beans isn’t exactly my idea of a good time.
I knew I had to come up with a paleo gravy solution to this issue. Even more so now that Thanksgiving is just a few weeks away!
To make my gravy Whole30 and paleo-friendly, I started experimenting with paleo and low-carb replacements. I came up with this Easy Paleo Gravy recipe after a lot of trial and error.
It’s dairy-free, gluten-free, grain-free, paleo-friendly, and Whole30 compliant! The best part? You won’t be able to distinguish between the two!
What Gives This Recipe Its Flavour?
Food: Paleo Gravy (Source: 40 Aprons)- Thickening sauces and gravies with tapioca starch and arrowroot powder is a great gluten-free, paleo option. It not only adds a lovely, glossy sheen to our Whole30 Paleo Gravy, but it also leaves no floury aftertaste or gritty texture.
- Whether it’s a Thanksgiving turkey or a basic beef pot roast, this paleo gravy mixes wonderfully with any meat. It goes great with mashed potatoes, too!
- This paleo gravy is quick and easy to create, requiring only 5 ingredients and 5 minutes.
- It’s dairy-free, gluten-free, low-carb, grain-free, and tastes just like regular gravy.
- This easy Paleo Gravy recipe doesn’t require any drippings. Umami is provided by coconut aminos and poultry seasoning.
FAQ:
Is it possible to make this Paleo Gravy vegan?
Yes, you certainly can! Simply replace the chicken broth with your chosen brand of organic vegetable broth and use coconut oil as the fat.
It’s also worth noting that when poultry seasoning is made, no hens are killed. It’s really simply a blend of herbs and spices, so it’s vegan and gluten-free despite the name.
Is store-bought poultry flavoring required?
Certainly not! From dried and ground marjoram, sage, rosemary, thyme, nutmeg, and pepper, you may construct your own spice combination.
Adjust the paleo gravy to taste with more salt or pepper after adding the coconut aminos and poultry spice.
You’ve pretty much nailed the defining aspect of a paleo Thanksgiving feast now that you’ve mastered the ultimate paleo gravy recipe.
Paleo Gravy
| 5 minutes to prepare Cooking time: 10 minutes 15 minutes in total |
This Whole30 Paleo Gravy recipe is easy to make and tastes just like your favorite Thanksgiving gravy. It’s hard to believe this is gluten-free, grain-free, and dairy-free! This healthy gravy recipe just requires 5 ingredients and 5 minutes of cooking time!
Instructions For Paleo Gravy
Food: Paleo Gravy (Source: 40 Aprons)- In a medium saucepan, melt the fat over low heat. Whisk the tapioca starch or arrowroot powder into the fat until it is completely smooth.
- Cook for 1 minute while constantly whisking. The mixture should have a golden color and be bubbling.
Slowly add in the warm stock while constantly whisking. The mixture will start to turn gritty and clumpy. - Continue whisking until the mixture is completely smooth.
- Cook, whisking constantly, for 2 to 4 minutes or until gravy has thickened. Combine the coconut aminos and poultry seasoning in a mixing bowl. Taste and season with more salt and pepper if necessary.
Notes
- I prefer to use coconut aminos in my gravy since it gives it a nice richness and color. However, especially with chicken recipes, you may easily leave it out to keep the gravy lighter in color.
- Vegetarian/Veganize it: Instead of chicken stock, use vegetarian stock.
This recipe serves roughly 8 people. The number of servings will be determined by the size of your selected portions.
The nutritional values provided are for one serving using the ingredients indicated and coconut oil. The exact macros will vary depending on the brands and types of ingredients utilized.
Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 8. The weight of one serving will be the result.
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