10-Minute Paleo Gravy
This easy, paleo & gluten free gravy is made with just 4 simple ingredients & ready in 10 minutes! Smother it over turkey, mashed potatoes, chicken & more!
TABLE OF CONTENTS
What Makes This Recipe Great
Every host needs a good gravy dish, and an even better gravy recipe! Gravy is just one of those things that makes everything good. Turkey, chicken, mashed potatoes, veggies, you name it! It’s the ultimate holiday condiment. So when I say this is the BEST paleo gravy, I do not take that lightly!
Enter, gluten free gravy. This gravy recipe is a staple in my house, and I can’t wait for it to be one in yours too! Easy, gluten free, dairy free, paleo, and just four ingredients. Incredible flavor, the BEST!
Recipe Highlights
- 4 Simple ingredients
- 10 Minute recipe
- Minimal prep and cleanup
- Dairy-Free, Gluten-Free, & Paleo gravy!
Ingredient Notes
Thickening Agent: I thicken this gravy recipe using tapioca flour instead of regular flour. It’s such a great thickening agent and I love how it works. If you’re looking for alternatives that are also gluten free, you can use arrowroot powder or gluten-free all-purpose flour.
Chicken Broth or Stock: I love to use Kettle & Fire brand. Their broth is top-notch quality and tastes amazing. Code MARY will get you 20% off their website! Note: Better than Bouillon is not certified gluten-free, so use caution when choosing this.
Butter: Fat is needed for this recipe and I prefer to use ghee or vegan butter (or even turkey drippings from the pan!) to have amazing paleo gravy. Feel free to use your favorite! You can also use a combination of ghee (or vegan butter) AND drippings if you don’t have enough drippings.
Recipe Step by Step
- Melt the ghee, vegan butter, or turkey drippings in a saucepan over medium heat
- Add in the tapioca flour and whisk well until it forms a roux – it is really important to stir vigorously, otherwise, it can get lumpy!
- Quickly pour in the chicken stock/broth and keep whisking over medium heat. It should thicken in about 2-3 minutes. Season with salt and pepper, to taste.
- Serve over your favorite mashed potato and turkey recipes!
Mary’s Tips & Tricks
Clump Free: The key to smooth, clump-free gravy is to form a roux before adding in the chicken stock. Definitely use a whisk for this!
What is a roux? It’s a paste made from flour and fat. So, after you melt your fat (vegan butter, ghee, or turkey drippings), add in the tapioca flour and vigorously stir. It should form a thick, silky smooth sauce (the roux!). Only after this should you add your broth. The roux will quickly start to bubble and become lumpy, so it is imperative that you add the broth and stir well right away.
Turkey Drippings: The ultimate question! If you are not a fan of turkey drippings, or if you accidentally tossed them, don’t worry! You can also use vegan butter or ghee for this recipe.
Important Steps: While this gluten free gravy is just a few steps, it’s super important to take note of the ingredients and times! Otherwise, you’ll end up with clumpy, lumpy gravy. Scroll down to see my trick for no clumps!
Storage: You can keep this in the refrigerator for up to 4 days. It will congeal and appear to look like jello in the fridge, but once you heat it, it will turn to liquid again!
Recipe FAQs
To make it thicker, add a slurry of 1 tbsp arrowroot starch + 2 tbsp water and whisk in. Or to make it thinner, add more broth!
This gravy is already grain free! If something is paleo it is also grain free. The only recipes on my site that aren’t grain free are the ones with rice & rice pasta.
Not. At. All! It’s so delicious you will want to put it on everything! No one will even notice it’s gluten free gravy!
While the ingredients in this dish (or product) are Whole30 compliant, please note that it may be considered “SWYPO”. I personally only pay attention to ingredients and say as long as they are compliant, it’s all good! You need to be honest with yourself about your cravings and habits and decide what makes the most sense for you!
10-Minute Paleo Gravy
Ingredients
- 3 tbsp Ghee, vegan butter, or turkey drippings
- ¼ cup tapioca flour
- 2 cups chicken broth or stock
- salt, to taste
Equipment
Instructions
- Melt the ghee, vegan butter, or turkey drippings in a sauce pan over medium heat
- Add in the tapioca flour and whisk well until it forms a roux – it is really important to stir vigorously, otherwise it can get lumpy!
- Quickly pour in the chicken stock/broth and keep whisking over medium heat. It should thicken in about 2-3 minutes. Season with salt and pepper, to taste.
- Serve over your favorite mashed potato and turkey recipes!
Notes
Nutrition
This post was originally published on November 9, 2021 and updated with new photos and copy on September 23, 2022.
2 Comments on “10-Minute Paleo Gravy”
I have not been able to make a good gravy in 25 years. I always struggled trying to get it to thicken up. The curse of bad gravy is over. Thank you Mary, but my family especially thanks you!
Thanks Michelle!