The BEST Paleo & Whole30 Gravy – you would never guess this was flour free, butter free, gluten free, grain free, dairy free! Just 3 ingredients and 5 minutes.
I am SO excited to be sharing this recipe with you!
I have gotten a TON of comments and emails from readers who are doing Whole30 or eating paleo asking for more Whole30 recipes and paleo recipes. Well, this one is an absolute winner!
Whole30 and paleo G R A V Y !!!
When I do Whole30 and eat paleo, I do a ton of roasted meat and vegetables for dinner. Whenever I roasted chicken or beef, I really missed gravy. It made the dinner even more comforting and delicious.
I knew to my usual gravy recipe wouldn’t work, since it used butter and flour. But I got to thinking, I bet I could adjust it and make it Whole30 and paleo friendly. After many, many trials, and quite a few errors, I’ve finally perfected the perfect gravy that is dairy free, gluten free, grain free, paleo and Whole30 friendly!
It is perfect to make a chicken gravy (perfect on a roast chicken, as seen in the above images) or a beef gravy (perfect on my paleo and whole30 pot roast, as seen in the below images).
Rather than using butter, I used ghee.
For the thickener, rather than using flour the best substitute I found was tapioca flour, also sometimes called tapioca starch, same thing. This is the tapioca flour I use and love. It is made from the starch extracted from the cassava plant, so 100% paleo and Whole30 friendly.
Arrowroot starch also works, but I don’t love using it for gravies since it loses it’s thickening abilities if it gets too hot or stays over heat for too long. But in a pinch, you can definitely use arrowroot starch, just cook the gravy over medium heat and try to prevent it from boiling.
Then, I add in whatever stock that compliments the dinner I am making, chicken or beef (or even vegetable stock). Broth works too! If I can, I try to add in any natural meat drippings from what I’m making, like from roasted chicken or beef. It adds even more depth of flavor. I’ll supplement with organic boxed stock to reach the full amount I need.
Then I serve it warm over my meat and vegetables. The gravy is delicious! It tastes exactly like the regular gravy I used to make. I can barely tell the difference. Even Shawn loves it, the meat and potatoes king. And I love it oh so much because it is so healthy and guilt free!
Watch How To Make Paleo + Whole30 Gravy
The BEST Paleo & Whole30 Gravy
Cook Time: 5 mins- Total Time: 5 mins
Yield: 2 cups 1x
Print Recipe
Pin RecipeIngredients
- 2 tablespoons ghee (or high quality grass fed butter if diet allows)
- 2 tablespoons tapioca flour (sometimes called tapioca starch)
- 2 cups chicken, beef or vegetable stock (broth works also)
- salt and pepper to taste
Instructions
- Heat a medium size sauce pan over medium heat.
- Melt the ghee. Once the ghee is completely melted, add in the tapioca flour and whisk vigorously until combined and there are no lumps. Cook for 30 seconds.
- While whisking constantly, slowly pour in the stock. Cook for 1-2 minutes until thickened, whisking every few seconds.
- Season with salt and pepper to taste.
- Serve warm on top of meat and vegetables.
- Leftovers will keep in an airtight container for 5 days.
Notes
I like my gravy to be a similar thickness consistency as tomato soup. Feel free to add less stock to make it thicker, or more stock to make it thinner to suit your personal preference!
Try this Paleo Gravy on these Paleo Dinners:
Paleo Pot Roast (the meat and vegetables featured in this post!)
Grilled Lemon and Rosemary Flattened Chicken
Grilled Steak and Vegetable Kabobs
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Meg says
January 24, 2017 at 10:36 amI would never guess that you could make paleo gravy, haha . . . not that I’m knowledgeable about such things, but this looks and sounds delicious! Love that it’s guilt-free!
Dipping a few toes back into blogging (just in time to have a second baby and disappear again, sigh), and wanted to pop in and say hi! Hope you are doing well! :)
Abby says
September 13, 2018 at 10:00 amWhat are the nutrition facts ?
Natalie says
September 18, 2018 at 7:38 amYou can calculate the exact nutritional info with the ingredients you use on myfitnesspal.com!
Lesley says
November 12, 2018 at 12:35 pmCan you use arrowroot powder instead of tapioca flour?
Natalie says
November 19, 2018 at 12:41 pmYes! I’ve used both!
Sarah Buel says
January 7, 2019 at 5:51 pmMy gravy isn’t thickening. Had to buy coconut flour instead. I did two cups of breef broth. What am I doing wrong?
Natalie says
January 16, 2019 at 11:19 amCoconut flour won’t work! Only arrowroot starch or tapioca flour!
Lauren says
January 14, 2019 at 2:30 pmEvery time I’ve tried paleo gravy it’s gummy 😭 help!
Natalie says
January 16, 2019 at 11:38 amOh really? I just posted a recipe video! Hopefully that will help! Does your cooking method mimic the video?
johanna says
February 8, 2019 at 3:59 pmI made this last weekend for the first time and am excited to do it again tonight. I couldn’t believe how wonderful this turned out. My first try at paleo gravy a few years ago was more like a jello mold! I followed your recipe exactly (minus a few tbsps of broth that I’d used for basting) AND added the pan drippings. Fantastic! Thank you for providing me with a gravy that I’ve been missing for years!
Natalie says
February 11, 2019 at 12:27 pmI am so happy to hear that you liked it! You just made my day! Thanks for taking the time to let me know you enjoyed my recipe. Means the world. Big hugs!
Alina says
June 2, 2019 at 11:48 pmThank you Natalie!
What else can I use instead of ghee or butter?