Paleo Gravy Recipe (Easy, Whole30, Grain Free)

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Cheryl MalikPosted: 11/01/18Updated: 02/02/23

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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.

Paleo Gravy Recipe (Easy, Whole30, Grain Free) | 40 Aprons (2)

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!

Paleo Gravy Recipe (Easy, Whole30, Grain Free) | 40 Aprons (3)

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 drippingsfor making this easy Paleo Gravy recipe. Coconut aminos and poultry seasoning add the umami we need.

Paleo Gravy Recipe (Easy, Whole30, Grain Free) | 40 Aprons (4)

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 blendof herbs and spices, making it vegan and gluten-free.

Paleo Gravy Recipe (Easy, Whole30, Grain Free) | 40 Aprons (5)

Do I have to use store-bought poultry seasoning?

Absolutely not! You can make your own spiceblend from dried and ground marjoram, sage, rosemary, thyme, nutmeg and pepper. Here’s a great recipe with instructions!Add the coconutaminosand 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.

Paleo Gravy Recipe (Easy, Whole30, Grain Free) | 40 Aprons (6)

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!

4.54 from 13 votes

Whole30 Paleo Gravy

Prep:5 minutes minutes

Cook:10 minutes minutes

Total:15 minutes minutes

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

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.

Paleo Gravy Recipe (Easy, Whole30, Grain Free) | 40 Aprons (8)

Meet Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

Reader Interactions

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Marina says
See Also
Easy Overnight Oats Recipe with Yogurt
Posted on 3/20/23 at 6:59 pm
Mine turned into a gelatin…? I followed recipe to a tee
Reply
- Megan | 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
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!
Reply
- Molly | 40 Aprons Team says
  Posted on 2/8/23 at 8:55 am
  I’m so glad, Mary! Thanks for the review!
  Reply
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 lose
Reply
- Molly | 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
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 nice
Reply
- Anna 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.
  Reply
Allison says
Posted on 11/28/21 at 9:08 pm
Just made this tonight and wow! So easy to make, and absolutely delicious.
Reply
- Anna Claire | 40 Aprons Team says
  Posted on 11/29/21 at 10:01 pm
  We’re thrilled you enjoyed it!
  Reply
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 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.
  Reply
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!
  Reply
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.
Reply
- Savannah | 40 Aprons Team says
  Posted on 11/30/20 at 12:15 pm
  That’s great to hear!
  Reply
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.
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.
  Reply
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.
Reply
- Amelia Camurati says
  Posted on 9/30/20 at 10:30 am
  Glad you liked it, Kara!
  Reply

Paleo Gravy Recipe (Easy, Whole30, Grain Free) | 40 Aprons (2024)

FAQs

How to thicken gravy Whole30? ›

Tapioca flour (or arrowroot starch) thickens the gravy. Therefore, it is Whole30 approved, Paleo, Grain Free, Gluten Free, Sugar Free, Low Carb and Keto friendly.

Get More Info Here ›

How do you thicken grain free gravy? ›

Arrowroot. This powder comes from rhizomes of the Marantaceae family of tubers. It's a great natural substitute for those needing a gluten-free gravy thickener. As with using cornstarch or flour to thicken gravy, make a slurry with your arrowroot powder by mixing 2 to 3 tablespoons with an equal amount of water.

How to use arrowroot powder for gravy? ›

Use 1 tbsp Arrowroot Powder per cup of liquid, broth or sauce. First, mix 1 tbsp Arrowroot Powder and 3 tbsp water until it forms a slurry. Then, add it at the very end of cooking.

Explore More ›

What is the best thickening agent for Whole30? ›

Try thickening your sauce or gravy with arrowroot powder or tapioca starch instead. Anything less than 100% cocoa (cacao) is off-limits during your Whole30 elimination.

Explore More ›

What thickens gravy besides flour? ›

Other pantry ingredients like Wondra (an instant flour), arrowroot, tapioca, and potato starch can also be used to thicken gravy to a deliciously silky consistency.

Tell Me More ›

Is it better to use cornstarch or flour for gravy? ›

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

What is a good substitute for flour in gravy? ›

Cornstarch and potato starch are the best options for gravy. Avoid arrowroot and tapioca starches because they can get "stringy" and look artificial in gravy. Cornstarch gravy is more translucent than flour based sauces. Potato starch gravy is more opaque than cornstarch, but less opaque than flour.

Can you thicken gravy without cornstarch? ›

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Know More ›

Is tapioca or arrowroot better for gravy? ›

Thickening Agent: I love tapioca starch. It's a keto thickener and remains thick after being on the heat for an extended period of time (arrowroot powder tends to lose its thickening ability if heated for too long). But if all you have is arrowroot, you can use it.

Get More Info ›

Which is better for thickening arrowroot or cornstarch? ›

Arrowroot, made from the rhizomes (tubers) of tropical plants, has almost no flavor of its own and thickens at a much lower temperature than cornstarch. Root starches do not hold up at high temperatures, so they are best used to thicken sauces toward the very end of cooking.

Learn More ›

How much arrowroot to thicken 1 cup of liquid? ›

Extended high heat and vigorous stirring nullify the thickening properties of arrowroot; if your gravy suddenly turns soupy, you've gone too far. Use 2 1/2 teaspoons of arrowroot per 1 cup of cold liquid for a medium-thick sauce.

Keep Reading ›

What is the healthiest way to thicken gravy? ›

Flour is a natural thickening agent and can be incorporated into your sauce with a few different methods (for a gluten-free option, you can also use arrowroot flour or a gluten-free flour blend like Bob's Red Mill's 1 to 1 or King Arthur's Measure for Measure).

View Details ›

What can you add to gravy to make it thinner? ›

When it's hot, gravy should be thick enough to just coat the back of a spoon, but not so thick that it sticks to the spoon like glue. If your gravy is hot and still too thick, add broth a little at a time to thin it out. Remember to check the seasoning when you're done and adjust if needed.

See Details ›

Can you thicken gravy with plain flour? ›

To use flour as a thickening agent: Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce. Thoroughly mix in the water to prevent lumps. After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly.