Thick and creamy this Whole30 gravy is the perfect gluten-free and dairy-free alternative to traditional gravy. Special diets or food restrictions don’t mean that you have to miss out anymore. This recipe is so good you and your guests won’t even know the difference.
I won’t lie figuring out the perfect gluten-free gravy was quite the challenge. For something that seems so simple it is hard to nail the exact texture and consistency of traditional gravy made with a butter and flour roux. If you have been let down by gluten-free gravy’s in the past this will not be one of those times. This gravy has been extensively tested to make sure that it is absolutely fool-proof every time.
What is cassava flour?
The secret to a good gluten-free gravy is cassava flour. If you can’t find it in a store near you (I couldn’t) it is available on Amazon. Though I’m sure any health food or fancy grocery stores will carry it. Cassava is a flour ground from a whole yucca root. You might often see it mentioned with tapioca flour. Tapioca flour is the starch extracted from yucca root. In my experience tapioca flour makes an okay gravy but the consistency isn’t quite there. It can be too gummy which isn’t what we are looking for.
Can I substitute alternative flours?
Generally I am a huge fan of substituting recipes with whatever you have on hand. This is not one of those situations. I tested this recipe with arrowroot starch and with coconut flour and it did not go well. No matter what I did the consistency just wouldn’t come together. They just didn’t have the starch to hold the gravy together.
If you are up for it or would like to experiment with using different flour mixtures I would do it before the occasion that you need to gravy for and prepare to make a few batches. Let me know if you discover any more combinations that work for you.
How do you make gravy?
Making gravy is actually ridiculously simple. Gravy is made up of three basic components the fat, the thickener, and the stock. Other things can be added to up the flavor, but it won’t hold together without those three things. The first step is to make a roux. Basically melt the fat and cook the thickener in the fat until it has browned. Raw flour will have a taste that will make the gravy not taste good. Once it is browned and bubbling you slowly stir in the stock and viola! You have just made gravy.
For this Whole30 gravy I use my homemade chicken stock. Or I make a quick stock by simmering the turkey neck and giblets with some onion, carrots, and celery in water for Thanksgiving. If you want to go that route simply add 4 cups of water to a pan and simmer the neck, giblets, and vegetables for about 1 hour and strain and use as directed. It should reduce down to about 2 cups of liquid.
A lot of gravies also call for pan drippings. You can totally add the drippings from your turkey or chicken to this gravy to pump up the flavor. Just make sure that they have not burned or it will make the gravy taste bitter. I personally do not choose to do this as I don’t like dealing with a hot pan and hot fat. I’m a klutz!
What should I serve with this Whole30 gravy?
- Roasted Garlic & Glazed Turkey | Whole30, Gluten-free
- Herb & Citrus Roasted Chicken | Whole30, Gluten-free
- Perfect Simple Turkey | Whole30, Gluten-free
Easy Whole30 Gravy | Gluten-Free
Thick and creamy this turkey giblet gravy is the perfect gluten-free and dairy-free alternative to traditional gravy. Special diets or food restrictions don't mean that you have to miss out anymore. This recipe is so good you and your guests won't even know the difference.
- 4 Tbsp Ghee
- 4 Tbsp Cassava Flour Flour
- 2 Cups Homemade Stock or Gluten-Free Stock Chicken or Turkey
- 1 Tbsp Coconut Aminos
- 1 Tsp Fresh Thyme Roughly Chopped
- 1 Tsp Salt
- 1/2 Tsp Pepper
In a sauce pan or skillet with raised sides heat the ghee over medium heat. Once ghee is melted add the cassava flour.
Stir the flour until it is mixed with ghee. Let it cook until its color becomes a golden brown, but does not burn. This will take about 3-5 minutes. The flour will be clumped together with the ghee at this point.
Once it has browned slowly add in half a cup of stock and stir until it is throughly mixed. It should be a thick paste. When it is no longer clumpy add the remaining stock. If desired you can replace some of the stock with pan drippings. Just make sure the liquid equals two cups.
Add the salt, pepper, thyme and coconut aminos to the mixture and continue to gently stir until the gravy has thickened. The gravy should be simmering not boiling while cooking. If it appears to be boiling turn the heat down.
Once the gravy coats the back of a spoon, meaning it sort of sticks without running off like water it is ready. Keep warm over low heat stirring occasionally until you are ready to serve it over food!
For stock you can use my recipe for homemade chicken stock.
It is important that you only use cassava flour to make this gravy. Other types of flour will not give you the same results.