Worlds Best Paleo Gravy. (Gluten/Grain Free)

by Brittany on September 17, 2013

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Slathered over fried chicken, french fries, turkey or biscuits.. this gravy will make you swoon! Not to mention that it’s low carb, gluten, grain free and paleo.. I like it better than any other gravy I’ve ever had.

The secret is in the carmelized onions.. they add such depth of flavor. You may be tempted to eat this gravy like soup.. it’s just that good.

Worlds Best Paleo Gravy.


  • 2 Tablespoons of Butter (dairy or nondairy.) * I love either Kerrygold butter or Earth Balance.
  • 1 onion finely chopped.
  • 1/4 Tsp. Black Pepper
  • 1 1/2 Tablespoons of Starch (Potato Starch, Arrowroot or Tapioca)
  • 5-6 Tablespoons of Blanched Almond Flour.
  • 1 1/4 Cup of Chicken Broth
  • 1/2 Tsp. Garlic Powder
  • 1 Tbs Heavy Cream OR Heavy Coconut Milk (optional)
  • 1/4 Tsp. Pepper
  • salt to taste.
  1. To a sauce pan add the butter , onions and pepper. Cook over medium low heat for 20 minutes or so until caramelized (a beautiful golden brown color and cooked through) .
  2. Add the Starch and Almond Flour. Stir for 1 minute and then add the remaining ingredients.
  3. Stir and gently boil until thick. If you want your gravy thicker feel free to add an additional 2-3 TBS of almond flour.
  4. Salt to taste. At this point I like to put the gravy in the food processor to get it 100% smooth (by grinding up the onions) but this step is 100% optional.
  5. Gravy will thicken as it cools.


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{ 9 comments… read them below or add one }

Angela Mathers September 18, 2013 at 2:20 am

Paleo gravy? Yes please! This is going to be perfect for the fall and winter when my hubby and I normally start to eat heartier foods. Definitely going to check back in to let you know how this one goes after I try making it!


stephanie September 18, 2013 at 11:21 am

I can’t wait to try this! I make a similar version for beef pot roast, but never thought of doing it for other things. When cooking the roast, I pop in carrots, celery, onions, garlic, tomatoes, herbs, etc. After the roast is cooked, I take out the roast, then I puree everything else in the blender. I thin if needed & add arrowroot powder to help with the consistency. It is so delicious with all the roast veg in there. I also use the leftover for shepherds pie sauce/gravy. I never thought of adding almond flour! I wonder how that would change the texture of mine. I feel like experimenting soon. I think I will try your gravy version as maybe a chicken pot pie sauce. Thanks!


Terah September 23, 2013 at 9:40 pm

So any suggestions for the girl who is allergic to onions?? :( I need a good gravy recipe… but if it’s the onions that make this delicious I don’t know if I should try it without! Any replacement ideas? I’m also allergic to leeks. Any recommendations would be very much appreciated :)
Thanks! Your’e the best!


Brittany September 24, 2013 at 1:09 am

Hmmmmm.. What about garlic?? What if you roasted some garlic and puréed it into the gravy instead?


Beverley Fussell September 26, 2013 at 10:35 am

Does fennel have the same effect on you as onion? If not, perhaps you could try that in place of the onion.


Shannon October 14, 2013 at 10:37 pm

Would you have any suggestion on a nut free substitute for the almond flour? Thanks


Tobin October 16, 2013 at 6:45 pm

This gravy was fantastic! Full of flavor and just as good as the store bought gravy-mixes. We will be buying more poultry just to have this!


Jenny November 1, 2013 at 4:23 am

I made this tonight. THANK YOU SO MUCH FOR POSTING THIS!!! It was DELICIOUS! I am so grateful. I recently found out my blood sugars are horrible and my blood pressure is skyrocketing. I have read that a high grain/processed sugar diet can increase blood pressure and I am desperate. I feel addicted to sugar and carbs as if drugs and it has ruined my life. I have no life and I am desperate. I love eating and cooking for my family and was so sad/didn’t know what to without eating grains.

This is a recipe I came across and we had a delicious dinner tonight with this gravy. THANK YOU.


Jenn November 6, 2013 at 6:33 pm

This is great! I’m starting the Whole 30 next week and was bummed that Thanksgiving was going to have to be paleo, but I’m finding a ton of great recipes, and it actually sounds like its going to be a great Thanksgiving (with no post-dinner guilt!)


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