How do you go about making gluten free gravy? I mean a good part of a great gravy is the flour right? Well… maybe not so much because it’s completely possible to make great gravy without flour. While I suppose you could try and use gluten free flour blends. My personal experience with even the most popular ones are that they give a weird/strange aftertaste to your gravy. So today I’m letting you know how you can make paleo gravy with tapioca flour. Or how you can make slightly better gravy with cornstarch. There’s no doubt cornstarch has a better texture. But for anyone who strictly can’t have corn ever, tapioca works really well too.
How to make the best gravy:
How to perfectly thicken gravy?
So that’s a complete rundown on everything my family and Tyler’s does to make the best possible gravy! I really hope you’ll find this helpful on your ‘Turkey Day’. Add this mixture little by little until your desired thickness is reached. I personally like to be careful with tapioca starch as it has a slightly strange texture the thicker you make the gravy. Cornstarch isn’t as prone to those problems, but it’s not paleo and a fair amount of people can’t eat corn or corn products. I think it’s pretty essential to have 2 gravy containers at Thanksgiving dinner because everyone needs gravy. And what’s more, those gravy boats don’t hold that much, or maybe my family is a little crazy about gravy! Another thing you can do is have a backup extra package of bone broth in the freezer as well. Additional bone broth will add more flavor than vegetable water. And if you do make it, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos of How to Make Paleo Gravy. No reviews Drippings leftover at the bottom of the roaster when your turkey/roast is done, see notes 1/4 cup tapioca starch, or cornstarch which has a great texture but isn’t paleo 3–4 Tablespoons water Sea salt to taste Freshly ground black pepper to taste Extra: leftover potato water from making mashed potatoes or extra stock if necessary When your roast chicken/turkey/pork/or beef is done, strain out the drippings and add them to the melted stock. Mix together the tapioca starch with water until completely smooth. Bring the stock and drippings to a simmer. If it doesn’t look like you’ll have enough liquid, add some leftover potato water from making mashed potatoes, or additional stock if you have it on hand. Always err on the side of a bit more gravy! Then add the tapioca mixture in a thin steady stream while whisking constantly. Add the mixture only until your desired thickness is reached. You may need more or less to achieve the texture you like. If you find your gravy is still too thin, mix together some more tapioca starch with water. Remove the pan from the heat and season to taste liberally with sea salt and pepper. Serve immediately. This recipe makes about 5 cups of gravy. But this is subject to change based on how many drippings you have leftover. The nutritional information was calculated without the turkey drippings as there’s no way to measure, but know that the calories will be at least 3x the amount give or take.
