Last weekend my in-laws came out to Boulder to visit and I used them as guinea pigs for this healthy Paleo Gravy recipe. Thankfully this gravy passed the in-law test served over Mashed Cauliflower.
When I made this Paleo Gravy, I roasted a chicken with onions and thyme and used the pan drippings for the recipe below. I probably only had a couple of tablespoons of drippings, and I actually think this gravy recipe might work without any drippings at all. The onions thicken the gravy; I learned this trick from the late, great author Elaine Gottschall (also a dear friend), who wrote a fabulous gravy recipe in her book Breaking the Vicious Cycle, which I highly recommend.
- 1 quart Chicken Stock
- 2 medium onions, coarsely chopped
- 2 cloves garlic
- pan drippings from roasted chicken or roasted turkey
- ½ teaspoon celtic sea salt
- 1 tablespoon thyme, chopped
- In a medium saucepan, heat chicken stock, onions and garlic to a boil
- Reduce heat and simmer until onions and garlic are soft, about 30 minutes
- Pour pan drippings into saucepan
- Blend stock-onion-drippings mixture in a vitamix until smooth
- Place mixture back in saucepan and reheat, then season with salt and thyme
- Serve over turkey, Mashed Cauliflower, or anything else
I was beyond thrilled to find my book at the top of Jane Anderson’s list of Christmas and Hanukkah Gift Ideas for Celiacs on About.com. She listed The Gluten-Free Almond Flour Cookbook as her personal favorite gluten-free cookbook. Wow. Thanks Jane!
Carmen Ribodal says
So excited to try this recipe! Thank you!
Gary Varnum says
Yay, gravy! I have been wondering what to bring to an office Thanksgiving potluck this Thursday. I was considering mashed cauliflower, now I know I have to do it with this gravy!
susan threadgill says
I finally found a place to leave a comment. Alana, I just made you 2.0 bread recipe. I did not have a bread pan, so used a 1qt saucepan. It worked. The bread is delicious and will make a nice something extra in my paleo diet. Alana, I had just ordered almond flour from nuts.com. this was to be my last appempt to use almond flour. Alas, the flour was so fresh, it made all the difference in the world. It may be that almond flour and coconut flour have very little shelf life and should be purchased from online soures (you mentioned this). the flour then becomes a welcome ingrediant. Thanks so mucg for your gift of sharing.Susan
Mari Ann says
Love all of your posts! Have your book too!
Your website is one of my favorite resources. And it makes me smile!
I love this simple recipe! I’ve included it in my Thanksgiving link roundup – thanks for sharing! http://parisinutrition.com/food-for-thought/a-gluten-free-thanksgiving/
I’m so excited to prepare the gluten free gravy for my boyfriend’s parents! I’m confident that this will impress them!
I’m just wondering what a person is to do if they don’t have a vitamix, and can’t afford one. Would a blender work? Hope someone will answer this.
Shannon H. says
Thank you for a brilliant idea – as I read through the recipe I was trying to figure out how you would get the consistency of gravy and now I know :) delightful!
I’ll try this. I really miss thickened gravy and have found no suitable substitute that is grain free. Thanks.