This easy paleo gravy is made with bone broth and thickened with cassava flour. It's a great Thanksgiving side dish or biscuit topper.

pouring paleo gravy on cauliflower mashed potatoes

With Thanksgiving around the corner, I figured adding a paleo gravy recipe to the blog was a must! Plus, my husband loves gravy so he was more than happy to be my taste tester.

This easy paleo gravy recipe can be used as a Thanksgiving side dish, as it pairs well with homemade mashed potatoes or paleo dinner rolls. Or, drizzle it over grain free biscuits and a side of sausage for breakfast.

Why You'll Love this Paleo Gravy Recipe

Paleo friendly - made with real, whole food ingredients
gluten free and grain free - thickened with cassava flour
dairy free - made without butter
whole30 approved
no sugar added
made with simple ingredients

Ingredients

Here's a list of what you need to make this recipe for paleo gravy:

bone broth - I've tested beef and chicken bone broth and both taste great
bacon grease (butter or ghee will work too)
cassava flour
salt
granulated garlic

I used leftover bacon grease for this recipe. Simply save the grease after cooking bacon, and store it in the fridge up to two weeks or until you're ready to cook with it. The bacon grease adds flavor and texture to the gravy, but can be swapped with your favorite fat such as butter or ghee.

Cassava flour acts as a thickener for this gravy recipe. Other paleo options include tapioca starch or arrowroot starch.

How to Make Easy Paleo Gravy

This whole30 gravy recipe is cooked over the stove top, in a small sauce pan.

First, gather the necessary ingredients. Pour the bone broth and bacon grease into a small sauce pan and place on the stove top, over medium-high heat.

Once the bacon grease has melted and the bone broth mixture is warm (not hot), whisk in the cassava flour, salt and garlic. Adding the cassava flour while the bone broth is luke-warm will ensure that the cassava dissolves. If the liquid is too hot, the cassava flour will clump.

Continue cooking the gravy on medium-high heat until the liquid starts to simmer. Then, reduce the heat to medium and cook for another 10 minutes, whisking every couple minutes, or until the gravy has reached the desired thickness.

For best taste and texture, serve the gravy warm. So, serve it immediately after cooking or re-heat it at a low temperature on the stove top before eating.

Storage

Store this paleo gravy in an air-tight container in the fridge and enjoy within one week.

You can re-heat the gravy on the stove top (at a low heat), or in the microwave.