Flourless (Grain Free) Gravy
This grain free flourless gravy uses just a vegetable as a thickener. It’s foolproof to make and the perfect gravy to serve for Thanksgiving, or with roast beef or chicken. It’s Paleo, Specific Carbohydrate Diet Legal, Grain Free, Gluten Free, Dairy Free and Keto.
I have been on a mission to create a flourless gravy for many many years. When I first started the Specific Carbohydrate Diet I was very dismayed to see that the majority of the flourless/grain free gravy recipes online used arrowroot powder or tapioca starch as a thickener which are both not allowed on the diet. After a lot of very unsuccessful attempts, I was so excited to discover that cauliflower was the secret ingredient that could be used to thicken the gravy without resulting in a clumpy or grainy texture. This grain free gravy is smooth and has a great consistency, plus it takes just 20 minutes to make, so easy!
Why I love this flourless gravy
- Really adaptable: This recipe works for beef gravy, lamb gravy, chicken gravy or turkey gravy too! Just modify the stock depending on what type of meat you are using, ie use beef stock with beef drippings
- It’s so easy to make: it takes less than 20 minutes to make and is practically foolproof. This is a very hard gravy to mess up, and even if you thicken it too much, that can easily be fixed by adding more stock.
- Low Carb and Flourless: using pureed cauliflower as a thickener makes this grain free gravy Keto, Low Carb and Specific Carbohydrate Diet legal.
- Easily adjustable: Like a thicker gravy? Great add more cauliflower! Prefer it thinner? Add less! It’s really that simple.
- Make ahead: It stores well so you can make it ahead and then just reheat before serving.
What you need to make this paleo gravy
- Drippings: drippings is the liquid leftover at the bottom of the pan after roasting chicken, beef, turkey etc. It’s a combination of the liquid (and fat) which escapes the meat when cooking, along with some of the seasoning used to flavour the meat. It’s used in the majority of gravy recipes and is what gives the gravy it’s rich flavour.
- Stock:I recommend using a high quality stock for this recipe for the best flavour. Chicken stock can be used for both turkey or chicken gravy, while Beef stock can be used for beef or lamb gravy.
- Cauliflower: Cauliflower is the secret ingredient that helps to thicken the gravy. You can use florets (fresh or frozen) or 1 cup cauliflower rice (fresh or frozen).
How to make this flourless gravy
- Place the cauliflower florets in a pot with the stock and leave the simmer on medium high heat until the cauliflower is very tender and can be easily pierced with a fork. Keep an eye on the amount of stock in the pot, if the majority of it has evaporated then add more to ensure that the cauliflower doesn’t burn.
- Once the cauliflower is very tender, transfer it to a blender along with any of liquid left in the pot and blend until completely smooth
- Place 1 cup of drippings from the bottom of the pan from roasted chicken/turkey/beef etc in a pot and add 1 cup of stock. Bring to a gentle simmer and leave to cook for about 5 minutes, this is where all of the flavour in the gravy is going to come from.
- Now it’s time to thicken it up. Start by adding in a spoonful of the cauliflower puree and whisk it together until well combined. Continue adding the cauliflower puree, a spoonful at a time until reaches your desired consistency. If you accidentally add in too much puree and the gravy becomes too thick, simply add a splash more stock to thin it out.
Make Ahead and Storage:
- Freeze drippings: Every time you make a roast chicken, beef or turkey, store the drippings in individual containers in the freezer. Pull them out when you want gravy but aren’t cooking meat with drippings. I would recommend to avoid adding the drippings from dishes with strong seasoning such as Cajun Roast Chicken as the flavour will be too overpowering for the gravy.
- Make ahead: This paleo gravy can be made up to 3 days in advance and reheated in a pot on the stove with a splash of chicken stock.
- Storing Leftovers: Leftovers can be frozen for up to 3 months in a container in the freezer. paleo gravy
Here are a few more Thanksgiving/Sunday Roast recipes that you might enjoy…
- Brussels Sprout, Bacon & Kale Gratin
- One Pan Green Beans & Bacon
- The Best Cauliflower Mash
- Caramelized Leek, Fennel & Onion Gratin
- Hasselback Butternut Squash
- Super Simple 3-Ingredient Cranberry Sauce
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 2 1/2 cups chicken stock
- 2 cups cauliflower florets
- 1 cup drippings (from the bottom of the pan of a roast chicken, turkey or beef roast)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp poultry seasoning (optional)
- Place the cauliflower florets and 1 1/2 cups chicken stock in a pot on medium high heat. Leave the florets to simmer in the stock for approximately 8-10 minutes until they are very tender and easily pierced with a fork.
- Once the cauliflower is cooked, transfer it along with any excess liquid from the pot into a blender and blend into a smooth puree. Set aside
- Pour the 1 cup of drippings (from the bottom of the roasting tray of a chicken/turkey or roast beef) into a sauce pan on high heat. Add in 1 cup of stock, bring to a boil and leave to reduce for 5 minutes.
- Once the liquid has reduced by approximately 1/3, lower the heat to medium and start by adding in one large spoonful of the cauliflower puree. Whisk to fully incorporate and then add another spoonful, whisking as you add to ensure the gravy is well mixed. Continue adding the puree until the gravy has reached your desired consistency. Taste and season with salt and pepper and poultry seasoning if desired.