What Makes This Recipe So Good
This recipe is perfect because it requires no drippings! Made it just a few minutes, it’s great for making for a weeknight on top of mashed potatoes, but delicious enough for Thanksgiving or other holiday dinners.This brown gravy recipe is naturally gluten free, and with a few really simple substitutions, it’s easy to make paleo or vegan as well.
Chef’s Tips
To make this brown gravy paleo, replace the cornstarch with arrowroot powder. While it won’t have exactly the same texture, it will still be deliciously savory and rich! Also, leave out the cream or use coconut cream instead, as well as making sure your bouillon is paleo-friendly.With a few swaps, you can make this recipe vegan as well! Use prepared no-beef stock instead of the beef stock and a cube of no-beef bouillon. Instead of heavy cream, use a plant-based one, like Ripple. Leave out the Worcestershire sauce completely since it contains anchovies! If you’re on a strict gluten free diet (or one of your guests is), make sure your Worcestershire sauce is gluten free. Lea and Perrins, one of the most popular brands is, but if you’re using a different one, make sure to double-check!
More Recipes Perfect For The Holidays
Keto Cranberry SauceOnion GravyWhole30 Instant Pot Mashed Potatoes with Garlic and Herbs (Paleo, Vegan Option)Creamed OnionsGluten Free StuffingHam Gravy
