Janine’s Mushroom gravy (Yummmy)

Gravy is a great addition to many dishes. Since we are grain free, most think that gravy is out of the question because you have to thicken it with flour, and we don’t use any grains or grain products in our diet. Here is a recipe that is grain free and as  close to Paleo as you can get. It is a fantastic ladled  over one of the Almond biscuits, or any other dish that you would use  with gravy with.


8 oz of fresh mushrooms diced

1 onion diced

2 jalapenos (Optional, but sure does add taste) diced

1 teaspoon Salt

1 can (13.66 oz ~) coconut milk, whole fat (important)

3/4 cup stock (chicken, pork, beef, etc.)

2 tablespoons garbanzo flour (more if needed for proper thickness)

3 cloves of fresh garlic diced

1 or 2 tbsp rice bran oil


Start with all ingredients chopped, diced and prepared. Heat (low heat) a saute pan and add oil, then add garlic, onion, and jalapenos (remember, optional) and stir until reduced.  Now add the mushrooms and stock, whisk in the garbanzo flour and bring up heat to a boil for a few minutes. Turn down heat and add the coconut milk and let simmer for a few minutes, then enjoy.

Remember, things like jalapenos and the type of stock you use are all optional. Play around with different flavors, add other spices that you might like, and find your favorite. See, cooking without grains can be fun, and very tasty!


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