• 1/4 cup ghee (or a lard and expeller pressed coconut oil blend if you are not certain your ghee has all the milk solids removed) • 2-4 tablespoons sorghum flour or sweet rice flour • 2 cups of pan drippings strained through cheesecloth to remove bits (to make a large volume of drippings, add several cups of water to the bottom of the roasting pan, along with chopped onion and celery that you can place in and around the bird) • Salt to taste After gently melting ghee in a pot, sprinkle 2 Tablespoons of flour into ghee and mix well by stirring it vigorously. Add more flour until the roux is pasty in texture. Add pan drippings (or stock if you don’t have drippings) a little at a time, mixing vigorously with a whisk until all of the drippings have been incorporated. Add salt to taste.
Gluten-Free Gravy (Recipe)
Julie Matthews is a Certified Nutrition Consultant and Educator, globally respected nutrition expert, published researcher, and accomplished author. Her guidance is backed by over twenty years of clinical experience and scientific research with complex neurological and physiological needs; particularly autism, ADHD, and related disorders. Julie is the award winning author of Nourishing Hope for Autism and also the founder of BioIndividualNutrition.com. Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.