Melt the coconut oil in a medium-sized pan over low heat. Whisk in the rice starch. Let bubble until the roux is golden brown.
Add the remaining ingredients in this order: Vegetable stock, aminos, fruit juice, and herbes de Provence.
Raise the heat to medium and bring the gravy to a low boil. Let the gravy simmer and frequently stir until right before it reaches the desired consistency. Take off heat and let thicken for 2-3 minutes. Serve warm!
Notes
*I use homemade vegetable stock or store-bought stock that contains only vegetables. Be sure to read your labels, since many brands contain canola oil!
Recipe by Natural Living Family | A Bible Health Ministry at https://naturallivingfamily.com/healthy-recipes/dips-dressings/gluten-free-gravy/