Gluten Free Naan

Directions

1. Preheat a 9.5 inch crepe pan OR nonstick pan over medium heat.
2. Mix all the ingredients together in a bowl, and pour ¼ cup of the batter onto the pan.
3. After the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!).
4. Serve immediately or cool on a wire rack.

Notes

If you are not using a non-stick pan, you will need to use some sort of oil/ghee/fat to keep the batter from sticking.

Credit: My Heart Beets

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/