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Hi Folks, I am English but live in Costa Rica, and so it is sometimes quite tricky reading the labels for Gluten free products..I have only been Gluten Free for about a week and so I am on a learning curve...I have been using Maggi Consome concentrado in my food in the past but it all has Gluten...So I need to find something else to use, I will be visiting the supermarket tommorow to look, and I just hope I can find something else, as we are pretty limited out here on certain things.

 

A little about me....

 

I have Ulcerative Colitis, GERD, I am Lactose intolerant and I suspect Gluten intolerant, which is why I am on this site...thank you.

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It would be hard to tell you something specific.  I don't know what brands you have there.  But the main reason is, sometimes, ingredients are different for different countries.  You may just have to read the labels or make your own.

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Do you mean like chicken or beef broth?  These are a couple of kinds that are gluten-free in the US.  If you see them, still read the ingredients.

 

http://www.hormelfoods.com/Brands/BrandWall/Herb-Ox-bouillon

 

http://www.pacificfoods.com/food/broths-stocks/broths/all-natural-free-range-chicken-broth.aspx

 

http://www.mccormick.com/Gourmet/Spices-and-Flavors/Cooking-Stocks

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Do you mean like chicken or beef broth?  These are a couple of kinds that are gluten-free in the US.  If you see them, still read the ingredients.

 

http://www.hormelfoods.com/Brands/BrandWall/Herb-Ox-bouillon

 

http://www.pacificfoods.com/food/broths-stocks/broths/all-natural-free-range-chicken-broth.aspx

 

http://www.mccormick.com/Gourmet/Spices-and-Flavors/Cooking-Stocks

Thanks a lot....I will look for these manana...I think I might have seen the Pacific broth, so thats great!

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Hi Zebra! 

Beef Consommé recipe

(but finding a gluten-free bouillon or stock is key unless you make your own which may be wiser?)

3 quarts chilled beef bouillon or stock
1 ½ pounds ground beef (free from fat)
1 carrot
2 leeks
2 celery stalks
2 egg whites

Chop the carrot, leeks and celery stalks and add to a large pot with the chilled stock and ground beef.  Add 2 egg whites lightly beaten with a fork to the pot.  Add salt to taste.  Constantly stir while bringing the pot slowly to a boil, until only a few bubbles break the surface.  Stop stirring once a slight boil is reached and the raft begins to form in the pot.  Continue to simmer slowly for an hour to an hour and a half.  Once the consommé is done cooking, carefully skim off any matter that floated to the top and discard it.  Strain the consommé through several layers of cheesecloth or a paper filter before serving.

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Hi Zebra! 

Beef Consommé recipe

(but finding a gluten-free bouillon or stock is key unless you make your own which may be wiser?)

3 quarts chilled beef bouillon or stock

1 ½ pounds ground beef (free from fat)

1 carrot

2 leeks

2 celery stalks

2 egg whites

Chop the carrot, leeks and celery stalks and add to a large pot with the chilled stock and ground beef.  Add 2 egg whites lightly beaten with a fork to the pot.  Add salt to taste.  Constantly stir while bringing the pot slowly to a boil, until only a few bubbles break the surface.  Stop stirring once a slight boil is reached and the raft begins to form in the pot.  Continue to simmer slowly for an hour to an hour and a half.  Once the consommé is done cooking, carefully skim off any matter that floated to the top and discard it.  Strain the consommé through several layers of cheesecloth or a paper filter before serving.

 

Hi, thank you that's very kind of you to post that..I did manage to pick up some Organic Pacific Oean consommes so I will give those a try..I don't suppose you know what is a good thickening agent, in the past I have always used flour or cornflour to thicken soups but I guess that out now.

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Hi, thank you that's very kind of you to post that..I did manage to pick up some Organic Pacific Oean consommes so I will give those a try..I don't suppose you know what is a good thickening agent, in the past I have always used flour or cornflour to thicken soups but I guess that out now.

 

 

you can use corn flour, or corn starch, or All purpose G F flour. (unless you are avoiding all grains as well as gluten? )

or  potato starch or tapioca starch 

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you can use corn flour, or corn starch, or All purpose G F flour. (unless you are avoiding all grains as well as gluten? )

or  potato starch or tapioca starch 

Of course, I will buy some G F Flour..I never thought of that!..thanks

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