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Chicken Boullion (powder Or Paste) Free Of Corn/soy/gluten?

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Anybody know of a chicken boullion (powder or paste) free of corn/soy/gluten? I want to make something for a potluck, and I know someone who is avoiding all 3. They are definitely a "triple threat", since it's hard to find lots of things that don't have at least one of them! :angry:

Thanks!

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I do have recipes for chicken style seasoning that are vegan. They don't taste like chicken but they may work. I have not tried this recipe. It's from Guilt Free Gourmet by Vicki Griffin.

Chick-it Seasoning

Blend:

1/4 c salt

1/2 c nutritional yeast flakes

1/4-1/2 tsp turmeric

1/2-1 tsp garlic powder

1 Tb onion powder

1/2 tsp marjoram

1/2 tsp sage of summer savory

1 tb parsley

Blend thoroughly to a powder-like consistency.

Store in a sealed container in the refrigerator.

This is an excitotoxin free seasoning.

It is great in any of your recipes that call for chicken-like seasoning or chicken broth.

You can use it to season soups, sauces, gravies, burgers, loafs, or other savory dishers.

Keeps very well in the freezer, so make up a double recipe!

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Pacific Natural Foods make a number of gluten-free SF CF broths. I haven't been able to find a DF SF gluten-free boullion but these broths make an okay substitute. Not quite the electric yellow of the boullions but a little tumeric added to the chicken colors it nicely if you like the golden yellow.

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Thanks for all the recipes and responses.

I did find one brand that looks OK. It's not a chicken flavor, but I think it would work. I am not familiar with all the ways to hide corn and soy. Can you experts read it over for me? I have found several posts on this board that state that it is gluten-free, but I need to know about the soy and corn. I sent an email to the company, but haven't heard back yet. They don't have a phone number listed on their website. I need this to be a powder or paste because I am using it an a salad dressing recipe, and the broths with the water in it would dilute it too much.

Rapunzel Bouillon

Sea salt, yeast extract, rice flour, sunflower oil, organic onions, organic carrots, organic celery, organice mace, organic turmeric, organic parsley

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Sea salt, yeast extract, rice flour, sunflower oil, organic onions, organic carrots, organic celery, organice mace, organic turmeric, organic parsley

I'm not sure what the mace is. Other than that it looks ok. The yeast extract is a hidden form of msg if that is something that you are concerned with.

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I use the Rapunzel Bouillon and seem to do ok with it. I like the flavor too.

Andrea, mace is a spice similar to nutmeg. I think they come from the same fruit seed.

Your chicken spice mixture recipe sounds good. What is the difference between yeast extract and nutritional yeast different?

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Andrea, mace is a spice similar to nutmeg. I think they come from the same fruit seed.

Your chicken spice mixture recipe sounds good. What is the difference between yeast extract and nutritional yeast different?

I'm not sure of the difference. The nutritional yeast is flaked. I haven't seen yeast extract. It's just on the truthinlabeling site as a hidden form of msg due to the processing proceedures.

Thanks for clearing up the mace. :)

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Herb-ox(made by Hormel) boullion cubes are gluten free. I have the vegetable, chicken, and beef cubes in my pantry. Also, for liquid broth, I know Swanson's chicken broth is gluten free. I've always made gravy with this(when I didn't have a whole chicken/turkey) and was pleased to not even have to change my recipe for gravy I had always used, Mom gave it to me long ago.

If you were to make gravy here's a simple recipe. Been making this since I was around 10. (good way to keep a 10 year old boy out of trouble on thanksgiving by making him sit on a stool at the stove and make gravy)

1 can Swanson chicken broth

"random" amount of Corn Starch

I usually drop in a few spices and maybe a vegetable boullion cube or two.

It is surprising that some have used flour to make gravy. It makes an grainy texture. One tip for making the gravy. Add your corn starch to cold water and mix in well. You don't want to add it to the broth when it is cooking. Ok, I sometimes add a little bit here and there. But if you dump in corn starch to the broth while its hot, it can curdle. I usually go a little bit overboard with how much water I think I will need. Then add the water/broth, and the let the gravy reduce at low heat.(excess water steams off)

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I have been using for years ----Organic Gourmet Vegitable Boullion--- that I get at Raleys or Belair Market in the natral foods section. Ican get it in regular or low sodium and love it!!!

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Herb ox also makes granulated boullion that is gluten free. I like to sprinkle it on rice or veggies. Yum.

I did notice that the boullon cubes contain hydrolyzed Corn Protein - the granulated boullion does not.

In a health food store once, I also found Vogue Cuisine Instant Chicken Flavored Base. Their website is www.voguecuisine.com

(Never mind - it contains soy grits and soybean powder).

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I've really enjoyed reading the responses of this post. I would also like to Thank you all for your suggestions. I also am trying to avoid gluten in meals. However, I have to avoid all forms of Corn in all my food. Rather it's corn solids, HFCS, corn starch, maltedextrin, dextrose, etc. Unfortunately it did look like the "Better than Bouillon" does have corn solids in it, which would not make it corn free. I also would like to clarify that hydrolyzed soy, hydrolyzed proteins, or hydrolyzed / autolyzed yeast are NOT forms of MSG. That is a common myth and misconception because they are both forms made of natural glutamates. However, these are not the same as MSG which is a synthetic glutamate. That doesn't mean people won't have reactions to them that are sensitive to glutamates, but to make sure the information is accurate. I just wanted to clarify these different names are different processing of natural glutamates. You can read more information about it if you'd like to at:

http://www.wholefoodsmarket.com/blog/whole-story/myths-and-misconceptions-msg

Anyways, I really appreciated your responses. It's been really great to find alternatives and ideas as to how to be able to cook corn, gluten, and soy free. I was starting to feel hopeless with bouillon flavorings.

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Hi Mysterious!

You responded to a really old thread (2007) and it is unlikely that anyone who originally posted will respond. However, we have several members who have soy or corn intolerances.

Personally, I make my own chicken stock so I am not knowledgable about bouillon.

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Soups online has a Kosher "better than bouillon" kosher chicken base. Also a kosher veggie bouillon

Ingredients:

Cooked Chicken with Natural Juices, Salt, Sugar, Water, Olive Oil, Potato Starch - Modified, Flavoring, Turmeric.

I have not tried either, but I am placing an order for both.

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