Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Beef Boullion Brands That Are Okay


MelindaLee

Recommended Posts

MelindaLee Contributor

I was recently diagnosed, so I am still finding my way through what is okay and not. I know my usual beef base that I was using is not ok. I found "Better than boullion" made by Superior Touch. The ingrediant list looks okay, and I wrote the complany, but I am wondering if anyone knows off hand if this is okay. The ingrediant list is "roasted beef with concentrated beef stock, salt, hydrolized soy protein, sugar, cor syrup solids, flavoring (Dried onion, falic and spice extractives) autolyzed yeast extract, dried whey, potato flour, caramel color, corn oil and xanthan gum" Feed back on what could be issues would be great as well. I read all the lists of things that are not okay, but sometimes it's like reading greek to me, and the more times I hear it in context the better for me to learn it.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



lucia Enthusiast

I know this may not always be practical, but given that you were recently diagnosed and need to focus on whole foods not processed foods, the best solution would be to make your own. It only takes buying some raw beef (you know, they sell the ends for this purpose) and simmering it with water (and spices) for an hour or so on the stove. Then, you just strain the result. You can match a big batch and freeze portions for later. It's really easy, tasty, nutritious, and - most importantly - safe

psawyer Proficient

The ingrediant list is "roasted beef with concentrated beef stock, salt, hydrolized soy protein, sugar, cor syrup solids, flavoring (Dried onion, falic and spice extractives) autolyzed yeast extract, dried whey, potato flour, caramel color, corn oil and xanthan gum"

All of the listed ingredients are gluten-free.

ravenwoodglass Mentor

I know this may not always be practical, but given that you were recently diagnosed and need to focus on whole foods not processed foods, the best solution would be to make your own. It only takes buying some raw beef (you know, they sell the ends for this purpose) and simmering it with water (and spices) for an hour or so on the stove. Then, you just strain the result. You can match a big batch and freeze portions for later. It's really easy, tasty, nutritious, and - most importantly - safe

Brown the beef first for color and add some whole onions, carrots and a celery stalk add a few fresh herbs for flavor. After you strain it pick out the little bits of beef and take some of the stock and some fresh or single ingredient frozen veggies and you have supper for that night, soup for lunch the next day and stock for the freezer for a later time. I usually simmer until all the meat falls off the bones and you can do the same with chicken but without browning the meat first. I like my chicken stock yellow so I add some tumeric but that isn't needed.

sandiz Apprentice

If you are not into making your own. Knorr Oxo dry beef base is gluten-free

MelindaLee Contributor

All of the listed ingredients are gluten-free.

Thanks...that is what I thought, but I would hate to make a "rookie" error! :-)

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,604
    • Most Online (within 30 mins)
      7,748

    Ellie D
    Newest Member
    Ellie D
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      The Trader Joe's GF hamburger buns are the best!
    • StuartJ
      Just ate some for lunch!  A really superb alternative to gluten-free bread and burger buns that all have the taste and consistency of compacted sawdust.  I bought two packs and now I'm down to one remaining muffin so need to get some more; the only thing is it's their own brand - they don't do mail or on line ordering and the nearest TJ's is in Charlottesville (a real nightmare to drive around) an hour away from me over the mountain.  😒
    • somethinglikeolivia
      When I underwent a scope three years ago, the GI told me I was negative for celiac because there was no intestinal damage (in spite of multiple strong positive labs). I went back to look at my biopsy report out of curiosity, and found this note: “Localized mild nodular mucosa was found in the duodenal bulb. Duodenum otherwise normal.” The pathology from this scope was negative. Does anyone have any insight into mild modular mucosa and what that could indicate or be a precursor to? I’ve read it can be a sign of celiac or other gut issues like h. Pylori, etc.  Thanks in advance! 
    • Rejoicephd
      Thank you @knitty kitty I really appreciate that suggestion as a way to reset and heal my gut - i will look into it !! 
    • Ginger38
      I also had high eosinophils which I’ve never had before either - could that be due to gluten consumption? 
×
×
  • Create New...