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Found 9 results

  1. Celiac.com 11/08/2019 - On a cold winter day, nothing will warm you up quicker than sipping a hot bowl of soup. Served with a side salad or a half sandwich, you can make a meal out of soup. For generations, mothers and grandmothers have fed chicken soup to family members suffering from colds because of its alleged healing powers… or are the healing powers in soup actually based in fact? Dr. Stephen Rennard, MD, is a scientist at the University of Nebraska Medical Center. He decided to check out his wife’s homemade chicken soup. He was surprised to find that the broth, when added to white blood cells, “…slows the neutrophils”… or in our language, it clears a stuffy nose by lessening the amount of inflammation in the nasal passages. The amino acid in chicken is similar to the drug doctors prescribe for patients with bronchitis. The acid in the broth thins the mucus in lungs. So chicken soup actually DOES have medicinal benefits. Most homemade soups are good for us because natural ingredients are simmered in a broth, so none of the nutrients are lost. The volume of soup fills you up without a lot of calories (assuming we’re not talking about lobster bisque made with cream!). Many vegetable-based soups are low in fat, saturated fat, cholesterol, and carbohydrates, though they may be high in sodium if you are too liberal with the salt shaker. Not only is soup nourishing, warm and satisfying, but the variety of soups is almost endless. A good soup starts with a good broth or stock. Broth is usually made with pieces of actual meat. Stock, on the other hand, is made by boiling bones with just a little meat trim, so it’s not as rich as broth. Just to confuse matters more, there is also consommé. Consommé is stock, but the bones used to make the stock are roasted first, then simmered. Consommé is a clear, reduced stock. There are gluten-free canned broths (chicken, beef, and vegetable), or you can make your own by simmering meat, poultry, or vegetables in water. Fish soup is also delicious, but the fish needs to be de-boned prior to cooking. Since most fish is rather bland, a canned fish sauce or chicken broth is often added to the water for extra flavor. Always remember to use cold water when you start. Add the meat then bring the water quickly to a boil. Once it starts to boil, immediately lower the heat and keep the water at a slow simmer. This will keep your soup from becoming cloudy. Don’t add spices at this point—add the spices once the soup is almost done. When making a beef broth, avoid the more tender cuts of meat. A cubed chuck steak or even oxtail bones will impart more flavor. For chicken broth, it’s best to use the whole chicken. Cut the chicken into parts, then you can roast the pieces beforehand for a browner broth, or merely add the pieces to the cold water for a paler stock. Use a “mirepoix” for vegetable stock. You’re probably thinking, “What in the heck is ‘mirepoix’?!” It’s just a fancy name for a mixture of diced veggies (carrots, leeks, celery, onion, etc.). A vegetable broth is ideal for soups such as minestrone. Sautéing chopped vegetables in a very small amount of oil until they are soft but not browned helps to bring out their flavor, but this step isn’t vital. Vegetables can be chopped and added directly to the soup to simmer if you prefer. One more thing about the broth—Depending on the base you use (beef, poultry, vegetables, or fish) you may opt to add other liquids to your soup, such as tomato sauce, tomato juice, or half and half (or skimmed milk if you’re counting fat grams) to name a few. If you’re pouring in a little sherry or red wine, add it at the end and don’t allow the soup to boil once it has been added. (Note: Too much wine will make your soup bitter.) The vegetables and legumes that can be added to soup are almost endless. If you can chop it, you can add it. There are the usual vegetables of potatoes, corn, peas, and beans of all sizes and shapes, but don’t overlook chopped spinach or endive, asparagus, cabbage, turnips, sweet potatoes, Brussels sprouts, and zucchini. For variety, sometimes add rice, wild rice, gluten-free pasta, or homemade gluten-free dumplings. Before serving, taste the soup. If the taste is too bland, add one or two gluten-free bouillon cubes or granules. If it’s too salty, add a cut-up potato, let it simmer about 15 minutes to absorb the excess salt, then discard the potato. If the soup tastes acidy, stir in 1/2 teaspoon sugar. And don’t forget to stir in your herbs at the end so their flavors are preserved instead of simmering them away. There are some very simple options for removing fat from soup to make it healthier. You can cover and refrigerate the soup for 6 to 8 hours or until the fat rises and solidifies in a layer at the top. Then use a spoon to lift off the hardened fat. If you’re in a hurry, drag GF bread slices over the top layer of the soup in order to blot up or absorb the grease, then discard the bread. A few leaves of lettuce dropped in a pot of soup will absorb grease from the top; remove them after the fat has been absorbed. Blot up the top layer of grease by floating a couple of paper towels on the surface of the soup; when they are fat saturated, throw out the towels. You will be surprised just how much fat you collect and discard. Generally, 1 quart of soup will yield 3 to 4 main servings. Gluten-Free Spicy Beef Soup Note that this recipe has no added salt so it is low in sodium. Ingredients: 1 tablespoon olive oil ½ pound 93% lean ground beef 1 cup chopped onion 1 clove garlic, minced 3 cups cold water 1 can (16 ounces) cut-up tomatoes, undrained 1 cup thinly-sliced carrots 1 can (8 ounces) light red kidney beans, drained ½ cup chopped green pepper 2 tablespoons tomato paste 2 teaspoons chili powder 2 teaspoons gluten-free beef bouillon granules ¼ teaspoon pepper Directions: Spray a large saucepan or Dutch oven with nonstick spray then add the oil. Brown the beef, onion, and garlic in the saucepan over medium-high heat, using a spoon to break up the meat into small chunks. Stir in the water, tomatoes, carrots, beans, green pepper, and tomato paste. Cover and simmer for 30 minutes. Add the chili powder, bouillon granules and pepper and simmer for 5 minutes more. Serves 4.
  2. Celiac.com 02/24/2015 - I've posted recipes for chicken and beef broth lately, and now it's time for what may be the healthiest of all broths, fish broth. Naturally gluten-free fish broth offers a delicious way to promote gut health, and recovery from illness. Ideally, fish broth is made from the bones of sole or turbot. Unfortunately, it's hard to get whole sole fish in America. However, you can make a great broth using any non-oily fish, such as snapper, rock fish, or lingcod. Ask your fish merchant to save the carcasses for you. Avoid using oily fish such as salmon for making broth, mainly because oily fish will make the broth turn rancid during the long cooking process. Be sure to use the heads as well as the bodies, as the heads are especially rich in iodine and fat-soluble vitamins. Use the broth any time you make seafood-based stews, soups, or chowders. Ingredients: 3 or 5 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper about 3 quarts cold filtered water 2 or 3 sprigs fresh thyme 2 or 3 sprigs parsley 2 onions, coarsely chopped ¼ cup dry sake, white wine or vermouth ⅓ cup vinegar Sea salt to taste Directions: Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 30 minutes, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. I usually cook it for about 12-24 hours. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.
  3. Celiac.com 02/17/2015 - Homemade bone broth is a great foundation for a healthy diet, and helps to promote gut healing, and overall health. Simmering animal bones and marrow, feet, tendons, and ligaments in water for one or two days turns collagen into gelatin, and produces a rich complex soup of amino acids and highly absorbable minerals like calcium, magnesium, sulfur, silicon, phosphorus, along with trace minerals. For best results use organic pasture raised, or free-range chickens. Many commercially-raised chickens produce stock that does not gel properly. Ingredients: 1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as backs, breastbones, necks and wings 2-4 chicken feet gizzards from one chicken 4 quarts cold water 2 tablespoons vinegar 1 large onion, coarsely chopped 2 carrots, peeled and coarsely chopped 3 celery stalks, with leaves, coarsely chopped 1 bunch flat parsley Directions: If you are using a whole chicken, cut off the wings and remove the neck, and the gizzards from the cavity. Cut chicken parts, including neck and wings, into several pieces. Place chicken or chicken pieces in a large stock pot with water, vinegar and all vegetables, except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and skim away any froth that rises to the top. Reduce heat, cover and simmer for at least 6 to 8 hours, and up to 24 hours. Longer simmering time makes richer and more flavorful broth. About 10 minutes before finishing the stock, add parsley. This is important, as is adds ionized minerals to the broth. Remove chicken carcass and any meat and bones with a slotted spoon. If using a whole chicken, let it cool and then strip the meat away. Keep the meat to use in other meals, such as chicken salad, casseroles, enchiladas. You can also add it to any soup you might make with the broth later on. Strain the stock into a large bowl and refrigerate until the fat rises to the top and hardens. Skim off fat and store the stock in covered containers in your refrigerator or freezer. Use broth liberally whenever a recipe calls for broth.
  4. Celiac.com 02/11/2015 - Broth is the new black. Read the food magazines and blogs and you will inevitably come upon an article about the benefits of broth. But, unlike so many health foods, broth is not an overhyped fad food. Broth can be digested by every body, and broth is healthy for everyone. For people with celiac disease or gluten-intolerance, broth can be part of a diet that promotes healing and wellness of the gut, the immune system, the bones and more. From baby to granny and from sickest to healthiest, broth has something for everyone. Ingredients: 4 pounds beef marrow and knuckle bones 3 pounds meaty rib or neck bones 4 or more quarts cold filtered water ½ cup cider vinegar 3 onions, coarsely chopped 3 carrots, coarsely chopped 3 celery stalks, coarsely chopped several sprigs of fresh thyme, tied together 1 teaspoon dried peppercorns, crushed l bunch flat parsley, chopped Directions: Place the knuckle and marrow bones into a very large pot with vinegar and cover with water. Let sit for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Top with water, if needed, just enough to cover the bones. **NOTE: Remember to keep the liquid no higher than one inch below the rim of the pot, as the volume expands slightly during cooking. Bring pot to a boil. A large amount of frothy scum will rise to the top, and it is important to remove this with a spoon or mesh skimmer. After you have skimmed, reduce heat and add the thyme and crushed peppercorns. Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. At this point, the broth will look more like a scary brown liquid with globs of gelatinous and fatty material. It won’t even smell very good. However, all you need to do is to strain it properly to get a delicious and nourishing clear broth that you can use for myriad soups and stews and other dishes. So, remove bones with tongs or a slotted spoon, and strain the stock through a sieve or mesh strainer and into a large bowl. Refrigerate the bowl and, once it’s cold, remove the hardened fat from the top. Transfer to smaller containers, and freeze for long-term storage.
  5. Celiac.com 11/01/2019 - To have any true motivation to change, we need to find our current state unacceptable. But here’s where many go off the rails…they over-commit. “I’m going to hit the gym 7 days a week, follow a restrictive diet protocol, and be in bed by 8 PM” After a day or two, the person is defeated and goes straight back to their previous ways. Had they taken one tiny step they could feel good about, the momentum would have carried them towards the dramatic turnaround they longed for. When you commit to a gluten free diet, you are committing to yourself. And that’s not something you can do last minute. There are meals to plan. Situations to consider. Questions to ask yourself. What happens when I’m having a hard time adjusting to a new way of eating? What happens when intense cravings seem to rule my life? What happens when I get bored of the same meals over and over? This is where many people abandon their health goals. Or they find themselves begging for something (anything) to lessen the struggle. So why not lessen the struggle, so you don’t feel like giving up during it? Thousands are turning to bone broth to solve these problems. And Kettle & Fire is our bone broth of choice to getting the nutrients your body needs to thrive. Kettle & Fire is not only gluten-free and celiac friendly, but is: Slow-simmered with high quality bones (yielding essential collagen protein and nutrients your body needs to thrive). Ready-to-heat and eat (when you’re in a bind or need to steer away from temptation). Blended into tasty flavor combinations with the addition of organic veggies, spices, and more, to help you avoid “Flavor Fatigue”. The folks at Kettle & Fire understand my readers. They know the agony of wanting to sneak a bite of something, potentially sabotaging the entire month. But they also know the joy of making it to the last day, feeling better than they have ever felt. Which is they they’re offering such a huge discount, only to the Celiac.com community. So, as you’re contemplating how to tackle your wellness goals, ask yourself: What will my success taste like? (The answer: INCREDIBLE.) Here’s to crossing the finish line, but never stopping the journey! For more info visit our site.
  6. Celiac.com 05/11/2017 - As research continues to show the remarkable nutritional advantages of bone broth, it is gaining a spotlight in the nutritional world, especially in nutrient focused diets like the paleo diet, clean eating, and more. But though the attention may be new, it is actually an age old dietary staple dating back to paleo era days when utilizing every part of animals was essential. Bone broth has remained a dietary staple around the world for generations. It is an exceptionally nutrient dense broth made by simmering the bones and connective tissues of animals. It's surprisingly easy to make and the benefits offered are astounding. If you are new to this wonder food read on to find out about bone broth benefits and the real truth about all it offers! Top Benefits of Bone Broth Bone and Ligament Health. As bones are simmered in the making of bone broth, key bone health minerals such as calcium and phosphorous are infused into the broth. Additionally, the breakdown of the connective tissue used for bone broth provides a natural source of glucosamine and chondroitin which supports joint health. Gut Health. The gelatin produced from animal collagen provides a healing effect for the GI tract. People starting a gluten free or paleo diet in hopes of calming down an inflamed digestive tract may especially appreciate this benefit. Immune Health. Turns out the old wives tale of chicken soup to cure illness holds some truth. The rich mineral content and in particular the amino acids in bone broth support a healthy immune system. Women's Health. Bone broth also offers help when it comes to women's hormones. This is because poor nutrient absorption is closely tied to hormonal health. When the gut is inflamed, nutrient absorption suffers. By healing the gut, the body can better regulate hormone levels. Anti-Aging. The collagen rich gelatin found in bone broth may just be the fountain of youth. Adding to this anti-aging effect, the amino acid proline further helps to give strong and shiny hair, skin, and nails. Tips to Making Bone Broth Yourself Quality Matters. To avoid the chemicals conventionally raised animals are exposed to and gain maximal nutritional benefits, opt for bones from grass-fed cows and/or free range chickens. Pick the Right Parts. The bones, ligaments, and cartilage used in bone broth each offer benefits. The bones give the broth vitamins and minerals while the ligaments and cartilage provide all important collagen as they break down. Opt to include knuckles as much as possible as they are particularly collagen rich. Go Slow. The secret to bone broth is going 'low and slow.' Cooking broth in a slow cooker on a lower heat setting for a longer period of time allows the collagen, vitamins, and nutrients to best be released into your broth. Add an Acid. Be sure to add a spoonful of an acid such as apple cider vinegar to help break down the connective tissue and collagen. This is a very simple approach to adding something extremely beneficial to just about anyone's diet or health routine.
  7. In France, shops that serve mussels in broth with pommes frittes, or french fries, are ubiquitous. Mussels are delicious, nutritious and quick and easy to make. They go great with fried potatoes and a good gluten-free beer. I cut corners even further by dashing out for my favorite french fries while the mussels finish simmering. Ingredients: 1 tablespoon olive oil 3 pounds of fresh, high quality mussels 1 cup of dry white wine 1 cup of chicken stock 2 tablespoons minced parsley 1 cup sliced shallots 2 cloves of garlic 2 tablespoons butter Dash of fresh cream Lemon wedges Directions: Wash the mussels thoroughly, discarding any broken shell or dead mussels. Preheat a large pot to medium heat and add the olive oil and butter. Once the butter has melted, add the sliced shallots, a little salt, and pepper then saute for 5 minutes. Add the garlic and cook for another minute. Add wine, chicken stock and mussels, then cover the pot. Steam the mussels for about 10 minutes or until all the mussels open. Discard any mussels that do not open. Stir in cream and parsley. Season to taste and serve with lemon wedges and french fries or fried potatoes.
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