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Consomme

Zebra007

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Zebra007 Contributor
Zebra007
Posted

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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kareng Grand Master
kareng
Posted

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.

kareng Grand Master
kareng
Posted

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.

 

Open Original Shared Link

 

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Zebra007 Contributor
Zebra007
Posted
  • Author

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.

 

Open Original Shared Link

 

Open Original Shared Link

 

Open Original Shared Link

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

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.

Zebra007 Contributor
Zebra007
Posted
  • Author

 

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.

IrishHeart Veteran
IrishHeart
Posted

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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Zebra007 Contributor
Zebra007
Posted
  • Author

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

IrishHeart Veteran
IrishHeart
Posted

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

 

 

You're welcome...happy cooking! ( I said that in my best Jacques Pepin voice) 

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

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