How to Make Gluten-Free Bone Broth

A rich, deeply flavored Gluten-Free Bone Broth is so easy to make with this step-by-step guide. This bone broth recipe is made with simmered beef bones, aromatic vegetables, fresh herbs, black peppercorns, and apple cider vinegar for a nourishing, savory bone broth perfect for soups, sauces, and more!

Bone broth is the liquid produced from boiling animal bones in water, along with vegetables, herbs and spices. It has many purported benefits and is a staple of the paleo and AIP diet.

Though widely available, store-bought bone broth products may contain hidden traces of gluten in ingredients like “yeast extract” or “natural flavorings” — a no-no for folks with celiac disease or gluten sensitivity.

Whether you enjoy bone broth for its potential benefits or because of its flavor and versatility in recipes, my homemade bone broth is gluten-free, allergy- and AIP-friendly, and really easy to make!

Gluten-Free Bone Broth Recipe

In this Gluten-Free Bone Broth recipe I opted to use beef bones to make a beef bone broth, but you can use any type of bones you’d like.

💡 I sautéed the bones first so that the caramelization builds a great base of flavor and prevents a potential metallic taste that raw bones can produce.

Caramelized celery, carrots, onions, and garlic add a sweet and savory element. Fresh herbs lend an aromatic earthiness while black peppercorns add a bit of spice and depth of flavor. A splash of apple cider vinegar adds some acidity and can help to extract the minerals from the bones.

It’s all simmered low and slow on the stovetop (I made mine for about 16 hours), and yields a beautiful, rich and flavorful broth that’s super versatile.

Ingredient Notes

• I used a mix of beef bones from the butcher, including knuckles, neck bones, marrow bones, and oxtail. You can use one kind, a mix, or even a combination of bones from different meats.
  • To make other types of bone broth, use corresponding bones. E.g. chicken bones or a whole chicken carcass for chicken bone broth, pork bones for pork bone broth, etc.
  • For fish bone broth, including the head, the bones are more delicate and can be simmered for much less time, about 2-3 hours.
• Core AIP modification: This recipe as written is compliant with the Modified AIP elimination stage of the autoimmune protocol (AIP) diet. To make this bone broth compliant with Core AIP, omit the black peppercorns.

Let’s Make Bone Broth

Step 1. Sauté the Bones

Sauté olive oil and bones in a large stockpot on the stovetop over medium heat for 5 – 10 minutes, until they begin to brown. Once sautéed, remove the bones and set aside.

💡I love the convenience of sautéeing the bones in one pot, in less time, instead of roasting them first! If you prefer, you can roast the bones in the oven at 400F for 30 minutes – 1 hour, until golden-brown.

Step 2: Sauté the Aromatics

Next, add the vegetables and sauté until they soften and begin to brown, stirring as needed so they don’t burn. Again, caramelizing the vegetables builds the flavor base.

Then, add the fresh herbs and peppercorns to the pot. Ensure they get some direct contact with the heat and oil so they can release their aromatics fully. Then stir to combine with the vegetables.

Step 3: Return the Bones and Cover

Return the bones to the pot. Next, add cold water and apple cider vinegar to cover.

Bring the broth to a boil, then reduce the heat and let simmer over very low heat. Leave covered as it simmers for the desired length of time.

Step 4: Simmer

Let the bone broth simmer, covered, for the desired length of time, 12+ hours.

Step 5: Strain the Bone Broth

Once cooked, strain the bone broth. You can use a slotted spoon or ladle to remove large bones and vegetables. Set a strainer or colander over a large, heat-safe bowl, or line the bowl with a cheesecloth. Pour the broth through the strainer or into the cheesecloth-lined bowl.

Remove the cheesecloth or strainer, and discard the spent bones, vegetables, and herbs.

Step 6: Let Cool

While the bone broth is warm, add sea salt to taste (if desired). Let the bone broth cool completely before storing.

Slow Cooker/Crockpot Instructions

You can make this recipe in a slow cooker or crockpot and cook for even longer; up to a few days! This method can also be used with an Insta Pot using the Slow Cooker function.

1. If your slow cooker has a Sauté function, sauté the bones and aromatics as per the recipe card instructions. Otherwise, sauté them on the stovetop first, then transfer to the slow cooker.
2. Add the water and apple cider vinegar.
3. Bring to a simmer over High heat.
4. Reduce to Low heat and cook for 12-24 hours.
5. Strain the broth.
6. Let cool.

Pressure Cooker Instructions

You can use a pressure cooker and cook the broth for about a quarter of the time as the stovetop method.

1. Sauté the bones and aromatics as per the recipe card instructions.
2. Add the water and apple cider vinegar.
3. Secure the lid and bring it to full pressure.
4. Once at full pressure, lower the heat and cook four 4 hours.
5. Once cooked for the 4 hours, turn off the burner and let the pot release the pressure.
6. Strain the broth.
7. Let cool.

Expert Tips & Tricks

Choosing Bones

• Use a variety of bones for the most flavorful and nutritious bone broth. A combination of meaty bones like oxtail or short ribs to add richness and depth of flavor, large or long bones with bone marrow, bones high in collagen and gelatin like knuckles and joint bones, plus neck bones and smaller bones and cartilage is ideal.
• Save the bones from meat that you cook (like ribs, chicken or turkey carcasses, pork or lamb chops, t-bone steaks, etc.) and store in the freezer. When you’ve collected enough, make your bone broth. Alternatively, you can purchase bones from your local butcher or grocery store.

Cooking Times

• If you’ve started this recipe later in the day and don’t want to leave the oven on overnight (to achieve the 12+ hours), turn the stove off, let the broth cool and store it in the fridge overnight. Then the next day, bring it back to a boil then reduce to a simmer, and continue cooking for the remaining number of hours. You can use this ‘interval’ cooking method to cook the broth for 24 hours+.
• The longer that the broth simmers, the better it’ll be. However, you can still achieve a flavorful broth after 4-6 hours. It really depends on your time and preference! For cooking longer than 16 hours, I recommend using the slow cooker method.

Additional Tips

• Skim off impurities or the foam that rises in the broth, especially within the first hour. This is optional but can result in a ‘cleaner,’ less bitter taste.
• If you want an even richer, concentrated broth, raise the heat in the last hour of cooking to a rapid simmer and reduce the broth by half or more.
• I like using the cheesecloth method to strain the broth, as pictured in the steps above, as it prevents me from accidentally pouring the whole pot down the sink! Of course, straining with a colander, sieve or strainer is just as good!
• Add sea salt to taste if you’d like, especially if you’re drinking it on its own. You can keep it unsalted if you’re using in other recipes since you’ll likely add salt.
• Scrape off the hardened top layer of fat from the top of refrigerated bone broth and discard before using, if desired.

How to Use Bone Broth

If you’re wondering what to do with gluten-free bone broth, your options are endless! You can use it anywhere you’d typically use stock or broth. It’s flavorful on its own and is a really nourishing drink that you can sip on.

Use this bone broth as a base for soups and stews, gravies and sauces, as a cooking liquid for making rice, pasta, or their grain-free alternatives, in stir fries, for cooking veggies or for braising meats.

Here are some recipes in which I use bone broth:

• In soups like my AIP/paleo minestrone, chicken and dumpling soup, turkey soup with vegetables, ginger squash soup, and my cream of mushroom soup.
• In other dishes like my paleo chicken and orzo, gluten-free chicken piccata, gluten-free stuffing, paleo pot roast, nightshade-free paleo chili, one pan chicken thighs, white chicken chili, and my leek and fennel risotto.

Storage & Reheating Instructions

• Reheat: Reheat on the stovetop or in the microwave before using.
• Fridge: Store cooled bone broth in glass mason jars or other sealable containers in the refrigerator for up to 1 week.
  • Don’t worry if your bone broth gets gelatinous in the fridge, that’s due to its collagen content. It will liquify once reheated.
• Freezer: Store cooled bone broth in glass mason jars or other sealable, freezer-safe containers, leaving space at the top of the container for expansion. For convenience you can store portioned sizes in ice cube trays (1-2 TBSP) so they defrost quickly. Once frozen, you can remove the bone broth cubes from the tray and place them in a freezer-safe resealable bag or container. Store frozen gluten-free bone broth for up to 6 months.

I hope you love this Gluten-Free Bone Broth. If you do, I would appreciate it if you would give the recipe a star rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious. 

Gluten-Free Bone Broth Recipe (AIP/Paleo)

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5 from 1 review

• Author: Nicole Charles
• Total Time: 12-24 hours
• Yield: 12 cups 1x
• Diet: Gluten Free

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Description

Making a Gluten-Free Bone Broth is easy with this stovetop recipe. Made with beef bones, aromatic vegetables and fresh herbs to produce a rich and savory homemade bone broth. It’s flavorful enough to sip on its own and a great base for soups, stews, and more! This bone broth is also paleo and AIP-friendly.

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Ingredients

Units USM Scale 1x2x3x

• 2 TBSP olive oil
• 3 lbs beef bones, rinsed (any type or a mix of bone types)
• 2–3 celery stalks, roughly chopped
• 3 large carrots, roughly chopped
• 1 large onion, roughly chopped
• 4 cloves garlic (skin on), smashed
• 2 bay leaves
• 5–6 sprigs parsley
• 5–6 sprigs thyme
• 1 TBSP black peppercorns (omit for AIP)
• 2 TBSP apple cider vinegar
• 12 cups cold water (plus more warm or hot water to cover)
• sea salt, to taste (optional)

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Instructions

1. To a large stockpot over medium heat, add olive oil and bones. Sauté the bones for 5-10 minutes until they caramelize and brown. Remove bones from heat and set aside. 
2. Add celery, carrots, onion, and garlic. Sauté for 5-10 minutes, until they begin to soften and caramelize, but not burn. 
3. Add bay leaves, parsley, thyme, and black peppercorns. Let them get some direct contact with the bottom of the pan first, then stir to combine.  
4. Return the bones to the pot. 
5. Add water and apple cider and stir to combine.
6. Gradually bring to a boil, then cover the pot with a lid and reduce the heat to a low simmer. Cook for at least 12 hours and as long as 24 hours (or longer).*
7. Check the water level occasionally, adding warm or hot water to cover as needed. Similarly, stir infrequently, every few hours or so. 
8. Once cooked for the desired length of time, strain the bone broth. You can use a slotted spoon first to help remove larger bones and vegetables. Line a large heat-safe bowl with a cheesecloth or place a colander or fine-meshed sieve over the bowl. Pour the broth into the bowl and remove the cheesecloth, colander, or sieve, to strain. Discard the vegetables and bones.
9. Optional: Add sea salt to taste and stir well while the broth is still warm.
10. Allow bone broth to cool completely before storing.**

Notes

*See the Slow Cooker/Crockpot Instructions for the method to cook longer than 24 hours. Alternatively, you can still cook over very low heat on a back burner for a long period of time. See the Expert Tips & Tricks for how to cook the broth in intervals on the stovetop.

**See the Storage & Reheating Instructions for storage information. 

• Prep Time: 20 minutes
• Cook Time: 12-24 hours
• Category: Soup
• Method: Stovetop