Is store-bought bone broth gluten-free?

The typical ingredients for bone broth are naturally gluten-free, i.e. meat bones, vegetables, some herbs and spices, and water. However, unless the packaging specifically indicates that it is certified gluten-free, there may be gluten in store-bought or packaged bone broth. Traces of gluten can be hidden in ingredients like "yeast extract" or "natural flavorings" or even in some preservatives used in store-bought bone broth. Making your own homemade bone broth ensures there are no traces of gluten, or any other allergens or additives that you might want to avoid, like if you're following the AIP diet.

Should I roast the bones first?

In this recipe, we're sautéeing the bones first which achieves the same caramelization and release of flavor that you get from roasting the bones in the oven, with the convenience of doing it all in one pot in less time. If you prefer, you can roast the bones in the oven at 400F for 30 minutes - 1 hour, until golden-brown.

Is bone broth supposed to become gel-like in the fridge?

A bone broth that gets gelatinous in the fridge means there's a high collagen content. It will become a liquid consistency again once reheated.

How to Make Gluten-Free Bone Broth • Heal Me Delicious

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.

Ingredients

Units Scale

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

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.
Add celery, carrots, onion, and garlic. Sauté for 5-10 minutes, until they begin to soften and caramelize, but not burn.
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.
Return the bones to the pot.
Add water and apple cider and stir to combine.
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).*
Check the water level occasionally, adding warm or hot water to cover as needed. Similarly, stir infrequently, every few hours or so.
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.
Optional: Add sea salt to taste and stir well while the broth is still warm.
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