tag:blogger.com,1999:blog-35701713.post149055469839210932..comments2023-10-20T06:33:00.930-04:00Comments on Gluten-Free Bay: A Vegetable Stock Victory: Broth That Can't Be BeatUnknownnoreply@blogger.comBlogger11125tag:blogger.com,1999:blog-35701713.post-36264956882048525222008-08-20T15:34:00.000-04:002008-08-20T15:34:00.000-04:00Anon: I'm not crazy about any of them by themselve...Anon: I'm not crazy about any of them by themselves, but I use boxed broths in cooking all the time. I tend to use Imagine's Vegetable Cooking Stock (as opposed to their broth). It's thicker and more flavorful and is a good base for soups:<BR/><BR/>http://www.imaginefoods.com/products/product/1614.php<BR/><BR/>I've also heard good things about Imagine's No-Chicken Broth:<BR/><BR/>http://www.imaginefoods.com/products/product/1572.phpByTheBayhttps://www.blogger.com/profile/06670549761665347741noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-42085854569674278342008-08-20T12:57:00.000-04:002008-08-20T12:57:00.000-04:00Which of the vegetarian boxed stocks have you foun...Which of the vegetarian boxed stocks have you found to be the least bad? :) I want to send some with my college-bound student!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-46602194452587803862008-02-11T08:55:00.000-05:002008-02-11T08:55:00.000-05:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-68527342416961317892008-02-07T15:30:00.000-05:002008-02-07T15:30:00.000-05:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-91661968027045240802007-08-07T06:42:00.000-04:002007-08-07T06:42:00.000-04:00Anonymous: You cannot use regular baking yeast in ...Anonymous: You cannot use regular baking yeast in place of nutritional yeast, unfortunately. It would taste awful and not give the desired effect. Nutritional yeast is INACTIVE yeast, and tastes entirely different and has a different texture and color. Rize yeast and other baking yeasts should only be used in baking. I like Rize yeast but unfortunately it is more expensive than Red Star and Fleischmann's, which are also both gluten-free.ByTheBayhttps://www.blogger.com/profile/06670549761665347741noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-7676623517064937932007-08-07T01:12:00.000-04:002007-08-07T01:12:00.000-04:00RIZE brand yeast is also gluten/wheat free. Though...RIZE brand yeast is also gluten/wheat free. Though it isn't "nutritional yeast." (It is with the baking products in most natural foods stores, including Whole Foods.)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-59672017351921027672007-03-02T19:53:00.000-05:002007-03-02T19:53:00.000-05:00M: Whole Foods has it. It's not used for baking so...M: Whole Foods has it. It's not used for baking so it is more likely to be with nutritional supplements or spices and flavorings. They should also have it in their bulk bin area. Ask a staff person - They will know where to find it. I have yet to see a brand that's not GF, by the way... Red Star definitely is GF, and that's the most common brand.ByTheBayhttps://www.blogger.com/profile/06670549761665347741noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-88506441091403417852007-03-02T19:28:00.000-05:002007-03-02T19:28:00.000-05:00Where do you find nutritional yeast? I looked by ...Where do you find nutritional yeast? I looked by the active yeast at Whole Foods, but couldn't find any.~Mhttps://www.blogger.com/profile/05022756326428884844noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-45853109723726777362007-02-02T09:56:00.000-05:002007-02-02T09:56:00.000-05:00I love making homemade stocks. It's necessary due...I love making homemade stocks. It's necessary due to my husband's high blood pressure and my small intolerances. I like that I have control of what goes into the stock. Also, it makes everything taste so incredible!MLhttps://www.blogger.com/profile/15818786098417686889noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-15763963646293070402007-02-01T15:38:00.000-05:002007-02-01T15:38:00.000-05:00This is almost eerie- two nights ago I made veggie...This is almost eerie- two nights ago I made veggie stock from scratch for the risotto I was making, and I NEVER do that. Must have been something in the air... Perhaps this gray foggy weather inspiring lovely broths and stews...Seahttps://www.blogger.com/profile/11058266934256430807noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-6879234944709744422007-02-01T13:54:00.000-05:002007-02-01T13:54:00.000-05:00This sounds terrific! One of the things I do too, ...This sounds terrific! One of the things I do too, to add flavor and well-roundedness to veggie stock is sautee the cut or torn veggies in a little butter prior, until they get that real nice green, and start to smell rich - then pour on the water and boil. Adding that little bit of grease, and getting the veggies to sweat gives the broth a nice little extra sumpthin. Also, garlic, ginger and dill are my killer flavor boosters.Anonymoushttps://www.blogger.com/profile/04561786891662799199noreply@blogger.com