Vegetable broth without gluten

Gluten-free vegetable broth is an aromatic and nutritious liquid made by simmering various fresh vegetables, herbs, and spices, without the addition of gluten or ingredients derived from wheat, barley, or rye. It is a fundamental base in cooking for preparing soups, stews, rice dishes, and sauces, adding flavor and richness without introducing allergens.

The origin of vegetable broth dates back to the culinary traditions of various cultures, historically used to extract the flavors from vegetables, scraps, and to highlight natural ingredients. Today, its gluten-free variant is especially valued in diets for people with celiac disease or gluten sensitivity.

Properties: this broth is low in fat and calories, and is also a good source of minerals and vitamins that come from the vegetables used in its preparation, such as carrots, onions, celery, and parsley. Being gluten-free, it is safe for those who must avoid this component, facilitating more inclusive cooking without sacrificing flavor or quality.

Synonyms in Latin American Spanish: caldo vegetal sin gluten, caldo de hortalizas sin gluten, caldo de verduras apto para celíacos.