Ingredients Used in the DVDs

*** Caution: Celiacs: Gaylord Hauser Vegetable Broth

The ingredients on my box say: Special High Potency B-Complex Yeast Grown on Blackstrap Molasses, Soy Flour, plus the following fresh dried ingredients: Ground Parsley, Ground Celery Leaf and Stalk, Ground White Onion, Ground Toasted Onion, Ground Dill Seed, Ground Beet Root, Ground Spinach, Ground Alfalfa, Ground Carrot, Ground Sweet Paprika, Crushed Basil, Garlic Granules, Ground Kelp, Ground Cayenne Pepper, Ground Lettuce, Ground Celery Seed, Fancy Parsley Flakes and Tomato Powder.

On 9/21/07, I just learned that the ingredient list inadvertently omitted HVP. Here's the email from Modern Products: "Hauser Vegetable Broth contains some Hydrolyzed Vegetable Protein. The Hydrolyzed Vegetable Protein we use is made from soy 99.9% of the time, but there is always a possible 0.1% chance that another grain is used at times. Therefore, although we are pretty certain, we cannot guarantee that 100% of the time the product is always 100% gluten free. In our rush to meet the labeling deadline for nutrition facts we inadvertently missed including HVP on some of our packaging. We apologize for any inconvenience this may have caused and please know that the omission is being corrected."

Jean's Note:  The Fall, 2007 issue of Gluten Free Living (page 25) says HVP should not be on the list of products that contain gluten because the source of protein must be identified -- i.e., a manufacturer cannot say "vegetable protein" but must identify the source of protein.  According to this article, in 1993, the FDA stopped using the vague terminology HVP and requires now that the protein be identified on a label, and usually the protein is soy.

4/14/08 Update from our friends at Gaylord Hauser. 
We have a few items of interest for you.  First of all, our HVP is now 100% soy and will be indicated as Hydrolyzed Soy Protein with each new label run.Next, our Vegetable Broth still (as always) contains a small amount of our VegeSal, all purpose vegetized seasoning salt and during the process of previous label updates, inadvertently the following ingredients were not picked up/fell off the present label:  Earth and Sea Salt (3^rd ingredient in descending order), soy sauce (wheat, soy, salt, water) (near last), hydrolyzed soy protein (near last), blackstrap molasses (very last)&thats the bad news!

From Jean: So, dear visitors, I'm going on record to say that I'm really sensitive to ANY gluten, and I have not experienced a problem with this product, but you must use your own judgement on this and any product.  

Agar Agar

Agar Agar is a vegetarian gelatin. It is obtained from seaweed. It is also known as Kanten. It is used as a thickening agent in soups, jellies and desserts. It comes in sticks, which must be melted in water before using, or in flakes or powder form. It can be purchased in health food stores, or in Asian grocery stores.

Agave Nectar

Agave Nectar is extracted from the Agave cactus. It is very sweet, but it is low on the glycemic index. It does not significantly raise blood sugar levels and is used a lot by people with diabetes and hyperglycemia. Agave has the same properties as sugar when cooking. Agave Nectar can be purchased from your health food store, or directly from Madhava Honey (listed below.)

Amaranth Flour

Amaranth flour is made from the seed of the Amaranth plant. It is indigenous to Mexico and was a staple food for the Aztecs. It is a complete protein and high in calcium. It has a nut-like flavor. It is usually used in combination with several other gluten-free flours in baking. Amaranth flour is available in most health food stores or directly from Bobs Red Mills (listed below).

Chilies

Ancho – The Ancho chili is the dried version of the pablano chili. The ancho has a pepper, prune, and tobacco quality. It is considered a sweet, moderate chili and is a nice addition to red chili.

Chipotle – The chipotle is the dried version of the jalapeno. Chipotles are smoked and have a lot of flavor.

Guajillo – The guajillo is one of the most common dried chilies used in Mexican red sauce.

Dried chilies are available in Mexican or Latin stores and in some mainstream grocery stores.

Flax Seed

Flax seed is high in Omega 3 fats and is used by people trying to reduce their cholesterol and triglycerides. It is high in antioxidants and fiber. Flax seeds need to be ground to release the oils in them. They have a pleasant, nutty taste. Flax seeds are available in most health food stores.

Hazelnut flour

Hazel nut flour is made from toasted, de-skinned, ground hazel nuts. Nut flours diminish the bitterness of rice flour, so this a wonderful addition to the gluten-free flour mix.

Jicima

Jicima is indigenous to Mexico and South America. It is a tuberous root that can be eaten raw or cooked. Most of the jicama sold in grocery stores weigh 3 to 5 pounds, but some can weigh as much as 50 pounds! They are low in calorie and high in Vitamin C. Jicama is available in Mexican or Latin stores and in some mainstream grocery stores.

Lecithin

Lecithin is a soy-based non-toxic emulsifier. It is used widely in commercial baking. Some studies show that it may lower triglyceride and cholesterol levels in the blood. The Alternative Cook uses lecithin as part of an egg-substitute when baking. Lecithin is available in the health food store.

Mirin

Mirin is a slightly sweet, golden wine made from glutinous rice. Sometimes it is called rice wine or sake, but sake has a higher alcohol content. Mirin is a common condiment used in Japanese cooking. Mirin is available in Asian markets or in the health food store.

Miso

Miso is a rich, salty condiment made from fermented beans and sometimes with added grains. Miso is fermented from one to three years and different aging processes yield different tastes and aromas. Soup made from miso is very popular in Japan. Some misos contain preservatives such as MSG, and some contain grains with gluten. Read the label to be sure the one you choose is OK for you to eat. You can buy miso at the health food store or in Asian markets.

Montina

Montina milled from the seed of a grass used as a gluten-free flour alternative. It is used in combination with several other gluten-free flours in gluten-free baking. This grain was used by the Native Americans and is full of flavor and protein. Montina is available at the health food store, or directly from the manufacturer (see below).

Nutritional Yeast

Nutritional yeast is grown on molasses and then pasteurized to kill the yeast. It is full of 18 amino acids, 15 minerals and rich in B-complex vitamins --including B12. It gives a "cheese" taste to dishes. Nutritional yeast does not promote Candida growth.  It can be purchased in the health food store.

Rice Syrup

Rice syrup is syrup made from rice. It is not as sweet as corn syrup, honey or sugar. It has a nice taste. Some rice syrups contain barley malt. Lundberg rice syrup is gluten-free. Rice syrup is available in most health food stores.

Sorghum Flour

Sorghum flour is made from milled sorghum grain. It is known as a cereal grass and is native to Africa. It is one of the oldest grains to sustain humankind and is still common in Africa and India. It is also known as millet, American Brown, Guinea and Kaffir corn. It is one of the main flours used in the mix of gluten-free flours. Sorghum flour can be purchased in the health food store or directly from Bob's Red Mills (see below).

Tahini

Tahini butter made from ground sesame seeds. You can buy raw or roasted tahini. If you like the taste or toasted nuts, you'd like the roasted tahini. The raw works best in more neutral dishes. Either works great in recipes. Tahini is high in calcium and is used to add substance to foods. It is available in the health food store and in some mainstream grocery stores, or directly from MaraNatha (see below).

Tapioca Flour / Tapioca Starch

Tapioca Flour and Tapioca Starch are the same thing. But Potato Starch and Potato Flour are NOT. Potato flour has a different texture and density than potato starch. All of these are found in gluten free flour blends.

Tempeh

Tempeh is made from fermented soybeans. It is considered raw and must be cooked before consumed. Tempeh is a staple food in Indonesia. It is high in B12 vitamins and protein and makes a great substitute for meat. It has a chewy texture and a nutty flavor. Sometimes tempe contains grains such as oats and barley, so please read the label to be sure it is OK for you to consume. It is available in the health food store and in a lot of mainstream grocery stores.

Tomatillo

The tomatillo is a key ingredient of Mexican green sauces (salsa verde). It is used cooked -- when the flavors develop, or raw. Tomatillos add a tangy taste to food and diminish the heat of chilies. They are available in ethnic Mexican or Latin stores or in some mainstream grocery stores.

Ume Plums / Umeboshi Plum Vinegar

The ume plum is common in Japan. It is harvested when green and when pickled, it is called an umeboshi plum. It is often used as a salt and/or condiment. These plums are tart and are also made into vinegar, jam and wine. They are available in the health food store and in Asian markets.