Gluten-Free Bone Broth (Pressure Cooker or Crockpot Method)
Nourishing Gluten-Free Bone Broth (Pressure Cooker or Crockpot Method)
Looking for a simple and nourishing gluten-free bone broth recipe? Whether you're supporting your gut health, healing from gluten exposure, or just want a cozy, mineral-rich sip, this homemade bone broth has your back.
In our gluten-free kitchen, this recipe is a staple. I love how easy it is to prep, how rich the flavor gets when the bones are roasted first, and how flexible it is whether I’m using the pressure cooker for speed or letting it go low and slow in the crockpot.
The best part? You can use whatever bones you have on hand, chicken, beef, or a mix, and the recipe is always gluten-free and packed with flavor.
Ingredients
3 pastured chicken carcasses (or about 4 lbs of pastured animal bones, chicken, beef, pork, or lamb)
2 tablespoons apple cider vinegar
10 cups filtered water
Half an Onion
2 Carrots
2 Celery Stalks
1 teaspoon Salt
Fresh herbs you like (Optional)
2 tablespoons peppercorns (Optional)
3 teaspoons turmeric (Optional - changes the flavor)
Step 1: Roast the Bones (Highly Recommended for Flavor)
Preheat oven to 400°F.
Place bones on a sheet pan, sprinkle with salt, and roast for 45 minutes. This step brings out rich, deep flavor. This is especially important for beef or pork bones.
Pressure Cooker Method (Quick & Easy)
After roasting, transfer bones to your pressure cooker.
Add apple cider vinegar, peppercorns (if using), bay leaves (if using), turmeric (if using), veggies, and filtered water until the pot is about ⅔ full.
Let sit for 30 minutes if you have time, this helps the vinegar draw minerals from the bones.
Select the Soup setting, switch pressure to Low, and set the cook time for 120 minutes.
Allow the pressure to release naturally when finished.
Strain the broth using a fine mesh strainer.
Discard solids and pour broth into mason jars or containers.
Store in the fridge for up to 5 days or freeze for later (leaving a gap and the lid on loose till it's frozen!).
Crockpot Method (Low & Slow)
After roasting, transfer bones to your crockpot.
Add all remaining ingredients and enough water to nearly fill the crockpot.
Cover and cook on Low for 24–48 hours.
Once done, strain with a fine mesh sieve.
Discard bones and veggies, and store broth in jars or containers.
💡 Tip: You can mix in a little extra turmeric and a slice of lemon into each jar after straining for even more flavor and gut-soothing benefits.
To Use:
Warm a cup on the stovetop with a lemon slice or sip it straight from a mug. You can also use it as the base for soups, sauces, or any recipe that calls for broth.
