Is College Inn Gluten Free Chicken Broth - 32 fl oz Gluten Free?
Description
College Inn gluten-free chicken broth is a premium quality product made with tender chicken, farm-grown veggies, and a blend of herbs and spices. It contains no MSG or genetically modified ingredients. People love this broth for its exceptional taste, making it a popular choice for cooking vegetables and meat, as well as for making delicious soups. With its gluten-free certification and high-quality ingredients, College Inn gluten-free chicken broth offers a flavorful and versatile option for your culinary creations.
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Description
College Inn gluten-free chicken broth is a premium quality product made with tender chicken, farm-grown veggies, and a blend of herbs and spices. It contains no MSG or genetically modified ingredients. People love this broth for its exceptional taste, making it a popular choice for cooking vegetables and meat, as well as for making delicious soups. With its gluten-free certification and high-quality ingredients, College Inn gluten-free chicken broth offers a flavorful and versatile option for your culinary creations.
Ingredients
Chicken Broth, Contains Less Than 2% Of The Following: Salt, Corn Sugar, Monosodium Glutamate, Natural Flavors, Yeast Extract, Vegetable Stock (Concentrates Of Onion, Celery Root And Carrot)
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What is a Gluten Free diet?
A gluten-free diet excludes all foods containing gluten, a protein found in wheat, barley, rye, and their derivatives. It's essential for people with celiac disease, gluten intolerance, or wheat allergy, as consuming gluten can trigger inflammation and digestive issues. Common gluten-containing foods include bread, pasta, cereals, and baked goods, though many gluten-free alternatives now exist using rice, corn, or almond flour. Beyond medical necessity, some people choose a gluten-free lifestyle for perceived health benefits, though experts emphasize the importance of maintaining a balanced diet rich in fiber, vitamins, and minerals when eliminating gluten-containing grains.
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