Broths and decoctions
Without a good stock or broth base, the sauces and all single-pot dishes are practically tasteless. Industrially produced stock cubes and powdered bouillon and sauce concentrates are almost always complex mixtures of, which include monosodium glutamate, dyes, fragrances and flavors, various additives as well as a significant amount of salt.
People who are not on a yeast-free diet may use yeast concentrate. It is a by-product, arising in the production of beer, with the addition of spices and a large amount of salt (I guess, that it is a low salt variety) as a preservative. People who are not allergic to soy may use some rare soy sauces, not allowed for those on a soy-free diet. Soy sauce is usually made from a mixture of cooked wheat grains and fermented soybeans. Some varieties are thickened by adding more wheat or other grains, so for people allergic to wheat, grain and gluten, choose sauce varieties that do not contain these ingredients. Many manufacturers also add monosodium glutamate, chemicals and dyes. So read labels carefully before buying. For example, "La Choy" does not contain wheat or monosodium glutamate.
You can often get it in Asian stores. Other decoctions can, as needed, cook with a limited number of vegetables and some meat. Mushrooms give sauces a special flavor, however, they are not recommended for people allergic to yeast. We provide recipes for home-made broths and stocks that are much simpler than those made industrially. At least one of them should be appropriate for the type of allergy.
Meatless broth (Meatless Stock)
1/2 medium onion
3 teaspoons of permitted oil
1 a teaspoon of tomato puree
1 a teaspoon of brewer's yeast
Fry the finely chopped onion through 5 minutes in oil. Add the remaining ingredients and mix well. Use as a basis for soup.
Bone decoction (Bone Stock)
Portion for 1 persons
a few raw bones chopped into pieces
1 carrot
1 onion
bay leaf
Put the washed bones into a large saucepan and pour water over them. Boil it, noise. Add the onion, thicker sliced carrots and bay leaf. Boil it again, cover and cook over low heat 2-3 hours. Drain the stock, removing bones, vegetables and bay leaf.
Chilled, keep in the refrigerator. Use over 2 days. Any grease that accumulates on the surface must be removed.
CAUTION: Dice are really cheap. This non-essential stock can be added to soups instead of water, however, some people are irritated by the smell of boiling bones.