I bought a box of gluten-free brown rice snack crackers yesterday and held it up to the regular snack cracker box: 3oz vs 9oz and $1.50 more. Yes! I feel special, now – thank you!!
Anyway, thanks for letting me vent. If you like to cook and are low-fodmap, this is a nice safe and affordable recipe you’ll find yourself making about once every two weeks. It’s nothing you won’t find similar to on popular low fodmap blogs, it’s just mine – a little less persnickety on measurements (it’s stock not souffle…) and is easily modified with anything low fodmap you have on hand.
Money saving tip: here in the US – check out your local Asian market for veggies. Many have quality produce for about half or less what your favorite grocery store charges.
A quick way to bring the stock down to room temperature so you can freeze it is to make an ice bath in your sink, pour a few cups at a time into a metal bowl and place in the ice bath. Stirring quickens the cooling, too.
Low FODMAP Veggie Stock
Yummy, nutritious stock for your recipes in an hour and a quarter!