Have you ever made gluten-free vanilla extract? If not, you are missing out. Homemade vanilla tastes so wonderfully delicious, you will never want to buy or use store-bought vanilla again!
You all know how much I love dark chocolate but you know what? I really think I love vanilla even more! Its smell is so warm and soothing. Sometimes I really have to resist the urge to dab a little behind my ears and on my wrist. 😉 Favorite ice cream? Vanilla Bean. I even add about 1/8 teaspoon of vanilla to my Chamomile tea. Heavenly! Recently, I just made vanilla pudding from scratch. Yum! You will not believe how easy it is to make this naturally gluten-free extract. It would also make a fabulous homemade gift idea from the kitchen! 😉 Add a cute label and maybe a pretty ribbon and wa-la, you have a super cute gift for Christmas, birthday or even as a house-warming gift.
Homemade gluten-free vanilla extract has two ingredients: alcohol and vanilla beans. (Have you ever read the label on store-bought vanilla? I was in shock one day when I read the label on what was supposed to be an authentic vanilla and discovered sugar was the third ingredient!!!)
However, the hardest part of the recipe was choosing the alcohol to buy. I thought I would buy vodka but I ended buying rum instead. How difficult is it to buy alcohol? For me it was a challenge. Who knew there were so many choices to choose from? I recognized the name “Bacardi” from magazine ads. It sounded like a good choice until l I realized there were FIVE different kinds to choose from. Really? Reading the back of the labels did not help one iota. I finally chose Bacardi Superior, which is a white rum, solely based on….price. Yep, it was the cheapest on the shelf.
I have used Madagascar Bourbon Vanilla extract in my baking recipes and it was so wonderful. I found the vanilla beans on Amazon. I used two pint mason jars (I wanted to have extra) but any jar with a tight-fitting lid would work.
What is the secret to the most amazing vanilla you have ever tasted?
Curing! Yep, the longer you let it “settle” the better it tastes. For the best vanilla flavor, let it cure for at least four to six months. The longer the better. I always make at least two jars of homemade vanilla extract at a time. This year when it is time to start holiday baking, I will use a jar of vanilla extract that has cured for over a year! I can only imagine how wonderful it will taste! My mouth is already watering!Print
You will love how easy it is to make gluten-free vanilla extract. With its rich and warm undertones, it is perfect for all your baking recipes.
- 7–9 Madagascar Bourbon Vanilla Beans
- 1 cup gluten-free alcohol (Rum, Bourbon, Brandy or Vodka)
- Slice each vanilla bean once long-ways.You may need to cut them in half to fit in your jar. Place the beans in an 8-ounce glass jar. (I like to use a pint canning jar.)
- Pour one cup of rum (or alcohol of your choice) into the bottle, making sure the beans are completely submerged.
- Store the jar in the back of a cabinet and shake it every day for two weeks. Then shake the jar at least once a week.
- For best results, wait at least four to six months before using.
- Gently scrape your beans and add the scrapings to the jar.You will have wonderful specks of vanilla bean in your baked goods and sauces. Yum!
- Store your vanilla at room temperature and out of direct sunlight. I keep mine inside a kitchen cabinet.
Are you ready to make gluten-free vanilla extract? Leave me a comment and let me know how you like it and what alcohol base you decided to use.
You might also enjoy these gluten-free recipes: