Homemade Gluten-Free Vanilla!
I've wanted to try making my own vanilla at home for years. My friend, Wardeh, from www.GNOWFLINS.com, has recently inspired me to start doing this! After doing some other research on the internet, here is what I've come up with to make my own vanilla, a never-ending supply to have on hand at all times.
Pure Mexican vanilla is amazing, but it is difficult to know whether it is pure or not. When our family was in Mexico a few years ago on a family missions trip with other families from our church, we were very excited to buy Mexican vanilla inexpensively - a large bottle for only $5. However, we couldn't guarantee what was in it, besides alcohol that had soaked vanilla beans. We had no way to know if we were getting a product that was "watered down" or contained something harmful.
If you purchase Mexican vanilla and can learn more about it, be careful not to buy any that contains tonka bean extract, which contains coumarin; this is often used because it has a similar taste to real vanilla extract. Coumarin has caused liver damage in lab animals and is banned in foods in the United States by the Food and Drug Administration. I did learn a few years ago that even Trader Joe's brand of vanilla contains glycerin as a filler. If you find that your vanilla is thicker than water and acts more like a syrup, then it probably has glycerin added as a filler. Vanilla from the U.S. can also contain undesirable chemicals, so making your own vanilla is a great idea!
In order to make gluten-free vanilla, you will need to find the correct type of alcohol. According to the liquor store I visited, vodka is made from grains that contain gluten. That isn't a good option if you are wanting to make gluten-free vanilla. However, bourbon WILL be gluten-free IF you purchase a bourbon that is made from potato mash and not a grain mash. You can look on the labels of bourbon to find one from a potato mash. If in doubt, ask the clerk in the store to help you find a potato mash bourbon.
You may use vanilla beans leftover from recipes that you've made, by simply rinsing them off and adding them to the bourbon or vodka. You can also use a new bean, in order to add the fragrant vanilla seeds. Whenever you get low, just top off the bottle with a little bourbon and add fresh vanilla beans about once every year or two.
My mom read this recently and shared it with me:
Pure Mexican vanilla is amazing, but it is difficult to know whether it is pure or not. When our family was in Mexico a few years ago on a family missions trip with other families from our church, we were very excited to buy Mexican vanilla inexpensively - a large bottle for only $5. However, we couldn't guarantee what was in it, besides alcohol that had soaked vanilla beans. We had no way to know if we were getting a product that was "watered down" or contained something harmful.
If you purchase Mexican vanilla and can learn more about it, be careful not to buy any that contains tonka bean extract, which contains coumarin; this is often used because it has a similar taste to real vanilla extract. Coumarin has caused liver damage in lab animals and is banned in foods in the United States by the Food and Drug Administration. I did learn a few years ago that even Trader Joe's brand of vanilla contains glycerin as a filler. If you find that your vanilla is thicker than water and acts more like a syrup, then it probably has glycerin added as a filler. Vanilla from the U.S. can also contain undesirable chemicals, so making your own vanilla is a great idea!
In order to make gluten-free vanilla, you will need to find the correct type of alcohol. According to the liquor store I visited, vodka is made from grains that contain gluten. That isn't a good option if you are wanting to make gluten-free vanilla. However, bourbon WILL be gluten-free IF you purchase a bourbon that is made from potato mash and not a grain mash. You can look on the labels of bourbon to find one from a potato mash. If in doubt, ask the clerk in the store to help you find a potato mash bourbon.
You may use vanilla beans leftover from recipes that you've made, by simply rinsing them off and adding them to the bourbon or vodka. You can also use a new bean, in order to add the fragrant vanilla seeds. Whenever you get low, just top off the bottle with a little bourbon and add fresh vanilla beans about once every year or two.
My mom read this recently and shared it with me:
- Bourbon vanilla is the most common, classic vanilla flavor.
- Mexican vanilla is smooth and spicy with aromas of rum and caramel.
- Tahitian vanilla is sweeter and fruitier with a cherry-like licorice flavor.
Using a sharp paring knife or clean kitchen scissors, cut lengthwise down three vanilla beans, splitting them in half, leaving an inch at the end connected. You can scrape out the seeds or leave them there for stronger vanilla flavor. Place the vanilla beans in a sterile glass jar or bottle with a tight-fitting lid. Mason canning jars work well for this, or an empty jar from the grocery store - a jar that contained olives, pickles, marshmallow creme, although it would be better to have a jar that has not contained any strong-smelling foods.
Cover the beans completely with bourbon or vodka, at least 1 cup. Shake the sealed jar and store it in a dark, cool place, away from sunlight, for two months or longer. Every few days, give it a good shake. After two weeks, you will have a mild vanilla extract and the flavor will continue to get stronger the longer it sits. It may take as long as four months to turn dark and have a rich flavor. Continue to add more vanilla beans and bourbon so that you have a never-ending supply.
Commercial vanilla extract usually has a simple syrup (sugar water) added to the extract to give it a sweet aftertaste. You can do this if you want, but if you are using the vanilla for baking, there really is no need.
You can also make vanilla sugar by putting a split vanilla bean into a smaller jar of white, granulated sugar. This is a great way to infuse the sugar with vanilla flavor for baking.
If you are planning on giving away bottles of homemade vanilla for Christmas gifts, you should probably plan on starting them no later than August or September, to give them plenty of time to get ready.
EnJOY!
Cover the beans completely with bourbon or vodka, at least 1 cup. Shake the sealed jar and store it in a dark, cool place, away from sunlight, for two months or longer. Every few days, give it a good shake. After two weeks, you will have a mild vanilla extract and the flavor will continue to get stronger the longer it sits. It may take as long as four months to turn dark and have a rich flavor. Continue to add more vanilla beans and bourbon so that you have a never-ending supply.
Commercial vanilla extract usually has a simple syrup (sugar water) added to the extract to give it a sweet aftertaste. You can do this if you want, but if you are using the vanilla for baking, there really is no need.
You can also make vanilla sugar by putting a split vanilla bean into a smaller jar of white, granulated sugar. This is a great way to infuse the sugar with vanilla flavor for baking.
If you are planning on giving away bottles of homemade vanilla for Christmas gifts, you should probably plan on starting them no later than August or September, to give them plenty of time to get ready.
EnJOY!
© June 2010 by Julieanne Miller
