<<Disclaimer: Verify this information before applying it to your situation.>>
 
MAKING YOUR OWN GLUTEN-FREE VANILLA
Yield: 1 pint - 1 quart
 
3 - 6 whole vanilla beans, split lengthwise to expose the seeds inside the
bean. 3 beans are used for the pint size jar and 6 are used for a quart jar.
Potato vodka * preferred as it doesn't have a definite taste. White rum may
also be used.
 
* "Luksusowa" brand is an imported Potato Vodka and distilled  using
potatoes only.  It is distilled in Poland. If your local State or Package
store doesn't carry this brand, they generally can order it for you.  Cost
in Ohio, USA is approximately $15. + per fifth.
 
Place the vanilla beans into a glass jar and fill with white rum or potato
vodka. Place a good sealing lid on the jar. Put jar in a cool, dark location
for 2-3 months.  Delicious vanilla will be the end product.
NOTE: The alcohol will evaporate when heated in cooking or baking.
 
After the first 'batch' of vanilla has been made, pour off about 3/4 of the
vanilla into another glass container to be used right away. To continue to
make more vanilla just add one 'new' vanilla bean (will still have the ones
used) and refill with the kind alcohol used for the first batch. Replace lid
on the jar and store in a cool, dark location for about 1 month. The first
batch takes the longest time.
 
How  many times a vanilla bean can be used is a matter of judgement.  The
aroma may grow fainter gradually, but it never changes its delightful character.
 
A small bit on how VANILLA is made:
 
Pure vanilla extract is made very much the same way that coffee is
percolated.  A large stainless steel basket of chopped beans is lowered into
a blend of grain containing alcohol and water. The alcohol/water mixture
never reaches the boiling point.  It is pumped through the chopped beans at
room temperature or lukewarm.  The finished vanilla extract is usually aged
for a period of time before it is bottled for sale.  Due to the grain
containing alcohol content it should be avoided in the gluten-free diet.
Note: I lived on the island of Madagascar for 3 years. Madagascar grows most
of the vanilla beans that are used in the world today.
 
VANILLA SUGAR
Vanilla sugar is easy to make. Simply split a vanilla bean or two and tuck
them into a jar/canister with 2 - 3 pounds of sugar. The beans may also be
chopped into small 2" pieces if desired.  Keep covered tightly for 2 - 4
weeks or until the sugar has picked up the marvelous aroma of the beans.  As
you use the sugar, add more, stir it around and every so often 'freshen up'
the vanilla scent with a new bean. Use the vanilla sugar in baking.  DELICIOUS!!
Note: Canning jars/lids make great containers for storing vanilla sugar.
Every now and then, just give the jar a shake or turn to move the vanilla
beans around a bit.
 
Once you get 'hooked' on making your own vanilla you will not want to use
anything else.  The taste is out of this world!
 
ENJOY!
 
Sandra
 
Sandra J Leonard
The Gluten-Free Baker
Fairborn, OH USA