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[log in to unmask] wrote:
Since gluten free vanilla is expensive in Canada, I have been trying to make
my own. I put a vanilla bean in what I hope is gluten-free rum but nothing
happened. Is there a right way to do this?
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 In the "The Herb Quarterly" Winter
95, there is an article on vanilla.  It includes several recipes including
this one for Vanilla Extract:
 
Split 7 vanilla beans end-to-end with a sharp knife.  Add these to a .750
liter (1/5) bottle of rum, vodka, everclear,scotch,brandy, or alcohol of your
choice.  Let stand for three to four weeks before using.  When bottle is 1/4
full add three to four more beans and more alcohol.  Let stand for another
week before using.  Seeds may float in the syrupy liquid but unless yoou are
giving the finished product as a gift, don't remove them-they only add to the
flavor.  Use one-forth to one-third the amount called for in most recipes as
this has a very strong vanilla flavor.  The vanilla beans are good as long as
they have a vanilla scent.  When they have lost their scent, discard and
replace with fresh beans.  You may  remove the beans from the alcohol base
and either scrape or chop and use them in recipes in place of the extract if
you want a strong vanilla flavor.