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You are here: Home / Dietary Styles and Allergens / Casein-Free / Q&A: Vanilla Extract

Q&A: Vanilla Extract

February 26, 2012 by KerryAnn 9 Comments

Q&A: Vanilla Extract

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My posts may contain affiliate links. If you buy something through one of those links, you won't pay more but we will receive a small commission. That helps keep the blog up and the free recipes coming. Thanks!

This week’s question comes from Carri.

Do you make your own vanilla extract?  How?

Carri, I do make my own extracts.  It’s a simple, quick process that saves a lot of money. Because we are gluten-free, I use either a triple-distilled vodka or a potato vodka.  The triple-distilled is cheaper but the potato vodka is an extra measure of safety, especially if you’re highly gluten-sensitive.

I start a batch of vanilla extract and then keep the bottle topped off. I’ve been able to stretch two beans into a quart of vodka or more this way. This becomes highly economical as I can produce a quart of vanilla extract for about the cost of one 8-ounce bottle in the store. If you can use any vodka, you can make it considerably cheaper.

Some people instead choose to use up all of the alcohol and then put another two cups in and allow it to soak for two or three months. Since it takes me several months to go through a quart, the regular topping off works well for me because the beans have a long period of time to soak.

 

Vanilla Extract
From the Often Used Recipes eBook

Hands-on: 10 minutes
Hands-off: 6 or more weeks

2 vanilla beans
1-2 cups vodka

Cut the vanilla bean in half lengthwise, and cut each piece into 2-3 pieces. Place in a small mason jar. Add the vodka to cover. Allow to sit, shaking occasionally, for 6 weeks. Vanilla is now ready for use, you do not have to remove the beans as long as they stay submerged in the vodka.

As you use the extract, add more vodka to the bottle until you notice the strength of the flavor is beginning to diminish. Then use up what you have and start over again.

This post is part of Make Your Own Monday.

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Filed Under: Casein-Free, Condiments, Egg-Free, GAPS, Gluten-Free, Grain-Free, Low-Carb, Nut-Free, Packaged Replacements, Paleo, Recipes, Soy-Free, Sweetener-Free

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

Reader Interactions

Comments

  1. Mohamed says

    February 26, 2012 at 10:11 am

    Hello !! You have a great page. My question is about making the vanilla extract without alcohol. Do you have a substitute ? Thanks in advance.

    Peace

    Reply
    • KerryAnn Foster says

      February 26, 2012 at 1:07 pm

      Mohamed, I’m not sure how to do it without alcohol. You could try glycerine instead and let it sit for longer, but it would make the mixture very sweet so you would need to reduce the amount of sweetener in your recipe to compensate. It would also make whatever you are making more moist since glycerine is a humectant.
      KerryAnn Foster recently posted..Q&A: Vanilla Extract

      Reply
  2. Laura says

    February 27, 2012 at 1:13 pm

    Hi KerryAnn,

    You’re the only other person I’ve heard of who is sensitive to grain-based vodka like I am! (I have Celiac, too.) Could you tell me which brand of vodka is potato-based? I haven’t found it yet. I’ve been using rum for all tinctures, but I worry about the sugar cane being GMO.

    Thanks!
    Laura

    Reply
    • KerryAnn Foster says

      February 27, 2012 at 3:29 pm

      Laura, I’ve never tried other alcohols, I just do it as a precaution since we do have celiac. The potato vodka I’ve used in the past to make vanilla extract was Luksusowa.
      KerryAnn Foster recently posted..Egg Puffs with Ginger Sauce

      Reply
      • Laura says

        February 27, 2012 at 5:41 pm

        Thanks!

        It’s a very good precaution that I wish I had known to take after I was first diagnosed (big ouch) and was still learning where gluten is hidden.

        It’s hard when one can’t buy most tinctures, but definitely more economical to make one’s own. 🙂

        Reply
  3. Good Girl Gone Green says

    February 28, 2012 at 9:06 am

    Do you know if it is possible to make it without using alcohol and something els in its place? Thanks!

    Reply
    • KerryAnn Foster says

      February 28, 2012 at 10:35 am

      I’m not sure how to do it without alcohol. You could try glycerine instead and let it sit for longer, but it would make the mixture very sweet so you would need to reduce the amount of sweetener in your recipe to compensate. It would also make whatever you are making more moist since glycerine is a humectant.
      KerryAnn Foster recently posted..Egg Puffs with Ginger Sauce

      Reply
  4. Lisa says

    March 1, 2012 at 6:42 pm

    I’ve seen this around the holidays and just need to get myself to splurge and buy some vanilla bean extract. This is a great idea!
    Lisa recently posted..How I Prep My Food for the Week

    Reply

Trackbacks

  1. Chocolate Obsession Bars: A Grain-Free, Gluten-Free, Dairy-Free, Rich, Decadent Real Food Dessert | Cooking Traditional Foods says:
    December 9, 2012 at 12:01 am

    […] optional 3/4 cup chocolate chips or chopped, dark chocolate bar (73% cocoa), divided 2 tsp vanilla extract 1-1/2 cups blanched almond flour 1/3 cup tapioca starch 1/4 tsp baking powder 1/8 tsp sea salt 8 […]

    Reply

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Meet KerryAnn

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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