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Vanilla Extract - Gluten Free?
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I have starting baking gluten free at home and notice most recipes call for gluten free vanilla extract. I am not celiac myself and am this is all new to me; so I am not sure about a few different ingredients.

Is vanilla extract gluten free or is there certain ones that are and ones that are not?

Another ingredient I am curious about is Club House Maple Extract (this one contains both artificial colour and caramel flavour).

Please help. Thanx.

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Alcohol would be the ingredient of concern, and it's distilled and therefore OK.

We always by McCormicks.

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You can never go wrong with McCormick - all of their extracts are gluten-free and they will clearly label any gluten in their products. Another vanilla extract that is gluten-free is Nielsen-Massey. Many store brands have gluten-free lists so you'll have to contact the store if extract isn't listed to be sure.

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Cupoftea - are you located in the USA or elsewhere?

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Cupoftea - are you located in the USA or elsewhere?

Ontario, Canada

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Hopefully some of our Canadian members can stop by and help further answer your questions re: specific brands, as I'm not sure what the Canadian labeling laws are.

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:lol:

Cupoftea - the "u" in flavor/flavour clued me in. It may take a few hours or a day or so, but I'm sure someone will be by to help. Welcome to the board - we have many Canadians as members.

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I have starting baking gluten free at home and notice most recipes call for gluten free vanilla extract. I am not celiac myself and am this is all new to me; so I am not sure about a few different ingredients.

Is vanilla extract gluten free or is there certain ones that are and ones that are not?

Another ingredient I am curious about is Club House Maple Extract (this one contains both artificial colour and caramel flavour).

Please help. Thanx.

I buy pure vanilla, not the fake stuff. Yes it is a little bit more expensive, but there are no artificial flavours. I use Western Family brand for pure vanilla. I'm out west so I'm not sure if this brand is in the east, but it is an Overwaitea store brand.

I tend to stay away from artificial flavours if I can. I just don't trust them.

I would suggest you e-mail or call Club House. I hope someone else can help you out on here.

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Thanks everyone.

I did a little digging and found out that Club House is made by McCormicks as well. I think I may go back to pure vanialla extract and then I wont have to worry about it anyway..

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hi, Kirkland brand from Costco has a pure vanilla and it even says gluten free on the label!!

also, if you have been doing a bunch of baking, i found a great flour that substitutes 1 for 1 like wheat flour..no need to combine flours or add xanthumgum or anything! it is at Authenticfoods.com, and is the all purpose flour. I made chocolate chip cookies...amazing!!!

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This is awesome info!

I've always been confused when it comes to Vanilla for baking.

Glad to know McCormicks is good for me is awesome!

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I know this is a bit old, I just want to clarify - the ClubHouse Artifical Vanilla extract is ok? I should probably switch to natural anyway, since it's probably healthier...but I'd love to finish the bottle that's already open if it's not going to be harmful. :blink:

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All vanilla extracts are GLUTEN-FREE-Do not waste your money on brands that are certified, they are no different.

Gluten cannot form in ethanol and since all extracts available on NA. market contain a minimum of 35% alcohol. Brands that you should be weary of are from Mexico. They have different recipes and methods of making their extracts. The end result is an extract that only contains 12% alcohol. As far as I have found a minimum of 20%alcohol must be present to deter the formation of gluten.

One thing to note for you health buffs or concerning digestive systems is that all industrial extracts are made with watered-down moonshine. Moonshine has been distilled only once and contains many constituents that are very harmful to our body. And yes, only a tsp can wreak havoc on our systems trying to process this quality of alcohol. It is only the flavor of the alcohol that gets burned off during baking.

I see a lot of sites promoting using vanilla extract in smooties, yoghurts, and oatmeals-DO NOT DO THIS!!!-unless you are looking for an early morning buzz:)

Make your own out of Vodka and quality vanilla beans (store bought uses very cheap vanilla). Vodka has been triple distilled which means that most of the bad stuff has been filtered out.

Use at least 4 quality beans per cup of alcohol. The better the quality of vanilla the better quality extract. If you use the best vanilla possible

(find here-nakedsweetshop.com) you will be able to use your extract as a tincture and vanilla is SUPER GOOD FOR YOU!!!!

http://www.indepthinfo.com/vanilla/benefits.shtml

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I know this is a bit old, I just want to clarify - the ClubHouse Artifical Vanilla extract is ok? I should probably switch to natural anyway, since it's probably healthier...but I'd love to finish the bottle that's already open if it's not going to be harmful. :blink:

Artificial extracts contain a compound called coumarin which is toxic to our livers.

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Thanks VanillaGuy, and welcome. Since I am also intolerant to corn, the idea of making my own vanilla extract is great. I wonder, can I use tequila? That is the ONLY alcohol I can (sort of) tolerate. It DOES bother me when I drink it, but I think it's not from any intolerances, just from having such a damaged digestive system. I'm thinking that a little vanilla/tequila extract in baking (or in my home made yogurt) wouldn't hurt me.

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Thanks VanillaGuy, and welcome. Since I am also intolerant to corn, the idea of making my own vanilla extract is great. I wonder, can I use tequila? That is the ONLY alcohol I can (sort of) tolerate. It DOES bother me when I drink it, but I think it's not from any intolerances, just from having such a damaged digestive system. I'm thinking that a little vanilla/tequila extract in baking (or in my home made yogurt) wouldn't hurt me.

I always make my own vanilla extract and have used vodka or bourbon. I have not tried tequila but why not? Just allow it to sit for several weeks before trying it. Every time I use a vanilla bean, I toss the used one into the alcohol and just top it up a bit. This way I never run out.

You can also flavour granulated sugar with spent vanilla beans. Just pop one into the sugar and that's it! I always keep a container of vanilla sugar and some without for savoury preparations.

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OK, this is going to sound silly, but remember, I don't know how to cook - how do you "use" a vanilla bean? I mean, I know that some vanilla ice cream seems to have flecks of bean in it, but I never even thought of grinding them and using them in stuff. I'm not baking YET, but if I ever get brave and try to, or if I make my own ice cream or something, it will be good to know how to use it. Thanks!

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Real Vanilla Extract -- so much better tasting than artificial -- I just buy the largest store brand bottle to bring the per ounce cost down -- it make treats that taste just a lot better :)

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OK, this is going to sound silly, but remember, I don't know how to cook - how do you "use" a vanilla bean? I mean, I know that some vanilla ice cream seems to have flecks of bean in it, but I never even thought of grinding them and using them in stuff. I'm not baking YET, but if I ever get brave and try to, or if I make my own ice cream or something, it will be good to know how to use it. Thanks!

It's not silly. I just happen to adore vanilla beans! You buy the beans first - look for the plumpest you can get. Then take a sharp knife and slice down the length of the bean. Scrape out the seeds by running the knife blade over the length of each bean - they are so tiny but you should end up with a little clump of them. You use these beans to put into ice cream or whatever you are making. Many recipes also include the actual bean (i.e. when you make a vanilla sauce the recipe may say to remove the beans and put the beans and pod into a pot with sugar and water). There is plenty of flavour left in the pod so never throw them out until they've dried up (i.e. in sugar). The pods also infuse a lot of flavour.

So, when you make vanilla extract, you use both the tiny beans and the pods. Then after you've scraped out the beans for a recipe that does not require the pod, place the pod into the jar that your extract is in (or as I said above, stick it into some sugar).

I would never, ever purchase artificial vanilla extract of any kind - it is just so simple to make your own! Second best - purchase the genuine vanilla extract. The difference in flavour is like night and day, especially between homemade and bought.

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Oh, another tip. You can infuse honey with vanilla beans, too - it is glorious. I also like to infuse honey with various types of chile but that is another topic. :D

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