My 22 year old son has just developed gluten intolerance. I’m a chef, baker and instructor but over Christmas I cheated and used gluten free packet mixes and bought bread to substitute for wheat products. Quite honestly, most were appalling so I am working on adapting my baked goods (all from scratch ) to gluten free. Plenty of people have already expressed interest in fresh baked gluten free goods. I’ve already been successful with corn muffins, scones and almond tart. next stop pizza. My question is gluten free vanilla extract. Pure vanilla extract is based on alcohol. I was thinking of soaking vanilla pod in sherry wine and using it teaspoon at a time in place of alcohol based vanilla. My other thought was to grind left over vanilla pod with granulated sugar but was not sure how successful this would be and proportions of sugar to vanilla pod, as well as proportion of sherry wine to vanilla pod and how long to leave it soak before using it.
sorry to hear about your son’s sudden intolerance to gluten free products.
One of our customers whose daughter has got the same conditions as your son has a very interesting blog that you may want to check but I also wanted to let you know about our website: http://www.vanillabazaar.com
Feel free to have a look and I hope you find products of interest to you and your son.
All the best and kind regards