vanilla extract, gluten-free or not, can compete with the fragrant
flavor of vanilla harvested directly from the shriveled, stick-like
vanilla bean. Whole vanilla bean is available in the spice section
of most grocery stores and is one of those expensive little luxuries
that will make everything you use it in taste special.
with all cooking, the quality of your ingredients will make the
dish. The use of real vanilla bean will enhance any recipe and
transform it from good to fantastic!.
Try real vanilla bean in Cream
Brulee, or Blueberry Pecan
French Toast, Chocolate
Almond Biscotti, Chocolate
Mousse, or any dessert or dish that calls for vanilla as a
key ingredient. Were confident that once youve tasted
the difference real vanilla bean can make, youll never go
back to extract...and best of all, its naturally gluten-free!
prepare vanilla bean:
the vanilla bean on a cutting board and with a small sharp knife,
cut a slit lengthwise through one side, do not cut all the way
through. Spread the bean open, and scrape out the insides with
the edge of your knife. Add the scraped material to whatever you
are making. One vanilla bean will not produce very much vanilla,
but it will be approximately the equivalent to 1 teaspoon of vanilla
extract and much more flavorful.
- Chef Yvonne