Sure, I add vanilla to lots of things! Just avoid the "pure" powdered vanilla because they will use starch grain as a filler in it. I really screwed up once and bought a jar of this really expensive powdered, finest madascasgar pure powdered vanilla...which had a form of barley malt in it when I re read the label. Ditto those commercial "coffee creamer" type of items... flavored creamers in coffee shops...
who knows what is really in that crap. But if you use bottled liquid pure vanilla you might be okay. You can always stick a vanilla bean in vodka and make your own...then you KNOW what is really in it.
This is why I like the health food stores sometimes...or the natural foods aisle at this one local chain we have here in California (Raley's) because they do have a small gluten free section and you can find condiment and seasoning items specifically made and marketed to not have at least the wheat, rye, and barley in it. But you have to be careful with the label reading there also.
One of the things I like to use is wheat free tamari soy sauce, for example. You can make really good, easy teriaki sauce with that, you just slog some oil, honey, tamari, and orange juice in a little bowl and stir and you've got a great chicken sauce or salad dressing if you add a tiny bit of apple cider vinegar.
Also, vinegar...you want to use plain apple cider vinegar and not the types that are "apple cider flavored" because they will be distilled grain vinegars with caramel coloring added.
