My son has Celiac and I did not want to pay the very high price for gluten-free flavors so I now make my own.
2 whole vanilla beans
1 pint of Bacardi rum**
Slice both beans down the length to open, then slice into 1" pieces. Place ALL pieces (seeds, skins, and all) into rum. Let set for 2 weeks.
**One pint lasted me about a year (it doesn't go bad). This may not be allowed in stage one but with as little alcohol as you use each time, it should be fine for stage 3. You may want to ask someone who knows a little more about it.