The Baking Ingredient That May Be Adding Sneaky Sugars (And What To Do)

We're well versed in the little tricks that make our baked goods slightly healthier—especially when it comes to how they affect our blood sugar. And whether it's swapping in coconut sugar or using whole-grain or gluten-free flours, there are simple ways to enjoy our sweet treats without that sugar spike. But, unfortunately, one key ingredient in your bakes might be adding sneaky sugars.

True vanilla extract should only have two ingredients: some form of alcohol and vanilla beans. The alcohol helps to extract the flavor from the beans into the liquid, so you can easily add it to your favorite cookies or brownies. It's the next best thing to scraping the vanilla beans yourself—and it's a lot easier to get your hands on.

You could also go the route of Ina Garten, who actually makes her own vanilla extract—and has been for 30 years! It's actually extremely simple to do: Using a tall jar and one or two dozen vanilla beans (depending on the size of the jar), pour vodka over them so they're covered, and then just leave it at room temperature "for at least a month, but six months is better," she says.

As with many kitchen ingredients, when buying any variety of vanilla flavor, it's best to take that extra moment to check the ingredients label. Because even when there aren't additives, some versions can have added sugars you'll want to know about—be it for the flavor of the final product, or for your health.