The founding editor of Every Day with Rachael Ray reinvents America's favorite dishes for a gluten- and dairy-free world — no compromises to flavor or texture accepted.
“The fact that everything she makes is gluten-free is astonishing.” —Food & Wine
When doctors diagnosed Silvana Nardone’s son with intolerances to gluten and dairy, she embarked on a quest to develop dishes for the toughest critics of all: her kids. To do so, she drew on her experience as a professional baker and her work in magazine test kitchens. She deciphered labels and tested obsessively. The result: dishes that taste exactly like their supermarket, bakery, and take-out counterparts, from Cinnamon-Swirl Pancakes to Crispy Chicken Taquitos to Baked Ham-and-Cheese Manicotti. Every mom on the block will want the recipes for her high-rising, light sandwich loaf, deep-dish pizza, and chocolate-chip cookie dough ice cream sandwiches.
Silvana shares every last secret she has learned over the years from her formulations of gluten-free all-purpose flour; pancake, waffle, and biscuit mix; homemade and rich-tasting nondairy substitutes for milk, yogurt, and ricotta; and other essentials that are key to making the best food possible.
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About the Author
SILVANA NARDONE is the author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals. Her blog, Silvana’s Kitchen, offers recipes for feeding family members suffering from food allergies. She is also an online food columnist for Food & Wine and a regular contributor to FoodNetwork.com. She owned an Italian bakery when Rachael Ray hired her to become the founding Editor in Chief of her magazine, Every Day with Rachael Ray. Silvana lives in Brooklyn, New York, with her two children, Isaiah, 17, and Chiara, 8.
Table of Contents
Say Hello to your New Gluten-Free Favorites 1
The Breakfast Club
Breakfast and Brunch 10
Plenty of Dough
Breads and Flatbreads 38
Let's Get This Meal Started
Appetizers and Salads 66
You'll be Bowled over
Soups, Pasta and Rice 96
Fake-Out Takeout, TV Dinners and Restaurant Classics 124
Dessert Classics 152
Back to Basics
Reinvented Baking Mixes 194
Reinvented Dairy-Free Favorites 204