The founding editor of Every Day with Rachael Ray reinvents America's favourite dishes for a gluten- and dairy-free global — no compromises to taste or texture accredited.
“The indisputable fact that every little thing she makes is gluten-free is astonishing.” —Food & Wine
When medical professionals clinically determined Silvana Nardone’s son with intolerances to gluten and dairy, she launched into a quest to advance dishes for the hardest critics of all: her children. to take action, she drew on her adventure as a certified baker and her paintings in journal try kitchens. She deciphered labels and validated obsessively. the end result: dishes that style precisely like their grocery store, bakery, and take-out opposite numbers, from Cinnamon-Swirl Pancakes to Crispy poultry Taquitos to Baked Ham-and-Cheese Manicotti. each mother at the block will wish the recipes for her high-rising, mild sandwich loaf, deep-dish pizza, and chocolate-chip cookie dough ice cream sandwiches.
Silvana stocks each final mystery she has realized through the years from her formulations of gluten-free all-purpose flour; pancake, waffle, and biscuit combine; do-it-yourself and rich-tasting nondairy substitutes for milk, yogurt, and ricotta; and different necessities which are secret to meaking the easiest foodstuff possible.