Silvana’s Gluten-Free and Dairy-Free Kitchen : Timeless Favorites Transformed

Say hello to your new gluten-free favorites -- The breakfast club : breakfast and brunch -- Plenty of dough : breads and flatbreads -- Let's get this meal started : appetizers and salads -- You'll be bowled over : soups, pasta and rice -- Meal makeovers : fake-out takeout, TV dinners and restaurant classics -- Sweet success : dessert classics -- Back to basics -- Reinvented baking mixes -- Reinvented dairy-free favorites.;"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"-- "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"-- Provided by publisher A professional baker and magazine test kitchen expert reworks delicious recipes for those with sensitivities and intolerances to gluten and dairy including Cinnamon-Swirl Pancakes, Crispy Chicken Taquitos and Baked Ham-and-Cheese Manicotti. 25,000 first printing.