Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Welcome to Silvana’s Kitchen!

You may know me as a mom, a friend, a magazine editor, a cookbook author or even a former bakery owner. If we haven’t met yet, hello, my name is Silvana.

This website is from me to you. Silvana’s Kitchen is for all of us who live in the gluten-free, dairy-free world.

Whether you’re gluten intolerant or celiac, or know someone who is, you can come here for great recipes and even better conversation. I’ll tell you every last secret I have for making really tasty food while sharing my personal stories along the way. I hope you’ll stop by and share your thoughts and recipes, too. My hope is to bring everyone together at one table to take pleasure in the wonderful details of our busy lives, one recipe at a time. Please introduce yourself.

I am the mother of two awesome kids, Isaiah, 20, and Chiara, 11. At age 10, Isaiah was diagnosed with gluten intolerance. Ever since, I’ve worked to keep my fridge—and my family’s stomachs—full, the way only a mom knows how, with patience and plenty of good food.

The truth is that if you’re gluten-free like my family, take comfort in knowing that you don’t have to change how you eat or what you eat. Your food can look great and taste even better than you could imagine. No compromises!

And if you cook or bake, you know that the greatest conversations always involve food—good and bad. What you ate last night for dinner and what you plan to eat tomorrow when you wake up in the morning. Maybe you’re still thinking about something your mom made years ago or something you just ate on vacation. You’re hungry. You’re deliciously full. This is how my family lives, too. Food takes us to places we long to be and holds us tight with unforgettable memories.

It’s this love of food and all that surrounds it that I want to give my family and to all of you. Eat to satisfy hunger, but more than anything, eat for fulfillment.

I will share my recipes, my tips and my stories so we can cook and eat together. So if you’re cooking for yourself or someone who is gluten-free by necessity or choice, you won’t leave hungry. And even more, you and your family and friends will be happy!

My Work

  • Founding Editor-in-Chief, Every Day with Rachael Ray 
  • Cookbook Author, Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed (Houghton Mifflin Harcourt)
  • Cookbook Author, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals (Reader’s Digest)
  • Food Columnist, Food&
  • Food Columnist,
  • Food Columnist,
  • Cooking Show Talent, Online Cooking School
  • Co-Author, Saveur Cooks Authentic Italian
  • Special Projects Editor, Saveur
  • Editor, Food & Wine
  • Bakery Owner, Fanciulla Specialty Foods, Brooklyn, NY
  • Cooking Instructor, International Culinary Center
  • Cooking Instructor (kids), Brooklyn Heights Montessori School
  • Cooking Instructor, Natural Gourmet Institute
  • Supporting Actor, Notorious B.I.G.’s “Juicy” music video

Media Appearances

  • The New York Times
  • NPR
  • New York
  • TimeOut New York
  • The Associated Press
  • ABC’s Good Morning America
  • NBC’s Weekend Today
  • CBS’s News This Morning
  • ABC’s Eyewitness News This Morning
  • Every Day with Rachael Ray
  • Dr. Oz The Good Life
  • Food Network’s Roker on the Road
  • Huffington Post
  • AOL Wellness
  • The Nest
  • Saveur
  • The Kitchn
  • Leite’s Culinaria
  • Cookstr
  • Babble
  • SheKnows
    …and more!

Brand Partnerships
& Spokesperson

  • General Mills
  • Udi’s
  • Canyon Bakehouse
  • Van’s Natural Foods
  • Bob’s Red Mill
  • Shiloh Farms
  • Snyder’s of Hanover
  • Lance

14 thoughts on “Welcome to Silvana’s Kitchen!”

  • Your cookbooks have made my life of gluten dairy free do much simpler I can’t thank you enough! I look forward to your new creations????☕️

  • I’m so glad that the paleo diet is starting to become more mainstream and indeed accepted.

    Personally, I think the Paleo diet is great. I am seeing and feeling the benefits of the diet for a long time now. Not only have I lost weight, but I feel much more energized, and much better in myself. I think the reason is that whilst the paleo diet may be a diet, I do actually eat much much varied food than I did previously. All I’ve done is taken out the stodge that my body finds hard to digest, and added more types of fruit, veg, and indeed meat.

    I’ve now actually taken an interest in cooking paleo meals, which I can guarantee is 100% better than throwing some ready meals in the oven like I used to.

  • Love your cookbooks. Made the banana bread this afternoon. I made them into small muffins. My daughters gobbled them up! Love the apple crumb cake too. Every recipe has been fabulous! Looking forward to your next book!!

  • Hi,
    My daughter (adult) attempted to make your chocolate chip frosting from Cooking for Isaiah. We have had an epic fail with this frosting.
    3 c choc chips, 1 1/5 c water, heat on high for 2 min. in microwave. Should be smooth ours was not. stirred it then allowed to cool. Beat for over 12 min on med high in a Bosch mixer (I do not have a hand mixer). Suggestions please. This is the first recipe of yours that has not worked for me. Love your books they are my go to books for GF & DF cooking!

    Thank you,

  • Hi,

    I have just stumbled upon you, but at the same time know who you are. I was going through all of my Rachel Ray magazines, and I came to the 2009 October Issue. I go through my books periodically (it’s like finding something new all the time). Well this time, I was viewing “How about a new cup of Soup?”. So I got interested in the recipe, but the recipe is not there. I googled your name, and we are here. I read your bio, and I got excited because I know you “Cooking for Isaiah”. This was one of my first “do it yourself” cookbooks (flour, pancakes). I did not put 2 and 2 together until just know.

    Any way, I love your books and your bio is marvelous. Thank you for letting me rant.

    Lady Schmits

  • I was looking for a recipe for Sorgum bread and came across you. It’s not just about the Glutin! Read Plant Paradox by S Gundry.

  • Made your gluten free brownies for my book club. I spread them with fresh frozen raspberries and Kawartha DairyFrench vanilla ice cream, they were to die for. Ordered your second book, can’ t wait to try the bread recipes. I have two persons that are celiacs.

  • Hello Silvana, I have your Cooking for Isaiah cookbook and want to make your GF flour. I have brown rice and sweet white rice flour in the freezer. Can I use these instead of the rice flour in your recipe? Thanks.

  • Hi Bettina…thanks for reaching out! You can use the brown rice flour (although it’s heavier than white rice flour so it will be more like using “whole wheat flour” in place of “all-purpose flour.” The sweet white rice flour has completely different cooking/baking properties and I would not recommend using it in the gluten-free multi-purpose flour recipe. I hope that helps! xxxo, Silvana

  • Hi Silvana and thank you for “Cooking for Isaiah”. It’s amazing! I’d like to purchase Silvana’s Kitchen but there are lots of nut milks in the recipes and my son has a nut allergy. What can I use instead? Also, he may have an intolerance to potatoes. Can I replace the potato starch in your all-purpose blend with arrowroot powder or tapioca starch? Many thanks!

    • Hi Allison, thank YOU! Originally, I used unsweetened rice milk in place of regular milk for all of my recipes. These days, you can find other grain-based, dairy-free milks such as oat and quinoa as well as seed-based milks (if there’s no allergy there), like flax, hemp, sunflower, sesame and pumpkin seed milks.

      As far as swapping in another starch for the potato starch in the flour blend, I honestly would need to test out the ratios. Either way, changing any ingredient in the blend would definitely change the end results. I’m just not sure how much, without testing.

      Best to you and your son!

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