It’s been quite a journey. It’s hard to believe it’s already been seven years since my son Isaiah, now 17, was first diagnosed with gluten intolerance and dairy intolerance. I remember his words when the doctor gave him the news as if it were yesterday. “Mommy, what am I going to eat?” Honestly, those words still echo in my mind. The fear we both shared in not knowing what was going to happen next.
Category: Gluten-Free Pantry
These pretzels are surprisingly more crisp than your average, gluten-full pretzel. I always have them around for the kids (and me) to snack on plain and dip into homemade Nutella. I also like to coarsely crush the pretzels and use the crumbs as a coating for fried chicken cutlets or even as a base for pie crust.
Valentine’s Day or not, these pantry-friendly treats will sweeten your day. Plus, you can make them in 3 simple steps. For the complete recipe, check out my post over on the Food Network’s FN Dish!
STEP 1: Place cookie dough into the greased muffin cups, pressing down gently to line the cups evenly.
STEP 2: Top each with 1 teaspoon dulce de leche and a pinch of sea salt.
STEP 3: Top each with another flattened out scoop of the dough; cover the filling and press gently to seal.
Come say “hi” and let me know what you think about this recipe over in my online community, Silvana’s Kitchen. Thanks for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get cooking,
Gluten-free pie on your menu? From start to finish, I break down everything you need to know—from how to build your pie pantry, how to measure flour, how to make and roll out pastry dough and how to make a cookie crust and a grain-free, nut crust. Gluten-free or not, baking is a science and ingredients are part of the formula.
Print Yum Silvana’s Kitchen Gluten-Free All-Purpose Flour Prep Time: 15 minutes Yield: About 4 pounds This recipe is reprinted with permission from Cooking for Isaiah by Silvana Nardone (Reader’s Digest, 2010)Ingredients6 cups (870 grams) white rice flour 3 cups (375 grams) tapioca flour 1½ cups […]
You can’t control life’s ups and downs, twists and turns. Sometimes, things come back around—again. And, you have to just go with it. I believe that I’ve been put on this planet to feed people. That’s what I LOVE to do. Nothing makes me happier, especially when I’m baking and cooking for my kids, the hearts of my life.
“But, recently I’ve realized that feeding people means so much more. It’s emotional. It’s personal—and it’s happening right now.”
When we found out in June that Chiara has a serious intolerance to dairy, I paused. I confused most of my friends. But, it had been months of back to butter for my family since Isaiah’s most recent blood tests revealed that his intolerance to dairy had disappeared. Even though I wrote a cookbook full of dairy-free, gluten-free recipes, I admit that I was happy to return to my dairy-full days.
“I always thought that being gluten free was so much easier than being dairy free. Don’t you?”
And now, I have come to terms with Chiara’s dairy intolerance. Even though, as many of you know, I can eat both gluten and dairy, I have chosen to cut dairy out completely just as I did with Isaiah almost five years ago. It’s an act of solidarity, yes, but more so of acceptance. So, to celebrate I’ve made my first non-dairy milk, almond milk. I even steamed it this morning for my morning cappuccino. It’s delicate and sweet, just like my girl, Chiara.
Yield: About 4 Cups
1 cup raw almonds—soaked overnight, drained and rinsed
4 cups filtered water
Two pinches sea salt
1 teaspoon pure vanilla extract (optional)
2 tablespoons agave nectar (optional)
- You can store this in the fridge for up to 3 days. To make chocolate almond milk, blend in about 3 tablespoons cocoa powder. For strawberry almond milk, toss in some fresh or frozen strawberries. Chiara's favorite flavor is by far the strawberry milk; Isaiah prefers the vanilla. I like them all! Also, this is the nut bag I used.
- Place all of the ingredients in a blender and process until smooth, 1 to 3 minutes, depending on your blender. Using a fine mesh strainer or a nut bag, strain.