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.Read More
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.Read More
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!Read More
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. Pick the right ingredients for the job, and you can let them do all the work for you. Through trial and error, you’ll learn that some ingredients perform better than others.
To succeed in baking, there are five tips you need to arm yourself with:
1. You will gain kitchen confidence through constant practice and meditation over the baking process and outcome.
2. Like any other relationship, you want to get to know your ingredients by spending time with them.
3. Use as little gluten-free flour in a recipe as possible.
4. If you replace any ingredient in a recipe (for dietary or medical reasons, or personal preference), there will be a noticeable difference in taste, texture and appearance.
5. Be light-handed. You need to be almost weightless in your handling of the dough or batter. Heavy-handedness results in dense baked goods.
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 (246 grams) potato starch 2 tablespoons (17 grams) xanthan gum…Read More