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

Category: Gluten-Free

Triple-Berry Cereal Bars

Triple-Berry Cereal Bars

Grab one of these snack bars for your next on-the-go breakfast or afternoon pick-me-up. Do you want to know the best thing about making your own snack bars? You know exactly what ingredients you put in them. You also know just how healthy you can […]

Chocolate-Dipped Gluten-Free Waffle Cones

Chocolate-Dipped Gluten-Free Waffle Cones

Every summer growing up in Italy I literally spent with an ice cream cone in my hand (there are dozens of pictures to prove it!). I’m lucky to get to share this Italian tradition with my kids as recent as a couple weeks ago when […]

Paleo-Friendly Chocolate Chip–Cookie Dough Ice Cream Sandwiches

Paleo-Friendly Chocolate Chip–Cookie Dough Ice Cream Sandwiches

Confession: I’m addicted to ice cream. I may not be running after the ice cream truck these days, but my almost daily summer ice cream-eating habit lives on. These paleo-friendly ice cream cookie sandwiches are easy to love—they’re packed with flavor, sugar crash not included! After weeks experimenting with different gluten-free flours, I decided to test a batch of cookies using blanched almond flour instead.

Turns out, the resulting texture is extremely pliable, which is just what you want when you’re biting into a frozen cookie ice cream sandwich! I like to make a double batch of ice cream sandwiches, then I freeze them in a resealable freezer bag for up to 1 month.

CHOCOLATE CHIP–COOKIE DOUGH ICE CREAM SANDWICHES

Serving Size: 8 ice cream sandwiches

Ingredients

3 cups blanched almond flour, such as Bob’s Red Mill

1½ teaspoons baking powder

¾ teaspoon baking soda

¾ teaspoon salt

6 tablespoons organic non-hydrogenated shortening, such as Spectrum

3 tablespoons honey

1½ teaspoons pure vanilla extract

1½ teaspoons light molasses

1 cup coarsely chopped dairy-free semisweet chocolate, such as Enjoy Life Foods

Dairy-free mini chocolate chips, for decorating, such as Enjoy Life Foods

1 pint dairy-free vanilla ice cream, softened, such as NadaMoo

Instructions

  1. Preheat the oven to 350 degrees with racks in the middle and upper third. Line two baking sheets with parchment paper. Pulse the almond flour, baking powder, baking soda and salt in a food processor to blend. Add the shortening, honey, vanilla and molasses and pulse until a dough forms. Transfer to a large bowl and, using a wooden spoon, stir in the chopped chocolate. Break one third of the cookie dough into chunks and stir into the ice cream. Freeze until firm, about 4 hours.
  2. Meanwhile, using a 1½-inch scoop or a rounded tablespoon, drop the remaining cookie dough
  3. 2 inches apart onto the baking sheets. Press down on the dough gently to flatten slightly. Bake until golden around the edges, about 8 minutes. Let cool for about 10 minutes. Using a spatula, transfer to a wire rack to cool.
  4. Place the mini chocolate chips in a shallow bowl. Scoop about ¼ cup of the ice cream onto a cookie, flat side up, then sandwich with another cookie. Roll the sides in the chocolate chips to coat. Repeat with the remaining cookies and ice cream. Freeze on a baking sheet for at least 30 minutes before serving.
https://silvanaskitchen.com/paleo-friendly-chocolate-chip-cookie-dough-ice-cream-sandwiches/
Crispy Shrimp and Pork Potstickers with Chili-Soy Dipping Sauce

Crispy Shrimp and Pork Potstickers with Chili-Soy Dipping Sauce

Back when Isaiah was first diagnosed with gluten intolerance more than 10 years ago, people didn’t even know what “gluten” was. Do you remember the era of the crumble-into-a-million-pieces, dry-as-sandpaper gluten-free bread? Okay, so what does that have to do with potstickers? Oh, that’s right, […]

Pumpkin Spice Coconut Cups

Pumpkin Spice Coconut Cups

It’s nearly the end of October and I’m finally getting into the pumpkin mood. It’s been such a mild fall on the East Coast—I’m talking in the 80s—so turning on the oven has been a slow start. Now that we’re in the steady 50s, I’m […]

Apple-Almond Chocolate Chunk Loaf Cake

Apple-Almond Chocolate Chunk Loaf Cake

This loaf cake is a take on a dessert I devoured in Brooklyn years ago. Al di La is one of those restaurants where you feel instantly as if you’re eating in your grandma’s dining room. There’s an incredibly warm, welcoming vibe that just feels like home. That’s true of the food there, too. The memory of one of their desserts—the torta di pere e cioccolato (pear cake and chocolate) lingers in me and I knew I had to recreate it at home. The restaurant serves the cake—a slice of a round cake—warm and heavily dusted with confectioners’ sugar with a scoop of homemade whipped cream alongside. I prefer baking this recipe as a loaf cake and I like to generously sprinkle the cake with granulated sugar, which gives it a super-crunchy top—my favorite part! Of course, I use apples here, but you can substitute pears if you prefer.

All week I’ve been baking up loaf cakes—the unsung hero of cakes! This recipe is the fifth in the series and in case you’ve missed any of the recipes, here they are:

Monday: Cranberry–Lemon Poppy Seed Loaf Cake
Tuesday: Cinnamon Toast Breakfast Loaf Cake
Wednesday: Chocolate-Chocolate Chip Loaf Cake with Peanut Butter Frosting
Thursday: Gluten-Free, Dairy-Free Bananas Foster Loaf Cake
Friday: Apple-Almond Chocolate Chunk Loaf Cake

Please come say “hi”  and let me know what you think about this recipe over in my online community, Silvana’s Kitchen. Thanks, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,

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Yield: One 9-by-5-inch loaf

Ingredients

1 cup Cooking for Isaiah® Gluten-Free, Dairy-Free Multi-Purpose Flour

¾ cup almond flour

2 teaspoons baking powder

¾ teaspoon cardamom

½ teaspoon salt

¾ cup granulated sugar or coconut sugar

3 large eggs, at room temperature

½ cup non-hydrogenated canola oil or unflavored coconut oil, melted if solid

2 large apples—peeled, cored and thinly sliced

½ cup semi-sweet chocolate chunks

Instructions

  1. Preheat the oven to 375 degrees and grease a 9-by-5-inch loaf pan with cooking spray. In a medium bowl, whisk together the flour blend, almond flour, baking powder, cardamom and salt.
  2. In a large bowl, whisk together the sugar and eggs until pale yellow, 1 to 2 minutes; whisk in the oil. Stir into the flour mixture until just combined. Stir in the apples and chocolate chunks. Bake until a toothpick inserted into the center comes out clean, about 50 minutes. Let cool in the pan, set on a wire rack.
https://silvanaskitchen.com/apple-almond-chocolate-chunk-loaf-cake/

Cranberry–Lemon Poppy Seed Loaf Cake

Cranberry–Lemon Poppy Seed Loaf Cake

I’ll be celebrating the unsung hero of cakes—The Loaf Cake—with recipes on my blog all week long. Sure, loaf cakes don’t exactly deliver the glory of a beautifully-decorated, three-layer cake or even the cuteness of a cupcake. In my kitchen, they’re my low-maintenance cake loves. Let me explain: You stir the ingredients […]

5-Minute Good-for-You Cheesy Broccoli Bisque

5-Minute Good-for-You Cheesy Broccoli Bisque

It’s definitely no thanks to me that my kids love broccoli. Maybe I can blame my mom for only feeding me broccoli rabe and romanesco growing up. Somehow, broccoli just seemed, well, boring. These days, I only enjoy broccoli two ways—blended into a creamy soup and roasted until […]

Grilled Shrimp with Summer Guacamole

Grilled Shrimp with Summer Guacamole

What does summer mean to you? To me, besides beaches and backyard barbecues, summer means visiting local farms early Saturday mornings to see the week’s harvest. Summer is peak growing season and that usually means more fruits and vegetables than I know what to do with.

Everything I make or bake, I look to incorporate ingredients I’ve picked up from the farms. I also realized years ago that even if I don’t use all of the produce in one weekend, it’ll stay fresher longer than anything I’d pick up at the supermarket. Plus, farms are seriously paycheck-friendly, too!

I developed this guacamole recipe one evening when I had too few avocados and I was trying to make enough guacamole to feed my hungry family. I had, of course, shopped at the farms so I decided to stretch the guac by stirring in chopped tomatoes, corn and peaches. Now, it’s a family fave!

Grilled Shrimp with Summer Guacamole

Serving Size: 4

Ingredients

1 ear of corn

1 pound medium shrimp, peeled and deveined

Olive oil, for drizzling

Salt and pepper

2 ripe Hass avocados, halved, pitted, peeled and cut into ½-inch cubes

1 pint cherry tomatoes, halved

2 tablespoons finely chopped red onion

2 peaches, peeled and cut into ½-inch cubes

Juice of 1 lime plus 4 lime wedges, for serving

Instructions

  1. Heat the grill to medium-high heat. Open the corn husk slightly and fill with water; wrap tightly in foil and grill, turning occasionally, until tender, 15 to 20 minutes.
  2. Meanwhile, thread the shrimp on skewers, drizzle lightly with olive oil and season with salt and pepper. Grill, turning once, until just cooked through, about 4 minutes total.
  3. In a small bowl, toss together the avocado, tomatoes, onion, peaches and lime juice; season with salt and pepper. Serve the shrimp and guacamole with the lime wedges.
https://silvanaskitchen.com/grilled-shrimp-summer-guacamole/

Fast & Easy Super Bowl Snacks

Fast & Easy Super Bowl Snacks

I know nothing—and I mean nothing—about football. I do know how to up my game when it comes to making fast-and-easy Super Bowl snacks. I’m talking finger-licking foods so good that you’ll want to put some aside before you bring out the platter to your friends and […]

The Proof Is in the Gluten-Free Pecan Pie

The Proof Is in the Gluten-Free Pecan Pie

Since I started baking gluten-free almost a decade ago, so much has changed. For starters, people actually know what “gluten-free” means. Now at the holiday table, almost all of the traditional foods are possible to make gluten-free, even pecan pie. The best part? Baking gluten-free can result in better-than-regular baked goods. This pecan pie is all the proof you need.

Introducing My New Grain-Free, Paleo Baking Flour and Stir-and-Bake Mixes!

Introducing My New Grain-Free, Paleo Baking Flour and Stir-and-Bake Mixes!

After cooking—and baking—gluten-free for my now 18-year old son, Isaiah, since his diagnosis eight years ago and writing my best-selling cookbooks, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipe for Easy, Delicious Meals and Silvana’s Kitchen: Timeless Favorites TransformedI received email after email from readers who even after going gluten-free were still tired and bloated or were just feeling a little off. Other readers could no longer eat rice or potato. I decided it was time to get back in the kitchen and experiment. My new mission? To develop a grain-free flour blend and mixes that could deliver great texture and flavor—just like my wildly popular gluten-free flour blend. I’m proud to introduce a brand new kind of baking flour and stir-and-bake mixes—non-GMO, grain-free and refined sugar-free, which means they’re good for just about everyone! IMG_0577

GMOs Gluten Grains Dairy Soy Gums Refined Sugar They are also CERTIFIED: Screen Shot 2015-09-16 at 1.43.28 PM Plus, my cookies and brownies look—and taste—like the real deal…exactly like you remember! So, what’s inside? That’s easy—the fruits of nature. For my Paleo Grain-Free Baking Flour and Mixes, I sourced Chestnut Flour from the Italian Alps, where following family tradition, the nuts are shelled, then slow-dried in ovens before stone-milling, which yields an uncommonly soft-textured flour and a characteristically neutral flavor. My Chocolate Chip Cookie Mix and Double Chocolate Brownie Mix are lightly sweetened with unrefined, 100% Pure Vermont Maple Sugar, prepared by heating maple syrup until the temperature is about 45˚F above the boiling point of water, then letting it cool to about 200˚F and stirring it until all of the moisture evaporates. P1080955

I hope you’ll join me in my upcoming 3-Part Blog Series: I’m Gluten-Free, But I Still Don’t Feel Great. Now, What?! to celebrate the launch of my new line of flour and mixes, where I’ll share the powerful health benefits of eating grain-free along with an insanely addictive grain-free, refined sugar-free recipe. Part 1: The single piece of advice to swear by and the one question you should be asking yourself (if you’re not already!) that will change your life—inside and out. Part 2: How to heal your body from inflammation—my personal story. Part 3: Life is sweet as expressed by one of my new grain-free, refined sugar-free recipes—and surprise!

Gluten-Free Summer Fruit Tart

Gluten-Free Summer Fruit Tart

I know. It’s summer. It’s hot outside, but somehow I still can’t help turning on my oven. Maybe it’s old habit from having owned a bakery in NYC, where the summer humidity brought me and my bakers to our knees—even with glasses upon glasses of water and commercial fans spinning on […]

No-Bake Paleo Fruit Pie Minis

No-Bake Paleo Fruit Pie Minis

Check out my perfect-for-summer pies—NO-BAKE FRUIT PIE MINIS, my latest recipe for the Food Network’s HEALTHY EATS BLOG. I’ve traded in the average cookie crust for a healthy, nut-based pie shell and filled them with a dollop of my DIY Foolproof Lemon Curd—all gluten-free, grain-free, dairy-free optional, refined sugar free and Paleo!

Gluten-Free Banana Crème Brûlée Cheesecake

Gluten-Free Banana Crème Brûlée Cheesecake

Cheesecake used to intimidate me. So many baking rules—and so many cheesecake flavors to choose from! I had a few ripe bananas sitting on my kitchen counter and instead of making the usual banana bread, I decided to try something new and go beyond my comfort zone.

The result is this incredibly decadent, light and airy cheesecake. It’s super fancy-looking with its decorative design of dulce de leche, but don’t let that intimidate you—it’s actually really easy to make!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Happy baking,

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P.S. Here are my Top 3 banana bread recipes:
1. Gluten-Free, Dairy-Free Chunky Monkey Banana Ring Cake
2. Gluten-Free, Dairy-Free Banana Doughnuts with Banana Frosting (disguised as a doughnut!)
3. Gluten-Free, Dairy-Free Bananas Foster Loaf Cake

Gluten-Free Banana Crème Brûlée Cheesecake

Yield: One 9-inch cheesecake

Ingredients

For the crust:

2 cups (about 18 cookies) finely ground gluten-free crunchy honey graham cookies, such as Enjoy Life

2 tablespoons packed light brown sugar

1/8 teaspoon salt

5 tablespoons non-hydrogenated shortening or unsalted butter, melted

For the filling:

2 ripe bananas

1 cup sugar, plus more for sprinkling

Two 8-ounce packages dairy-free or regular plain cream cheese, at room temperature

2 large eggs, at room temperature

¼ cup Cooking for Isaiah™ Gluten-Free, Dairy-Free Multi-Purpose Flour

1 tablespoon pure vanilla extract

½ cup homemade (page 209 in Silvana's Gluten-Free and Dairy-Free Kitchen) dairy-free or store-bought dulce de leche

Instructions

  1. Make the crust: Preheat the oven to 350º. In a small bowl, combine the cookie crumbs, brown sugar, salt and melted shortening or butter. Grease a 9-inch springform pan and press the crumb mixture onto the bottom and up the sides. Bake until golden, about 7 minutes; let cool completely. Wrap the pan with foil.
  2. Make the filling: Preheat the broiler to high. Slice the bananas with skins on in half lengthwise and place on a foil-lined baking sheet. Sprinkle generously with sugar and broil until bubbly and caramelized, about 3 minutes; let cool completely. Remove the bananas from their skins and chop coarsely.
  3. In a medium bowl and using an electric hand mixer, combine the cream cheese, eggs, flour and vanilla until smooth. Fold in the cooled banana. Top the crust with the filling.
  4. Place the dulce de leche in a resealable plastic bag and snip ¼ inch off a corner; squeeze parallel lines onto the filling and using a knife, draw perpendicular lines alternating directions to create a swirl pattern. Set the springform pan in a roasting pan and add enough hot water to reach halfway up the sides of the pan. Bake for 45 minutes, then turn off the heat and let the cheesecake cool in the oven with the door closed for 1 hour. Remove the cheesecake from the roasting pan and let cool on a wire rack for 1 hour before refrigerating for at least 4 hours and up to overnight.
https://silvanaskitchen.com/gluten-free-banana-creme-brulee-cheesecake/

Gluten-Free Banana Coffee Cake Muffin Tops

Gluten-Free Banana Coffee Cake Muffin Tops

Muffin tops are making a comeback… at least in my house! Here’s my logic: They’re easy to make, take half the time to bake, are perfect for grab-and-go and the kids (and I) love them! So what’s my favorite part of this recipe besides the fact that it undoubtedly yields the best part of a muffin? It’s incredibly flexible—flavor-wise—so go ahead and swap in ingredients you already have in your fridge or pantry.

Gluten-Free Crispy Fried Chicken

Gluten-Free Crispy Fried Chicken

I didn’t grow up in a household famous for its perfectly crisp fried chicken, made from a great great grandmother’s recipe passed down from generation to generation. My reality of fried chicken was years stalled by a fear of frying and worse even—greasy, soggy chicken. This recipe for crispy fried chicken was my reawakening. It was born out of necessity as most things this delicious do. When Isaiah was diagnosed with his gluten and dairy intolerances, fried chicken was off the menu—literally—since we’d often get our fill of fried chicken, a popular menu item at Brooklyn restaurants, only when we dined out.

Everyday Gluten-Free Cooking Show!

Everyday Gluten-Free Cooking Show!

I’m happy to announce that I’m the featured gluten-free expert in a new web cooking show, Everyday Gluten-Free, from Taste of Home magazine! I first heard about Taste of Home when I started working as Rachael Ray’s editor-in-chief at Every Day with Rachael Ray magazine. Ever since, I’ve been a huge fan of their fun—and accessible—recipes. So I was thrilled when I got the call to work directly with them on a new online gluten-free cooking show!

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I had a blast cooking and baking alongside my awesome host, Nicki Sizemore. We spent the day at the famous Handmade TV studio, where Martha Stewart once taped.

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After hair, makeup and wardrobe (SPOILER ALERT: You’ve probably never seen me in this much makeup!), we got down to work on the recipes—and had a lot of laughs in between takes!

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Watch me in action as I make some of my all-time favorite recipes—and a couple of brand new ones! Plus, I share my cooking tips and personal stories throughout the show. Here’s a sneak peek:

Taste of Home’s Everyday Gluten-Free with Silvana Nardone from Silvana Nardone on Vimeo.

Here’s what I’m cooking up, step-by-step:
Gluten-Free Cinnamon Swirl Pancakes with Maple Icing
Silvana’s Ultimate Gluten-Free Brownies
Gluten-Free Chili Beef Pasta
Gluten-Free Deep-Dish Pizza Supreme
Gluten-Free Sandwich Loaf Bread

Here’s what you also get along with unlimited access on any device forever:
• Recipe Overview & Make Ahead Tips
• Ingredients & Tools You’ll Need
• The Recipes
• Recipe Video Guides
• Recipe Step-By-Step Slideshows

Watching the Everyday Gluten-Free show, you’ll learn:
• What gluten-free means, and how to get started on a gluten-free cooking and eating plan.
• The best store-bought flours to have in your gluten-free pantry.
• A great method for making a crispy, golden pizza crust topped with all the best ingredients.
• How to make perfect gluten-free sandwich bread that the whole family will love—and more!

Now, for the details:
Enroll today for $9.95 plus get 30% off! Go to my gluten-free class on the Taste of Home online cooking school website, click on ENROLL NOW and enter promo code: SAVE30%.Cooking for Isaiah Mixes
• Plus, take $1 off every bag of Cooking for Isaiah™ gluten-free flour and/or mixes (they’re all featured in the show and used in the recipes) that you order now until May 6, 2015! Enter promo code: TASTEOFHOME
 

Gluten-Free Nutty Chocolate Chip Shortbread Cookies

Gluten-Free Nutty Chocolate Chip Shortbread Cookies

I may not be Irish, but I can definitely enjoy a great shortbread cookie! Yes, shortbread is traditionally associated with and did, in fact, originate in Scotland, but its popularity spread into Ireland, especially given the quality of their butter. If you’re dairy-free like Isaiah was when he was first diagnosed with gluten intolerance, go ahead and swap in non-hydrogenated shortening or dairy-free buttery spread or sticks. The trick to these ultra flaky, melt-in-your-mouth shortbread cookies isn’t the butter you’re thinking. It’s peanut butter.

Gluten-Free, Dairy-Free Chocolate-Chocolate Chip Loaf Cake with Peanut Butter Frosting

Gluten-Free, Dairy-Free Chocolate-Chocolate Chip Loaf Cake with Peanut Butter Frosting

There’s a reason I used to own a bakery… I love sweets! This is the ultimate chocolate loaf cake. I’ve always loved the combination of chocolate and peanut butter. If peanut butter isn’t your thing, leave the frosting off completely and sprinkle with confectioners’ sugar if you like.

Bread Every Day, Your Way Recipe Contest!

Bread Every Day, Your Way Recipe Contest!

When Isaiah was first diagnosed with gluten intolerance, bread was the first food he lost that really mattered. Think of how many times kids—and really all of us—eat bread in some form or another throughout the day. Breakfast means bagels, toast, French toast, cinnamon rolls, monkey bread; lunch means a sandwich on focaccia, sliced bread, flatbread, wrap; dinner means garlic bread, baguette, pull-apart rolls, breadsticks, stuffing, pizza, bread pudding…

Bread was one of the first foods I tried to replicate. Now, I want to do the same for you!

“I want to bake for you! Tell me what recipe would make your bread dreams come true!”

Tell me which classic sweet or savory bread (cornbread, focaccia, brioche, etc.) you’d love me to make gluten-free and dairy-free. I’ll randomly select 5 winners and develop your recipe for my next e-book, which will be released on March 20 in celebration of the first day of Spring!

4 Ways to Enter>>        
1) Tell me in the comments below
2) Tell me on my Facebook recipe contest post
3) Tweet @SilvanaNardone and use the hashtag #CookingForIsaiah
4) Instagram @SilvanaNardone and use the hashtag #CookingForIsaiah

Even if your recipe request isn’t selected, 3 lucky winners will receive a 2.5 pound bag of my best-selling Bread, Pizza & Cinnamon Roll Mix—shipping included!

 

5 Secrets to Making the Best Gluten-Free Bread Ever

5 Secrets to Making the Best Gluten-Free Bread Ever

It took me six long years to get a sandwich bread to work. I can say with confidence that this is the ultimate everyday loaf—and it doesn’t need to be toasted to taste wonderful. The outside has just the right amount of crust, while the inside crumb is soft and fluffy.

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Samoas!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Samoas!

Which Girl Scout cookie is your fave? No need to choose between the classics—all the recipes are yours for the baking…

Welcome to Girl Scout Cookie Week here at Silvana’s Kitchen! Starting on Monday, I started posting recipes for gluten-free, dairy-free DIY Girl Scout Cookie. Next up—Samoas!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Do-Si-Dos!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Do-Si-Dos!

Which Girl Scout cookie is your fave? No need to choose between the classics—all the recipes are yours for the baking… 

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Welcome to Girl Scout Cookie Week here at Silvana’s Kitchen! Starting on Monday, I started posting recipes for gluten-free, dairy-free DIY Girl Scout Cookie. Next up—Do-Si-Dos!

Get all of the Girl Scout cookie recipes!
MONDAY: Gluten-Free, Dairy-Free Tagalongs
TUESDAY: Gluten-Free, Dairy-Free Thin Mints

For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101 or ask me on FACEBOOK.

Let’s get cooking,

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DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Do-Si-Dos!

Prep Time: 15 minutes

Cook Time: 10 minutes

Serving Size: 24

This recipe was developed by my friend and former Every Day with Rachael Ray magazine colleague, Amy Howard Williams, who now blogs at Cupcakes and Cappuccino.

Ingredients

1½ cups non-hydrogenated shortening or unsalted butter , at room temperature

1½ cups creamy peanut butter

1½ cups packed brown sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups blanched almond flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1½ cups gluten-free quick-cooking oats

1 cup confectioners’ sugar

Instructions

  1. In a large bowl and using an electric mixer, beat together ½ cup shortening, 1 cup peanut butter and the brown sugar until light and fluffy. Add the eggs and vanilla; beat well. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the shortening mixture and beat until combined. Mix in the oats until combined. Form the dough into a ball, cover with plastic wrap and refrigerate for about 30 minutes.
  2. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Drop teaspoon-size balls of dough onto the cookie sheet, leaving about 2 inches in between; bake until golden, 10 to 12 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  3. In a medium bowl and using an electric mixer, beat together the remaining 1 cup shortening, ½ cup peanut butter and the confectioners’ sugar. Using a pastry bag or resealable plastic bag with a corner snipped off, pipe the filling onto half the cooled cookies. Top with the other half to form sandwiches.
https://silvanaskitchen.com/gluten-free-dairy-free-do-si-dos-girl-scout-cookies/
DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Thin Mints!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Thin Mints!

Which Girl Scout cookie is your fave? No need to choose between the classics—all the recipes are yours for the baking…

Welcome to Girl Scout Cookie Week here at Silvana’s Kitchen! Starting on Monday, I started posting recipes for gluten-free, dairy-free DIY Girl Scout Cookie. Next up—Thin Mints!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Tagalongs!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Tagalongs!

Which Girl Scout cookie is your fave? No need to choose between the classics—all the recipes are yours for the baking…

Welcome to Girl Scout Cookie Week here at Silvana’s Kitchen! Starting today through Thursday, I’ll post a new gluten-free, dairy-free DIY Girl Scout Cookie recipe each day. First up—Tagalongs!

My Top 10 Gluten-Free Super Bowl Recipes

My Top 10 Gluten-Free Super Bowl Recipes

The Super Bowl? I confess I’ve never watched it. Like, really, sat down on the couch and followed every play. I remember doing a TV segment on a morning show when I was the editor-in-chief of Every Day with Rachael Ray magazine. The subject was Super Bowl snacks, which was a breeze. Keeping up with the host on football terminology? Now that was a challenge!

I do, however, love to cook for the Super Bowl, which for me is just a wonderful reason to spend time with friends and eat fun finger foods together.

PLEASE NOTE: When I develop recipes for my cookbook and specifically for my blog, they are always gluten-free and dairy-free. They are often soy-free and peanut-free, too. However, when I develop gluten-free recipes for magazines, websites and brands (such as Food & Wine, the Food Network and Udi’s below), I don’t always have the choice to make the recipes dairy-free. When I do, I choose dairy-free all the way! That said, I’ve provided substitutes below, many of which appear in my new cookbook, Silvana’s Gluten-Free and Dairy-Free Kitchen.

Here’s a crowd-cheering roundup of my top 10 Super Bowl recipes:

1. Gluten-Free, Dairy-Free Grilled Peach BBQ Chicken Wings
https://www.silvanaskitchen.com/gluten-free-dairy-free-grilled-peach-bbq-chicken-wings/

2. Gluten-Free Chipotle Tortilla Chips with Spinach-Artichoke Dip
http://blog.foodnetwork.com/healthyeats/2015/01/27/game-day-skinny-dipping-with-diy-chips-and-dips/

Dairy-free substitutes:
1) I have a dairy-free version of this recipe (which I love!) in my new cookbook
2) nonfat plain Greek yogurt= dairy-free Greek-style yogurt recipe from my new cookbook or store-bought dairy-free coconut yogurt
3) grated Parmesan= my dairy-free grated Parmesan recipe in my new cookbook

3. Gluten-Free, Dairy-Free Grilled Steak Salsa Tacos
https://www.silvanaskitchen.com/grilled-steak-salsa-tacos-gluten-free/

4. Gluten-Free Sesame Honey Sweet Potato Chips with Jalapeño Taco Dip
http://blog.foodnetwork.com/healthyeats/2015/01/27/game-day-skinny-dipping-with-diy-chips-and-dips/

Dairy-free substitute:
1) Neufchatel cheese= dairy-free cream cheese

5. Gluten-Free Shrimp Scampi French Bread Pizza
http://udisglutenfree.com/recipes/shrimp-scampi-french-bread-pizza/

Dairy-free substitute:
1) Omit the cheese spread; instead, drizzle with extra-virgin olive oil and scatter over finely chopped garlic
2) Smear on some of my dairy-free ricotta recipe from my new cookbook stirred together with finely chopped garlic

6. Gluten-Free Rye Potato Chips with Reuben Dip
http://blog.foodnetwork.com/healthyeats/2015/01/27/game-day-skinny-dipping-with-diy-chips-and-dips/

Dairy-free substitute:
1) nonfat plain Greek yogurt= dairy-free Greek-style yogurt recipe from my new cookbook or store-bought dairy-free coconut yogurt

7. Gluten-Free, Dairy-Free Dill Green Bean Chips with Nutty Ranch Dip
http://blog.foodnetwork.com/healthyeats/2015/01/27/game-day-skinny-dipping-with-diy-chips-and-dips/

8. Gluten-Free Chicken Ranchero Taco Bowls
http://udisglutenfree.com/recipes/chicken-ranchero-taco-bowls/

Dairy-free substitute:
1) sour cream= use my dairy-free sour cream recipe in my new cookbook or a store-bought dairy-free sour cream

9. Gluten-Free Creamed Spinach Mac and Cheese
http://www.foodandwine.com/recipes/creamed-spinach-gluten-free-mac-and-cheese

Dairy-free substitute:
1) Use my dairy-free béchamel recipe or even nacho cheese sauce recipe in my new cookbook

10. Gluten-Free Falafel Tacos with Spiced Citrus Crema
http://www.foodandwine.com/recipes/falafel-tacos-with-spiced-citrus-crema

Dairy-free substitute:
1) sour cream= use my dairy-free sour cream recipe in my new cookbook or a store-bought dairy-free sour cream

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For ingredient substitutions, please see the detailed chart at Gluten-Free 101 or ask me on Facebook.

Let’s get cooking,

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Gluten-Free, Dairy-Free Creamy Kale-Cannellini Soup with Garlic Chips

Gluten-Free, Dairy-Free Creamy Kale-Cannellini Soup with Garlic Chips

During the long, cold winter months, my kids know all too well that I could happily subsist on soup alone. I find it both comforting and nourishing. Even better, it’s an easy going dish—or meal, if you’re me. I love that soup doesn’t have to be complicated, allows for improvisation and if we were to boil soup down to its very essence, it really is whatever you make of it. That’s true for so many choices we consciously make in life—both in and out of the kitchen.

Gluten-Free Cinnamon Buns with Cream Cheese Icing

Gluten-Free Cinnamon Buns with Cream Cheese Icing

WHO: Jeff Hertzberg, M.D., and Zoë François, Artisan Bread in 5
BOOK: Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours
RECIPE: Gluten-Free Cinnamon Buns with Cream Cheese Icing

Gluten-Free Nutty Thumbprint Cookies

Gluten-Free Nutty Thumbprint Cookies

In my family, the holidays have always been about festivities, family and really great food. It’s also a time for sharing and in that spirit, I wanted to share my favorite cookbooks of 2014 with you from some of my food friends. Given the holiday season, they’ve decided to generously give away a copy of their cookbooks (or app) along with a recipe (see below)!

Now, I’d like to introduce my third guest and her new cookbook!

WHO: Alice Medrich, alicemedrich.com
BOOK: Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
RECIPE: Gluten-Free Nutty Thumbprint Cookies
NOTE FROM ALICE ON THE COOKIES: These thumbprint cookies are a filled version of ultra-tender, not-too-sweet Russian tea cakes, which are remarkably similar to Mexican wedding cakes or those divine crescent-shaped Austrian cookies made with almonds or hazelnuts instead of walnuts or pecans. The combination of rice and oat flours makes these especially tender and flavorful. To make tea cakes or wedding cakes instead of thumbprints, skip the “poking” and filling steps and just dust the cookies with powdered sugar.

To enter for your chance to win, just share your favorite gluten-free flour in the comments below.*

COVER. Flavor Flours. HIGH RES2

*The winner will be selected at random on Monday, January 5, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.

Gluten-Free Nutty Thumbprint Cookies

Yield: 36 - 40

Serving Size: 1½-inch cookies

Ingredients

1½ cups (150 grams) walnuts or pecans

¼ cup plus 2 tablespoons (55 grams) white rice flour or ½ cup plus 1 tablespoon (55 grams) Thai white rice flour

1¼ cups plus 2 tablespoons (140 grams) oat flour

¼ teaspoon salt

? teaspoon baking soda

? cup (65 grams) granulated sugar

¼ cup (60 grams) cream cheese, cold, cut into chunks

12 tablespoons (1½ sticks/170 grams) unsalted butter, slightly softened and cut into chunks

1 teaspoon pure vanilla extract

¼ cup (20 grams) powdered sugar for dusting

Instructions

  1. Position racks in the upper and lower thirds of the oven and preheat the oven to 325°F.
  2. Combine the nuts, rice and oat flours, salt, baking soda, and granulated sugar in a food processor. Pulse until the nuts are coarsely chopped. Add the cream cheese, butter, and vanilla. Process just until the dough forms a ball around the blade.
  3. Shape slightly rounded tablespoons of dough into 1-inch balls. Place the cookies at least 1½ inches apart on the lined or greased pans. Bake for 15 to 20 minutes, until golden brown on the bottom. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. As soon as the cookies are out of the oven, press the handle of a wooden spoon about halfway into the center of each one.
  4. Set the pans or just the liners on racks to finish cooling. Let the cookies cool completely before storing. Unfilled cookies may be kept in an airtight container for at least 2 weeks. Use the strainer to dust the cookies with powdered sugar, and fill with any chocolate frosting or Nutella; alternatively, shortly before serving, fill with jam, preserves, lemon curd, or purchased dulce de leche or cajeta.

Notes

Excerpted fromFlavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch.

https://silvanaskitchen.com/alice-medrich-gluten-free-thumbprint-cookies/