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

Category: Winter

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 […]

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 ready to go all in with my favorite season full of pumpkin picking and decorating, baking hearty loaf cakes and, yes, even sipping on steamy hot pumpkin spice lattes (made with frothy unsweetened almond milk).

A couple weekends ago, my daughter Chiara and I went to Elwood Pumpkin Farm in Huntington, New York, to pick out a pumpkin she could decorate for Halloween. As city folk, we were surprised to see that all of the pumpkins stems were still attached and rooted in the ground. We were incredibly selective to choose our one special pumpkin.

I’ve gathered some of my most popular pumpkin-filled recipes for this sun-kissed, crisp autumn week. Here’s the recipe lineup, including the Pumpkin Spice Coconut Cups above (perfect as a Halloween treat!) and Isaiah’s all-time favorite pumpkin muffins. I’ll be adding recipe links throughout the week (or you can join me on Instagram or Facebook) so you can find all of the recipes in one place:

  1. Pumpkin Spice Coconut Cups
  2. Pumpkin Muffins with Crumble Topping
  3. Pumpkin Cinnamon Loaf Cake with Streusel Swirl
  4. Pumpkin Pie Cannoli
  5. Turkey & Pumpkin Seed Chili (something savory!)

These coconut cups prove that Halloween can be sinfully good and good for you. Extra dark 91% chocolate—the darker the healthier—enrobes the pumpkin filling with its rich, complex flavor. Plus, I use coconut butter (a healthy fat) and maple syrup (unrefined sugar). One bite into these chocolates and you’ll know there are no tricks, just real treats!

Happy Halloween!

Pumpkin Spice Coconut Cups

Serving Size: 12

Ingredients

1 cup extra dark chocolate, preferably for coating, chopped

½ cup canned pumpkin puree

½ cup coconut butter

2 tablespoons pure maple syrup

1 tablespoon pumpkin spice

1 teaspoon pure vanilla extract

¼ teaspoon salt

Instructions

  1. Line a 12-cup mini cupcake pan with 12 liners. Bring water to a low simmer in a double boiler. Place 2/3 of the chocolate in the double boiler and melt to 115 degrees. Stir in the remaining 1/3 chocolate and let sit for 5 minutes; stir to combine. Let the chocolate cool down to 90 degrees. Pour about 1 teaspoon melted chocolate into each liner and use a butter knife to coat the bottom and sides. Let set, at least 1 hour or overnight.
  2. Reheat the chocolate to 90 degrees. In a high-speed blender or food processor, combine the pumpkin puree, coconut butter, maple syrup, pumpkin spice, vanilla and salt. Divide the mixture into 12 balls and flatten slightly; place each in the chocolate shells. Top each with melted chocolate to cover completely. Let set, at least 1 hour or overnight. Store at room temperature in an airtight container or refrigerate.
https://silvanaskitchen.com/pumpkin-spice-coconut-cups/

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 […]

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 incredibly crispy.

Recently, we traveled to Fink’s Farm in Manorville, New York. There was a whole table stacked high with incredible bouquets of broccoli—their outer leaves hugging those sweet florets tight. I just knew I had to bring some home with me.

img_3636-2

We were all hungry for lunch when we walked in the door so I made my quick and easy broccoli bisque. It’s also easy on the wallet. I used to buy quarts and quarts of boxed vegetable broth from the supermarket, but I wasn’t a fan of the flavor it gave all my soups. Then, I realized that especially when I make vegetable soups, using the water I blanch the veggies in along with some sautéed aromatics, like the onion and garlic I use in this recipe, is all I really need.

I like a little texture in my soup, so for this bisque I reserve some of the cooked florets to stir in at the end.

 

5-Minute Cheesy Broccoli Soup

Serving Size: Serves 4-6

Ingredients

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, smashed

Salt and pepper

4 cups (about 1 large head) broccoli florets

1/2 cup dairy-free or regular shredded cheddar cheese (optional)

Instructions

  1. Heat the olive oil in a pan over medium-high heat. Cook the onion and garlic until softened, about 5 minutes.
  2. Meanwhile, bring a pot of salted water to a boil and blanch the florets until just tender, about 1 1/2 minutes. Drain the broccoli, reserving the cooking water. Transfer about 1 cup of the florets to a cutting board and chop into small pieces.
  3. Working in 2 batches, add half of the remaining cooked broccoli florets, half of the onion mixture and 1 cup of the broccoli cooking water to a blender or food processor. Secure the lid and carefully blend on a high speed until creamy, about 1 minute; transfer to a soup pot. Repeat with the remaining broccoli, onion mixture, the cheese (if using) and another 1 cup of the broccoli cooking water. Stir into the soup pot to combine along with the reserved chopped florets; season with salt and pepper to taste.
https://silvanaskitchen.com/5-minute-good-cheesy-broccoli-bisque/

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.

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,

signature

 

 

 

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.

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.”

I tossed in some dairy-free chocolate chips. Another idea is to dip the cookies part way in melted chocolate and sprinkle them with crushed salted peanuts. You could also stir some orange or lemon zest into the cookie dough before baking if you want a nice hint of fragrant citrus.

Gluten-Free Nutty Chocolate Chip Shortbread Cookies

Yield: 24

Ingredients

1½ sticks unsalted Irish butter or dairy-free non-hydrogenated shortening

¼ cup creamy peanut butter

½ cup sugar

½ teaspoon salt

1½ cups Cooking for Isaiah™ Multi-Purpose Flour

¼ cup dairy-free mini chocolate chips

Instructions

  1. Preheat the oven to 300º; grease an 8-inch-square baking pan and line it with parchment paper, letting the ends hang over 2 sides of the pan. In a small saucepan, melt together the butter or shortening and peanut butter.
  2. In a medium bowl, whisk together the sugar and salt. Add to the warm butter mixture and stir to combine. Stir in the flour and the chocolate chips. Transfer to the prepared pan and gently press the dough down evenly. Bake until lightly golden, 35 to 40 minutes. Let cool for at least 15 minutes, then remove the shortbread from the pan and cut into rectangles while still warm.
https://silvanaskitchen.com/gluten-free-chocolate-chip-shortbread-cookies/

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.

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… 

Screen Shot 2015-01-26 at 7.27.05 AM

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,

signature

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

P1040146

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

Let’s get cooking,

signature

 

 

 

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/

Brittany Angell’s Gluten-Free, Dairy-Free Cinnamon Roll Cookies

Brittany Angell’s Gluten-Free, Dairy-Free Cinnamon Roll Cookies

WHO: Brittany Angell, brittanyangell.com
BOOK: Every Last Crumb: Paleo Bread and Beyond
RECIPE: Gluten-Free, Dairy-Free Cinnamon Roll Cookies (nut-free and grain-free, too!)

To enter for your chance to win, just share a favorite cinnamon treat in the comments below.*

E-Book: Silvana’s Gluten-Free & Dairy-Free Holiday Cookies

E-Book: Silvana’s Gluten-Free & Dairy-Free Holiday Cookies

I just published my first-ever e-book, Silvana’s Gluten-Free & Dairy-Free Holiday Cookies—just in time for the festive season. It’s a special collection of my—and my family’s—favorite holiday cookies. There will be some tried-and-true and some new-to-you recipes—all with photos! Take a look…

My Most Popular Gluten-Free Thanksgiving Recipes

My Most Popular Gluten-Free Thanksgiving Recipes

This year even I can’t keep track of all of the Thanksgiving recipes I’ve made through the years so I’ve compiled the most popular ones here in a single, easy-to-find menu. Happy Turkey Day to you and your family! For the complete recipes, just click on the recipe titles.

Gluten-Free Thanksgiving Breakfast

GLUTEN-FREE CINNAMON SWIRL PANCAKES WITH MAPLE ICING
Cinnamon Swirl Pancakes

Make-Ahead Tip: These pancakes freeze well. To reheat, microwave for 1 or 2 minutes or preheat the oven to 375º, wrap in foil and bake for about 8 minutes.

 


GLUTEN-FREE BROWN SUGAR MONKEY BREAD MUFFINS

P1040316

Make-Ahead Tip: Baked muffins freeze well. Defrost at room temperature or wrap in foil and heat in a 350º oven for about 12 minutes, then drizzle with the icing, if using.

 

 

GLUTEN-FREE PUMPKIN MUFFINS WITH CRUMBLE TOPPING

gluten-free pumpkin muffins

Make-Ahead Tip: Baked and unbaked muffins freeze well. For baked muffins, defrost at room temperature, microwave for about 30 seconds or wrap in foil and heat in a 350º oven for about 12 minutes. For unbaked muffins, return the muffin cups filled with frozen muffin batter (make the crumble topping the same day that you bake the muffins) in a muffin tin and defrost at room temperature. Preheat the oven and bake according to the recipe, adding a few minutes of baking, if necessary.

GLUTEN-FREE PECAN STREUSEL SCONES

gluten-free scones

Make-Ahead Tip: Unbaked scones freeze well. Cut your dough into triangles and place on a parchment-lined baking sheet, uncovered, in the freezer. After frozen, place in a resealable freezer bag. To bake, place on a parchment-lined baking sheet and defrost at room temperature. Preheat the oven and bake according to the recipe, adding a few minutes of baking, if necessary.

 

Gluten-Free Thanksgiving Starters

KALE CAESAR SLAW

Kale Caesar Slaw

Make-Ahead Tip: You can make the dressing ahead of time. Just store, covered, in the fridge for up to 2 days. You can also prep the kale and the hazelnuts, if using, ahead of time.

 

 

GLUTEN-FREE PUMPKIN DUMPLINGS WITH RADICCHIO

01well_glutenb-articleLarge

Make-Ahead Tip: Dumplings freeze well. To cook, just place the frozen dumplings directly in the boiling water.

 

 

 

GLUTEN-FREE CREAMED MUSHROOM SOUP WITH GLUTEN-FREE TOASTED HERB CROUTONS

gluten-free creamed mushroom soup

Make-Ahead Tip: Just store in the fridge and heat when you’re ready to serve.

 

 

 

Gluten-Free Thanksgiving Breads

 GLUTEN-FREE HONEY, NUTS AND OATS SANDWICH LOAF BREAD 

P1040347

Make-Ahead Tip: Slice bread and freeze. Defrost at room temperature or in the fridge. Great for stuffing!

 

 

 

GARLIC-STUFFED PULL-APART BUNS

P1040232
 Make-Ahead Tip: Baked rolls freeze well. Defrost at room temperature or wrap in foil and heat in a 350º oven for about 12 minutes.
GLUTEN-FREE PARKER HOUSE ROLLS

imgres-1

Make-Ahead Tip: Baked rolls freeze well. Defrost at room temperature or wrap in foil and heat in a 350º oven for about 12 minutes.
Gluten-Free Thanksgiving Sides

 

 

GLUTEN-FREE RAISIN-RYE CORNBREAD STUFFING

P1060594

Make-Ahead Tip: Just store in the fridge and heat when you’re ready to serve.

 

 

 

GLUTEN-FREE CANDIED CRANBERRY-ROSEMARY WALNUT CRUMBLE
imgres-2

Make-Ahead Tip: Just store in the fridge and heat when you’re ready to serve.

 

 

 

GLUTEN-FREE GREEN BEANS CASSEROLE WITH PANKO-STYLE FRIED ONION RINGS 

 P1060922Make-Ahead Tip: I prefer this right out of the oven, but you can store in the fridge and heat when you’re ready to serve.

 

 


Gluten-Free Thanksgiving Desserts

GLUTEN-FREE CHEESECAKE-STUFFED PUMPKIN CUPCAKES
gluten-free cheesecake-stuffed pumpkin cupcakes

Make-Ahead Tip: The cupcakes can be made ahead of time and frozen in a resealable plastic bag. Defrost before frosting.

 

 

GLUTEN-FREE PECAN PIE BUNDT CAKE WITH PECAN CRUMBLE AND PRALINE FROSTING

P1060764

Make-Ahead Tip: The cake can be made ahead of time and frozen. You can also just make this a day before the big meal. Before serving, defrost if frozen, then frost and decorate.

 

 

 

GLUTEN-FREE GERMAN CHOCOLATE PECAN PIE 

Gluten-Free Pie

Make-Ahead Tip: You can make this a day before the big meal.

 

 

 

GLUTEN-FREE PUMPKIN SPICE TIRAMISU PIE

P1060690 2

Make-Ahead Tip: This is best make a day before. Refrigerate until ready to serve. I like to hold off on making the whipped cream and topping with chocolate shavings until serving.

Get my pie tips and techniques!

Gluten-Free, Dairy-Free Thanksgiving Desserts

Gluten-Free, Dairy-Free Thanksgiving Desserts

I’ve been busy baking up gluten-free, dairy-free Thanksgiving desserts for you (and the Food Network)! Here’s hoping you have a sweet Thanksgiving. These desserts are healthy, too, but I swear you’d never know it!

Gluten-Free, Dairy-Free Cinnamon Swirl Pancakes with Maple Icing

Gluten-Free, Dairy-Free Cinnamon Swirl Pancakes with Maple Icing

Before I ever even came close to conquering yeasted cinnamon buns, I made these pancakes to satisfy that craving. They actually resemble cinnamon buns, too, down to their cinnamon swirl and sugary icing. My family and I have always been fans of Bisquick, but after trying the gluten-free version from the supermarket, we weren’t convinced that it was a perfect substitute. So I studied the ingredients on the original mix and replicated its taste and texture.

Juli Bauer and George Bryant’s Gluten-Free Cinnamon Chocolate Swirl Banana Bread

Juli Bauer and George Bryant’s Gluten-Free Cinnamon Chocolate Swirl Banana Bread

Just last month I had a chance to join George Bryant of Civilized Caveman Cooking and Juli Bauer of PaleOMG along with my longtime friend Brittany Angell for a paleo dinner in NYC. Of course, we went to Hu Kitchen, a known paleo- and gluten-free friendly restaurant and juice bar. We left  well fed—and completely satisfied. I even took their famous chocolate bars home with me (my favorite flavor is the Almond Butter + Puffed Quinoa).

In my usual former reporter-mode, I asked Juli and George a million questions about paleo and learned that it’s a lifestyle that embraces gluten-free and follows my food philosophy of eating based on how your body responds to what you’re putting in it. That said, in paleo, you can have grass-fed dairy. For those of us following a dairy-free diet, please swap in your favorite dairy-free butter substitute in this recipe.

We’ve all since staying in touch since our dinner and I wanted to share their new cookbook with you, The Paleo Kitchen, which has already hit The New York Times bestseller list. Congratulations, guys!

Juli Bauer and George Bryant’s Gluten-Free Cinnamon Chocolate Swirl Banana Bread

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 1 Loaf

Serving Size: 9 by 5 inch / 23 by 12 cm

Ingredients

For the banana bread:

4 medium bananas (about 1 pound/455 grams)

4 eggs

¼ cup (½ stick/50 grams) grass fed butter, melted

½ cup (125 grams) almond butter

½ cup (60 grams) coconut flour

1 teaspoon baking soda

1 teaspoon baking powder}

1 teaspoon vanilla extract

Pinch of salt

For the swirl:

2 tablespoons grass-fed butter

2 tablespoons ground cinnamon

½ cup (3½ ounces/100 grams) Enjoy Life Mini Chocolate Chips

1 tablespoon organic honey

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch (23-by-12-cm) metal loaf pan and line it with parchment paper.
  2. Combine the bananas, eggs, butter, and almond butter in a food processor or mixing bowl and mix well until the ingredients are well blended. Add the coconut flour, baking soda, baking powder, vanilla, and salt and mix together well.
  3. In a double boiler over medium-low heat, mix together the swirl ingredients until the chocolate has melted.
  4. Pour the bread batter into the prepared pan and spread it out evenly. As soon as you pour the batter, pour the chocolate swirl directly on top and use a knife to swirl the chocolate throughout the loaf pan.
  5. Bake for 45 minutes or until a toothpick comes out clean when inserted in the middle. Remove from oven and let cool in the pan for 15 minutes before serving.
https://silvanaskitchen.com/paleo-cinnamon-chocolate-swirl-banana-bread/

Gluten-Free Mini Cream Puffs

Gluten-Free Mini Cream Puffs

Cream puffs can be intimidating—gluten-free or not. But when gluten-free pioneer Carol Fenster is teaching you how to make them, you know you’re in good hands! I first meet Carol when I was in Chicago doing a doughnut cooking demonstration (I made these Maple-Glazed Gluten-Free, Dairy-Free Pumpkin Doughnuts) at the Gluten-Free & Allergen-Free Expo. I watched as she taught an audience full of people how to make gluten-free baguettes. Her calmness and baking expertise made me feel like it was possible to make any of Isaiah’s favorite foods gluten-free.

Gluten-Free White Pizza with Prosciutto

Gluten-Free White Pizza with Prosciutto

I’d love to introduce you to one of my old Food & Wine magazine colleagues and longtime friend, Laura B. Russell. These days, we travel in the same gluten-free circles, doing cooking demos around the country. Today, I’m excited to support her new cookbook, Brassicas: Cooking the World’s Healthiest Vegetables and share her recipe for Gluten-Free White Pizza with Arugula and Prosciutto.

Gluten-Free, Dairy-Free Candied Coconut Cookies

Gluten-Free, Dairy-Free Candied Coconut Cookies

It’s not every day that Isaiah, now a junior in high school, comes home with a homework assignment that involves baking. Of course, he sprung it on me last minute, but luckily I had all of the ingredients on hand. Isaiah chose the recipe, which comes from the website, Que Rica Vida, and I adapted it to be gluten-free.

The next morning, I woke up and cranked out the pictures and the cookies that would be part of his end-of-year Spanish oral presentation. He printed and cut out the images, and glued them onto his poster board. Then, he packed up the cooled cookies so he could bring them in for his teacher, Ms. Joya, and his classmates to enjoy as part of the experience. He came home later that day and was excited to report that we got an “A.” He sure does make me laugh!

Please come say “hi” and let me know what you think of 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,

STEP-BY-STEP DIRECTIONS

Gluten-Free, Dairy-Free Candied Coconut Cookies
1. Add the coconut, sugar, flour, egg whites, honey, vanilla and salt to a medium saucepan; stir to combine. Cook over medium-low heat, stirring constantly, until thickened, about 20 minutes, taking care not to let the mixture brown.

 

Gluten-Free, Dairy-Free Candied Coconut Cookies
2. Cook over medium-low heat, stirring constantly, until thickened, about 20 minutes, taking care not to let the mixture brown.

 

Gluten-Free, Dairy-Free Candied Coconut Cookies
3. Transfer to a prepared baking sheet and spread out using a silicone spatula; let cool for 5 to 10 minutes.

 

Gluten-Free, Dairy-Free Candied Coconut Cookies
4. Using a 1½-inch ice cream scoop, scoop the mixture out onto the remaining prepared baking sheet about 1 inch apart. Bake until golden and shiny on the outside, about 20 minutes.

Gluten-Free, Dairy-Free Candied Coconut Cookies

Yield: About 12

Ingredients

2 cups unsweetened shredded coconut

1¼ cups sugar

¼ cup Silvana's Kitchen Gluten-Free All-Purpose Flour

4 large egg whites

1 tablespoon honey

1 teaspoon vanilla

¼ teaspoon salt

Instructions

  1. Preheat the oven to 350º and line 2 baking sheets with parchment paper. Add the coconut, sugar, flour, egg whites, honey, vanilla and salt to a medium saucepan; stir to combine. Cook over medium-low heat, stirring constantly, until thickened, about 20 minutes, taking care not to let the mixture brown.
  2. Transfer to a prepared baking sheet and spread out using a silicone spatula; let cool for 5 to 10 minutes. Using a 1½-inch ice cream scoop, scoop the mixture out onto the remaining prepared baking sheet about 1 inch apart. Bake until golden and shiny on the outside, about 20 minutes.

Notes

Recipe adapted from Que Rica Vida.

https://silvanaskitchen.com/gluten-free-dairy-free-candied-coconut-cookies/