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.Read More
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 high. Or maybe it’s that the summer crop endlessly inspires…Read More
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!Read More
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!Read More
Summer is breezing on by so I wanted to share my latest gluten-free recipe collection with you. I recently developed these recipes in partnership with Udi’s. I hope you enjoy them as much as my family!
Please let me know if you have any dairy-free needs and I will be happy to give you my best substitution solutions. Just leave me a message on my Facebook page, Silvana’s Kitchen.Read More
Countdown to 2014 Cookbook Giveaway, Day 6: Now, I’d like to introduce Kelly Brozyna and her new cookbook, THE PALEO CHOCOLATE LOVER’S COOKBOOK: 80 Gluten-Free Treats for Breakfast & Dessert!Read More
I just returned to Brooklyn after shooting my next cookbook on location at my house in upstate New York. I’m finally putting the finishing touches on the manuscript and can’t believe the holidays kickoff this week! Meanwhile, I’d love to share my latest collection of more than 40 gluten-free recipes that I developed exclusively for Food & Wine magazine, where I’m a F&W Online Columnist.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