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

Category: Recipes

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! […]

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, they didn’t even exist.

That is, until one day in the freezer section of Fairway in Brooklyn, I discovered Feel Good Foods gluten-free pork dumplings. As life would have it in its ever-surprising twists and turns of fate, that moment would impact our lives almost a decade later. But, before that day, I played around in the kitchen to make Isaiah gluten-free dumplings myself even though I’d never made dumpling dough before.

potstickers
Photographs by John Kernick

The first few tries yielded a dough that wouldn’t hold together. The solution turned out to be gluten-free sweet rice flour. These potstickers won’t stick to your pan—and they’re delicious. Whenever I make them, I like to do a huge batch and freeze some for later. If you prefer all pork or shrimp, just adjust the recipe and either use 1 pound of ground pork or 1 pound of shrimp in place of a half pound of each.

As for Feel Good Foods and fate? Just late last year, I started working with them. I was happy to finally meet—and thank—founders Vanessa and Tryg for giving Isaiah and millions of people across America amazingly flavorful dumplings, egg rolls and now, empanadas and taquitos that just happen to be gluten-free.

If you’re here for the gluten-free dumpling dough recipe after seeing my Q&A with Laura Wright, blogger and author of The First Mess, you’ll find her amazing gingered Brussels sprout and shiitake filling recipe on the Food Network’s Healthy Eats site.

Crispy Shrimp and Pork Potstickers with Chili-Soy Dipping Sauce

Prep Time: 45 minutes

Cook Time: 35 minutes

Yield: 36 potstickers

Ingredients

FOR THE FILLING:

6 Napa cabbage leaves, finely shredded

1 teaspoon salt

½ pound shrimp, peeled, deveined and coarsely chopped

½ pound ground pork

2 tablespoons cornstarch

½ teaspoon black pepper

2 scallions, finely chopped

2 garlic cloves, finely chopped

1 tablespoon finely chopped peeled fresh ginger

1 tablespoon chopped fresh cilantro

2 tablespoons gluten-free tamari

1 tablespoon toasted sesame oil

FOR THE DUMPLINGS:

1¼ cups Cooking for Isaiah Gluten-Free Multi-Purpose Flour, plus more

for dusting

¾ cup gluten-free sweet rice flour

¾ teaspoon salt

¾ cup plus 2 tablespoons boiling water

FOR THE DIPPING SAUCE:

¼ cup sweet gluten-free chili sauce cup

¼ cup gluten-free tamari

2 teaspoons rice vinegar

1 teaspoon sesame seeds

1 teaspoon grated peeled fresh ginger

1 jalapeño pepper, seeded and sliced into thin rounds

2 tablespoons canola oil

Instructions

  1. Make the shrimp filling: In a small bowl, toss together the cabbage and salt. Let wilt for about 10 minutes, then drain and squeeze dry. In a medium bowl, combine the cabbage and the remaining ingredients. Refrigerate, covered, until ready to use.
  2. Make the dumplings: Meanwhile, in a food processor, process the flours and salt. With the motor running, slowly stream in the boiling water until a dough forms. Divide into 2 pieces and place in a resealable plastic bag. Working with 1 piece of dough at a time on a flour-dusted piece of parchment paper and, using your hands, roll the dough into a rope about ¾-inch in diameter. Cut into rounds about ¾-inch thick and return to the resealable bag.
  3. Working with 1 round of dough at a time and with the palm of your hand, press down gently to flatten. Using a lightly floured rolling pin, roll out to form a circle about 1/16 inch thick. Place about 1 tablespoon filling in the center and, using your finger, wet half of the edge with water. Fold the dough over to form a half-moon and pinch or pleat to seal completely. Place on a parchment-lined baking sheet.
  4. Make the dipping sauce: In a small bowl, stir together all the ingredients.
  5. Meanwhile, in a large nonstick frying pan with a tight-fitting lid, heat the oil over medium-high heat until hot but not smoking. Add about half of the dumplings to the pan and fry until crunchy and golden, about 3 minutes. Carefully pour in 1/3 cup water to the pan and cover immediately. Reduce the heat to medium-low and steam until cooked through, about 12 minutes. Uncover, turn up the heat to medium-high and cook until the water evaporates. Repeat with the remaining dumplings. Serve with the dipping sauce.
https://silvanaskitchen.com/crispy-shrimp-pork-potstickers-chili-soy-dipping-sauce/

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 […]

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 right in a bowl—no creaming butter necessary—then you bake the loaf cake(s) in any size loaf pan. For the record, I’m a fan of the mini since you get three loaves instead of one. Somehow, it feels like extra.

Then, there’s the legendary drool-worthy drizzle. When I worked at food magazines, the drizzle was everything. Choose between simple lines drawn back and forth or the smothered-all-over-the-top-and-left-to-fall-slowly-down-the-sides look (below).

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Or, make a super-crunchy topping with a generous sprinkle of granulated sugar on top before baking. I also love to sprinkle the top of loaf cakes with ingredients that give you an idea of what you’re about to bite into—like dried cranberries, sliced apples, corn kernels or chocolate chunks.

The first loaf cake in this baking series is Cranberry–Lemon Poppy Seed Loaf Cake. I combine the sourness of classic lemon poppyseed cake with a pop of tartness from cranberries. In this recipe, I use both fresh and dried cranberries for a wonderful textural contrast.

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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Cranberry–Lemon Poppy Seed Loaf Cake

Ingredients

For the loaf cake:

2 large eggs, at room temperature

½ cup granulated sugar

½ cup packed light brown sugar

½ cup non-hydrogenated canola oil or melted unflavored coconut oil

2 tablespoons lemon zest

1 tablespoon pure vanilla extract

½ cup dairy-free or regular buttermilk

1¾ cups Cooking for Isaiah® Gluten-Free, Dairy-Free Multi-Purpose Flour

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

2 tablespoons poppy seeds, plus more for sprinkling

1 cup fresh or frozen whole cranberries

For the icing:

1 cup confectioners’ sugar

3 tablespoons fresh lemon juice

Dried cranberries, for sprinkling, optional

Instructions

  1. Preheat the oven to 350°F and grease a 9-by-5-inch loaf pan with cooking spray. In a large mixing bowl, whisk together the eggs, granulated sugar and brown sugar until pale yellow and frothy. Whisk in the oil, lemon zest, vanilla and buttermilk.
  2. In a small bowl, whisk together the flour, baking powder, salt, baking soda, poppy seeds and cranberries. Whisk into the wet ingredients until just combined. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool completely in the pan, set on a wire rack.
  3. In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Pour over the icing and using an offset spatula, spread over the loaf cake to coat; sprinkle with poppy seeds and dried cranberries, if using.
https://silvanaskitchen.com/cranberry-lemon-poppy-seed-loaf-cake/

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 […]

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 high.

Or maybe it’s that the summer crop endlessly inspires me. I spend as much time as I can driving to local farms in my quest for the sweetest peaches and just tart-enough cherries. This fruit tart is easy and fast, just like summer. Take in every moment…

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

Let’s get baking,

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Gluten-Free Summer Fruit Tart

Ingredients

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

1/2 teaspoon salt

1 stick  (4 ounces) dairy-free or regular unsalted butter, chilled and cut into small pieces

Ice water

1 large egg, separated

1 1/4 pounds ripe plums (sliced), strawberries (halved) and cherries (halved)

Sugar, for sprinkling

1 tablespoon dairy-free or regular milk

2 tablespoons apricot jam, heated and strained

Instructions

  1. In a food processor, pulse the flour with the salt. Add the butter and pulse until coarse crumbs form, about 5 seconds. Pour in 1/4 cup ice water and pulse just until the dough comes together in a ball. Wrap the dough in plastic wrap and flatten into a disk. Freeze until firm, about 15 minutes.
  2. On a sheet of parchment paper, roll the dough into a 12-inch round about 1/8 inch thick. Slide the dough and parchment onto a baking sheet. Return to the freezer if the dough is too soft.
  3. Preheat the oven to 375 degrees. Lightly beat the egg white and brush on the top of the dough. Leaving a 1-inch border, scatter the fruit over the dough. Sprinkle with sugar. Lift and fold the dough edge over the fruit to form a rim.
  4. In a small bowl, beat together the egg yolk and milk. Brush the mixture on the rim of the dough; sprinkle with sugar. Bake until the crust is golden and the fruit juices are bubbling, about 50 minutes. Transfer to a rack to cool. Brush with the jam.
https://silvanaskitchen.com/gluten-free-summer-fruit-tart/

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? 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 really easy to make!

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.

I started reading about frying. What was the easiest way? What’s the difference between shallow and deep frying? Did I need a special fryer? A splatter screen? How much oil? What kind?!

Then, of course, I needed the perfect fried chicken recipe: One that would yield an undeniably crispy shell that kept all of the chicken juices locked in, making for super moist chicken. Many attempts later, I landed on coconut milk—my secret ingredient. Let me start by saying that I don’t love the flavor of coconut unless I’m eating Indian or Thai or maybe the occasional Mounds bar when trick-or-treating on Halloween.

I can promise that at the end of this recipe, when you sit down, close your eyes and bite into a piece of fried chicken, you’ll be thinking many tasty thoughts and none will be about coconut. Sure, coconut milk isn’t the first ingredient that comes to mind when marinating chicken for frying, but much like regular buttermilk, it yields meat that’s moist and tender.

As for deep-frying, don’t sweat the technique or the deep-fry thermometer. To test if your oil is hot enough, just add a pinch of gluten-free flour to the oil. If it sizzles and rises to the surface, you’re ready to start frying.

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

Let’s get frying,

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Gluten-Free Crispy Fried Chicken

Serving Size: 4

Ingredients

One 13-ounce can full-fat coconut milk

2 large eggs, at room temperature

1 tablespoon chili powder

1 teaspoon salt

¼ teaspoon black pepper

One 3½-pound chicken, cut into 8 pieces, or 3½-pounds chicken pieces, patted dry

1½ cups Cooking for Isaiah™ Multi-Purpose Flour

¼ cup cornstarch

2 tablespoons Old Bay seasoning

1 teaspoon baking powder

Canola oil, for frying

Instructions

  1. In a large bowl, whisk together the milk, eggs, chili powder, salt and pepper. Add the chicken, cover and refrigerate for at least 1 hour or overnight. Line a baking sheet with parchment paper.
  2. In a shallow bowl, whisk together the flour, cornstarch, Old Bay and baking powder. Drain the chicken and dredge in the flour mixture. Place on the baking sheet.
  3. In a large cast-iron skillet, heat 1 inch of oil over medium heat until a deep-fry thermometer measures 360ºF.
  4. Carefully add the chicken to the hot oil and fry, turning occasionally, until cooked through, about 20 minutes; drain on a paper towel–lined wire rack. The chicken is fully cooked when an instant-read thermometer inserted near the bone measures 170°F. (The fried chicken can be kept warm in a 250ºF oven for up to 1 hour or served at room temperature.)

Notes

Recipe excerpted from SILVANA’S GLUTEN-FREE AND DAIRY-FREE KITCHEN ©2014 by Silvana Nardone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photograph by ©John Kernick.

https://silvanaskitchen.com/gluten-free-crispy-fried-chicken/

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.

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… 

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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—Samoas!

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

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 Samoas!

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

½ cup plus 2 tablespoons non-hydrogenated shortening or unsalted butter, at room temperature

½ cup sugar

1 tablespoon pure vanilla extract

2½ cups blanched almond flour

¼ cup cornstarch

1½ teaspoons salt

14 ounces (about 40) dairy-free caramel candies, unwrapped

2 tablespoons dairy-free milk or milk

1 pound sweetened coconut, toasted

2 cups semisweet chocolate chips

Instructions

  1. 1. In a large bowl, beat together ½ cup of the shortening and sugar until light and fluffy, then add in the vanilla.  In a separate bowl, whisk together the flour, cornstarch and 1 teaspoon salt. Add to the shortening mixture; mix until combined. Form the dough into a ball; divide into 2 disks. Wrap each in plastic wrap; refrigerate for 45 minutes.
  2. 2. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Roll out the dough to a 1/8-inch thickness and cut out, using a 1½-inch cookie cutter. Place cookies about 1 inch apart on the prepared baking sheet; bake until golden around the edges, 10 to 12 minutes. Let cool in the pan for 5 minutes; transfer to a wire rack to cool completely.
  3. 3. In a 2-quart saucepan over low heat, melt the caramels with the milk, stirring frequently. When smooth, reserve ¼ cup of the caramel. Add the remaining ½ teaspoon salt and the toasted coconut; stir to coat. Remove from the heat.
  4. 4. Line a baking sheet with parchment paper. Using an offset spatula, spread the tops and sides of the cookies with the reserved caramel and set on the prepared baking sheet. Let cookies stand for 45 minutes.
  5. 5. Using a double boiler or a metal bowl set over a pot of simmering water, melt together the chocolate chips and remaining 2 tablespoons shortening until smooth. Remove from the heat.
  6. 6. Dip the bottom of each cookie in the chocolate coating and return to the baking sheet. Then, using a spoon, drizzle the remaining chocolate in stripes on the cookie tops.
https://silvanaskitchen.com/gluten-free-dairy-free-samoas-girl-scout-cookies/

 

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…

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!

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… 

Screen Shot 2015-01-26 at 7.27.05 AM

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!

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 Tagalongs!

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

½ cup plus 3 tablespoons non-hydrogenated shortening unsalted butter, at room temperature

½ cup sugar

1 tablespoon plus ¼ teaspoon pure vanilla extract

2½ cups blanched almond flour

¼ cup cornstarch

1 teaspoon salt

1 cup creamy peanut butter

1 cup confectioners’ sugar

3 cups semisweet chocolate chips

Instructions

  1. In a large bowl, beat together the ½ cup butter and sugar until light and fluffy, then add in the vanilla. In a separate bowl, whisk together the flour, cornstarch and salt. Add to the butter mixture; mix until combined. Form the dough into a ball; divide into 2 disks. Wrap each in plastic wrap; refrigerate for 45 minutes.
  2. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a 1-inch cookie scoop, drop each cookie about 1 inch apart on the prepared baking sheet; bake until golden around the edges, 10 to 12 minutes. Let cool in the pan for 5 minutes; transfer to a wire rack to cool completely.
  3. In a medium bowl and using an electric mixer, beat together the peanut butter, confectioners’ sugar and the remaining ¼ teaspoon salt and ¼ teaspoon vanilla until fluffy. Top each cooled cookie with 1 teaspoon of the peanut butter filling; refrigerate for 10 minutes.
  4. Using a double boiler or a metal bowl set over a pot of simmering water, melt together the chocolate chips and 3 tablespoons butter until smooth. Remove from the heat.
  5. Line a baking sheet with parchment paper. Using two forks, dip each cookie in the chocolate coating to cover completely. Tap the fork gently on the rim of the pan to remove any excess chocolate. Place the cookies on the prepared baking sheet; refrigerate until set, 1 to 2 hours.
https://silvanaskitchen.com/gluten-free-dairy-free-tagalongs-girl-scout-cookies/

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 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.

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

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 fourth guest and their new cookbook!

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
To get started on this recipe, make Flour Mixture #1 from their cookbook and make the Gluten-Free Brioche Dough (below). Then, you’re ready to make the cinnamon buns!

Gluten-Free Brioche Dough from Gluten-Free Artisan Bread in Five Minutes a Day

Makes about 4½ pounds of dough, enough for three recipes of the cinnamon buns below, or other treats from the book. The recipe is easily doubled or halved.

Dough IngredientsVolume (U.S.), flour packed into measuring cupsWeight (U.S.)Weight (Metric)
Mixture #1: Gluten-Free All-Purpose Flour (don’t use commercial flour mixtures, come to GFBreadIn5.com/GFmix2 cups11 ounces300 grams
Cornstarch4½ cups1 pound, 6½ ounces640
Xanthan gum or ground psyllium husk2 teaspoons
Granulated yeast11 tablespoon0.35 ounce10 grams
Kosher salt1 to 1½ tablespoons0.6 to 0.9 ounce17 to 25 grams
Milk, warmed (100°F or below)2¼ cups1 pound, 2 ounces510 grams
Large eggs, lightly beaten48 ounces225 grams
Honey1 cup12 ounces340 grams
Unsalted butter, melted, plus butter for greasing the pan1½ cups (3 sticks)12 ounces340 grams
Pure vanilla extract1 tablespoon½ ounce15 grams
Egg wash (1 egg beaten with 1 tablespoon of water)
  1. Mixing and storing the dough: Whisk together flour, cornstarch, xanthan gum (or psyllium), yeast, and salt in the bowl of a stand mixer, or in any 5-quart bowl, or any lidded (not airtight) food container.
  2. Add the milk, eggs, honey, melted butter, and vanilla, and mix with a spoon or a heavy-duty stand mixer fitted with the paddle. Ingredients must be very well-mixed or buns will be dense.
  3. Cover (not airtight), and allow to rest at room temperature until dough rises, approximately 2 hours.
  4. Refrigerate in a lidded (not airtight) container and use over the next 5 days, the dough can be used as soon as it’s thoroughly chilled. Or freeze for up to 3 weeks in desired portions and thaw in the refrigerator overnight before use.

Enter for your chance to win: Share your favorite bread to eat (bagels, cinnamon-raisin bread, etc.)  in the comments below.*

gluten-free bread

*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 Cinnamon Buns with Cream Cheese Icing

Yield: 8 Buns

Ingredients

The Buns:

1½ pounds (small cantaloupe-sized portion) gluten-free brioche dough

¼ cup granulated sugar

¼ cup well-packed brown sugar

2 teaspoons ground cinnamon

1 teaspoon grated orange zest

3 tablespoons unsalted butter, melted

Cream Cheese Icing:

6 ounces cream cheese, at room temperature

? cup confectioners’ sugar

3 tablespoons heavy cream

1 teaspoon pure vanilla extract

½ teaspoon grated orange zest

Instructions

  1. Dust the surface of the dough with rice flour and pull off a 1½- pound (small cantaloupe-sized) piece. Dust the piece with more flour and quickly shape it into a ball.
  2. Press out the dough into a ¼-inch-thick rectangle. As you press out the dough, use enough flour to prevent it from sticking to the work surface.
  3. Mix together the granulated sugar, brown sugar, cinnamon, and orange zest. Brush melted butter evenly over the rolled-out dough. Sprinkle the cinnamon-sugar mixture over the butter. Starting with the long side, roll the dough into a log and pinch the seam closed.
  4. Using a very sharp serrated knife or kitchen shears, cut the log into 8 equal pieces and arrange on a baking sheet lined with parchment paper, so that the swirled cut edge is facing upward and they are at least 2 inches apart. Cover loosely and allow to rest for 1 hour.
  5. Fifteen minutes before baking, preheat the oven to 350°F.
  6. Bake the buns for about 30 minutes, or until golden brown and set in the middle.
  7. While the buns are baking, prepare the cream cheese icing by mixing all the ingredients in a bowl. Spread the icing over the buns after they come out of the oven.
  8. Allow to cool on a rack before serving.

Notes

Recipe used with permission of the authors of Gluten-Free Artisan Bread in Five Minutes a Day, ©2014, Jeff Hertzberg and Zoë François

https://silvanaskitchen.com/gluten-free-bread-in-five-minutes-a-day/

Gluten-Free Nutty Thumbprint Cookies

Gluten-Free Nutty Thumbprint 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.

Gluten-Free, Dairy-Free Coconut Pudding

Gluten-Free, Dairy-Free Coconut Pudding

WHO: Alejandra Ramos, Always Order Dessert.
BOOK: The Puerto Rican Christmas Table: 40+ Classic Holiday Recipes Restyled for Modern Kitchens
RECIPE: Gluten-Free, Dairy-Free Tembleque (Coconut Pudding)

To enter for your chance to win, just share a favorite holiday memory in the comments.*

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…

Here’s the holiday cookie lineup:
1. Gluten-Free, Dairy-Free Gingersnaps
2. Gluten-Free, Dairy-Free 7-Layer Rainbow Cookies
3. Gluten-Free, Dairy-Free Black & White Cookies
4. Gluten-Free, Dairy-Free Snickerdoodle Cookie Sandwiches
5. Gluten-Free, Dairy-Free Iced Soft Oatmeal Cookies
6. Gluten-Free, Dairy-Free Chocolate Pecan Florentines
7. Gluten-Free, Dairy-Free Italian Jam-Filled Hazelnut Cookies
8. Gluten-Free, Dairy-Free Cut-Out Cookies with Royal Icing
9. Gluten-Free, Dairy-Free Fig-Walnut Biscotti
10. Gluten-Free, Dairy-Free Chocolate–Peanut Butter Cookies
11. Gluten-Free, Dairy-Free Pine Nut Cookies
12. Gluten-Free, Dairy-Free Pumpkin Whoopie Pies
13. Gluten-Free, Dairy-Free Iced Shortbread Cookies
BONUS RECIPE: Gluten-Free, Dairy-Free Almond Paste

You can get the e-book FREE with the purchase of 1 bag of my Gluten-Free, Dairy-Free Multi-Purpose Flour. At checkout, just enter Coupon Code:
FREECOOKIES

From my kitchen to yours, I wish you the happiest of gluten-free, dairy-free holidays!
xo,
Silvana

(Please note: All offers end 12/31/14.)

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!

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.

One bite of a hot-off-the-griddle pancake instantly made Isaiah want to open up a chain of gluten-free IHOPs—a regular breakfast spot for us before his gluten-free intolerance diagnosis. Perfect pancakes (and crisp waffles and fluffy biscuits) followed. Here’s my Bisquick knockoff pancake mix that you’ll need to make the Cinnamon Swirl Pancakes recipe:

SILVANA’S GLUTEN-FREE, DAIRY-FREE PANCAKE, WAFFLE AND BISCUIT MIX

Makes: About 16 cups
Prep Time: 8 minutes

10 cups (1572 g) Silvana’s Gluten-Free All-Purpose Flour
1 cup (212 g) sugar
6 tablespoons (72 g) baking powder
4 teaspoons (12 g) salt
1 cup (172 g) shortening

In a food processor, mix the flour, sugar, baking powder and salt. Add the shortening and pulse until uniform in texture. Transfer to an airtight storage container. (The mix keeps in a cool, dry place or refrigerated for up to 6 months.)

Gluten-Free Flour Blends

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

September 26, 2014
: 15

By:

Ingredients
  • For the cinnamon swirl filling:
  • ½ cup shortening, at room temperature
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • For the icing:
  • 1 cup confectioners' sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1 tablespoon water
  • *For the pancakes: *
  • 2 cups gluten-free pancake mix
  • 1½ cups dairy-free milk
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • Canola oil, for greasing
Directions
  • Step 1 Make the cinnamon swirl filling: Place the butter, brown sugar and cinnamon in a large resealable plastic bag and seal. Using your hands, mash together until combined. Snip off a corner to make a 1/8-inch wide hole.
  • Step 2 Make the maple icing: In a small bowl, whisk together the confectioners’ sugar, maple syrup and water.
  • Step 3 Make the pancakes: Place the pancake mix in a large bowl. In a medium bowl, whisk together the milk, eggs and vanilla. Add to the pancake mix and stir to combine. Heat a large nonstick pan over medium heat. Using a paper towel, lightly grease with oil. Pour the batter about 1?4 cup at a time onto the pan and squeeze the cinnamon sugar filling in a circular pattern to make a swirl. Cook until golden, about 2 minutes on each side. Between batches, clean your skillet by running it under hot water, dry, then lightly grease.
  • Step 4 Drizzle the icing over the pancakes and serve hot.
Why Dairy-Free Recipes Matter So Much To Me

Why Dairy-Free Recipes Matter So Much To Me

I have a confession to make. In my first cookbook, COOKING FOR ISAIAH, I glossed over the dairy-free component. Truth is, I was hyper-focused on making gluten-free recipes that Isaiah would not only eat, but love! That was my priority. I could get away with simple swaps like shortening and rice milk for the butter and milk I once used in my recipes before he was diagnosed with dairy intolerance.

Cookbook Giveaway! Plus, my all-time fave gluten-free, dairy-free cookie recipe!

Cookbook Giveaway! Plus, my all-time fave gluten-free, dairy-free cookie recipe!

Together, we are on an amazing gluten-free, dairy-free journey. I’m so thankful for my kids and all of you!! With the ups and downs Isaiah and I have faced along the way, there was one constant in our lives that we could always depend on—these chocolate chip cookies. Making these gluten-free, dairy-free cookies wasn’t easy, but once I cracked the code and Isaiah took that first bite into a warm, melty cookie, his big smile said all I needed to know. I hope you and your family and friends have enjoyed them, too!

Gluten-Free Ice Cream Sandwiches

Gluten-Free Ice Cream Sandwiches

My friends Peter and Kelli Bronski of the popular blog, No Gluten, No Problem, have just released their new cookbook, Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day, Every Day—a great collection of easy, foolproof recipes for those of us who would like to get dinner (and maybe even dessert!) on the table as often as possible.

That’s why I’m excited to support their cookbook—and to share their recipe for Ice Cream Sandwiches.

To make the recipe dairy-free:
1)   Substitute melted vegan shortening for the butter.
2)   Substitute nondairy ice cream for the ice cream.

Get the whole family cooking! Kids can…
1)   Collect ingredients from the pantry and refrigerator
2)   Measure ingredients
3)   Crack the eggs
4)   Dump ingredients into mixing bowl
5)   Mix ingredients with a whisk or spoon
6)   Help spread ice cream

Gluten-Free Ice Cream Sandwiches

Yield: 12 Sandwiches

Ingredients

¾ cup (162 g) sugar

¼ cup plus 2 tablespoons (30 g) cocoa powder

¾ cup (1½ sticks, 170 g) butter, melted

2 eggs

1½ teaspoons gluten-free pure vanilla extract

¾ cup (94 g) Artisan Gluten-Free Flour Blend

¾ teaspoon xanthan gum

¼ teaspoon salt

4 cups (648 g) ice cream

Instructions

  1. Preheat the oven to 350°F (175°C). Spray a half sheet pan or rimmed baking sheet (about 11 x 16 inches/28 x 41 cm) with nonstick cooking spray and line with parchment paper‹this will keep the parchment from sliding around.
  2. In a medium bowl, mix together the sugar, cocoa powder, and melted butter. Add the eggs and vanilla (make sure the butter mixture is not too hot as you do not want to cook your eggs), and stir until smooth. In a separate bowl, whisk together the flour, xanthan gum, and salt; add to the cocoa mixture and stir to incorporate.
  3. Spread the batter on the parchment paper, going all the way to the edge of the pan; using an offset spatula helps with this process. You want to spread the batter as evenly as you can; it will not spread much while it bakes. Bake for 10 minutes. Allow to cool completely on the baking sheet.
  4. While the cake is cooling, pull the ice cream out of the freezer to soften a little bit (you do not want it too soft as it will become oozy and seep out of the sandwich while it freezes, but a little softening helps to spread it).
  5. Slide the cake with the parchment off the pan. Cut it in half crosswise to make two equal rectangles. Slide one half, top-side down, onto the middle of two overlapping pieces of plastic wrap that are about 2 feet (60 cm) long. Spread the ice cream on the top of the cake. Top with the remaining cake half, top-side up. Wrap with plastic wrap and freeze for at least 4 hours.
  6. Trim the edges of the large rectangle to make the edges completely straight. Make 3 lengthwise cuts and 2 crosswise cuts to create 12 rectangles about 2 x 4 inches (5 x 10 cm).
https://silvanaskitchen.com/gluten-free-ice-cream-sandwiches-cookbook-giveaway/