Happy Celiac Awareness Month!
Today is the first day in May that we celebrate being gluten-free. It’s been seven years since Isaiah was diagnosed as gluten and dairy intolerant. I can honestly say that his diagnosis changed not only his life, but mine.
As a food professional—food magazine editor, bakery owner or recipe columnist—I couldn’t imagine having to re-think everything I did in the kitchen and at the supermarket. Just like you, I had to start from scratch.
Admittedly, I was overwhelmed. But, I was also deeply motivated. There’s no greater incentive in life to figure out a solution—fast—than when your child’s well-being is at risk. Isaiah wasn’t absorbing nutrients and he was tired and sick most of the time.
I understood, in that moment, that we have the power to heal our bodies and thrive again. If we can restore our children’s energy and health by avoiding gluten (and in Isaiah’s case, dairy, early in his journey), then I believe that this power can’t be underestimated nor can it be taken for granted.
I hope you’ll join me and my kids in taking back our health and reclaiming our favorite family recipes. I know we’ll be celebrating this month—just as we do every day of the year—by enjoying long breakfasts (definitely our favorite meal of the day!) full of decadent waffles (get my new Cookies-n-Cream Waffles recipe pictured above on the Food Network now). For dairy-free substitutions, please see below.*
Please come say “hi” and let me know what you think about this recipe over in my online community, Silvana’s Kitchen. Thanks for reading and sharing!
Let’s get cooking,
*When I publish gluten-free recipes that contain dairy for other brands, I’m happy to provide substitutions. In the case of the waffles above, here are some swap-in ideas:
For the milk >> your preferred non-dairy milk or creamer (I’m making my own cashew milk right now, but any would work here—rice, almond, quinoa, hemp, coconut, soy, etc.).
For the white chocolate chips >> dairy-free semisweet chocolate chips
For the cookies >> the Glutino cookies do not contain dairy, but they are processed in a facility where milk is used. You can substitute Enjoy Life Crunchy Double Chocolate Cookies if you prefer.
For the whipped cream >> omit or use store-bought SoyaToo! rice whip or soy whip.
(At home, I prefer to make my own coconut whipped cream, a recipe in my upcoming cookbook, Silvana’s Gluten-Free and Dairy-Free Kitchen).
Want to pre-order my new gluten-free, dairy-free cookbook? Click here to buy Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.
Need general ingredient substitutions? Find your answers in my blog’s Gluten-Free 101 section.
Have a question for me? Please leave a message on my Facebook page, Silvana’s Kitchen.