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

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!