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 Transformed, I 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!
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!