09-09-2014, 10:44 AM
![[Image: 51GPkvXF-oL._SX392_BO1,204,203,200_.jpg]](https://images-na.ssl-images-amazon.com/images/I/51GPkvXF-oL._SX392_BO1,204,203,200_.jpg)
The founding editor of Every Day with Rachael Ray reinvents America's
favorite dishes for a gluten- and dairy-free world — no compromises to
flavor or texture accepted.
“The fact that everything she makes is gluten-free is astonishing.” —Food and Wine
When doctors diagnosed Silvana Nardone’s son with intolerances to gluten
and dairy, she embarked on a quest to develop dishes for the toughest
critics of all: her kids. To do so, she drew on her experience as a
professional baker and her work in magazine test kitchens. She
deciphered labels and tested obsessively. The result: dishes that taste
exactly like their supermarket, bakery, and take-out counterparts, from
Cinnamon-Swirl Pancakes to Crispy Chicken Taquitos to Baked
Ham-and-Cheese Manicotti. Every mom on the block will want the recipes
for her high-rising, light sandwich loaf, deep-dish pizza, and
chocolate-chip cookie dough ice cream sandwiches.
Silvana shares every last secret she has learned over the years from her
formulations of gluten-free all-purpose flour; pancake, waffle, and
biscuit mix; homemade and rich-tasting nondairy substitutes for milk,
yogurt, and ricotta; and other essentials that are key to making the
best food possible.
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