Silvana's Gluten-Free and Dairy-Free Kitchen

Silvana's Gluten-Free and Dairy-Free Kitchen

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The founding editor of Every Day with Rachael Ray reinvents America's favorite dishes for a gluten- and dairy-free world a€” no compromises to flavor or texture accepted. a€œThe fact that everything she makes is gluten-free is astonishing.a€ a€”Food a Wine When doctors diagnosed Silvana Nardonea€™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.I dona#39;t add salt to the flour coating since it would draw the moisture out of the squid, turning an otherwise crunchy coating ... Monitor the temperature of the oil with a deep-fry thermometer and fry in small batches so the temperature doesna#39;t dropanbsp;...

Title:Silvana's Gluten-Free and Dairy-Free Kitchen
Author:Silvana Nardone
Publisher:Houghton Mifflin Harcourt - 2014-09-02


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