Silvana's Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed

I have been waiting for this cookbook just to get the bread recipe. I loved many of the recipes in her first book, Cooking for Isaiah--my grandchildren could not tell the chocolate chip cookies in that one apart from my regular Toll House recipe. Her cornbread in that one was excellent as well. But she didn't really have a good recipe for plain white yeast bread.Now she does! I've just had three pieces (!) of it with a cup of tea. There are some odd ingredients, which took me a few days to collect and, in fact, I still had to make a substitution, using all potato starch instead of part corn starch, which her recipe calls for. It also calls for powdered vitamin C. Well, I just broke open a vitamin C capsule for that one.I also made a few other changes. I like to use my bread machine for making the dough, and it worked well with her recipe. Just put all of the liquid ingredients in first. I also used four little bread pans (but heavy duty ones: very important) rather than one large one. And I cook in a convection oven, which cooks faster at a lower temperature. So I was estimating a lot.I took her advice to let the bread finish rising at room temperature, and I think that helped keep it from collapsing, as did the initial high temperature of the oven.So far this is the only recipe I've made, but I've looked over most of the other ones and they look good. I esp. like her recipe for seasoned flour. That will be next.The book has many, many child-friendly recipes, which means recipes that use sugar, honey, etc. That's fine with me. I have to give up gluten and dairy, but that doesn't mean I never want any treats. Plus I think many of us cook for children who need to be gluten and dairy free. That's hard enough, without insisting that everything they eat looks like it comes from a health food store. And not only will these recipes appeal to a gluten-free child, she can share them with her friends. In fact, her friends will be jealous that she has a parent who can make this great food.So thanks, Silvana. I do have one little suggestion: I was confused by the bread recipe calling for "1 recipe My Gluten-Free" etc. 1 recipe? I finally figured out it meant to put together everything in the basic recipe and then add the sandwich loaf bread ingredients. But I think you need to think of a clearer way of describing that.Otherwise, great job! Thanks so much. I'm going to put the bread away before I eat the whole loaf.Four months later: I've found the easiest way to make this bread is to make up zip lock bags each one containing all of the dry ingredients, except yeast, for a loaf of her bread. Then it is very easy to put the wet ingredients (water, eggs, etc.) into my bread machine, dump from one of my bags the dry ingredients on top of the wet ones, add the yeast and anything I want in that loaf, like nuts, and turn on the machine. In fact, Silvana, you might think about marketing your dry ingredients as a bread mix for G-F bread. I would certainly buy it.

Love the recipes but purchased a new book and the one I received has most of the pages eat marked. Looks like someone may have returned the book.

Silvana really went to a lot of trouble to re-create dishes which dairy and gluten-free people ordinarily cannot even touch. She clearly worked hard to recreate for us the better palatability of real gluten or dairy-based dishes...but I will like to also point out that there are many great recipes that don’t even need GF flour, so she actually made great creative effort to make such special dietary needs within the range of normal eating. Yay! A godsend for a special diet person who wants to enjoy the same thing family is eating. Silvana has an extensive background in realm of cooking scene, but she’s clearly a very good cook in her own right in any event, and this book will be a very reliable go-to for me. Thank you so much Silvana, I am a solid fan.

I have recently been diagnosed as lactose intolerant. I also have Celiac Disease and must be gluten free. I have purchased both of Silvana's books and find them a wonderful addition to my kitchen. The recipes are easy to follow and contain ingredients that are easily obtainable at any grocery store. I have mixed the all purpose flour per the instructions in the book. My blueberry muffins, brownies and chocolate chip cookies taste like normal baked goods. No gritty taste or strange flavors. The instructions were easy to follow. I have visited Silvana's website and purchased the prepackaged flour mixture and the pancake and biscuit mixture. I plan to try many of the recipes for main meals. I have great faith in Silvana's recipes and hope she is in the process of another book with many more choices.

This book has been a God send. I have an intolerance to dairy and gluten which makes some things, like bread, pancakes and other items from me to have withdrawals because items on the market are just do not have that homemade flovor. This book has a bunch of wonderful recipes in it including a rye bread recipe and a homemade tortilla recipe that are simply put, AMAZING. We (including) my wife and kids don't buy store bought wraps anymore, they are that good. This book also has some elegant dinners in here as well. If you suffer from Gluten and Dairy intolerances, I cannot not implore you to buy the book enough.Also, there is a fantastic Sugar cookie recipe that has allowed me not just to partake in creating but eat holiday cookies like when I was a kid.

I have tried some not all of the recipes. I am a new Celiac craving bread. The best thing that I have tried is the sandwich bread. It is amazing. My husband ate it and thought that I had brought home from Wegmans. Yeaaaaa! This bread fooled my pickiest eater. The only problem I have is that the sodium may be off a bit for the biscuit mix. I cut that in half. I do not want a salty biscuit. Some were successes, others like the biscuits, and pancakes were just okay. I took off a star for the salt. I will re-review later after I have more recipes under my belt.

I make her flour mixes and like the way they taste in recipes and the way they perform. My grandson says her GF waffle mix tastes way better than a regular all purpose flour recipe, and her GF pizza crust got 10+++ stars from him. Since she owned a bakery, I figure she knows about baking and how to make GF flours yield tasty results. Silvana's books are easy to use and have many wonderful recipes. She now sells her mixes on her web site, but I have continued to mix GF flour myself. I haven't done a cost comparison.

I could not wait for this book to arrive, it did not disappoint! As a family we're not technically gluten free or dairy free, however, the recipes from this and her first cookbook are so good we prefer them to the gluten versions!! The gluten free flour mix is the absolute best I've ever tried, it's so good I feel like we can finally shift our family to GF and not get a fight from our children about missing bread and pancakes!

Was disappointed because I thought that dairy free meant egg free but it does not. The breads all look delicious but have eggs. Now that the weather is cooler I can start to test these recipes with an egg substitute.