When Silvana Nardone’s son Isaiah was ten, he was diagnosed with an allergy to gluten and dairy. His first reaction was, “What am I going to eat?” But lucky for him, his mom was more than up to the challenge. “He told me the one thing he really wanted to be able to eat was cornbread, so I spent the next two months trying — and failing — to mimic the exact taste and texture of gluten-full cornbread,” says Nardone, who is also a contributor to Healthy Eats. Eventually, she nailed it and was inspired to keep finding ways to make Isaiah gluten- and dairy-free versions of all his favorite foods. In her latest cookbook, Silvana’s Gluten-Free, Dairy-Free Kitchen, she shares what she has learned.
When you’re experimenting with a new gluten-free recipe, what are you trying to accomplish?
My model for every recipe is that it has to be as good or better than what I used to make. I’m not going to be satisfied by anything that’s “good for gluten-free.” I want people to have no idea it’s gluten-free and just think it’s delicious. And if I can’t nail it, I won’t bother. A lot …read more