Who doesn’t love a new cookbook? Around here, as you might imagine, they can be pretty popular. Recently, I ordered one that I’ve been waiting for: Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.
What I love about this cookbook is that it doesn’t offer substitutes for the foods and baked goods I love; rather, Silvana beautifully translates classic favorites into gluten-free and dairy-free language that I can recreate in my own kitchen. Crusty baguettes, pot stickers, lasagna with béchamel sauce. That gets a woot woot from me!
Silvana, former founding editor of Everyday with Rachel Ray, spent six years perfecting these recipes after her son was diagnosed with gluten and dairy intolerances. Many of us can relate, but few of us have the expertise (or the time) to figure out how to make a great gluten-free pie crust, or cookie, or bread. I’ve had far more baking failures than successes when it comes to gluten-free baking.
In addition to this new cookbook, Silvana’s blog is a really helpful resource in getting you organized, recommending the right ingredients (even flour mixes), and offering some fool-proof recipes (see below for her Blueberry Swirl Muffins).
For whatever reason you are eating gluten-free (or dairy-free), this cookbook provides inspiration and practical knowledge that will lead to all sorts of deliciousness. Enjoy!
Blueberry Swirl Muffins
Between the whole blueberries and the blueberry swirl, these muffins deliver a burst of flavor in every bite. The lemon sugar makes the tops extra crunchy.
Makes: 12 muffins • Prep Time: 20 minutes • Cook Time: 25 minutes
1¼ cups plus 1 teaspoon sugar
Finely grated zest of 1 lemon
2 cups fresh blueberries
2¼ cups My Gluten-Free All-Purpose
Flour (page 195)
1 tablespoon baking powder
1 teaspoon salt
2 large eggs, at room temperature
½ cup canola oil
1 cup Homemade Cashew or
Almond Milk (page 205 or 206) or store-bought
2 teaspoons pure vanilla extract
1. In a small bowl, stir together ¼ cup of the sugar and the lemon zest. Set aside.
2. Preheat the oven to 425˚F with a rack in the middle. Spray a 12-cup muffin pan with cooking spray.
3. In a small saucepan over medium heat, bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer. Cook, mashing occasionally, until thickened, about 5 minutes. Let cool to room temperature, about 10 minutes.
4. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, beat together the remaining 1 cup sugar, eggs, oil, milk and vanilla until smooth. Add to the flour mixture and stir until just combined. Fold in the remaining 1 cup blueberries. Pour the batter into each prepared muffin pan cup until two-thirds full. Spoon about 1 teaspoon of the blueberry compote into each muffin batter center and, using a fork, swirl. Sprinkle generously with the lemon sugar. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool on a rack before serving. (The muffins can be frozen in an airtight container for up to 1 month.)
Text: Excerpted from SILVANA’S GLUTEN-FREE AND DAIRY-FREE KITCHEN © 2014 by Silvana Nardone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Photos: ©John Kernick