VANANAをもてはやすアルファギークたち

＜p＞＜strong＞The founding editor of ＜em＞Every Day with Rachael Ray＜/em＞ reinvents America's favorite dishes for a gluten- and dairy-free world ー no compromises to flavor or texture accepted.＜/strong＞＜/p＞ ＜p＞**“The fact that everything she makes is gluten-free is astonishing.” ー**＜em＞＜strong＞Food & Wine＜/strong＞＜/em＞＜/p＞ ＜p＞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.＜/p＞ ＜p＞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.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。

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