You’d trust that a mom with a teenage son who was diagnosed gluten- and dairy-intolerant more than a decade ago would know a thing or two about making yummy allergen-free foods (in growing boy-sized quantities). When that mom is also a former magazine editor, a cookbook author, a culinary school instructor, a brand spokesperson and a regular guest on cooking shows? You’re knocking down her door, dietary restrictions or not, and buying anything she’s got.
Silvana Nardone came from a large, Italian, Brooklyn-bakery-owning family (the cred just keeps on coming!), so when her son Isaiah was diagnosed in 2007 with severe intolerances to the very ingredients she was raised on, she had to relearn a whole new way of life. She became a detective at the grocery store and a chemist in the kitchen, finding ways to reinvent family favorites with a new arsenal of staples.
With a pedigree and résumé like Silvana’s, of course, she hit the ball out of the park, and in addition to authoring two cookbooks full of gluten- and dairy-free recipes, developed a line of gluten-free, dairy-free flours, and doughs and mixes that are an edible love letter to her son.
Now we mere mortals can bake up gluten-free, dairy-free cookies, brownies, cinnamon rolls, bread, waffles, pancakes and biscuits that are Silvana-tested and Isaiah-approved. Thanks, Mom.