Join Rebecca Reilly - cookbook author, classically trained chef, and master baker - who believes healthy, delicious bread is everyone's birthright - especially those who are gluten intolerant. Under Rebecca's guidance you'll create flavorful, perfectly-textured breads using a variety of high-fiber, high-protein flours and starches such as teff, amaranth, Montina, coconut, buckwheat, quinoa, and others; learn about egg replacements using flax and chia seeds; the use of xanthan gum; how to avoid cave-ins; how to shape loaves, baguettes, bagels, English muffins; make pizza and focaccia; and compare bread machine versions to oven methods. Thes top-notch results will astound you. With growing confidence and ease, you'll welcome back into your life your rightful share of delicious, freshly baked bread. Tempeh Reubens on Tangy Dark Pumpernickel • Pizza Margherita • Caramelized Onion & Italian Tuna Pizza • Rosemary, Garlic, & Black Olive Focaccia • French Baguettes with Roasted Garlic & Herb Dipping Oil • Chewy Bagels with Organic Cream Cheese & Smoked Wild Salmon • Eggs Florentine on English Muffins • Grilled Vermont Cheddar & Tomato Sandwiches on All-Purpose Sandwich Bread. (Some organic eggs, optional fish and dairy will be used.)
PLEASE NOTE: The Natural Gourmet is not a gluten-free facility.