Public ClassesChefs' Training Program
WELCOME BACK >
EMAIL
forgot?PASSWORD
Natural Gourmet Institute for Food & Health

Rebecca Reilly is the author of Gluten-Free Baking and has written articles and recipes for the magazine Living Without.  She is a graduate of Le Cordon Bleu in Paris and received professional training from Le Notre Patisserie, the Tuscan Cooking Workshops in Florence, Italy and a chef's diploma from Madeline Kamman's Modern Gourmet Cooking School in Boston. She is the former owner of the Madd Apple Café and Rebecca's Kitchen. For ten years, Rebecca was featured as the on-air chef in cooking segments on WCSH News Center 6 and hosted the popular television series New England Kitchen.

Health-Supportive Cooking & Specialty Classes / Gluten-Free Cooking & Baking

Gluten Freedom: Reclaiming Our Daily Bread
Hands-On

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.

 

share this class

Instructor: Rebecca Reilly
Fee:$215.00
  • Saturday, September 13, 11:00 am - 5:00 pm
    Space AvailableClass Code: 67_SS14

© 2014 Natural Gourmet Institute. All rights reserved.