Public ClassesChefs' Training Program
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

More Gluten Freedom: Reclaiming Our Daily Bread

Once again, chef, cookbook author and master baker, Rebecca Reilly, continues to amaze us with her knowledge and skill of creating mind-blowing gluten-free breads using high-quality, high-fiber, and high-protein flours. If you have already taken Gluten Freedom 1 (see description), this class explores more shapes and flours, teaches you how to make and feed a sourdough starter, and will reinforce and strengthen your skills and add more variety to your repertoire. Each class stands on its own and may be taken alone. Let's welcome back into our lives our rightful share of delicious, freshly baked bread. Sourdough "Rye" Bread Bowl (and Swedish "Rye" Variation) filled with Fresh Spinach and Artichoke Dip • Homemade Pita with Dips of Roasted Pepper-Garlic Hummus and Tzatziki • Soft Pretzels with Coarse Sea Salt • Multi-Seed and Grain Bread with Homemade Toasted Almond Butter • Calzone and Stromboli filled with Assorted Italian Cheeses, Herbs and Roasted Vegetables • Irish Soda Bread with Whipped Maple Butter • Cinnamon Raisin Bread • French Brioche with Dried Fruit Compote. (Organic eggs and dairy)


PLEASE NOTE: The Natural Gourmet is not a gluten-free facility.

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Instructor: Rebecca Reilly

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