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Gluten-Free Cooking & Baking Spring/Summer 2010 Schedule (April-September)
• Demonstration: students observe as instructor
prepares recipes. Gluten-Free Cooking & Baking
# 59 Extraordinary Gluten-Free Classic Italian Desserts
Having a serious craving for mouthwatering Italian desserts
like Tiramisu, Cannoli, Cream Puffs, Biscotti – or any of
the others listed below – but there’s no gluten-free pastry
shop nearby? Then spend a sweet day with cookbook
author and gluten-free maestro, Rebecca Reilly, and gain
the baking skills and confidence needed to create some of
the best classic Italian desserts in your own kitchen. Little
Italy cannot compete with what you will be making in this
class.
# 60 Gluten Freedom: Reclaiming Our Daily Bread
Join Rebecca Reilly--cookbook author, classically trained chef, and master baker--who believes healthy, delicious bread is everyone's birthright. But for those of us with gluten intolerance or wheat allergies, our vocabulary of breads has been sadly limited. Well, a new day is dawning. Under Rebecca's expert guidance you'll learn everything you need to know to create flavorful, perfectly textured, gluten-free breads which include French Baguettes, English Muffins, Chewy Bagels, Pizza, Focaccia, Tangy Dark Pumpernickel, and All-Purpose Sandwich Bread. You'll work with various flours and starches and familiarize yourself with the look and feel of those doughs at critical stages. Here's a sampling of what you'll learn during this exciting day of bread making:
• Blending high-fiber, high-protein flours and starches to
During this full day of bread baking, we'll mix up these unbelievable flours to maximize nutrition and achieve top-notch flavors and textures. The results will astonish you. With growing confidence and ease, you'll welcome back into your life your rightful share of delicious, freshly baked bread. We will enjoy our efforts in the form of Tempeh Reuben on Tangy Dark Pumpernickel; Pizza Margherita; Caramelized Onion & Italian Tuna Pizza; Rosemary, Garlic, & Black Olive Foccacia; French Baguettes with Roasted Garlic & Herb Dipping Oil; Chewy Bagels with Organic Cream Cheese & Smoked Wild Salmon; Eggs Florentine on English Muffins; and Grilled Vermont Cheddar & Tomato Sandwiches on All-Purpose Sandwich Bread. (Some organic eggs and optional fish and dairy will be used.) Instructor: Rebecca Reilly Fee: $205
# 61 The Art of Baking and Decorating Vegan, Gluten-Free and Soy-Free Mini Cakes (NEW CLASS)
It’s not only life without gluten, soy, eggs and dairy – it’s life
with soft, moist cakes with creamy piped and spreadable
frostings and drizzles! Everyone will love these delectable,
wonderfully-textured treats which use health-supportive
ingredients. After baking our mini cakes – you can bake
them large at home – you’ll learn how to make borders,
flowers, and write sweet messages.
Instructor: Korrie Chichester Fee per class: $120 (includes pastry bag and 4 tips to take home)
# 62 Gluten-Free Vegan Masterpieces (NEW RECIPES)
Do you dream about luscious gluten-free treats that are also
free of dairy, eggs, excess soy and refined carbs? Now you
can honor your health needs and your sweet tooth with
Korrie’s gluten-free vegan translations of classic baked goods.
Using health-supportive ingredients, you’ll recreate the
authentic flavors and perfect textures you’ve been longing for.
Instructor: Korrie Chichester
# 63 Amazing Gluten-Free Pies, Tarts & Quiche
Pastry, some would say, is a synonym for delight. If we
didn’t have those wonderful sweet or savory fillings in their
rich and flaky crusts, the world would be a darker place.
And in a world where pastry and gluten are often two sides
of the same coin, it’s no fun at all for the gluten intolerant.
Enter chef and cookbook author, Rebecca Reilly, who
trained in the art of French pastry on its native soil and
then mastered the art of making them gluten free. Spend
an entire day with her immersed in every aspect of pastry
making without any gluten in sight. • Blend gluten-free flours to make an all-purpose flour
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