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Gluten-Free Cooking & Baking

Summer & Fall 2009 / Winter 2010 Schedule

(September-March)


Different levels of participation

Demonstration: students observe as instructor prepares recipes.
Partial Participation: students assist with some food preparation.
Hands-on: students cook under the guidance of instructor.

Gluten-Free Cooking & Baking

# 50 Amazing Gluten-Free Pies, Tarts, and Quiche
hands-on with lecture

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 indeed. 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. Join Rebecca to spend an entire day immersed in every aspect of pie making--without any gluten in sight.

 

Among other skills and secrets, you'll learn how to:

• Blend gluten-free flours to make an all-purpose flour
• Use a variety of gluten-free flours and starches such
as beans, sorghum, amaranth, teff, montina, coconut,
mesquite, soy, rice, quinoa, buckwheat, tapioca,
arrowroot, potato starch to create the best crust for the
appropriate filling
• Handle the "forgiving" pastry which never shrinks or
toughens--with and without egg
• Roll, shape and bake pies
• Choose the best tart/quiche pie pans
• Separate eggs
• Make meringues and lemon curd
• Make dairy-free and egg-free graham crackers
• Melt chocolate
• Make fresh fruit jam
• Use xanthan gum and learn why it's necessary


All day long, you'll have the benefit of Rebecca's incomparable expertise as she demonstrates pastry-making techniques and guides you through your own preparation of various crusts and luscious fillings. The Crusts: Classic Butter Pastry; Italian Pasta Frolla; Homemade Graham Cracker Crust; and Crisp and Light Meringue Pie Shell. The Finished Pastries: Dutch Apple Cranberry Streusel Pie; Lemon Mousse Tart; Crostata di Marmelata; Dairy- and Egg- Free French Chocolate Silk Pie; and Wild Mushroom Quiche. (Some organic eggs, butter, and wine will be used.)

a) Wednesday, May 27, 10:00 a.m. - 4:00 p.m. - or -
b) Friday, September 11, 10:00 a.m. - 4:00 p.m.
Instructor: Rebecca Reilly
Fee: $195; Two People: $380

 

 

# 51 Gluten Freedom: Reclaiming Our Daily Bread
hands-on with lecture

 

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
make an all-purpose "flour" and then using a variety of the
following flours and starches: bean, sorghum, amaranth,
teff, montina, coconut, mesquite, soy, brown rice, quinoa,
buckwheat, cornmeal, tapioca, sweet rice, arrowroot,
potato flour/starch, cocoa and powdered coffee
• What is xanthan gum and why it is necessary
• The salt/yeast reaction
• Shaping loaf breads, baguettes, bagels, pizza, foccacia,
English muffins
• Using eggs and egg alternatives; i.e., flax, agar, and
homemade egg replacer
• How to avoid cave-ins
• Comparison of bread machine and oven methods


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.)

a) Thursday, May 28, 10:00 a.m. - 4:00 p.m. - or -
c) Saturday, May 30, 10:00am - 4:00pm. - or -
b) Saturday, September 12, 10:30 a.m. - 4:30 p.m.
Instructor: Rebecca Reilly
Fee: $195; Two People: $380

 

 

# 53 & 54 Gluten-Free Vegan Masterpieces (NEW CLASS)
partial participation

 

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 natural sweeteners, high-quality oils, whole grain flours, and other all-healthy ingredients, you’ll recreate the authentic flavors and perfect textures you’ve been longing for.


# 53 Menu 1: Deep Dark Chocolate Cake with Creamy Cashew Frosting; Pumpkin Pie Waffles with Maple Drizzle; Blueberry Muffins with Pecan Streusel; Blondies; Saucy Cranberry- Filled Crêpes; Strawberry Shortcake Biscuits; and Coconut Chocolate Chip Cookies. (A little alcohol will be used in some recipes.)

a) Thursday, October 1, 6:30 – 10:00 p.m. - or -
b) Friday, December 18, 6:00 – 9:30 p.m.


# 54 Menu 2: Spiced Sweet Potato Cupcakes with Creamy Coconut Caramel Frosting; Carrot Pistachio Pineapple Muffins; Dark Chocolate & Almond-Dipped Coconut Macaroons; Cappuccino Walnut Brownies; Caramelized Apple Buckwheat Pancakes; Cranberry-Orange Scones; and Sticky Pecan Upside-Down Baby Cakes. (A little alcohol will be used in some recipes.)

a) Monday, October 12, 6:30 – 10:00 p.m. -or
b) Tuesday, December 22, 6:30 – 10:00 p.m. -or
c) Wednesday, March 31, 6:30 – 10:00 p.m.

Instructor: Korrie Chichester
Fee per class: $110

 

 

# 55 Gluten Freedom: Reclaiming Our Daily Bread
hands-on with lecture

 

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 guidance you’ll 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 make an all-purpose "flour" and then using a variety of the following flours and starches: bean, sorghum, amaranth, teff, montina, coconut, mesquite, soy, brown rice, quinoa, buckwheat, cornmeal, tapioca, sweet rice, arrowroot, potato flour/starch, cocoa and powdered coffee
  • What is xanthan gum and why it is necessary
  • The salt/yeast reaction
  • Shaping loaf breads, baguettes, bagels, pizza, foccacia, English muffins
  • Using eggs and egg alternatives; i.e., flax, agar, and homemade egg replacer
  • How to avoid cave-ins
  • Comparison of bread machine and oven methods

During this full day of bread baking, we’ll mix up these unbelievable flours to maximize nutrition and achieve topnotch 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. Tempeh Reubens on Tangy Dark Pumpernickel; Pizza Margherita; Caramelized Onion & Italian Tuna Pizza; Rosemary, Garlic & Black Olive Focaccia; French Baguettes with Roasted Garlic & Herbed 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.)

a) Saturday, November 7, 11:00 a.m. – 5:00 p.m. -or
b) Sunday, November 8, 11:00 a.m. – 5:00 p.m. -or
c) Saturday, December 12, 11:00 a.m. – 5:00 p.m. -or
d) Saturday, February 13, 11:00 a.m. – 5:00 p.m. -or
e) Monday, February 15, 11:00 a.m. – 5:00 p.m.

Instructor: Rebecca Reilly
Fee: $205

 

 

# 56 World-Class Gluten-Free Dumplings (NEW CLASS)
partial participation

 

Matzo balls, gnocchi, malfatti, pot stickers, spaetzle – all without gluten? You bet! Come join the fun with the everinnovative Rebecca Reilly, as we make matzo balls, roll gnocchi off the back of a fork, shave spaetzle batter directly into a hearty soup, shape pasta for pot stickers and purses, and end the class sweetly with nut-filled apples baked in flaky gluten-free pastry. Matzo Balls in Rich Vegetable Broth; Spinach Malfatti with Brown Sage Butter; Ricotta Goat Cheese Gnocchi w/ Colored Peppers; Tri-Colored Potato Gnocchi with Smoked Salmon/Shallot Cream; Asian Dumplings (Pot Stickers and Purses) with Vegetable Filling and Dipping Sauces; Spaetzle in Split Pea Soup; and Apple Dumplings with Star Anise Sauce. (Organic eggs, dairy & fish will be used.)

a) Thursday, December 10, 6:00 – 10:00 p.m. - or -
b) Friday, February 12, 3:00 – 7:00 p.m.

Instructor: Rebecca Reilly
Fee: $120

 

 

# 57 Extraordinary Gluten-Free Classic Italian Desserts
hands-on

 

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 this class is your oasis! Spend a sweet day with cookbook author and gluten-free chef, Rebecca Reilly, and gain the baking skills and confidence needed to create the best classic Italian desserts in your own kitchen. Little Italy cannot compete with what you will be making in this class.


Rebecca will discuss gluten-free flour blends and the best gluten-free flours and starches to use to achieve the proper textures and tastes for these high-quality Italian desserts. Then, you’ll make sponge cakes for Zuppa Inglese (which is not a soup but Italy’s answer to English trifle); you’ll make and roll gluten-free strudel dough onto Cannoli tubes, deep fry them to golden-crisp perfection, and fill them with thickened fresh sweetened ricotta studded with chocolate chips and pistachios; you’ll prepare, pipe, and bake perfectly light cream puffs with just the right hollow inside, fill them with homemade Gelato, and drench them with decadent chocolate sauce; and you’ll make two Tiramisu. And that’s just the beginning.


Enjoy this unique experience learning from the remarkably talented Rebecca Reilly. Tiramisu Two Ways; Bongo Bongo (Handmade Cream Puffs filled with Homemade Coconut Gelato Dripping with Deep Dark Chocolate Sauce – like Profiteroles); Traditional Cannoli; Amaretti Cookies; Zuppa Inglese (Trifle with Layers of Cake, 2 Flavored Pastry Creams, and Fresh Whipped Cream); Maple Cenci (Love Knots); Baba (similar to France’s Baba Au Rhum); and Chocolate-Dipped Biscotti Two Ways: Chocolate-Hazelnut and Coffee-Walnut. (Organic eggs, dairy, and alcohol will be used.)

Friday, December 11, 3:00 – 9:00 p.m.

Instructor: Rebecca Reilly
Fee: $205

 

 

# 58 Amazing Gluten-Free Pies, Tarts & Quiche
hands-on with lecture

 

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. Join Rebecca and spend an entire day immersed in every aspect of pastry making without any gluten in sight.

Among other skills and secrets, you will learn how to:

  • Blend gluten-free flours to make an all-purpose flour
  • Use a variety of gluten-free flours and starches such as beans, sorghum, amaranth, teff, montina, coconut, mesquite, soy, rice, quinoa, buckwheat, tapioca, arrowroot, and potato starch to create the best crust for the appropriate filling
  • Handle the “forgiving” pastry which never shrinks or toughens – with and without egg
  • Roll, shape and bake pies
  • Choose the best tart-quiche pie pans
  • Separate eggs
  • Make meringue and lemon curd
  • Make dairy-free and egg-free graham crackers
  • Melt chocolate
  • Make fresh fruit jam
  • Use xanthan gum and learn why it’s necessary

All day long, you’ll have the benefit of Rebecca’s incomparable expertise as she demonstrates pastrymaking techniques and guides you through your own preparation of various crusts and luscious fillings. The Crusts: Classic Butter Pastry; Italian Pasta Frolla; Homemade Graham Cracker Crust; and Crisp and Light Meringue Pie Shell. The Finished Pastries: Dutch Apple-Cranberry Streusel Pie; Lemon Mousse Tart; Crostata di Marmelata; Dairy- and Egg-Free French Chocolate Silk Pie; and Wild Mushroom Quiche. (Some organic eggs, butter, and wine will be used.)

Sunday, February 14, 11:00 a.m. – 5:00 p.m.

Instructor: Rebecca Reilly
Fee: $205