CNY Celiac Support Group

Helping People With Gluten Intolerance in the CNY Area Live a Happy and Healthy Gluten-Free Lifestyle!

Rebecca Reilly - CNY Celiac Support Group Meeting

by Marcia Phillips


Chef Rebecca Reilly:

As a graduate of the renowned Cordon Blue Cooking School of Paris, Rebecca Reilly’s professional training also includes certificates from Le Notre Patissier in Plaisir, France.   In addition, Rebecca received a chef’s diploma from Madeline Kamman’s Modern Gourmet Cooking School in Boston.

Rebecca has been involved with numerous cooking schools and restaurants throughout the Northeast as both chef and consultant

Download Gluten Free Recipes:

Pumpkin Custard Pie
Tuscan Grape Tomato Fresh Herb Tart
Classic Butter Pastry
Dutch Apple Cranberry Streusel Pie
Gluten Free Blends for Pastries

At September 19th CNY Celiac Meeting Rebecca Reilly, renowned Cordon Bleu Cooking School of Paris, professional chef/consultant throughout the Northeast with numerous cooking schools and restaurants, presented to those attending demonstrated how to put together and make a classic butter pastry (single crust); Dutch Apple Cranberry Streusel Pie and a Tuscan Grape Tomato Fresh Herb Tart which all three were raffled off at the end of the meeting.  The recipes distributed which included:  gluten free blend for pastries and an all purpose flour (good for items that need elasticity like wraps or pie crust).  Rebecca gave celiacs tips along the way making this demonstration fun.  She, herself, who also eats GF had to re-learn using the GF flours instead of the gluten flours.  One message that came out is that GF flours are forgiving and if breaks apart, to batch and carry on.  She informed us that the beautifully pictures of baked good that we see on the GF magazines are stock pictures and not pictures of GF baking which to anyone who does bake GF would find it very helpful and not to give us. 

Baking Tips:

using 2 gallon zip lock baggies cutting them into 2 pieces for rolling out pie crust as wax paper, parchment paper, etc. can easily tear up the dough
using the balm of your hand to mix with
taking your hand and putting it in the pie pan for measuring to see how much you need to roll out
rolling from the center out; then flipping over and continuing
some useful tools:  pastry scraper; French rolling pin (doesn't have the ends/handles on the end); flexible spatula, cake tester, removable bottom tart pan
refrigeration/freezer for certain GF flours:  mainly any GF flours with color including brown rice, bean, chickpea, millet, any high fiber flours, etc. all need refrigeration/freezer as they have oils and can go rancid; the white GF flours, can be stored on the shelf in a cool/dry place.  It is best to place these in plastic baggies/plastic containers to keep free of any bugs.  Note:  Living Without Magazine has these listed what needs refrigeration/what doesn't and can check last year's December/January issues which one can order as one place of resource.  When one buys these GF flours fresh, they should taste them to see how they should taste and then know if they are still okay to use after a while
using foil -- when placing over a pie, place the dull side out
when mixing up GF flours - use a whisk to blend them together before using
Liquid/Dry Measuring - any liquid, use a glass measuring cup; for dry - put in a measuring cup, tap flour with a knife and then level off for accurate measuring.  If one uses a measuring cup for liquids and vice versa for dry, they won't get accurate amounts - so very important
apple tart/pie - to test for doneness, use a cake tester to make sure that the apples are thoroughly baked
to make a sweet pie crust -- just add two teaspoons of sugar to the blend
making up GF flour mix - then putting on a 3x5 card what the recipe is for and what needs to be added.  This can be done for oneself to use at a later time and/or can give to a celiac as a nice gift.
table salt is for baking only; coarse salt is for tasting
correction in the Classic Butter Pastry (makes 1 crust) - for the all purpose flour blend -- should be:  1 cup & 2 tablespoons
when making lattice strips for a pie, with GF flours just cut and lay flat or they will break; can't do the same like one would with regular gluten flours
when using a mix which consists of different GF flours inclusive of Xantham Gum -- when following a recipe, cut back on the amount of Xantham Gum one would put in.  A GF blend is just a blend of different GF flours not including Xantham Gum, etc.  Needs to be stored in airtight containers

Rebecca made this a fun approach with humor to baking, showing  us that mistakes do happen when putting together a GF pie crust, to batch it up and carry on.  The end result will be a rewarding and delicious treat that we are making for ourselves, family and/or friends.  She showed us that one can be take pride in their end result.  Thank you very much Rebecca for coming to Syracuse and doing this presentation.  We truly appreciated it very much.

All recommendations, information, dietary suggestions, product news, menus, recipes, and related data generated by the CNY Celiac Support Group are intended for the benefit of our members and other interested parties. Individuals should consult with their physician before following any medical or diet recommendations mentioned in this website. Food manufacturers' products are subject to formula change at any time, and these changes may not be reflected on labels. Products mentioned do not constitute endorsement. Liability is implied by or assumed for the use of information contained in this website.