There are many variables that go into successful gluten-free baking, as well as new flavors and textures to explore. Learn ways to make your baking healthier and more delicious by incorporating gluten-free recipes. In this Berkshire Botanical Garden online class with master pastry chef Rachel Portnoy, you’ll explore variations in baking scones using different gluten-free flour and flavoring options. You’ll also learn how to create seasonal accompaniments using an abundance of flavors from the garden, including curds, compotes and a refreshing herbal beverage. Follow along and prepare recipes in your own kitchen as you watch Rachel create them in BBG’s kitchen classroom. All participants will receive recipes and an ingredient list beforehand, so you can shop for what you’d like to make during the class. The class will take place June 24 from 10 – noon, and is $15 for BBG members, $20 for nonmembers. Register at https://www.berkshirebotanical.org/events/bake-gluten-free-scones-early-summer-accompaniments
Rachel Portnoy started out as a vegetarian cook during her time as a graduate student in English in the 1990’s, and then moved on to specialize in pastry at Le Cordon Bleu in London. She worked at French fine dining and Michelin-starred restaurants in New York, Washington D.C. and London, as well as in France at fine restaurants and bakeries. In 2002, Rachel and her husband, French chef Franck Tessier, moved to Lee, MA, and she fulfilled a long-term dream by opening her own bakery, Cakewalk, in Lee. Rachel eventually sold Cakewalk and moved up the road to open a restaurant on Main Street with Franck called Chez Nous where the couple focuses on fresh, healthy, handmade and delicious cuisine and desserts.
