Gluten-Free Baking More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights

Rebecca Reilly, a Cordon Bleu- and Le Notre Patissier-trained chef, is the former owner of the Madd Apple Cafe and Rebecca's Kitchen, a catering firm and cooking school in Portland, Maine. Reilly also received a chef's diploma from Madeleine Kamman's Modern Gourmet Cooking School in Boston, and for ten years was regularly featured as the on-air chef on Maine's NBC affiliate, WCSH. In addition, Reilly hosted the popular public television series New England Kitchen. She is currently a private caterer and nutritional consultant. Reilly and her two children, all of whom are gluten-intolerant, live in Yarmouth, MaineReilly, Rebecca is the author of 'Gluten-Free Baking More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights' with ISBN 9780684872520 and ISBN 0684872528.