RCC RILL Course Series Focuses on Gluten-Free Cooking, Baking, Entertaining
Glenns, VA — RCC’s Educational Foundation, the Rappahannock Institute for Lifelong Learning (RILL) brings Chef Emily Griffin to teach a series of Gluten-Free cooking classes in the state-of-the art culinary lab on the Glenns campus.
Gluten is a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease.
Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected.
The Celiac Disease Foundation estimates that over 2 million Americans suffer from gluten intolerance. Consuming any amount of gluten for them can create an autoimmune response which can lead to over 200 symptoms affecting the digestive track and other organs in the body. Avoiding foods and products containing gluten is the best way to curb symptoms and damage.
Symptoms include diarrhea and/or constipation, bloating, abdominal pain, fatigue, nausea and headaches. Less common symptoms are include joint and muscle pain, depression or anxiety, confusion, severe abdominal pain and anemia.
Chef Griffin’s series of gluten-free cooking classes breaks down each meal from breakfast to main dishes, desserts to appetizers. You’ll learn that cooking, entertaining, and living gluten free doesn’t mean sacrificing flavors and textures.
The first class will be Monday, May 13 from 1 to 4 pm and feature breakfast. Buttermilk biscuits are just one of the foods you’ll make.
On Monday, May 20 from 1 to 4 pm find out how to make the perfect gluten-free piecrust both savory and sweet.
Gluten-Free Living: Cooking on Monday, June 3 from 1 to 4 pm explores grain-free menu planning, replacing grains using nuts, seeds, vegetables, and legumes.
Monday, June 10 from 1 to 4 pm showcases gluten-free entertaining where you will discover tasty bite-sized treats. Guests won’t even miss the wheat.
Register for one, two, three, or all four classes in the gluten-free series. Advance registration, with a tuition payment of $45 per class (includes ingredients), is required to take this course. If registering for all four classes, the cost per class is discounted making the total $155. To register online, please go to
For more information on “Gluten-Free Living” and other RILL courses, or to register, please call Michele Inderrieden at 804-333-6824 or e-mail firstname.lastname@example.org.
Chef Emily Griffin is a graduate of Johnson & Wales University and has earned two certificates from the Institute of Integrative Nutrition. She has experience as a private and restaurant chef and nutrition consultant. Chef Griffin is an adjunct instructor with RCC’s culinary program.
The Educational Foundation expresses sincere appreciation to Rappahannock Westminster-Canterbury for their generous support of RILL.
About Rappahannock Community College
Rappahannock Community College, established in 1970, serves Virginia’s Northern Neck, Middle Peninsula and surrounding areas. RCC is home to multiple associate degrees and certificate programs, as well as robust and varied Workforce offerings. RCC has been named a “Great College to Work For” by the Chronicle of Higher Education since 2015. The College will celebrate its 50th anniversary in 2020. www.Rappahannock.edu