What is Reddit's opinion of Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College?

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My girlfriend is celiac as well, so I've been living with minimal baked goods in my life and it drives me mad. This book has been a lifesaver: https://www.amazon.com/Gluten-Free-Baking-Culinary-Institute-America/dp/1598696130

It'll set you back $4.00 used on Amazon, and it's worth much more than that. If you do read it and make the flour blends in there (easy stuff, I promise) try to buy the rice flour and tapioca starch in the Asian section of your grocery store. WAY cheaper there, like $1/lb vs $3/lb.

GF baked goods can be tasty and inexpensive! I'm making a cake tonight! :)

I'm in the exact same situation, about a year and a half removed. For a while I put up with a diet lacking baked goods, but eventually I decided enough was enough and bought this: https://www.amazon.com/Gluten-Free-Baking-Culinary-Institute-America/dp/1598696130

That book is amazing, and costs $4 after shipping for a used copy on Amazon. I use it all the time and it was well worth the cost. Additional advice:

Aldi, the grocery chain, has lots of gluten-free items. In particular, their pasta is pretty good, and more important is the cheapest we've found thus far ($1.25/lb).

If you do get the above book and make the flour blends (not as hard as it sounds), try to get the rice flour and tapioca starch from an Asian grocer or even a Woodman's with a good international aisle - since those make up the bulk of the flour blends, it brings the cost down to the point where you never have to worry about messing up a recipe.

So I spent about an hour and a half reading through various GF Baking books at my LBS. I settled on Gluten-Free Baking with the Culinary Institute of America. It's very straight ahead, it has great flour mixes and good rationale behind the choice of flours and starches in each case. It also has great information about working with GF bread doughs and various techniques to use to trap more air in your dough.

Bette Hagman seemed more like the guru about real scratch baking. I will probably pick up her book in due course, but for now, I think this book will get me more familiar with GF dough and how to work with it. Hagman will be for when I start working with artisan loaves.