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

These flours should certainly be considered. Regardless, they are rather esoteric. Bean, nut, and grain flours are more commonly available, or have the potential to be made in a home kitchen. My favorite reference for gluten free baking is "Gluten-Free Baking with The Culinary Institute of America". I say this not only because I am a CIA alumni. It explains how to make your own gluten free flours (I'm sorry to inform you that there isn't one universal replacement) and has a variety of common baked goods converted to use these flours.

Someone asked about this a few months ago, and I seem to remember that the answer was no, none of the actual culinary schools officially offered GF programs; however, I might try The Culinary Institue of America. They have a GF cookbook on Amazon, so they might be open to tailoring a program to someone who is gluten free. It's worth looking into!

Also, have you thought about skipping cooking school entirely and trying to get a job at a gluten free-friendly restaurant in your town? A lot of great chefs never went to school, but just got started cooking in kitchens. If you could find someone near you who did GF cuisine, it might be worth seeing if they would hire you on. Just a thought!

honestly, I had to learn to make my own GF breads and doughs. This is a great book if not a bit complex - but the bread turns out the best from the recipes I've tried.

Incidentally, Buddha's Belly (there's one on Beverly) has a great GF menu if you ask your server for it.

I have it too, it's called Gluten Free Baking with the Culinary Institute of America

I don't know any recipes off the top of my head but this cookbook was written by Chef Coppedge at the Culinary Institute of America, he specializes in Gluten free cooking. He's also hilarious, lanky over 6ft and can do the splits like they're nothing.

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.