Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

Wow. Really good doughnuts - don't have quite the crunchy crust with soft inside that home-fried doughnuts do, but they're delicious.We loved them so much (including my non-gluten free husband who usually grumbles when he realizes he's eating something gluten-free but has nothing but praise for these) that I decided to try something I always did with my old wheat-based doughnut recipe - mixing up the batter the night before and refrigerating it.I made doughnuts yesterday morning and had enough batter for 2 doughnuts left over. I put it in a small covered bowl and refrigerated it - almost 24 hours. This morning I put it into my doughnut pan, let it sit on the counter for a little over 10 minutes (to let the batter warm a bit - an important part of the process), and then baked the doughnuts. Great results - just like yesterday. This is what I'd always loved about my old recipe - doughnuts for breakfast are a lot easier if all you have to do is heat the oven and fill the pan with batter you put together the night before.I made the cinnamon cake ones doughnuts using a  Wilton Nonstick 6-Cavity Donut Pan  I also bought on Amazon. McLaughlin says the recipe makes "6-8 standard doughnuts" - and the Wilton pan would make 8. There was definitely enough batter for a couple more doughnuts left over when the 6 cavities in my pan were filled to the brim.The oat and sweet rice flours came from Amazon too - where I buy most of my gluten-free flours because I live in a small rural community where such flours are hard to find. Can't understand why people complain about ingredients that are hard to find if they're already shopping on Amazon - though our local supermarkets do stock some basic GF flours, usually rice or a mix.Every recipe in the book calls for some sort of sugary topping on the doughnuts, maybe for cosmetic reasons? Baked doughnuts don't brown on the top the way they do on the bottom - the usual problem with gluten-free flours. I used topping on some and not on others, and the doughnuts tasted fine without it too.And I tried using a sugar substitute for the topping. I dipped my cinnamon sugar doughnuts in Splenda plus cinnamon, and they tasted fine. I also used a mix of Splenda and sugar in making the doughnuts, and this worked well, (We try to avoid eating too much sugar - though there's no more in these doughnuts than in any other doughnut recipe if you don't count the toppings.)My husband is still raving over these doughnuts - and he's not on a gluten-free diet. He can grumble a bit when he finds he's eating something gluten-free, but not this time. Loved the delicious doughnuts, he just said as he passed by - obviously buttering me up to make them again.My husband's the one who wanted baked doughnuts. Me, I was raised on home-fried doughnuts and miss the crunchier outside and softer inside, but I have resigned myself to baked doughnuts which have a texture more like muffins or cake. True of these too, but it's not the fault of the recipes, and there's even at least one recipe (for apple fritter doughnuts) that includes using the broiler to give the outside the crunch I'm missing.What a great cookbook!

This is the best gluten free cookbook that I have found !!!! The author gives so many tips to make baking gluten free as easy and successful as possible if you follow her tips. She is a Godsend. She takes the stress away and her choices are phenomenal.The illustrations are beautiful, the collection of recipes is vast. I'm absolutely thrilled with this purchase.

Yes, these rely on a simple flour mix which doesn't vary a lot. That doesn't mean they aren't DELICIOUS, however. I tried a recipe or two on her website before ordering this, and I'm glad I did - there are lots of delicious variations in here and I haven't been disappointed yet. I've served them to a couple gluten eaters, also to great reviews. The recipes are easily halved and I've found that since I don't have applesauce on hand, a fork-smashed canned pear half is a good stand-in for the applesauce in the recipes. Both the coconut doughnuts and the Almond Joy-style ones were great; the cinnamon were tasty, and the buttermilk ones just came out of the oven and look yummy. These are fun for a weekend treat. One other tip - spray your pan and then coat it with granulated sugar to facilitate release. I have a lot of GF cookbooks since being diagnosed with celiac. This is the only one I use weekly.

I had been using an all purpose gluten free flour for a while, and now I know why it didn't taste right when I baked! While nearly all these recipes require multiple types of flour, they are pretty consistent from recipe to recipe. The book is helpfully organized, the instructions clear, and the pictures BEAUTIFUL (mine don't look that nice - YET!). Overall, would recommend for someone who misses the heck out of baked goods in the gluten free lifestyle!

Donuts conger up images of goo, too much sugar, and not healthy food. This book defies that image. Recipes are all low in sugar, creative mix of no gluten flours, and since baked instead of fried, less fat. Savory donuts are included , so not all are sweet. Can see being able to do these with donut pans each recipe makes 8-10 donuts, and No oil mess to clean up. 101 recipes all Gluten free which will appeal to Moms. Years ago before the new flours, alternative “healthy” always tasted like dirt...lol...so this book opens a world of possibilities of flavors that will appeal.

We have recently switched our children to a gluten free diet, and all kids LOVE to have some type of treat available to them. I have been baking selections from this book (4 batches a week) and the whole family is enjoying the amazing flavors. The simplicity, yet creativity, makes it not only delicious, but super easy to follow, using easy to find ingredients that you can use again and again in other recipes. A great buy, and will become an extremely frequently used book in our home. SO IN LOVE WITH THIS!!

all of the recipes use the same basic flours as each other: oat flour, sweet rice flour, and almond meal. I don't use any of these usually, so there's nothing to make in the entire book without buying the special flours. and also, that makes it all seem like a whole lot of variations from one basic recipe, so I'm not sure how they made a whole book on it. I may return it.

So I personally am not on a gluten free diet, but one of my closest friends is. She used to love baking and has truly struggled with it since going gluten free. Most GF baking requires obscure, expensive, and downright weird ingredients (sure, I love xanthum gum, said no one ever...). This cookbook changed baking for my friend. She now has go to recipes whenever she wants a sweet (or even savory treat). She often makes donut holes for pot lucks and no one can tell they are gluten free. Everything I have taste tested so far has been awesome. Plus Ashley has some really great tips and tricks for gluten free baking in general.Awesome book, beautiful pictures, fun recipes!

Have been making a few of the different donuts and loving sharing them with friends and family - proving to be a hit and some great flavour

This book was bought as a Christmas present for my daughter so I'll wait until until I taste the doughnuts before commenting anymore.Usually if I buy her a book it's always one I know she wants, so I should take it that it's a good book.If you don't see anymore comments from me before spring 2014, you'll know it's good stuff.

Just what I was looking for.

So many lovely recipes to try.

Knowing that the doughnuts are baked is a major plus.