---
product_id: 4435703
title: "Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free"
price: "A$38"
currency: AUD
in_stock: true
reviews_count: 13
url: https://www.desertcart.com.au/products/4435703-baked-doughnuts-for-everyone-from-sweet-to-savory-to-everything
store_origin: AU
region: Australia
---

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

**Price:** A$38
**Availability:** ✅ In Stock

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- **What is this?** Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free
- **How much does it cost?** A$38 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.au](https://www.desertcart.com.au/products/4435703-baked-doughnuts-for-everyone-from-sweet-to-savory-to-everything)

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## Description

Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free [McLaughlin, Ashley] on desertcart.com. *FREE* shipping on qualifying offers. Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

Review: My favorite GF cookbook - 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.
Review: Great doughnuts - and you can mix them up the night before and refrigerate - 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 desertcart. 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 desertcart 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 desertcart - 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!

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #1,202,525 in Books ( See Top 100 in Books ) #831 in Gluten-Free Diets #1,138 in Gluten Free Recipes #2,505 in Vegan Cooking (Books) |
| Customer Reviews | 4.5 4.5 out of 5 stars (144) |
| Dimensions  | 7.5 x 0.4 x 9.25 inches |
| ISBN-10  | 1592335667 |
| ISBN-13  | 978-1592335664 |
| Item Weight  | 1.2 pounds |
| Language  | English |
| Print length  | 176 pages |
| Publication date  | October 1, 2013 |
| Publisher  | Fair Winds Press |

## Images

![Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free - Image 1](https://m.media-amazon.com/images/I/A10kRqdZg1L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ My favorite GF cookbook
*by C***K on June 30, 2014*

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.

### ⭐⭐⭐⭐⭐ Great doughnuts - and you can mix them up the night before and refrigerate
*by S***M on August 24, 2017*

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!

### ⭐⭐⭐⭐⭐ Great book
*by P***D on August 19, 2025*

Great service. Lots of great recipes

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---

*Product available on Desertcart Australia*
*Store origin: AU*
*Last updated: 2026-02-13*