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Dear Listmates,

The baked doughnut recipe from a new book at the library - *Allergy-Free
Desserts* by Elizabeth Gordon - looked so good that I invested in a baked
doughnut pan from Amazon. The pan came along with a doughnut recipe that
looked like it could be easily modified to be gluten free. The recipe on the
pan was a bit more "main-stream" than Ms. Gordon's, and I was interested in
a quick success. Besides, it is my wife who usually makes the goodies, so
here was my chance. Bottom line: the doughnuts are very, very easy to make
and are really good. Experimental as I am, I also tried (1) a non-leavened
approach for Passover, and (2) an egg-free version. Each of the three is a
bit different, but not much different. Did I say they were delicious?

If you buy the pan from Amazon, or a local retailer, you will find the giant
typos and errors in the recipes on the packaging. Don't worry about those.
The cake doughnut recipe (did not try the chocolate doughnut recipe yet)
should have been called vanilla spice doughnuts, and this recipe appears on
the Internet in other guises. Apparently, it is pretty standard.

Here is where you can take a look at the doughnuts, the recipe, and the
doughnut pan: http://bit.ly/GF_Bake (
http://home.comcast.net/~vhdolcourt/gfbaking/). Search down the page and
find the red chevron (>) that points to the referenced doughnut recipe.

Next time I'll try the chocolate doughnuts and if they are good, I'll post
them here.

Please let me know if you have questions.

Vic-Sunnyvale, CA

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