Ha ha ha, a worthy goal!
I feel like a funnel-cake style of 'doughnut' would be a lot easier than trying to mimic a traditional cake doughnut.
Hm.
Must think about this some more. That's quite a challenge. You want it to stick together, but you don't want it chewy.

yes! i've not really done any baking myself, honestly - there are a couple of places nearby that have yummy cookies, though they rely a little hard on peanut butter? one brand does an amazing gfree raspberry linzer, but a pack is like eight dollars so that is a very very rare treat :x

i b'lieve tree gums are said to be essential - guar gum in particular, i think, though i'm a little fuzzy around the edges right now.

Yeah, I'm not surprised at the price, honestly.
The ingredients would have to be more expensive, just -ANY of the possibilities I'm thinking of would be 5-6 times the cost for just raw ingredients, and most of them are going to be a lot more delicate and tricky. So you need a higher skill level to pull it off, and mistakes are more expensive so it's harder to GET that higher skill level, so the labor costs for it are going to be higher, too....

Guar gum, xanthum gum, one of those guys. There are probably a couple other options... personally I'd probably head straight to carrageenan, as well. But I'm still not sure I could pull it off. I'd want a bunch of practice and it's too expensive to do just for the challenge of it. Maybe since it's an actual requirement for you it might be worth investing in, though? So you could make what you wanted, when you wanted it?
(investing in the ingredients & time to learn, I mean)

it is not a bad thought, certainly. i do like to cook, though i do so very, um, haphazardly? which i have heard is less than ideal in baking. but likely it would eventually save money, and i could tweak the taste more towards something i preferred.

(i have a new medicine, too, that might address the brain problems that are the main symptom of my particular intolerance? i really do miss good bread. :x but i'm not quiiite brave enough to start experimenting.)

non-gluten breads are a lot easier than non-gluten doughnuts, though! I make those all the time. (My mother & one of my sisters periodically have trouble with getting sick a whole lot, and they go off all foods remotely inflammatory which for them includes wheat and wheat products, as well as sugar. The sugar is harder because yeast needs SOMETHING, but there are sugar substitutes and breads which are baking powder/soda rising instead, so...)

You can make spoon breads and cornbreads and things, which don't need to hold shape, so it's so much easier! Those are definitely worth trying out.

Akili: That would be totally great o_o But I won't pressure her lol

Lily: Tree gums :o

I really have no idea what the difference is, but not a fan of doughnuts?.

akili, i will keep your suggestions in mind! do you have a favorite recipe or cookbook that you might share? i'd love to see!

i'm off to bed for the night, though. thank you for chatting!

good morning everyone, how are you doing?

I am looking after the Peony headpieces.

I'm always surprised by how much Akili knows about almost everything ouo
Especially food stuff.