Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Gluten Free Heaven And Donuts!
0

34 posts in this topic

http://glutenfreeheaven.com/

 

Okay, so I said I would share and here it is. This woman is absolutely amazing. This weekend I had the chance to try her bread, which tasted like bread. (I'm admittedly lazy and will continue to buy bread.) But that isn't what is special.

 

Special is the donuts. I thought I would die right there on the spot when I popped a little fresh fried donut in my mouth. I could have stood there all afternoon and eaten them until I was sick. My gluten eating husband says they were amazing too.

 

I brought home a package of donut mix and red velvet cake mix and will probably make the cake sometime this week and I'm sure will report back that it was as great as the donuts.

 

Anyway, I can not say enough good things about how wonderful her things were that I tried, the donuts most of all. And I pointed this out in another thread I believe, but Betty Crocker also was so impressed with her biscuit mix that it is the new and improved (as in, not so sucky) gluten free Bisquick. So go, get yourself some donuts, and be happy!

0

Share this post


Link to post
Share on other sites


Ads by Google:

frozen pie crust???!!!!  shuuut.  UP!  :D  

 

nom nom nom nommmmmm......  

0

Share this post


Link to post
Share on other sites

I'm spoiled, I don't even have to pay for shipping. I can just email or call her and drive on up to her house or have her drop it off while she's down my way. But yes, frozen pie crusts. And for the lazy days, the donuts come frozen and ready to defrost and fry!

0

Share this post


Link to post
Share on other sites

Are they anything like Krispy Kreme donuts or like cake donuts?

 

 

Edited to add, forget the question, she doesn't ship.

0

Share this post


Link to post
Share on other sites

I'm sure that if there is enough interest outside the area she would start doing shipping right on her site, or if you email her she can quote you a shipping price. The bags aren't very large and I mail things to my kids all the time using those flat rate postal boxes, which I think are $12.95 for a medium box. Right now I only have the skinny boxes and none of the more square ones, but you could probably fit a a half dozen mixes in a box, maybe a few more at that price. Or maybe it would be cheaper to do "regular" shipping, I don't know. I don't mess with that nonsense because I like the 2 day stuff.

 

The donuts are like a glazed donut from Dunkin Donuts. I was never familiar with Krispy Kreme, I ate one once and frankly hated it.

0

Share this post


Link to post
Share on other sites




Just saw this as a link on her site on the bottom left under information "shipping & returns" http://www.glutenfreeheaven.com/~glutenfr/shipping.php

 

I would just use the contact us page and ask about having an order shipped and the cost. Her website is brand new (as in set up just this weekend) even though she has been in business for a fairly long time and she may not have a shipping option set up yet.

0

Share this post


Link to post
Share on other sites

Looks like good prices. The doughnuts intrigue me. Are they light and puffy and airy or cakey? That has sort of been asked but we want DETAILS!!! The other stuff is easy to make but doughnuts are not (gluten free). But the convenience would sometimes be awesome. Spill it!

0

Share this post


Link to post
Share on other sites

Looks like good prices. The doughnuts intrigue me. Are they light and puffy and airy or cakey? That has sort of been asked but we want DETAILS!!! The other stuff is easy to make but doughnuts are not (gluten free). But the convenience would sometimes be awesome. Spill it!

 

They're puffy! Like if you bite one in half the inside looks just like a Dunkin Donuts donut. And it melts in your mouth in the same way and has just the same amount of melty/chewiness.

 

omg... now I don't know if I should make my cake or donuts first!

0

Share this post


Link to post
Share on other sites

They're puffy! Like if you bite one in half the inside looks just like a Dunkin Donuts donut. And it melts in your mouth in the same way and has just the same amount of melty/chewiness.

 

omg... now I don't know if I should make my cake or donuts first!

I have never had a dunkin doughnut before, just Tim Horton's and homemade.

You had me at puffy.

0

Share this post


Link to post
Share on other sites

One more reason that Utah is the best ever place to live! World's best gluten free donuts. :D I'm gonna get so fat.

0

Share this post


Link to post
Share on other sites

Man, I would, too! Well, I already do have some extra adipose tissue I would not mind parting with.

0

Share this post


Link to post
Share on other sites

:( boo. Cornstarch......

 

Awell....glad they are getting good reviews.

0

Share this post


Link to post
Share on other sites

This thread is so funny!!!!!!!  Now, sitting here in New England, where DD's started, I can still taste a donut and it's been over 8 years since I had a gluten one.  You do realize, Addy, that your address will become a gluten free stop on any Celiac's road tour of the West?  I have wanted to come to Utah and now I have an added reason....donuts that are ready for the hot oil!

0

Share this post


Link to post
Share on other sites

Just stop up in Lehi, pick up the donuts, call me and swing on down to fry them. As long as you're sharing the donuts I'll give you an uncontaminated fryer to use! :D

 

Or you know... just use the "contact us" link and ask her how to get the mix sent to your house. Since the website is brand new I'm guessing that that could be why it doesn't have that set up yet.

0

Share this post


Link to post
Share on other sites

I was lucky enough to have my first gluten-free doughnut a couple weeks ago, from a gluten-free/vegan bakery here in toronto. More cakey than fry-ey, but ooohhhh sooooo goooood! Good thing this place is a bit out of the way for me, or I might end up with a doughnut habit.

They also had pretty fantastic gluten-free/vegan bread. Aparently the baker went through over a dozen recipes before figuring out what worked.

 

Anyway, if I'm ever in Utah, I'll look this up.

If you're ever in Toronto, go all the way east on Queen St to Tori's Bakeshop in the Beaches. A little $$ but so so worth it.

 

Also, gluten-free red velvet cake would be awesome

0

Share this post


Link to post
Share on other sites

They're just mixes that you fry up yourself, so you could theoretically just form that habit anyway from all the way up there. :P

 

I don't think I'll ever see the shipping option on her website because I live to close to ever have that option. It would truly be cheaper for her to take a day to deliver south in this area than to mail everything. Plus all the health food stores are down here. :lol: But yeah, just get some donut mix shipped on up to you. It says it makes something between a dozen and a half and two dozen donuts if I remember correctly. Where else you going to get that many donuts for $4?

0

Share this post


Link to post
Share on other sites

Shipping info is there - I just ordered the red velvet cake mix!!

0

Share this post


Link to post
Share on other sites

I'm going to give fair warning on the cake mix. I made mine into cupcakes last night. In the past when I have made gluten free cupcakes they puff up just a little so when I made these I expected the same thing. Instead it performed exactly as a gluten cake batter and raised as I would have expected a gluten cake to. So if you make cupcakes, leave room! Eek! Overfull or not, they're still yummy though.

 

And don't do what I did. I forgot to go out and buy cream cheese to make frosting. :ph34r: I'm stuck with regular buttercream on red velvet. That should be a crime.

0

Share this post


Link to post
Share on other sites

I'm going to give fair warning on the cake mix. I made mine into cupcakes last night. In the past when I have made gluten free cupcakes they puff up just a little so when I made these I expected the same thing. Instead it performed exactly as a gluten cake batter and raised as I would have expected a gluten cake to. So if you make cupcakes, leave room! Eek! Overfull or not, they're still yummy though.

 

And don't do what I did. I forgot to go out and buy cream cheese to make frosting. :ph34r: I'm stuck with regular buttercream on red velvet. That should be a crime.

 

 

 

Thanks for the tip! I will make sure I leave room and that I have the proper frosting! I don't think the buttercream on red velvet is a crime bc I happen to really like buttercream!

 

I'll let you know when I get my package

0

Share this post


Link to post
Share on other sites

I am fortunate that my friend who owns a gluten-free bakery makes donuts on Fridays.

 

Glazed, Boston creme with chocolate frosting. lemon filled and a strawberry frosted number with sprinkles that kids like.

 

I have tried them on occasion and they are soft and squishy and puffy, but if I continue to indulge, that is how they will describe me

"soft, squishy, and puffy".

 

:unsure:

0

Share this post


Link to post
Share on other sites

I made a mistake, there is no shipping frozen items. So.....I ordered the donut mix. :wub: :wub: :wub: :wub: :wub: :wub:

0

Share this post


Link to post
Share on other sites

FYI guys, red velvet cake is one of the easiest recipes to convert to gluten-free IF you can tolerate milk. I used my old recipe, since it uses buttermilk and vinegar...subbing gluten-free flour and xanthan and there's literally no difference.

I've found most gluten-free recipes don't use buttermilk or vinegar or cocoa...which to me is NOT a red velvet cake. Club soda *may* be a sub for buttermilk. I've been meaning to try but haven't yet....

Anyway, I've been thinking of trying buttermilk donuts since I've found buttermilk makes such a huge difference in baking gluten-free (where I use it).

0

Share this post


Link to post
Share on other sites

Yes, some recipes are easy. Still... when a mix is as simple as this with as few ingredients and has what I would probably add if I made it myself? Plus the simplicity of having something around the house I can just keep in the pantry for an emergency to throw buttermilk at and have cake? Yes please. I do usually prefer to bake from scratch, really, but frankly it is just tiring sometimes to measure 600 kinds of flour for one cake. And I don't use any AP flours because of the ones I've found they all either have something in them I can't have or I just plain old don't like them because of taste or texture. I've also only ever turned out a gluten free cake batter that performs like a gluten free cake batter. Having one that performs like a gluten cake batter and tastes like this does is more than enough to part me with my $4 again and again. I can't imagine I'll make red velvet cupcakes more than 2-3 times a year.

 

Donuts on the other hand. She'll probably part me with a fair amount of cash over that one...

0

Share this post


Link to post
Share on other sites

Mmmmm. Drooling.

 

I've never made donuts before. Donut virgin. But I think today is a good day to try. Must google... What oil is best for frying donuts in?

0

Share this post


Link to post
Share on other sites

I keep peanut oil in my fryer. I don't know if there is a best. I suppose you could start calling local Dunkin Donuts or Krispy Kremes and see what they use.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,875
    • Total Posts
      919,426
  • Topics

  • Posts

    • gluten intolerance, dairy intolerance and fructose
      Look into The Paleo Approach by Sara Ballentyne, PhD.  Great resource and will probably answer your questions.  I have the same problem. You have to really read labels.  The only coconut milk I can use is an organic canned one.  Others have too many ingredients that are problematic.  For now, stay with meat and vegetables as someone else has recommended.  If rice works for you, great.  If not, winter squash is good.  The diet change is overwhelming at first but then it starts to make sense.  The one good thing about an intolerance versus allergy is the possibility of someday being able to add it back into your diet once your gut has healed.
    • Anyone experience brain fog like this?
      I went gluten free about a month ago, and was finally feeling *great* last week when wham -- my well-meaning Dad cooked me dinner and forgot to check the ingredients on the fish sauce he used. The upside of being glutened for the first time is that, after a couple weeks of feeling good, I feel like I can discern the symptoms a lot better now. I've noticed that the worst part, aside from the nausea, is the "brain fog," but I'm curious if my experience of brain fog is the same as or similar to what other people are feeling. For me, it becomes almost physically painful to concentrate on anything. If I try to read a book, or watch a TV show, it makes me feel dizzy, overwhelmed, and nauseous. For a couple days, I feel like all I can do is try to stay still and do as little as possible while I wait it out. It feels similar to anxiety, but not quite the same, and none of the usual tricks for getting through a panic attack help. Do any of you experience brain fog in a similar way? Where it basically makes you feel sick to try and concentrate on anything, even fun and relaxing things?
    • gluten intolerance, dairy intolerance and fructose
      I've never gone fructose free so can't help much with that.  But any fruit is probably a problem.  If you are serious about avoiding fructose you could do a search and print out a list of foods to avoid. http://www.mayoclinic.org/fructose-intolerance/expert-answers/faq-20058097 Yes, it very possible to have multiple food intolerance issues.  Many people have multiple food intolerances.  It might help to avoid any foods that are sweet for now.  Meat and most veggies are probably the way to go.  You may want to get some jerky to eat for snacks.  Peanuts might be ok but you'll need to verify that.  Boiled eggs are probably ok.  Most soda would be a no-no.      
    • Help
      Hi Courtney, You asked about dairy, and RMJ got it right.  Celiac disease destroys the villi lining of the small intestine.  Those villi make the lactase enzyme we need to digest dairy. Sigmoid colon thickening could be related to diverticulitis.  Which according to Wiki is a fairly common condition but doesn't always cause symptoms.  Diverticulitis can cause a problem if there is an infection though.  The sigmoid colon is part of the large intestine.  Celiac disease affects the small intestine, so celiac isn't likely involved.  I am not sure why the resident suggested celiac, unless there were some other reason to do so.  Possibly the weight loss, which could be explained by celiac disease.  Thickening of the colon may happen with Crohn's disease also.  And I'm not sure about UCD (ulcerative colitis disease) but it might cause that also, not sure https://en.wikipedia.org/wiki/Diverticulosis https://en.wikipedia.org/wiki/Sigmoid_colon http://biology-pages.info/G/GITract.html#pancreas http://www.ccfa.org/what-are-crohns-and-colitis/what-is-ulcerative-colitis/
    • So I've been glutened....
      Hi JMG, Since it's easy, and always fun, I'd blame your sister. That's what I do.  But seriously, if it's an ongoing problem, rather than an isolated incident stick with your first guess.  Then test it.   So get rid of the oat bread or the sister (her food) or anything that is a consistent part of your diet and you suspect could be the problem.  Of course processed foods are the most likely issue always. It's easy enough to drop back to a very few foods for a few days and see if things improve.  Eating with celiac isn't about having the most exciting diet, it's about eating a medically safe diet.  So it can be boring sometimes.  That's ok, being in pain is exciting but not so fun.   Boring is fine. You might ask your sister what brands of flour she used, and other ingredients.  Then check on those products for possible gluten issues.  If they turn out to be possible problems, make a note of it so you can avoid them in the future. My own sister has been gluten-free for years but she has made me sick several times with her "creations".  It really is best to trust your own cooking and nobody else's for at least 6 months as you are getting used to the diet and healing.  Then slowly branch out and add things in maybe 1 new item in a week.  Slow and controlled diet changes are the way to go.  Boring but safe.  Happy but slow.    
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      http://pratt.duke.edu/about/news/window-guts-brain
      Kind Regards,
      Matt
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,911
    • Most Online
      1,763

    Newest Member
    jamieleggatt@gmail.com
    Joined