Jump to content



Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams
    Jefferson Adams

    Dunkin’ Donuts Looks to Score with New Gluten-Free Brownie

    Reviewed and edited by a celiac disease expert.

    Donut retailer Dunkin' Donuts has announced the debut of a gluten-free fudge brownie, the company’s first gluten-free bakery product. The brownie will be available at Dunkin' stores nationwide.

    Dunkin’ Donuts Looks to Score with New Gluten-Free Brownie - Image: CC--Mike Mozart
    Caption: Image: CC--Mike Mozart

    Celiac.com 08/06/2018 - Okay, so it’s not a gluten-free donut, but Dunkin’ Donuts has announced the debut of a gluten-free fudge brownie, the company’s first-ever gluten-free bakery product, that will be available in all of Dunkin's 8,500 US stores.

    A company statement said that Dunkin’ Donuts recognizes "the importance of providing alternative choices for people with dietary restrictions or who choose a gluten-free diet." Gluten-free food sales are projected to exceed $2 billion in sales by 2020, up 20% from 2015, according to industry research group Packaged Facts. 



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Dunkin's gluten-free brownie is one of several new items the company is introducing, although it is the only one that is gluten-free. Other new non-gluten-free items include waffle-breaded chicken tenders, pretzel bites and ham and cheese roll-ups. All of these items are priced at $2 each, as part of the chain's new Dunkin' Run menu, which the company hopes will draw customers beyond the usual breakfast rush.

    The latest menu changes are all part of a concerted effort by the company to rebrand, including ditching the ”Donuts" part of its name in some new stores, reducing its food offerings, emphasizing its drink selections, and pursuing plans to double the number of stores. 

    Gluten-free donut lovers may have to wait indefinitely for a genuine gluten-free Dunkin’ donut, but a reliable, readily available gluten-free brownie is a good start.

    If you get a chance to try Dunkin’s new gluten-free brownie, please let us know your thoughts. 



    User Feedback

    Recommended Comments

    I tried the brownie last week and I did not like it at all (And I have a huge sweet tooth). I can't explain it, but it did not taste right. But I really appreciate that Dunkin is trying to offer something to those of us unfortunate enough to need gluten-free!

    Link to comment
    Share on other sites

    I tried the new gluten-free Brownie and got glutened. Had symptoms for 4 days after eating. I know it was from the brownie because I’m home recovering from surgery. I have a gluten-free kitchen in my house and have only eaten the same foods as always. My sons work at Dunkins and brought me the new gluten-free brownie for a treat. I had swollen eyes and abdomen, fatigue and diarrhea for 4 days. I Sent an email to them telling them what happened. I also asked how they tested them. Have heard from them 3 times now to just apologize. Couldn’t tell me how they did testing or if they really did any. Stay far away from the brownies. They aren’t gluten-free like they say. 

    Link to comment
    Share on other sites

    I purchased the brownie but haven’t eaten it yet. It came wrapped and certified gluten-free.  I read above that some people might have gotten glutened. Maybe the brownie was touched by someone who touched the donuts and then by touching the wrapping, since there was gluten protein stuck on the wrapper it got on your hands. 

    Edited by TeachWG
    Link to comment
    Share on other sites

    So, Dunkin' Donut is introducing a gluten-free fudge brownie, the company’s first-ever gluten-free bakery product that will be available in all of it's 8,500 US stores.

    As a Canadian, I was shocked to realize that Dunkin' Donut thus demonstrated that they view Canadians as second-class clients. This is unacceptable and after discussing the matter at breakfast this morning, our family was sufficiently offended to decide to skip our weekly visit to our local Dunkin' Donut. We will instead patronize one of our local artisan bakeries that offer a selection of gluten-free and conventional doughnuts.

    Link to comment
    Share on other sites

    Tried the brownie has a funny after taste  a lot of gluten-free stuff does but the price is too high like all gluten-free food my favorite stuff comes from aldi’s Grocery store their store brand is amazing  brownie mix   great and 2$ for whole box  let’s start creating food that is the same price for everyone and then you’ll have something wonderful

    Link to comment
    Share on other sites
    19 hours ago, Guest JM Paris said:

    ...We will instead patronize one of our local artisan bakeries that offer a selection of gluten-free and conventional doughnuts.

    Which is usually a better approach anyway, JM Paris.  My local coffee shop makes gluten-free brownies and scones (sometimes gluten-free chocolate biscotti).  As per my suggestion, they bake them first-thing in the morning on Monday or Tuesday (they are closed Monday), so there is no flour in the air.  They then freeze them, bring them out of the freezer all week, as needed. So when I go in, I usually just ask for frozen ones to-go... since I plan on freezing them myself.  Then I pull them out of my freezer whenever I feel like taking one to work for a snack. 

    Edited by sc'Que?
    clarification on cross-contamination
    Link to comment
    Share on other sites

    Its a fact of life:

    Most gluten-free products are fine for everyone with the exception of those with celiac.

    Flour literally "floats" in the air in kitchens landing on many food containers.

    There are many chances for cross-contamination from pans, serving utensils to gloves.

    If the brownies remain in its "certified gluten-free" wrapper, the patron can lightly wash the wrapper prior to opening.

    In my world risks are simply too high!  Cross-reactors of egg, yeast, dairy are big offenders along with gluten.  The toxic oils (canola, seed & flower oils) knock the pizazz out of me. 

    One day, someone will have a totally gluten free restaurant or fast food service and believe me it will be worth the money!

    Good luck to all of you.

     

     

    Link to comment
    Share on other sites


    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Jefferson Adams
    Celiac.com 02/01/2013 - In my opinion, donuts are right up there with beer and pizza among the beloved foods I missed most after going gluten-free. That said, there has been strong progress on developing delicious gluten-free beers, and gluten-free pizza is one of the hottest, fastest growing trends among pizza retailers. So, there is some relief on those two fronts. However, the delightful donut is one food I expected never to enjoy again, after going gluten-free.
    So, imagine my surprise and delight to learn that Dunkin' Donuts is testing gluten-free donuts at limited locations in southern Florida and the Boston area.
    There is currently no official word from Dunkin' Donuts on when they plan to expand their gluten-free offerings. An official statement from the company read, in part: "…we have received very positive feedback on the new products so far. We do not yet have a timeframe for potential national distribution.”
    Meanwhile, a south Florida franchisee has said that while the test is currently limited to a few stores, the company plans to expand it in February.
    According to the National Foundation for Celiac Awareness says that Dunkin' Donuts' gluten-free products will be individually wrapped and calls them "dangerously delicious."
    Dunkin' Donuts' efforts to break into the fast growing gluten-free market puts them in league with a number of other fast food chains seeking to add gluten free items to their menus, including Wendy's, Arby's, Domino's and Chick-Fil-A.
    Will Dunkin' Donuts be successful in their efforts to roll out a gluten-free donut worthy of the Dunkin' Donuts name? Are you one of the many gluten-free eaters who would welcome a nice little donut fix? Share your comments below and stay tuned for the latest gluten-free developments


    Jefferson Adams
    Celiac.com 10/02/2013 - The sad word has arrived that Sugar Shack Donuts at Leigh and Lombardy streets in Richmond, Virginia will no longer craft delicious gluten-free donuts and other gluten-free delights.
    Despite tremendous popularity, or, perhaps because of it, Sugar Shack Donuts has ended its vegan and gluten-free Specialty Sundays, and ceased making gluten-free doughnuts altogether.
    It seems that for every customer full of praise for Sugar Shack's gluten-free treats, there was another full of complaints about long lines and low inventory.
    Co-owner Ian Kelley says that for ever comment he got that his gluten-free creations were ‘the most amazing tasting things…ever,’” someone else would say ‘these are really good but I had to wait in line 45 minutes and could only get four of them.’”
    All of which helped to dampen the enthusiasm of co-owner Ian Kelley, and to kill Specialty Sundays.
    This news has left locals with a gluten-free sweet tooth wondering what their next option might be. One local option might be WPA Bakery in Church Hill, which serves gluten-free doughnuts made on dedicated equipment. Although a purist might point out that WPA’s doughnuts are baked, while Sugar Shack’s were fried.
    Either way, Sugar Shack's Specialty Sundays will be missed.
    Source:
    http://www.richmondbizsense.com/2013/08/16/doughnut-shop-frees-itself-of-gluten-issue/


    Jefferson Adams
    Update: Dunkin' Donuts has released the following statement to Gluten-Free Living:
    "In 2013, we tested a gluten-free Cinnamon Sugar Donut and Blueberry Muffin in select markets. We are currently assessing the results of this test, as well as feedback from our guests and franchisees, and we do not have plans to launch these products nationally at this time. We are continuing to develop additional gluten-free products for future tests, and we remain committed to exploring ways to offer our guests gluten-free choices."
    Celiac.com 01/30/2014 - Why is Dunkin' Donuts taking so long to debut gluten-free versions of its famous treats? First came the whispers of test marketing and then the official announcement, but then…?
    For more than a year, donut lovers who avoid dietary gluten due to celiac disease or other conditions have been eagerly awaiting the chance to sink their teeth into a gluten-free donut from Dunkin'.
    For its part, the company seems intent on getting gluten-free right. They have spent a great deal of time, and I assume money, creating a reliable, safe gluten-free production and distribution chain.
    From source materials to dedicated gluten-free production facility to special production methods, to comprehensive training and service, Dunkin' looks to be taking its gluten-free donut rollout with the utmost seriousness.
    For a more detailed account of Dunkin's much anticipated gluten-free donut rollout, Venessa Wong has an excellent article in Bloomberg Businessweek.


    Jefferson Adams
    Celiac.com 02/10/2014 - Dunkin' Donuts is quietly ditching its much publicized, much anticipated campaign to introduce gluten-free donuts across the nation.
    Information is scant, as Dunkin' has not issued any official press release. Dunkin' Donuts did, however, release the following statement to Gluten-Free Living:
    "In 2013, we tested a gluten-free Cinnamon Sugar Donut and Blueberry Muffin in select markets. We are currently assessing the results of this test, as well as feedback from our guests and franchisees, and we do not have plans to launch these products nationally at this time. We are continuing to develop additional gluten-free products for future tests, and we remain committed to exploring ways to offer our guests gluten-free choices."
    Word is that the rollout was doomed partly by complaints about the quality of the gluten-free donuts Dunkin' was offering, among other issues.
    We will do our best to keep you updated on this and other gluten-free stories.
    In the meantime, what do you think of the news? Is it better to not do gluten-free at all than to do it poorly? Are you disappointed? Share your comments below.
    Source:
    Glutenfreeliving.com


  • Popular Now

×
×
  • Create New...