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  • 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.


    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. 

    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. 


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    I have a concern even without trying the 'new gluten-free brownies.' How can they make them when there is wheat flour all over the facility? Cross contamination has to be taken into consideration. Thank you.

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    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!

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    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. 

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    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

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    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.

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    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

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    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

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    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.

     

     

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  • About Me

    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 2,000 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.

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