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  • Jefferson Adams
    Jefferson Adams

    Dunkin' Donuts To Offer Gluten-free Donuts and Muffins Across US

    Reviewed and edited by a celiac disease expert.

    Caption: Photo: Wikicommons--Anthony92931

    Celiac.com 07/15/2013 - For gluten-free Americans who love donuts, life just got a little bit better. That's because Dunkin’ Donuts has announced plans to offer gluten-free donuts and muffins in all its US stores by the end of the 2013.

    Photo: Wikicommons--Anthony92931The Canton-based company field tested gluten-free products in a handful of locations around Boston and Miami, news of which generated considerable social media buzz.

    This news is certainly much heralded by many gluten-free eaters, so it will be interesting to see what the response is like, and how Dunkin' Donuts fares.

    Certainly, the timing is right, with the market for gluten-free goods continuing to see double digit growth, and predicted to top $6.6 billion by 2017.

    Moreover, a recent survey by market research firm The NPD Group, Inc. found about one in three American adults say they want to reduce or eliminate gluten from their diets. For many people,

    Dunkin’s wheat-free cinnamon sugar doughnut clocks in at 320 calories, compared to 260 calories in a regular glazed doughnut. The gluten-free blueberry muffin is 400 calories -- 60 calories less than the standard version. The company said the pastries will be packaged separately to avoid cross-contamination.

    Those who must eat gluten-free, and might want to grab a donut now and then, will be pleased to learn that Dunkin' Donuts says that each donut will be individually wrapped to prevent contamination.

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    Since there's no mention of a gluten-free facility, there's no guarantee of cross contamination. I can't afford the hospital bill if there is. Until they're absolutely sure there's no cross contamination in making them, and not just in packaging them, I'm not buying.

    Do a little more research and you'll find on their website that these are made in a certified gluten free facility...


    Great job Dunkin Donuts!!

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    This article was just posted (2016) at the bottom of an article about Starbucks and their gluten free options. It is out dated and no longer applies. I checked with several DD´s locations in my area and none of them offer gluten free muffins or donuts. Furthermore, I checked the DD website and the items mentioned in the article are not even on their menu. The only gluten free options are some of their drinks. This article should no longer be referenced with current information. It was a huge letdown when I actually tried to purchase the items mentioned.

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    This is a great way for the average gluten intolerant person to find out what's going on out there. I travel to quite a few different areas of the country and am always saddened by the fact that popular chains such as Dunkin' Donuts and Starbucks do not have DECENT gluten free choices. My answer being a gluten free baker that makes 10's ONLY is simple, they must be purchased on a local level, ( eliminates the need for preservatives) and readily available. Otherwise those available choices will have preservatives. In addition, when I sold my products (mostly Brooklyn Crumb Cake and REAL pizza) they sold for more that $1.00 per ounce, and there is no money in baking. The labor makes it prohibitive, and mechanization compromises the integrity.

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    Udi's makes amazing muffins, sold in Kroger and Publix supermarkets. The Udi's blueberry muffin is amazing. Kinnickinnick makes great gluten-free donuts. So there are options available today on grocery. Looking forward to this launch by Dunkin. This will be a nice treat to purchase the gluten-free products right in a coffee/donut shop. Gotta think that Starbucks should follow suit pretty soon.

    Yes.. Duncan Donuts Hooray on the gluten-free pastry. In Trader Joes and Whole Foods look for Tate's Chocolate Chip Cookies...thin and crisp delish.

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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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