Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten Free Heaven And Donuts!

Adalaide

Recommended Posts

Adalaide Mentor
Adalaide
Posted

Open Original Shared Link

 

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!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


notme Experienced
notme
Posted

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

 

nom nom nom nommmmmm......  

Adalaide Mentor
Adalaide
Posted
  • Author

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!

CommonTater Contributor
CommonTater
Posted

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

 

 

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

Adalaide Mentor
Adalaide
Posted
  • Author

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.

Adalaide Mentor
Adalaide
Posted
  • Author

Just saw this as a link on her site on the bottom left under information "shipping & returns" Open Original Shared Link

 

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.

love2travel Mentor
love2travel
Posted

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!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Adalaide Mentor
Adalaide
Posted
  • Author

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!

love2travel Mentor
love2travel
Posted

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.

Adalaide Mentor
Adalaide
Posted
  • Author

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.

love2travel Mentor
love2travel
Posted

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

Salax Contributor
Salax
Posted

:( boo. Cornstarch......

 

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

Gemini Experienced
Gemini
Posted

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!

Adalaide Mentor
Adalaide
Posted
  • Author

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.

Pegleg84 Collaborator
Pegleg84
Posted

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

Adalaide Mentor
Adalaide
Posted
  • Author

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?

GlutenStinks15 Explorer
GlutenStinks15
Posted

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

Adalaide Mentor
Adalaide
Posted
  • Author

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.

GlutenStinks15 Explorer
GlutenStinks15
Posted

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

IrishHeart Veteran
IrishHeart
Posted

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:

CommonTater Contributor
CommonTater
Posted

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

pricklypear1971 Community Regular
pricklypear1971
Posted

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).

Adalaide Mentor
Adalaide
Posted
  • Author

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...

nvsmom Community Regular
nvsmom
Posted

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?

Adalaide Mentor
Adalaide
Posted
  • Author

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.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Theresa2407
      - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

      thank you for your advice. I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated. I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    2. KathyR37
      - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      2

      New here

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and gloves when cooking for them. One huge problem...
    3. Scott Adams
      - Scott Adams replied to KathyR37's topic in Coping with Celiac Disease
      2

      New here

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are fee...
    4. KathyR37
      - KathyR37 posted a topic in Coping with Celiac Disease
      2

      New here

      I am new here but celiac disease is not new to me. I was diagnosed with it at age 60. At the time I weighed a whopping 89 pounds. I was so ignorant to celiac so I buried myself in learning all about it and looking for food I could eat. I lost so much weight and stayed sick all the time. So to combat the sickness I was give all sorts of meds for loose bowels...
    5. Scott Adams
      - Scott Adams replied to Colleen H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      Celiac attack confusion and anxiety

      This article, and the comments below it, may be helpful:
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,812
    • Most Online (within 30 mins)
      7,748
    Papa Emeritus 79
    Newest Member
    Papa Emeritus 79
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      Probiotics

      By Theresa2407 · Posted

      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      New here

      By KathyR37 · Posted

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      New here

      By Scott Adams · Posted

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • KathyR37
      New here

      By KathyR37 · Posted

      I am new here but celiac disease is not new to me. I was diagnosed with it at age 60. At the time I weighed a whopping 89 pounds. I was so ignorant to celiac so I buried myself in learning all about it and looking for food I could eat. I lost so much weight and stayed sick all the time. So to combat the sickness I was give all sorts of meds for loose bowels and vomiting. All that just made me sicker. Eventually I chucked it all and went back to eating like I had all my life. Now I am from the south and biscuits and gravy are a big part of our food, as are breaded foods, pasta, and sandwich bread. Through the years I would try to do the gluten free thing again and am doing it now. It has not helped any. Within and hour of eating I have to run to the bathroom. I am now 75 and am wondering if I should just forget it and eat what I like, take Immodium and live the best I can. I cannot eat before going anywhere for fear of embarrassing myself. Family and church dinners are out of the question unless I eat and run straight home. I am so frustrated I just want to sit down and cry or throw something. Does everyone go through all this?
    • Scott Adams
      Celiac attack confusion and anxiety

      By Scott Adams · Posted

      This article, and the comments below it, may be helpful:    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.