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

Chocolate Frosted Donuts....yum!

melie

Recommended Posts

melie Apprentice
melie
Posted

I just had to share my love of Kinnikinnick's chocolate frosted donuts, they are my one sinful treat that I don't think reeks of gluten freeness! They also make cinnamon sugar, maple frosted, chocolate glazed, and vanilla frosted. I found them in the freezer section of my health food store (See, donuts ARE a health food!!) They can also be ordered from Kinnikinnick's web site.

Drool...drool....

Melie

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

Celiac.com Sponsor (A8-M):


blueeyedmanda Community Regular
blueeyedmanda
Posted

Yummy! they sound good.

Guhlia Rising Star
Guhlia
Posted

Kinnikinnick has awesome donuts!!! Especially the chocolate glazed ones... I'm not much for chocolate, but these are divine!!!

somegirl2004 Newbie
somegirl2004
Posted

I TOTALLY agree! :) I miss donuts and these are wonderful!

missy'smom Collaborator
missy'smom
Posted

IMHO the choc. frosting has a secret ingredient in it that makes it taste BETTER than reg. frosting! I'm not a frosting fan but its goooood.

hez Enthusiast
hez
Posted

I would be careful ordering the donuts in the summer. I had to quickly throw them in the freezer to reset the frosting. They had started to melt on my front porch! I will order again but only in winter.

Hez

cooki.dough Rookie
cooki.dough
Posted

I absolutely adore the chocolate frosted gluten-free donuts, and the cinnamon sugar donuts. They are so good, that I actually don't buy them often because I know I'll just eat them all up.

Does anyone else eat them frozen? I just love them frozen. Yum-yum.

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

Celiac.com Sponsor (A8-M):


melie Apprentice
melie
Posted
  • Author

Frozen!! I never would have thought, but now I am curious and will have to try one in its frozen state, I usually warm mine up so the frosting is nice and warm...mmm! One of life's simple pleasures!

cooki.dough Rookie
cooki.dough
Posted

Frozen!! I never would have thought, but now I am curious and will have to try one in its frozen state, I usually warm mine up so the frosting is nice and warm...mmm! One of life's simple pleasures!

They're very good, at least I think so. Warm is nice, but these.... just fantastic. I also like freezing my Glutino Chocolate Breakfast bars--I find they are more brownie like if you pop them in the freezer for a little while.

gdobson Explorer
gdobson
Posted

I have one Kinnicknick donut every Friday - it's my end of the week treat. However, one of the vendors at the celiac 5k in Baltimore last month was Celiac Specialties, and they had these donut holes out for sampling that were....well, they made those donuts seem like pound cake. They had blueberry, chocolate, glazed, powder sugar...and they were soft and everything I remember about donuts. I brought home a couple boxes...gone now. But they have a website you can order from.

gfmolly Contributor
gfmolly
Posted
I just had to share my love of Kinnikinnick's chocolate frosted donuts, they are my one sinful treat that I don't think reeks of gluten freeness! They also make cinnamon sugar, maple frosted, chocolate glazed, and vanilla frosted. I found them in the freezer section of my health food store (See, donuts ARE a health food!!) They can also be ordered from Kinnikinnick's web site.

Drool...drool....

Melie

Thanks for the recommendation. I got them yesterday and had one warmed up-to die for!!! I just don't want to let my husband try them or he'll eat them all! :lol:

Terri

brendygirl Community Regular
brendygirl
Posted

I eat both. I order the fresh ones from Celiac Specialties and they ARE fluffier and more like "cake" donuts.

I also love the frozen Kinnikinnick ones. I heat them up. They aren't as "real" as the above, but they are more fudgy.

Both are sinful. I've eaten more than one at a time and I have to be careful!! They are awesome!

angel-jd1 Community Regular
angel-jd1
Posted
I have one Kinnicknick donut every Friday - it's my end of the week treat. However, one of the vendors at the celiac 5k in Baltimore last month was Celiac Specialties, and they had these donut holes out for sampling that were....well, they made those donuts seem like pound cake. They had blueberry, chocolate, glazed, powder sugar...and they were soft and everything I remember about donuts. I brought home a couple boxes...gone now. But they have a website you can order from.

All that I can think about now is blueberry doughnuts............I used to LOVE LOVE LOVE blueberry doughnuts :(

I do however, love the maple ones from Kinnikinnick. Also have found this WONDERFUL lady who makes apple cinnamon doughnut holes. They are little bites of heaven!!! Olivia's Oven is the name of the company that makes them OMG SOOOooooo good.

-Jessica :rolleyes:

kbabe1968 Enthusiast
kbabe1968
Posted

I learned how to make donuts! :D They were so so good!

I coat them in cinnamon sugar, powdered sugar and cocoa sugar....thinking about chocolate frosting now! :D

I'm assuming it's like a firm gnache (like an entemen's mini donut hole covered in chocolate)

MMMMMM....donuts......

gdobson Explorer
gdobson
Posted
I learned how to make donuts! :D They were so so good!

I coat them in cinnamon sugar, powdered sugar and cocoa sugar....thinking about chocolate frosting now! :D

I'm assuming it's like a firm gnache (like an entemen's mini donut hole covered in chocolate)

MMMMMM....donuts......

Kbabe,

Can you please sure your donut recipe with me?

Gina

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. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    2. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
    3. trents
      - trents replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Contact them.
    4. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten? I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands.
    5. Matthias
      - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

      Many thanks!
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748
    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.