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

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

Yummy! they sound good.

Guhlia Rising Star

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

somegirl2004 Newbie

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

missy'smom Collaborator

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

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

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

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

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

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
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

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
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

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
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.

  • 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. - trents replied to Matthias's topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

    2. - Matthias posted a topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

    4. - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

    5. - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,324
    • Most Online (within 30 mins)
      7,748

    mao5617
    Newest Member
    mao5617
    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

    • trents
      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
×
×
  • 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.