Dunkin Ditches Gluten-free Donuts

GM didn't exactly come up with Rice Chex...they only had to make 1 substitution to get rid of barley malt for a gluten-free sweetener.

Thank you, admin, for pointing this out. Many miss this point.

I too am disappointed that Dunkin' is not going thru with gluten-free. I was looking forward to the muffins. I currently get gluten-free muffins via the internet out-of-state and have them shipped to my home. The cost is high and I was hoping Dunkin' could have saved me some money so I could get them locally.

I read of Dunkin' Donuts' gluten-free doughnut with interest, but was highly skeptical and am not surprised to find that it failed. I am a life-long foodie about three years into a celiac diagnosis. My conclusion, after tasting lots of gluten-free baked goods, is that I would rather bake/buy authentically, originally gluten-free baked goods (meringues, macaroons, flourless chocolate cake, etc.) and then cheat once every three months with a real piece of pizza, cake, or brownie, than chase the promise of gluten-free baked goods every day of the week and face constant disappointment. With very VERY few exceptions, I do not believe it is possible to make a fluffy, stretchy, moist, light, and tasty baked good -- pizza crust, muffin, sourdough bread, cake, etc. -- without using wheat. That makes me sad, but sorry folks, it's the truth.

Enid,

I am a huge foodie!! and you haven't been looking in the right place. Almost 7 years ago I had a son and we almost both died. After and extended coma I was diagnosed with celiac and my son as well. But he is also HIGHLY allergic to CORN. So we eat NO processed food because many food additives are made from corn. A lot of celiac patients can't tolerate any grains even soy (that is me, can't even have coffee or chocolate without a reaction). I make a wonderful bread that is fluffy and moist and airy. It is made with cashews and eggs. The recipe is from a book called

AGAINST ALL GRAIN. It is awesome!!! Guest have eaten it then asked cause they thought I couldn't have grains in my home. They are shocked to learn it was made with no grain. The gluten-free label is meaningless until they make gluten free mean NO gluten. currently gluten free means less then 20 parts per million. And don't get me started on the cross contamination in packaging and factories.

Anyway, if you want awesome recipes that are completely grain and dairy free this is an awesome book. P.S. YOU have to try the Dairy free "New England Clam Chowder" it is unbelievable how good it is.

I read of Dunkin' Donuts' gluten-free doughnut with interest, but was highly skeptical and am not surprised to find that it failed. I am a life-long foodie about three years into a celiac diagnosis. My conclusion, after tasting lots of gluten-free baked goods, is that I would rather bake/buy authentically, originally gluten-free baked goods (meringues, macaroons, flourless chocolate cake, etc.) and then cheat once every three months with a real piece of pizza, cake, or brownie, than chase the promise of gluten-free baked goods every day of the week and face constant disappointment. With very VERY few exceptions, I do not believe it is possible to make a fluffy, stretchy, moist, light, and tasty baked good -- pizza crust, muffin, sourdough bread, cake, etc. -- without using wheat. That makes me sad, but sorry folks, it's the truth.

Enid, I disagree with you. I bought King Arthur muffin mix and am very happy with the results. the muffins came out moist, fluffy and tasty. I myself do not need to eat gluten-free foods, I made them for my husband who has a wheat allergy. Domata flour is also very good and my friends couldn't tell that the cookies I made with it were gluten-free.

I am happy to get an update on this subject to share with my CSA Chapter #110 support group.

My son who is celiac will be greatly disappointed when I tell him. I had emailed Dunkin' Donuts and they told me by the end of 2013. He was so excited they were gonna have donuts. He's been gluten-free for 7 years now.

I read of Dunkin' Donuts' gluten-free doughnut with interest, but was highly skeptical and am not surprised to find that it failed. I am a life-long foodie about three years into a celiac diagnosis. My conclusion, after tasting lots of gluten-free baked goods, is that I would rather bake/buy authentically, originally gluten-free baked goods (meringues, macaroons, flourless chocolate cake, etc.) and then cheat once every three months with a real piece of pizza, cake, or brownie, than chase the promise of gluten-free baked goods every day of the week and face constant disappointment. With very VERY few exceptions, I do not believe it is possible to make a fluffy, stretchy, moist, light, and tasty baked good -- pizza crust, muffin, sourdough bread, cake, etc. -- without using wheat. That makes me sad, but sorry folks, it's the truth.

Don't agree, we make a lot of very good baked goods, pizza, muffins, cake, that extended family members who eat wheat say are very good. Just a matter of learning how, and some things (biscuits) don't work.

If they can't do it we'll then don't do it! The last thing us celiacs need is a company doing gluten-free half assed! I live in Sacramento ca and we go to apple hill every year. One place decided to start making gluten-free apple pies but when I called she told me her oat topping was not made with gluten-free oats because they were too expensive! I told her she cannot sell them as gluten-free, and is opening up herself to a lawsuit! I pray that this year she is using gluten-free oats or there will be hell to pay!

Apparently you don't take being a celiac seriously enough if you are cheating every three months with a wheat product. Do you understand what you are doing to your body by doing that? Your choice....

That being said - after eating gluten-free for over 30 years I can tell you there are plenty of recipes that will give you cakes, muffins, macaroons, and yes pizzas that taste just as good as they did with the wheat.

You need to make a commitment to your body that you want it to live and not want to kill it off - and you will go searching for these wonderful recipes 'foodie' and you will soon discover that wheat is not all that it's cracked up to be.

Totally agree!! I'm not willing to be sick just to cheat. I'll wait... Or make my own.

I read of Dunkin' Donuts' gluten-free doughnut with interest, but was highly skeptical and am not surprised to find that it failed. I am a life-long foodie about three years into a celiac diagnosis. My conclusion, after tasting lots of gluten-free baked goods, is that I would rather bake/buy authentically, originally gluten-free baked goods (meringues, macaroons, flourless chocolate cake, etc.) and then cheat once every three months with a real piece of pizza, cake, or brownie, than chase the promise of gluten-free baked goods every day of the week and face constant disappointment. With very VERY few exceptions, I do not believe it is possible to make a fluffy, stretchy, moist, light, and tasty baked good -- pizza crust, muffin, sourdough bread, cake, etc. -- without using wheat. That makes me sad, but sorry folks, it's the truth.

I am a celiac and if I decided to cheat as you mention, I would end up on the bathroom floor vomiting for hours. It is not worth it! Once I went on the no gluten diet I could not go back without HUGE side effects.