Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,589
    • Most Online (within 30 mins)
      7,748
    George Fisher
    Newest Member
    George Fisher
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Indeterminate transglutaminase iga

      By trents · Posted

      I've never heard it said that celiac disease is a connective tissue disease. It is an autoimmune disorder that (classically) attacks the lining of the small bowel but we now know it can manifest in other body systems. It is also true that autoimmune disorders tend to cluster. That is, when you have one you often develop others.
    • Kipman
      Indeterminate transglutaminase iga

      By Kipman · Posted

      I did for a week, though that was 4 weeks before I had the test done. The doctor told me the lab rang her and said they hadn't seen results like it in their lab. Them being nearly all indeterminate that is. I also tested positive for a multiple connective tissue disease but when they did further testing it was all indeterminate too (I've only just realised that celuac is a connective tissue disease)
    • trents
      Indeterminate transglutaminase iga

      By trents · Posted

      So, it sounds like you may have already been avoiding gluten before the blood draw was done for the antibody testing. Is this correct?
    • trents
      Test says no, but body says Yes?

      By trents · Posted

      Welcome to the forum, @Travel Celiac! The high total IGA does not indicate that your celiac disease is actively flaring up. Total IGA is not a test for celiac disease per se but rather is test given to determine if you are IGA deficient, which you are not. IGA deficient people will experience artificially low individual IGA antibody tests such as the tTG-IGA and can result in false negatives.  The other question is why is your total IGA count high? That can indicate other health issues besides celiac disease so I suggest you research that question and also talk to your physician about it. Here is an article that explains the various tests that can be run to detect celiac disease and the significance of the total IGA test: Having said all that, I gather that for some reason you are under the mistaken impression that, having been diagnosed with celiac disease some years ago, your recent antibody test should still show elevated levels if you actually do have celiac disease, at least when you have accidental gluten exposure. I think you misunderstand how this all works and what the testing is designed to detect.  When someone has celiac disease, the consumption of gluten triggers an autoimmune response that, typically, causes inflammation in the lining of the small bowel. This inflammation produces specific antibodies that can be detected by serum testing specifically designed to look for these antibodies. Upon the onset of celiac disease, it can take weeks or months of consistent exposure to gluten for the serum antibody levels to build up to the point where they are detectable by the tests. Once gluten is  removed from the diet, inflammation begins to subside and antibody levels begin to drop. An occasional gluten exposure will not result in restoring antibody levels to detectable amounts once they have receded to normal levels after going gluten free. Again, it takes weeks or months of consistent gluten ingestion for the antibody counts to reach sufficient levels to produce a positive test result. Yes, you still have celiac disease but it looks like from your recent tTG-IGA test result that you are doing a good job with the gluten free lifestyle.
    • Kipman
      Indeterminate transglutaminase iga

      By Kipman · Posted

      Thank you. Yes I was referring to total iga - it came back as <0.15 I've also had the deamidated gliadin peptide IgA and IgG both of which were indeterminate on 2 tests. Third test the IgG was <1. I'm having the biopsy in two days. Pretty much anything I eat apart from vegetables makes me quite sick now.
×
×
  • Create New...