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My First Donut In More Than Five Years!

bookbabie

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bookbabie Apprentice
bookbabie
Posted

I went to a new grocery store in my area because I heard they carried baked goods by Celiac Specialties. I bought their donuts doubting they'd actually be any good. It was so weird biting into one and tasting that long gone, but not forgotten donut taste. They are really good, but almost too rich for me now after going without them for so long. I used to really miss pizza too when I went gluten-free, but now if I ate a piece I think all I'd taste is the gooey (gluey) dough and the grease. It's great that the food industry is getting so good at making us treats, on the other hand I'm afraid my waistline may start expanding in leaps and bounds if I discover too many yummy gluten-free carbs!

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PeggyV Apprentice
PeggyV
Posted

Wow Donuts! I would love to have one again. (even thougth I know I don't need them....)

mellajane Explorer
mellajane
Posted

The brand name would be awesome. I love donuts and have tried making my own and even tried kinniniki but they just dont do the trick.

Mtndog Collaborator
Mtndog
Posted

On Halloween last year we strung Kinninick cinnamon donuts (gluten-free of course) from our celing fan and had a "biting for donuts" (versus boobing for apples) challenge. It was a) FUNNY! B) YUMMY!

The Kinninick donuts are GOOD!!!!!!!!!!!!!!!

simplicity66 Explorer
simplicity66
Posted

Congrats on the donut eating....i went 2yrs without pizza....my local health food store carries frozen pizza crusts...so i just had to indulge..there about a 9' crust and they come in 2's.....there gluten-free,no milk,and no eggs the brand name is El Peto they were great!!!.....it was really good to finaly find a "treat"....very filing i must add....i could only eat a half of one......

missy'smom Collaborator
missy'smom
Posted

I had some Kinnickkinick donuts recently. The first in a long time. I have never had a donut feel the way it felt in my body as long as I can remember. I still can't get over it. I don't know if it's just the gluten or something else as well. For some reason the difference is even more noticable than with things like bread. I know I've had problems with gluten for 8 years but who knows maybe it's been longer. It makes me wonder. They were a little too sweet but there was some other ingredient in the frosting that was creamy and good! I'm not complaining!

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    • ZandZsmom
      Are Good & Gather Products Safe?

      By ZandZsmom · Posted

      Are you using the same mixer that you used for your gluten containing baking? That could be your culprit.
    • trents
      Awaiting diagnosis

      By trents · Posted

      I would ask for a total IGA test (aka, Immunoglobulin A (IgA) and other names as well) to check for IGA deficiency. That test should always be ordered along with the TTG IGA. If someone is IGA deficient, their individual celiac IGA test scores will be artificially low which can result in false negatives. Make sure you are eating generous amounts of gluten leading up to any testing or diagnostic procedure for celiac disease to ensure validity of the results. 10g of gluten daily for a period of at least 2 weeks is what current guidelines are recommending. That's the amount of gluten found in about 4-6 slices of wheat bread.
    • jlp1999
      Awaiting diagnosis

      By jlp1999 · Posted

      There was not a total IGA test done, those were the only two ordered. I would say I was consuming a normal amount of gluten, I am not a huge bread or baked goods eater
    • trents
      Awaiting diagnosis

      By trents · Posted

      Were you consuming generous amounts of gluten in the weeks leading up to the blood draw for the antibody testing? And was there a Total IGA test done to test for IGA deficiency?
    • jlp1999
      Awaiting diagnosis

      By jlp1999 · Posted

      Thank you for the reply. It was the TTG IGA that was within normal limits
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