Gluten Free Donuts

When was the last time you enjoyed a good donut? For people with celiac disease, those with gluten sensitivity and some children of autism, wheat-laden donuts and most breads and baked goods are not options. For their health, they must follow a strict wheat, barley, rye (and some oats) lifestyle.

Symptoms of gluten intolerance vary widely and range from life debilitating to mild discomfort. Some studies found gluten-free diets are especially beneficial to individuals with auto-immune disorders, fibromyalgia, rheumatoid arthritis, thyroid problems, schizophrenia, chronic fatigue, multiple sclerosis, candida, migraines, and even fertility problems. In addition, children with autism and attention deficit disorder may experience functional improvement while maintaining a gluten-free diet.

Not that long ago gluten-free items were difficult to find and they tasted more like a box than like food. But those days are rapidly vanishing.

Now you can find gluten-free items on most health food store shelves, in regular stores and in specialty gluten-free bakery shops that ship across the country, like Gluten-Free Creations Bakery in Phoenix.

Gluten-Free Creations Bakery is one of the few certified gluten-free facilities (GFCO.org) that also caters to people with other food allergens like dairy, casein, soy, nuts, peanuts, fish or shellfish.

Their lineup of fresh baked items includes donuts, bagels, cookies, cakes, breads, baguettes, éclairs, pot pies, pizza crust and even a gluten-free casein-free ‘Winkie’ – their popular version of Twinkies©. In addition to their 150 ‘standard items,’ they create seasonal wonders like stuffings, decorated cookies, and other special occasion tasty sensations.

LynnRae and Vern, owners of Gluten-Free Creations Bakery have introduced nutrition, quality and variety with their Gluten Free Creations Bakery. Most gluten-free baked items are void of nutrition.

“That’s why we add the important B vitamins, iron and folic acid as an ingredient in all our baked goods.” says LynnRae. They also add whole grains like teff, quinoa, millet, buckwheat, sorghum and bean flours to many of their breads. “We like to keep pushing the envelope further because our customers deserve nutrition along with flavor in their safe gluten-free foods.”

As a diagnosed celiac, LynnRae knows first hand the challenges of living the gluten-free life. After her diagnosis over 10 years ago, she helped form support groups, wrote three books on the gluten-free lifestyle, developed gluten-free recipes for food manufacturers, launched a cooking school and founded the Gluten-Free Creations Bakery.

“Some of my greatest joy is hearing mother’s talk about their child’s success while on a gluten-free diet. Usually it is with a tear in their eye that they talk about how their child went from non-verbal to being able to say Mama.” Of course not all children respond as favorably, but I know most parents are grateful for the opportunity to easily try the diet for their children. We help make that happen.

Most people that frequent their bakery, or other health food stores, have more than one food issue. Frequently they cannot have cow dairy, are allergic to soy or cannot eat peanuts. Perhaps one out of 5 people come into the bakery saying being gluten-free is their only dietary restriction. “When they say all they need to be is gluten-free, I tell them how lucky they are. Enjoy a donut. It’s free of wheat, wheat, dairy, corn, soy, yeast, nuts or peanuts. It is also low fat.” Once they taste it, the common reply is, “Wow, this tastes good!”

Side Notes:

What exactly is gluten? Gluten is the generic name for the protein component of grains such as wheat, barley, and rye. It is a binder, helps breads rise, and contributes to the consistency and texture of dough.

LynnRae's quest is simple. She wishes to make life easier and tastier for family, friends, and customers. As author, she wrote, "What? No Wheat? A Lighthearted Approach to Living the Wheat-Free Gluten-Free Life," and "Delicious Gluten-Free Wheat-Free Breads for the Bread Machine and Oven." She also published "Waiter, Is there Wheat in My Soup? The Official Guide to Dining, Shopping and Traveling Gluten-Free and Free-of-Common-Food-Allergens." She is currently in collaboration with a physician's health care consortium, naturopaths, and physical trainers. Shortly, she will be offering her spring cooking classes at her very own Gluten-Free Cooking Club/School of Arizona incorporating gluten-free cooking with ancient and whole grains, such as sorghum, teff, and millet. Information regarding seminars on cooking and baking wheat-free, gluten-free and allergen-free is available on the bakery website www.glutenfreecreations.com.