Where to Get Your Gluten-Free Fix on National Glazed Donut Day

With National Glazed Donut Day on January 12, many of our gluten-sensitive friends may be feeling left out.

Fortunately, there is a new way to get in on the fun in an authentic way!

Just outside of Boston, Freedom Bakery is producing a gluten-free donut that is a REAL donut (as opposed to a gluten-free cake with a hole punched through it). 

Created by a trio of families – all of whom were dealing with Celiac and all of whom had more than three decades of experience in food service (particularly baking) – and a registered dietician who was eager to expand options for her clients and friends dealing with this challenging dietary restriction, Freedom has already begun to distribute their donuts (which also come in apple cider and Devil’s food varieties) nationwide and to give other donut shops a run for their coffee money!

In addition to being free from gluten, Freedom’s donuts are also free from dairy, soy, peanuts, and tree nuts, and cholesterol, and are even kosher, in order to appeal to the widest possible audience. Even if your diet is not so restricted, however, you too will surely love the freedom of Freedom Bakery.

Gluten-Free Living recently spoke with Molly Winsten, Freedom Bakery’s director of operations, about its unique approach to gluten-free donuts. 

Q. What prompted you to enter the world of gluten-free foods?

A. Freedom Bakery came about as a result of many years of refining our recipe for an authentic great tasting GF donut. There are many gluten-free bakery items available in the freezer section of specialty stores, but there are very few great-tasting products sold in the bakery. We are proud to introduce our real GF mini doughnuts that have the taste and texture of a freshly made doughnut. Freedom Bakery GF products are sold on the shelf and not in the freezer!

Our products are not just good for gluten free – they are good PERIOD. Our goal was to create a donut that tasted so good you would never know it is gluten, dairy, nut, and soy free.

Q. What do you see as the main differences between GF foods and their gluten-ed counterparts?

A. Many gluten-free foods are trying to mimic products that already exist, and therefore they end being “good for gluten free” at best. They are trying to recreate something that already has a successful formula, and therefore the recreated product ends up being “ok for gluten free”. Our goal was never to do that – we just wanted to create a great product that happened to be GF, versus mimic something that already exists.

Q. What is the biggest misconception about GF foods? How do you hope to change the view of GF foods among the general public?

A. There is a misconception that gluten free bakery products will never taste as good as items that are made with gluten. There are however many ingredients that are gluten free naturally. We intend to show that our products made without gluten can be just as good, if not better, than their gluten-ed counterparts. 

Q. What is your favorite GF recipe?

A. We have worked very hard here at Freedom Bakery to come up with a winning formula for our donuts. We want our products to be enjoyed by everyone, not just those with dietary restrictions. Our Old Fashioned Minis and Devil’s Food Minis are the base flavors and will be offering seasonal flavors in the future. We will also be producing a line of full-sized donuts for food service that are individually wrapped and labeled.

Q. What makes Freedom Donuts different?

A Sweet Start: She Opened a Bakery at 17 for Those with Food Allergies

Jennifer LaSala started her first bakery at age 17 and won the local high school business plan competition in Chelsea, Massachusetts, coming in third place out of 1,100 students at the regional competition. As a student at Johnson & Wales University, she expanded her recipe repertoire, eventually being named Goldman Sachs Entrepreneur of the Year at age 20.

Treatment for a freak accident a year later led LaSala to discover that she had food allergies, and so she expanded her efforts further to serve others in this community. Today, she runs her own shop in Boston with plans to open another in nearby Worcester. People come from all over New England for her wares, which are now not only gluten free but also free of all other major allergens. You can find her at Jennifer Lee’s Allergen Friendly & Vegan Shoppe and jenniferleesshoppe.com.

Gluten-Free Living asked LaSala about her inspiration for gluten-free baking to get to know her shop better.

What prompted you to enter the world of gluten-free foods?

I entered into the world of gluten free when I fell at work and broke my neck. While recovering, I broke out in hives constantly, and doctors told me that I had a gluten and dairy allergy. I later found out that I am actually allergic to opioids, but the experience of having to stay away from gluten and dairy, and how difficult it felt to live a normal life, is what made me what to help others with food allergies.

What do you see as the main differences between gluten-free foods and their gluten-containing counterparts?

I would say that two main differences would be, one, the cost and, two, the need to use multiple flours to achieve similar results. The flour that I buy for the bakery is more than twice the price of white flour. The fact gluten-free ingredients cost so much more money is ridiculous. In order for our products to taste just as good or even better than their gluten-filled counterparts we have to use a mix of flours and other ingredients to get that texture that holds together, isn’t gritty, and just overall tastes great.

What is the biggest misconception about gluten-free foods?

The biggest misconception for gluten-free foods is that it all tastes like cardboard. Yes, back in the day it did because gluten free was new and people would have rather eaten cardboard-like items than get sick with gluten. However, gluten free has come a long way, and now you really can’t tell the difference with a lot of products. 

How do you hope to change the view of gluten-free foods among the general public?

I try my best to change this misconception by having people sample our products, and usually I don’t even tell them that it is gluten free, so that they are not biased. The look on their face when they realize that gluten free can actually taste good makes me so happy! And that experience will help this misconception go away.

Which is your favorite gluten-free recipe?

My favorite gluten-free recipe is my mom’s banana bread. Not only is it the best banana bread that I have ever eaten, but the smell of it when we are baking it fills the market and fills everyone who walks by with memories of that special someone making banana bread for them when they were younger.

7 Super Gluten-Free Baking Products

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The holidays are fast approaching, and ’tis the season for cookies, cake, pie and all things gluten-free baking. What better time to stay in and whip up some scrumptious treats! To help you create your confections, we’ve found seven gluten-free baking products. Happy baking!

1. Go coconuts

Low in carbs and high in fiber, this tasty coconut flour delivers light and fluffy desserts no one will be able to get enough of. Whether you’re making chocolate chip pancakes for breakfast or a beautiful pound cake to end a lavish feast, this easy ingredient will surely become a staple in your pantry.

carringtonfarms.com | Check price on Amazon!




2. Batter up

Cater to your indulgent side this season with this tantalizing chocolate mix, perfect for baking a stunning cake or luscious cupcakes. Moist and decadent, this mix is also vegan—just add dairy-free milk, vegetable oil and vinegar!








3. I only have pies for you

Never experience the holidays without a fresh fruit pie again. This easy-to-prepare gluten-free mix creates a perfectly flaky and buttery piecrust that doesn’t crumble or fall apart. All that’s left for you to do is add the delicious filling.

kingarthurflour.com | Check price on Amazon!






4. Earn some brownie points

A life without brownies is no life at all. This Double Chocolate Brownie Mix will ensure that you are never deprived of the rich, gooey goodness that is a brownie again. Just follow a few simple steps and you’ll be enjoying them in no time.

glutino.com | Check price on Amazon!







5. Struck by a smooth caramel

Add a decadent caramel flavor to all your favorite foods—without the added guilt! These sugar-free drops contain no calories and come in an easy-squeeze portable container you can take with you on the go. Add them to your coffee, yogurt or oatmeal.

sweetleaf.com | Check price on Amazon!






6. Flour power

Trying to balance a Paleo diet and a sweet tooth? This Paleo Baking Flour from Bob’s Red Mill is about the change the game! With a unique blend of nut flours and root starches, the multipurpose flour is ideal for baking cookies, cakes or muffins.

bobsredmill.com | Check price on Amazon!






7. All you knead is love

This all-purpose flour is perfect for all your baking needs! Not only is it gluten free, but it is low carb as well. Create all of your favorite baking recipes, including breads, cakes, cookies and muffins. Also, on the back of each bag are two easy recipes—one for yellow cake and one for bread—so you can get started right away. Note from LC Foods: “If you have celiac disease or are highly sensitive to any wheat particles being in your food, we want to inform you that LC Foods does process vital wheat gluten in the same facility with our gluten free products. Our food safety procedure to insure limited cross contamination is to thoroughly wash and clean all filling and bagging equipment between packaging and processing wheat products and gluten free products.”

holdthecarbs.com | Check the price on Amazon!


⇒ Ready to start baking? Check out all of our delectable gluten-free dessert recipes!

SPONSORED: The Grain Exchange—Baking Delicious Gluten Free Goodies Since 2008

Subscribe today to GlutenFree Living magazine and receive recipes, advice and much more brought right to you! 

We are a dedicated gluten free bakery located in Bucks County, Pennsylvania. I founded the company after I was diagnosed with celiac disease and like many others, I had a difficult time finding gluten free baked goods that tasted like the yummy treats I enjoyed prior to my diagnosis.

The Grain Exchange has been selling our yummy baked treats using our unique all purpose flour to restaurants, coffee shops, private clients and specialty stores for 10 years.

The time has come to share our special flour with you so that you can enjoy baking your favorite recipes.

Our flour is certified gluten free and is blended in a dedicated gluten free environment. The flour is a direct substitute for traditional flour measurements. And while there are many gluten free flours on the market, maybe with similar ingredients, the ratio of these ingredients makes the difference in the way the flour performs and how it effects the flavor and texture of the recipe you are making. None of us like to spend time baking or cooking a meal and end up with poor results.

Our flour will provide consistent results without the need to adjust the recipe.  We have yet to find a recipe in which the flour does not work. Our website has a list of the baked goods we sell, but there are so many other special recipes we bake for family and friends. Some of our customers also have other food allergies such as egg or dairy and the flour works just as well when making these modifications.

We use basic ingredients blended in the perfect ratio: white rice flour, potato starch, tapioca starch, and xanthan gum. Since many individuals with celiac disease can also have other food allergies, we are free from the top 8 allergens. The equipment that we use to blend our flour is also dedicated free from these 8 allergens.

Simple pleasures in life often involve food—the perfect chocolate chip cookie, a yummy slice of moist cake or a delicious meal that leaves you wondering if it’s gluten free.

Baking and cooking made simple and yummy like it always should be.

Enter the code: GLUTEN20 to receive 20% off of your order.

I invite you to visit our website at www.thegrainexchange.net and please feel free to call with any questions at 215-531-1261.


SPONSORED: Pillsbury Gluten Free Muffins, what you’ve been looking for!

If you are gluten free and have been searching for a moist home-style muffin bursting with flavor, our Pillsbury Gluten-Free Muffins are exactly what you’ve been looking for!

These ready-to-eat muffins are individually wrapped for on-the-go convenience and certified gluten free by the Gluten-Free Certification Organization. Sold in packages of four and available in Blueberry or Chocolate Chip, they can be found in grocers’ all-natural freezer cases.

Try our decadent, no-bake Gluten-Free BLUEBERRY TRIFLE

Makes 12 Servings


  • 12 Pillsbury Gluten Free Ready to Eat Muffins
  • 16-ounce tub gluten-free whipped topping, thawed
  • 3 pints blueberries
  • 1 pint strawberries


  1. Cut or break 6 muffins into chunks and spread evenly in the bottom of a trifle bowl (or any clear glass bowl with round side and a flat bottom).
  2. Spread half of whipped topping (8 ounces) on top of muffins.
  3. Layer on a little more than half of the blueberries.
  4. Repeat steps 1 through 3. For the final layer, form an outer ring of sliced strawberries (save one whole strawberry to decorate the top) and place all the remaining blueberries in the center (see photo).

Cover and refrigerate for several hours, or overnight, before serving.

Want to learn more about living GlutenFree? Sign up for our weekly newsletter, full of recipes, advice and more! 

To find more tasty recipes like this, visit our website at www.unclewallys.com and click on our Product Recipe page.

©General Mills. Pillsbury is a trademark of General Mills, used under license.

For more information, contact us at www.unclewallys.com.

Gluten-Free Pie Options

Don’t have time to bake a pie from scratch for your holiday gatherings?
Try one of these convenient gluten-free options.

Apple Pie


Enjoying gluten-free pie no longer requires you to start from scratch. Grocery store shelves and online retailers offer a selection of premade pies, pie crusts and crust mixes that will make your gluten-free holiday baking easy as pie.


For those who don’t like or don’t have the time to bake, pick up a frozen premade pie. Simply thaw according to the instructions and serve.

Katz Gluten Free produces its 6-inch and 8-inch apple, blueberry, cherry and pumpkin pies in a gluten-, dairy- and nut-free environment. Loaded with fruit in a flaky crust, these pies taste just as good as the ones you remember from childhood without being overly sweet. katzglutenfree.com

Whole Foods’
fully baked apple and cherry pies are available
year-round while pecan and pumpkin make their seasonal
appearances in the fall and winter. Thaw in the refrigerator
overnight to serve the next day. Once ready, heat them up
and top with ice cream (dairy optional) for a classic à la mode



The Maine Pie Company has the most extensive selection of gluten-free pies on the market with 10 flavors to choose from, including chocolate,
Threeberry, apple, lemon curd, peach-raspberry, pecan (seasonal),
pumpkin (seasonal), wild blueberry, apple crumb and strawberry rhubarb. A wheat-based pie baker by trade, the company developed a gluten-free crust that is just as moist, flaky and buttery as its wheat-y counterpart. Made in a dedicated gluten-free bakery, the pies are full of fresh fruit, nothing artificial, and are almost too beautiful to eat with their crisscross tops. themainepieco.com/gluten-free-desserts


Gillian’s Foods’ fruit pies in apple crisp, blueberry and pumpkin
sit atop a crust made from brown rice flour and are produced
in a gluten-, wheat-, tree nut- and peanut-free environment.



Natural Decadence slice framedAll Natural Decadence gluten-free pies are free of eggs, dairy and peanuts, and feature a homemade crust. In addition to its Humboldt Mud Pie on a double fudge cookie crust and pumpkin pie on a graham cracker crust, traditionally dairy-filled pies are reconfigured here, so anyone can enjoy the chocolate cream-less and lemon meringue-less varieties. The chocolate cream-less and mud pie fillings are crafted with coconut milk, while tofu is used to create the creamy center for the lemon meringue-less and pumpkin pies. Natural Decadence has also started making berry and apple pies that are sold fresh in the bakery section. raisedglutenfree.com



Premade pie shells take the hassle out of preparing a crust and allow the baker to concentrate on the most important part—the filling. If the pie shell is broken, you can put it back together. Just thaw it, dampen the crack with water, and pinch and press the dough with your fingers to seal the split. Now you’re ready to get creative with holiday-inspired fillings and bake up a semi-homemade masterpiece.

Kinnikinnick crust framedKinnikinnick Foods’ unbaked pie crusts come in packs of two and need only be thawed before you add the filling. Made without gluten, dairy or nuts, these standard pie crusts are sturdy and bake up light and flaky. kinnikinnick.com/index.cfm




Midel pie crust framedMi-Del Cookies is one of the only companies that produces gluten-free shelf-stable crusts, available in three flavors: chocolate snap, ginger snap and graham style. Sold individually, the flavor and texture combinations deliver a distinctive pie-baking experience. They do tend to be a bit crumbly, so tread lightly. midelcookies.com/products/gluten-free




Whole Foods crust framedWhole Foods’ pie shells come in two-packs and make pie baking a snap. Use the second shell to add a crispy, crusty pie top. After filling the first crust, remove the other one from the tin, roll it out and place it on top of the filled pie. Want to create a beautiful centerpiece for the holiday dessert table? Use a cookie cutter to put a couple of festive designs in the second crust to adorn the top of your pie.




Wholly Wholesome pie crust framed

The allergen-friendly pie shells from Wholly Wholesome are free of the top eight allergens (milk, eggs, wheat, shellfish, fish, peanuts, tree nuts and soy) as well as corn. These ready-to-bake vegan pie shells are made with brown rice flour and offer a sturdier, less flaky base for fillings. whollywholesome.com







Pie crust mixes framed

Don’t want to go the premade crust route? Get out a bowl and mix up your own in minutes. Smash up graham crackers, ginger snaps and cookies, then combine with butter. You could also opt for an easy-to-use pie crust mix from manufacturers such as Bob’s Red Mill, King Arthur Flour and Pamela’s Products.


Whipped pie toppings framedTOP IT OFF

Once it’s ready, top your pie with a rice- or soy-based whipped topping such as truwhip, CocoWhip or Soyatoo. Adding a scoop of vegan or regular ice cream can also add to the pie’s texture and flavor.



Better-for-You Pumpkin Recipes

Fall is here, and it’s time to put all those pumpkins to yummy use. If you crave the seasonal staple but don’t want to consume so much sugar, these recipes from Simple Mills present better-for-you alternatives. Made with nutrient-rich ingredients such as almond flour and coconut sugar, Simple Mills’ mixes are certified gluten free and contain less sugar than competitors.

Mini Pumpkin Doughnut Muffins
Makes 24 muffins

Mini Pumpkin Doughnuts1_framed

  • 2 large eggs
  • 2 tablespoons coconut or grapeseed oil*
  • ¾ cup water
  • 1 box Simple Mills Pumpkin Muffin Mix
  • ¼ cup coconut sugar
  • 1 tablespoon ground cinnamon

* If using coconut oil, make sure that it is melted and cooled enough to hold your fingertip submerged in it. This is a good litmus test for a temperature that won’t cook the eggs.


Preheat the oven to 350° F. Spray or lightly grease two mini muffin pans and set aside.

In a large mixing bowl, beat the eggs, then whisk in the oil and water.

Whisk in the pumpkin muffin mix and beat vigorously until thoroughly incorporated and no clumps remain.

Add a heaping tablespoon of batter to each compartment of the prepared muffin pans.

Bake for 10 minutes, until the tops are domed and firm to the touch, and a toothpick comes out clean. Remove from the oven and allow to cool for 5 minutes in the pan before transferring to a wire cooling rack.

While the muffins are cooling in the pan, whisk together the coconut sugar and ground cinnamon in a small bowl.

As soon as the muffins are cool enough to handle, place each one in the cinnamon-sugar mixture, firmly rolling it around so that the cinnamon-sugar sticks. Gently toss it around a couple of times until the whole thing is covered. If you’re having trouble getting the cinnamon-sugar to stick, you can very lightly brush or spray the muffins with melted oil or butter before you dunk them in the cinnamon sugar. Once covered, place each muffin back on the wire rack to finish cooling.

Serve immediately.

Recipe courtesy of A Clean Bake.

Pumpkin Bread with Cranberries, Pecans and Pumpkin Seeds

Pumpkin Bread1_framed

  • 3 eggs
  • ¾ cup water
  • 3 tablespoons oil
  • 1 box Simple Mills Pumpkin Muffin Mix
  • About ¾ cup cranberries
  • Pecans and pumpkin seeds for topping

Preheat the oven to 350° F.

Whisk eggs, water and oil in a large bowl. Add baking mix; whisk until well blended.

Fold in cranberries.

Pour batter into a lightly greased 8 x 4-inch loaf pan.

Sprinkle with pecans and pumpkin seeds.

Bake 30 minutes. Then cover loosely with foil; bake an additional 30-35 minutes or until a toothpick comes out clean and edges of loaf start to pull away from pan.

Cool 10 minutes before removing from pan.

Pumpkin Cupcakes with Vanilla Frosting

pumpkin cupcakes_framed

  • 3 eggs
  • 1 cup water
  • 3 tablespoons oil
  • 1 box Simple Mills Pumpkin Muffin Mix
  • 1 tub Simple Mills Vanilla Frosting
  • Cinnamon, for garnish, if desired

Preheat the oven to 350° F.

Whisk eggs, water and oil in a large bowl. Add baking mix; whisk until well blended.

Spoon batter into a lightly greased or paper-lined muffin tin, filling each 2/3 full.

Bake 25-30 minutes or until a toothpick comes out clean. If using paper liners, let cool completely before eating to prevent muffins from sticking to paper.

Frost and garnish with cinnamon, if desired.


Let’s Exchange Gluten-Free Baking Tips

The New York Times Magazine was dedicated to food this past weekend. One of the articles was titled “Rules to Eat By,” by Michael Pollan. He had posted an entry on Tara Parker-Pope’s blog, Well, asked people for their tips on healthy eating and received 2500 responses. There are some fairly interesting observations.

But, after reading it, I recalled a conversation I had with a gluten-intolerant friend where she gave me a great tip. She told me that I should replace the liquid in a gluten-free waffle mix with club soda because the carbonation really made the waffles incredibly light and fluffy. I told her I would try it and gave her a baking tip in return. If I want cookies to get a brown, crisp texture, I add almond meal to the mix. Anywhere from a 1/4 cup to a 1/3 cup doesn’t really alter the recipe, but the cookies come out of the oven with the golden brown color often missing with gluten-free flour.

I also thought about my favorite ingredient in gluten-free baking, Greek style yogurt. Shouldn’t every celiac know how adding a rich product like yogurt or sour cream can add moisture and lessen the crumbly texture of some gluten-free flours?

There have to be thousands of tried and true gluten-free baking tips out there and we need to share them! Part of a gluten-free lifestyle is cooking and baking, which is great since we can control the ingredients and substitute healthy ingredients, lower fat content, add different spices and alter the amount sugar or salt. But, it can also be frustrating when you spend time in the kitchen to produce a tasteless pile of crumbs.

I shared three baking tips—who else has baking tips they would like to share? This could be the start of something really helpful to all celiac bakers.