Dunkin’ Donuts, a association dear for their use of sugary, less-than-healthy ingredients, has begun contrast a gluten-free line of products in a few locations in southern Florida and a Boston area.
According to a National Foundation for Celiac Awareness, a gluten-free products will be away wrapped and are “dangerously delicious.”
When asked about a additions to their menu, a orator for Dunkin’ Donuts claimed that a contrast has been well-received. We haven’t gotten any word nonetheless about if or when Dunkin’ Donuts could move a gluten-free line to some-more stores opposite a country.
The coffee and breakfast hulk joins a slew of other quick food bondage adding gluten giveaway equipment to their menys, including Wendy’s, Arby’s, Domino’s and Chick-Fil-A. More broadly, sales of gluten-free products in a U.S. have been skyrocketing over a past few years; They rose 18 % on a dollar basement from 2011 to 2012 alone.
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The Doughnut Vault; Chicago, IL
Gilt Bar owners Brendan Sodikoff started offered big, uninformed doughnuts out of a section storefront in a open of 2011, and lines continue from early morning until a handful of flavors sell out. Outside, there’s a community list for enjoying old-fashioned, chocolate-glazed and infrequently pistachio-covered rings, with $1 cups of coffee.
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This East Boston bakery, that has been around given 1931, specializes in classical sugar-rolled doughnuts, including a large cake choice and country jelly-filled balls of boiled dough. 565 Bennington Street.
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Christy Timon non-stop her bakery in 1982, employing Abram Faber to assistance with deliveries. The now-married integrate are worshiped as early champions of classical European baking. They continue to hunt down singular recipes, like light, baked currant doughnuts blending from Robert Jörin, a third-generation Swiss baker during a Culinary Institute of America during Greystone.
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Primo’s Donuts; Los Angeles, CA
This mom-and-pop shop, run by Celia and Ralph Primo given 1956, still sells illusory cake and yeast-raised doughnuts for reduction than $1 a piece. The soft, glassy rings are super-classic.
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Doughnut Plant; New York, NY
At his new Chelsea location, Lower East Side doughnut colonize Mark Israel masterminded a glassy oatmeal cake doughnut, sprinkled with a common granola suspects like dusty fruit bits, oats and seeds.
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Dynamo Donuts; San Francisco, CA
Owner Sara Spearin’s menu changes all a time, with desirous flavors like lemon-pistachio and “banana de leche,” filled with caramel-coated fruit. The bacon-maple doughnut, with hazed sautéed apples, is now accessible each day.
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Top Pot Doughnuts; Seattle, WA
Some of a best doughnuts in a Northwest can be found in this two-story flagship underneath a Monorail. Top Pot’s oversize rings and fritters come in flavors like chocolate-peanut and Valley Girl lemon — and some have musical flourishes like “feather boas,” done from pinkish topping surfaced with shredded coconut.
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Source: Health Medicine Network