To the celiac, gluten-sensitives and gluten-intolerants of the world...it's time to enjoy donuts again.
In 2014, we launched our first gluten-free donuts with just two flavors—the GF Old Fashioned and GF Devil's Food Chocolate Donuts—but long before, the process started in our Co-Owner/Chief Donut Officer Paul Delios' home kitchen. A family had visited Kane's Legacy—our first, 65-year-old location—and one of the kiddos was gluten-intolerant. Paul's sister Maria Delios, who for years baked tirelessly for Kane's, wanted to serve something to the little girl...so she gave her a small cup of frosting as a sweet treat.
It prompted Maria to ask Paul if he could use his 40 years of chef-and-baker know-how to develop a gluten-free donut at the same level of excellence for which Kanes' traditional donuts were known. It took Paul years to perfect (longer, still, before we were confident enough to sell them) yet here we are: Paul's delectable gluten-free, dairy-free and nut-free recipe has attracted national attention from folks who avoid or can't tolerate the G-word who'd lost hope they’d ever eat a good gluten-free donut again. (Emphasis on good.)
No gluten, dairy, nuts, or worry.
In 2020—our 65th anniversary—we're proud to announce that this year heralds a new chapter for Kane's Donuts with the official launch of “Kane's Gluten Free” (KGF).
A separate line from our traditional donuts, KGF products are made in our newly dedicated gluten-free kitchen where zero gluten-filled items are made. That means that during prep, baking and kettle-cooking, KGF products are 100 percent free from particulates and contaminates.
Bonus? In addition to being gluten-free, the KGF line is dairy- and nut-free, too.
At Kane's, we really are dedicated to making gluten-free donuts from the freshest local ingredients that are just as delicious, creative and crave-able as the traditional donuts we've been nationally recognized for since 1955. Most important, we're dedicated to their safe production, so that the growing membership of #KanesGlutenFreeNation can eat our products with total comfort, and total joy.
So to the gluten sensitives and intolerants of the world, Paul and his family hope the following FAQ will help assure that at Kane's, it really is time to eat donuts again.
Why the expansion and dedicated gluten-free facility now?
More and more people suffer from gluten sensitivities, intolerances and celiac disease…which means (IOHO) there are more and more mass-produced, gluten-free products on the market than ever before that taste like little more than sweet cardboard. Paul made it his mission for the Kane’s legacy to be known for integrity and creativity…so who better to make a glorious gluten-free donut than Kane's?
As for dedicating an entire facility to KGF...we're catering to our #KanesGlutenFreeNation members who have extreme gluten sensitivities/celiac disease, and who couldn't tolerate eating items that made where gluten particulates (i.e., floating grains of flour) could’ve been present. When we opened Kane's Flagship (on Rt. 1) in 2019, we started producing all the typical donuts there, so we had the space to separate out KGF. It was a no-brainer.
So, to be clear...KGF products are made in their own kettle, and with dedicated utensils and clean oil, in a place where no other typical, gluten-filled items are made?
Yes: Everything is made in a separate facility MILES from where our traditional donuts are made.
How were you making them before?
Before opening Kane's Flagship, we made our gluten-free products at Kane's Legacy (120 Lincoln Ave.)...as safely as possible, with their own utensils; in their own kettles; with their own oil; and to the satisfaction and safe-eating of thousands of gluten-free fans who had fallen hard for our donuts. We made them at night, after the kitchen had been scoured from making our traditional desserts.
Okay, so now that Kane's Legacy is a dedicated gluten-free facility...do you still sell Kanes' traditional-style donuts at that shop? Isn't that your oldest location?
It is; and, we do. The racks and cases in the front of the shop do hold traditional donuts...but our traditional donuts are made daily at Kane's Flagship on Rt. 1 and are driven to our gluten-free facility each day. (Understand: We couldn't take away the joy of someone sitting at 120 Lincoln Ave. for a donut and a cuppa…a place so many fans have made a part of their daily life. We have a lotta lifers.)
Can you gauge the comfort level of people with gluten-intolerance, gluten-sensitivities or celiac disease who eat your KGF line knowing that traditional donuts are sold under the same roof?
For the majority of our gluten-free customers, it's enough knowing that there are zero airborne gluten particulates at the dedicated gluten-free facility where the KGF line is prepared because nothing with traditional flour is made there. They view the presence of our traditional donuts being under the same roof as merely that: they're present, but they don't contaminate our dedicated gluten-free-facility-donut-making in the least.
What's your gluten-free protocol for serving donuts at each location?
Here's what you can expect when you order a KGF item (and it's the same no matter which location you visit):
1) Our amazing counter crew will use clean gloves when preparing an order that includes a gluten-free donut, and will change gloves when they switch back to handling traditional donuts.
2) Orders containing both traditional and gluten-free donuts will be boxed/bagged separately upon request. (Our experience is that some people prefer fewer bags, while others require strict separation. You tell us what you need and we'll do it!)
3) Gluten-free products will be labeled accordingly on the box or bag of your order upon request. (Again: Some customers choose not to wait for us to label their order...but your wish is our command!)
Is KGF void of other allergens?
We’re wicked proud to say that the KGF line is also free of dairy and nuts. And before you ask if we’re vegan….
Is the KGF line vegan?
Do you see “eggs” and “honey” above? Goodness.
Know we're talking gluten-free here, but since you brought up allergens…what's the deal with nuts in your traditional donuts? Are your shops nut-free?
Soooo...while the KGF line IS nut-free, our traditional donuts are made at Kane's Flagship, which is NOT a nut-free facility. However, (always a “however,” right?) our cake- and yeast-style donuts are not cooked in a nut oil, nor are there nuts in our donut mixes themselves. So our donuts are nut-free except for the occasional specialty recipe we prepare which may use walnuts, pistachios or other nuts as a topping.
Not looking for trade secrets here but I'm highly sensitive to all the baking things. What flours are in your gluten-free mix?
Rice flour, potato flour, tapioca flour, xanthan gum, egg whites (...not a flour, but we thought you'd wanna know). Oh, and avocado. So if you’ve ever wondered why they're so moist, thank Paul next time you see him for being a chef. Wink.
You gonna expand your GF menu?
Is our motto “Kane's Donuts Are Love?”