A Donut for the Ambivalent
Rumor on the street is donuts are back. How unexpected stumbling upon a Times Magazine article indicating such. And I, one who doesn’t like donuts happened to try a very worthy gluten-free donut earlier this week.
I was approached by the frozen food buyer, Jose at Whole Foods Market in Sacramento. His extended hand holding a plate of warmed cake donuts. “Would you like to try one? It’s gluten-free.” Hesitation then curiosity, I broke one in half.
He and another woman partook with me. “Not bad,” they both said simultaneously. I agreed, wholeheartedly. What are these, where did they come from and who made them?
Dusted with just enough cinnamon sugar to be intriguing, these donuts beg for another bite. They cause a double-take, wonderment. Surprisingly moist, I didn’t need a gallon of milk to get the bite down. These are not like other cardboardy gluten-free bread items tried that sit in your gut like the mud pie I ate when a kid. They’d be an invited partner with coffee or tea, especially warmed up, as Jose presented them.
Hats off to Kinnikinnick Foods out of Edmond, Canada. No the company didn’t pay me, nor did I get a free box to sample. Just a never tasted so good bite at the store.