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Gluten Free in Houston: River Oaks Donuts

Donuts. Doughnuts. Either way you choose to spell this delicious word, they are high on my list of favorite foods. Sadly, they are not easily accessible for gluten free people. Donuts, even more than most things, are certainly best served fresh. I have very rarely found a local place that has a gluten free donut. While there are numerous brands of frozen gluten free donuts at the grocery store, it is nice to be able to have something available right when you want it. While they are not my favorite and could use improvement, in my opinion, if you are in the Houston area and looking for a gluten free donut go check out River Oaks Donut.

They offer, I believe, 4 different mini gluten free donuts every day. They did say that they tend to run out early on weekends. When I went, they had sprinkles and toasted coconut of both chocolate and vanilla gluten free donuts. When I say mini, I do mean mini. They are about 2 inches wide. The nice thing is, though, that they are only .55 cents apiece. That is a pretty good value proposition, especially if you just want to try them to see if you like them.

Gluten Free Donuts in Houston

Taste and Texture

Taste was, I would say, reasonable for gluten free. It was not amazing, frankly, just a bit bland for the donut itself. It was not bad, though. They do contain both garbanzo and fava bean flours which typically lend a bean flavor but they did not have any of that.

The texture is where these fall short in my opinion. They are still fairly gummy, probably due to the large amount of bean flour. I really do not like things that are gummy; I realize it does not bother others as much. My wife was not bothered nearly as much by the gummy-ness as I was.

The Conclusion

While I do wish the taste and texture were better, I think these are still an excellent option if you need a ready-to-go gluten free donut or sweet breakfast option in Houston. These are especially a good idea if you have a family where some eat gluten free and others don’t.

Make it a tasty day,

Chris