By Patricia Guthrie
Special to the Record
Attention all vegans and disciples of the gluten-free diet.
Vegan sugary delights have rolled out at Whidbey Doughnuts at Bayview Corner and adorn the specialty shelves alongside gluten-free offerings.
And, coming soon, doughnuts that are both vegan and gluten-free.
“Of course, as soon as I put the vegan doughnuts on Instagram, three customers asked, ‘But are these also gluten free?’”co-owner Scott Parks said. “So I guess I’ll work on that version next.”
For gluten-free doughnuts, Parks used a mix at first when he and partner Sean McArthur opened two years ago. But that distributor stopped offering it several months ago.
“We mixed and toiled with a lot of trial and error until we got our own version,” Parks said.
For the vegan doughnuts, applesauce is often substituted for eggs and milk.
The shop also started making buttermilk bars, bread pudding (from day-old doughnuts) and other creations for customers without dietary restrictions.
The cozy diner in the Bayview Cash Store also offers many of its breakfast, lunch and dinner entrees in gluten-free versions, such as fish and chips, chicken strips, fried chicken and waffles, pancakes, some sandwiches and a creative twist on French toast.
“We can bread everything here with a gluten-free option,” Parks said. “We are the gluten free-destination on Whidbey Island.”
Parks warns, however, that it may not be a place for people suffering from celiac disease if they require separate facilities for cooking and baking.
Parks, known for his infamous glonut candles made of recycled doughnut shortening, also recently had his doughnut masters concoct dog-nuts.
“Doggie doughnuts come in peanut butter or bacon-flavored,” he said.
Whidbey Doughnuts that are aimed to please many palates are neither boring nor bland.
“We added flavoring to the frosting so the pink is strawberry, the blue blueberry and there’s maple, chocolate and lemon, raspberry, coconut and hazlenut,” said employee Rochelle Scriven as she delivered a fresh tray of vegan varieties on a recent afternoon.
Perfect timing as regular patrons and parents of six kids, Megan and Jeff Jansen of Greenbank, had just stopped in.
“We have two gluten-free (people) in our house and one vegan,” said Megan. “We love the gluten-free and vegan doughnuts here. They’re super. They’re not dense; you can’t even tell.”
But don’t expect sprinkles.
“Sprinkles are not vegan,” Parks declares, “because they are made with bug juice. For real. Most shiny candies and toppings have bug juice so sprinkles fall into that category.”
(Stop in for a more thorough explanation.)
So, maybe a dozen to go, bug free please.
- Whidbey Doughnuts, 5603 Bayview Road, Langley is open 6 a.m. to 3 p.m. Sunday-Wednesday.; 6 a.m. to 8 p.m. Thursday-Saturday. Online ordering is at whidbeydoughnuts.com