Customers Jeff and Megan Jansen decide which gluten-free, vegan or regular doughnuts to take to their Greenbank home to satisfy a large family with various dietary restrictions. Whidbey Doughnuts also makes treats for dogs. (Photos by Patricia Guthrie)

Customers Jeff and Megan Jansen decide which gluten-free, vegan or regular doughnuts to take to their Greenbank home to satisfy a large family with various dietary restrictions. Whidbey Doughnuts also makes treats for dogs. (Photos by Patricia Guthrie)

Doughnuts to please all palates, even pooches: Popular Bayview shop offers vegan option

Whidbey Doughnuts at Bayview Corner working on new creations

  • Tuesday, September 17, 2019 4:08pm
  • Life

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.”

Gluten-free doughnuts are a popular option.

Gluten-free doughnuts are a popular option.

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

More in Life

Photo by Georgia Edwards
                                David Welton has been building a 1/6 scale model of a 1916 Bristol M-1C, a British WW1 fighter named “Red Devil.” With more time spent at home recently, he estimates the project will be finished within the next few weeks. For story, see page A2.
He’s a model for using quarantine time constructively

With recent orders from the governor to stay home, several Whidbey residents… Continue reading

Easter baskets for those in need

Whidbey kids may be receiving an early visit this year from the… Continue reading

Residents craft face masks in response to shortage

Sometimes problems require creative solutions. In the midst of a shortage of… Continue reading

Rare visitor appears at Crockett Lake Preserve

Jann Ledbetter is accustomed to seeing raptors perched on the weathered posts… Continue reading

Photo by Brandon Taylor/Whidbey News Group
                                Daniel Tarango makes a pulled rib sandwich in the BBQ Joint on Midway Boulevard in Oak Harbor.
Your social distancing survival guide

Athough dine-in service is not allowed and social distancing is the order… Continue reading

Photo by Brandon Taylor/Whidbey News-Times John Del Prete’s fourth-grade class finally sees their published book, “Invisible Pollution in the Salish Sea,” since beginning the project in September.
4th grade students publish book on Salish Sea

John Del Prete’s fourth-grade class crowded around two cardboard boxes stacked on… Continue reading

Plenty to eat and drink for St. Patrick’s Day

Although many public events have been cancelled in the wake of the… Continue reading

Rockin’ a Hard Place: Love in the time of coronavirus

Last weekend, as I have for the past three years, I volunteered… Continue reading

‘The food abides’ at new Bayview restaurant

Frequenters of the Goose Community Grocer may have noticed a recent change… Continue reading

Some South Whidbey events are still planned during next week

Due to growing concerns related to the coronavirus, most of the calendar… Continue reading

Coming clean about goats

For Molly Jacobson, the creation of her Clinton soap business has involved… Continue reading

Creative workshop offers jewelry with hints of spring

Nature lovers will have a chance to create their very own jewelry… Continue reading