Have doughnut time stopped doing gluten-free? A Look at Brand Changes and Nutrition Diet

October 13, 2025 •

5 min read

Despite around 1% of the population having celiac disease, some studies suggest that as many as 22% of healthy individuals have tried a gluten-free diet. With such a significant market, consumer confusion can arise when popular brands alter their offerings. So, have doughnut time stopped doing gluten-free?

Quick Summary

This article clarifies the availability of gluten-free doughnuts from Doughnut Time, detailing brand differences between the UK and Australia. It also covers the nutritional context of a gluten-free diet, especially concerning processed treats.

Key Points

Regional Differences Exist: The availability of gluten-free doughnuts from Doughnut Time depends on the country; the UK market is different from Australia.
Doughnut Time UK Rebranded to Rodeo Doughnuts: In the UK, Doughnut Time ceased operations and its successor, Rodeo Doughnuts, now offers dedicated gluten-free products made in a separate facility.
GF Does Not Equal Healthy: Processed gluten-free items, including doughnuts, are not automatically healthier and can be higher in sugar, fat, and sodium.
Nutrient Deficiencies are a Risk: A poorly managed gluten-free diet may lack essential nutrients like fiber, B vitamins, and iron, particularly if relying on processed products.
Whole Foods are Best: For a healthy gluten-free diet, prioritize naturally gluten-free whole foods such as fruits, vegetables, and lean protein over processed snacks.
Always Check the Source: Due to brand changes and varying allergen practices, it is crucial to verify the latest information directly with the specific company in your region.

Doughnut Time: The Confusing Regional Differences

The question of whether Doughnut Time offers gluten-free options has a split answer that depends entirely on your location. The brand's presence in different countries has evolved independently, leading to significant differences in menu, allergens, and overall strategy. While the Doughnut Time brand in Australia seems to continue offering gluten-free products, the situation in the UK is more complex due to a rebrand that directly affects gluten-free availability.

The UK Story: Doughnut Time to Rodeo Doughnuts

For customers in the UK, the answer to 'Have Doughnut Time stopped doing gluten-free?' is, effectively, yes. The Doughnut Time UK website's allergen page explicitly states that their products are not suitable for people with celiac disease due to cross-contamination risks. This contrasts with past reports and older online information. The primary reason for this change is a significant brand shift. Doughnut Time's London branches were rebranded as Rodeo Doughnuts amid some controversy. This is a crucial distinction, as Rodeo Doughnuts has since invested in a separate facility to produce baked, gluten-free items with strict measures to prevent cross-contamination.

Original Doughnut Time (UK): Conflicted information, with recent FAQ sections stating products are not suitable for coeliacs.
Rebrand to Rodeo Doughnuts (UK): New dedicated gluten-free options are available, baked and packed in a separate facility.
Doughnut Time (Australia): Continues to offer gluten-free options, sometimes in dedicated stores, confirming regional variations.

The Australian Situation: An Ongoing Commitment

In contrast to the UK's transformation, Doughnut Time in Australia has had a different history with its gluten-free offerings. For example, some Australian locations have actively promoted and offered fresh, hot gluten-free doughnuts. Their menu pages and marketing often highlight these options, suggesting a more consistent commitment to catering to the gluten-free community. This underscores the need for consumers to check the specific country's brand information rather than relying on global assumptions.

The Nutrition Diet Perspective: More Than Just 'Gluten-Free'

Regardless of whether you are buying a gluten-free doughnut from Rodeo Doughnuts or Doughnut Time Australia, it's vital to remember that 'gluten-free' doesn't automatically mean 'healthy'. For those with medically necessary dietary restrictions like celiac disease, eliminating gluten is crucial. However, for those without such conditions, processed gluten-free products can sometimes present nutritional downsides compared to their regular counterparts.

Many gluten-free processed foods, such as baked goods and snacks, are formulated with refined starches and flour substitutes like rice or cornflour to mimic the texture of gluten-containing products. This can lead to a lower nutritional profile, with reduced levels of fiber, protein, and important micronutrients like B vitamins, iron, and zinc. To compensate for the lack of texture and taste, manufacturers often increase the content of sugar, fat, and sodium. As a result, enjoying a gluten-free doughnut should still be treated as an occasional treat rather than a healthy staple in a balanced diet.

Nutritional Comparison: Processed GF Doughnuts vs. Standard


Feature	Processed Gluten-Free Doughnut (Typical)	Standard Doughnut (Typical)	Key Nutritional Insight	References
Carbohydrates	Often higher due to refined starches (e.g., corn/rice flour).	Varies, but often from wheat flour.	May have a higher glycemic index.
Protein	Generally lower, as gluten is a key protein source.	Higher, particularly in yeast-leavened varieties.	GF products often lack the protein content of wheat flour.
Fiber	Often lower, unless enriched with added fiber sources like nuts or seeds.	Typically contains some fiber from whole grains.	Fiber deficiency is a known risk on a poorly planned GF diet.
Sugar	Potentially higher to improve taste and texture.	High, but can be equivalent depending on the product.	The 'health halo' of GF can be misleading; processed versions can have excess sugar.
Fats	Can contain higher levels of saturated fats.	Varies greatly by brand and ingredients.	GF substitutes sometimes use extra fat for palatability.
Micronutrients	Often lower in iron, zinc, and B vitamins, unless fortified.	Usually contains more minerals and vitamins, especially if whole-grain.	Deficiencies can occur if not managed correctly.

For those needing to avoid gluten, focusing on naturally gluten-free whole foods like fruits, vegetables, lean proteins, and properly sourced grains such as quinoa and buckwheat is the most nutritionally sound approach. Processed alternatives should be viewed as occasional indulgences, not daily health foods. Talking to a registered dietitian can help individuals on a strict gluten-free diet ensure they meet all their nutritional needs.

Conclusion: Navigating the Market and Making Informed Choices

The short answer to 'Have doughnut time stopped doing gluten-free?' is complicated by the brand's international history. In the UK, Doughnut Time has, for all practical purposes, ceased offering gluten-free options and the company that replaced it, Rodeo Doughnuts, now offers its own dedicated GF range. In Australia, gluten-free options appear to remain part of the original brand's offering. For consumers, this highlights the importance of checking brand-specific websites and allergen information for your region, especially as companies navigate rebranding and market changes.

More importantly, this situation provides a useful lesson for anyone managing a nutrition diet, particularly one without gluten. The availability of gluten-free treats is a convenience, but the health implications of relying on processed goods remain. For a truly healthy gluten-free diet, the focus should always be on whole, unprocessed foods. Treats, whether gluten-free or not, should be enjoyed in moderation as part of an otherwise balanced and nutrient-rich eating plan. For more information on the nutritional considerations of a gluten-free diet, consult resources like the National Institutes of Health.(https://pmc.ncbi.nlm.nih.gov/articles/PMC7920475/)

What to Eat on a Gluten-Free Diet

Naturally Gluten-Free Foods: All fruits and vegetables, meat, poultry, fish, nuts, seeds, and legumes.
Gluten-Free Grains: Quinoa, rice, corn, buckwheat, millet, and oats (if certified GF).
Healthy GF Processed Foods: Read labels carefully for added sugars and fats. Opt for fortified products.

What to Limit on a Gluten-Free Diet

Processed GF Snacks: Many can be high in sugar and calories.
Refined GF Flours: These may lack the fiber and nutrients of whole grains.

Important Considerations

Nutrient Deficiencies: A poorly balanced GF diet can lead to deficiencies in iron, fiber, and B vitamins.
Read Labels: Always check ingredient lists, even on items you wouldn't expect to contain gluten, like sauces or dressings.

Frequently Asked Questions

Yes, for the UK market, Doughnut Time's brand has effectively been replaced by Rodeo Doughnuts, and the original Doughnut Time products were not suitable for coeliacs. You can now find gluten-free options from Rodeo Doughnuts.

Yes, Rodeo Doughnuts explicitly states that their gluten-free products are made in a completely separate production facility to avoid cross-contamination and are suitable for coeliacs.

Yes, according to information on the Australian Doughnut Time website, they continue to offer and sell gluten-free doughnuts in certain locations, and sometimes from dedicated facilities.

Not necessarily. A gluten-free label does not indicate a product is healthy. Processed gluten-free pastries can sometimes contain higher levels of sugar and fat and lower levels of fiber and other nutrients compared to their gluten-containing counterparts.

Potential risks include a lower intake of fiber and certain nutrients like B vitamins, iron, and zinc. This is especially true when relying heavily on processed gluten-free products instead of naturally gluten-free whole foods.

Naturally gluten-free whole foods are the healthiest option. These include fruits, vegetables, lean meats, fish, legumes, nuts, seeds, and certain whole grains like quinoa and buckwheat.

Some people with non-celiac gluten sensitivity report symptom relief. However, experts often recommend first reducing highly processed foods and incorporating more whole foods, as this can often lead to feeling better without completely eliminating gluten.