There are so many wonderful things to appreciate about doughnuts. From the icing to the sprinkles to the savory-sweet fried flavor, they’re a delicious way to indulge. Doughnuts are especially great when they are artisanally made — and done so with love. But not everyone can enjoy these delights due to a gluten intolerance or a gluten-free diet. Luckily, Alfalfa specializes in entirely gluten-free, no-guilt doughnuts. In honor of National Doughnut Day, The Hoboken Girl spoke to the owner and creator of Alfalfa, located at 1110 Washington Street, to get an inside look at just how these doughnuts are made. Read on to see how Alfalfa makes its gluten-free doughnuts.

Alfalfa started as a popular stand at the farmers market in 2019 and has since grown to two brick-and-mortar locations, one in Hoboken and one in Santa Monica. It serves up salads, breakfast wraps, soups, and entirely gluten-free doughnuts — a new change that came about this year.

Read More: The Best Doughnuts in Hoboken, Jersey City + Bayonne

Alfalfa’s first gluten-free doughnut was created at the Santa Monica location and was first sold on January 24th of 2022. To create this GF doughnut, Alfalfa worked with its in-house baking team and bakery consultant, Meaghan, to perfect a new and delicious gluten-free cake doughnut.

Alfalfa co-founder Andrew Arrospide told us that the motive for the creation of this donut was ‘joy through balance.’

“We wanted to reimagine what a healthier doughnut concept could look like and this was the result. Our goal was to create a treat that was guilt-free but still satisfied the craving for a delicious doughnut,” Andrew told HG .

To make the gluten-free doughnuts, Alfalfa uses a combination of advanced baking machinery and — a proven method — works the dough by hand. After combining the gluten-free ingredients in a large automatic stand mixer and letting the machine knead the dough, bakers then lay out the dough on a table to roll it out by hand. The trick is to ensure that the dough is evenly rolled out. The uniform size ensures they fry evenly.

Alfalfa uses a metallic circular doughnut cutter to cut out the doughnut shapes. Bakers dip the tool in flour to help make sure it doesn’t stick to the dough.

The doughnuts are then fried in bigger batches — typically around 18 doughnuts at a time — on a wire baking rack. Once they’re fried, that’s when they get dipped in various glazes and given their different flavors.

Alfalfa has many exciting flavors on display. Andrew said, “We love to rotate our flavors to keep options new and exciting. A few of our current flavors include Lavender, Fairy Bread, Blood Orange, Lemon Thyme, and Tres Leches. We plan to introduce new seasonal flavors and work with creators and influencers on fun collaborations bringing new variety to our menu.”

On doughnut day this year — June 3rd — Alfalfa plans to introduce a Bacon Whiskey doughnut in collaboration with Misunderstood Whiskey. The doughnut will be available exclusively through the Alfalfa app.

See More: Must-Try Doughnuts In + Around Montclair

If you’re not close to Hoboken, don’t worry because the team is always looking to expand. “We’re always looking to grow the Alfalfa family! Our hope is to continue to spread our mission of inspiring healthier communities through balanced food and joyful experiences on both coasts.”

If you’re looking to have these sweet treats at your next event, you can email hello@eatalfalfa.com to learn more about catering.

Stay in the know with @thehobokengirl on Instagram and TikTok.

Maritza grew up for the better part of her life in Bergen County and now resides in Weehawken after having a stint in Miami and Philadelphia. In 2019, she received her masters in investigative journalism from Florida International University and currently works as an assignment editor for a NYC news outlet. In Maritza's spare time, she enjoys taking cyclebar classes, copious amounts of coffee from local coffee vendors, and meticulously planning her upcoming trips.

Email hello@thehobokengirl.com with any story updates, edits, or fixes.

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