A standard currant bun made with wheat flour or wheat gluten is not suitable for someone with coeliac disease, whatever its shape or whether it is labelled ‘medium sliced’. Look for an explicit gluten-free label and check the current ingredients list. If you’d rather have slices than individual buns, gluten-free raisin bread may suit your needs; check the packaging to make sure the loaf is sliced.
You’re looking for a currant bun or raisin bread for someone with coeliac disease. The ingredients in standard buns are what matter here: Jumbo, for example, lists wheat flour and wheat gluten in its Rozijnen Krentenbollen.
You’re looking for a raisin product that you can use to make a sandwich. Gluten-free raisin bread is a different type of product from an individual currant bun, so check the packaging to see whether the version you choose is sliced.
As well as checking for a gluten-free label, you want to know whether the bread contains oats or baker’s salt, and what its nutritional values are per 100 g. These details can vary from one product to another.
If you have coeliac disease, check for a gluten-free label first. Then choose the format you want and compare the ingredients and nutritional information.
| What to consider | What to check when buying | Who should consider this? |
|---|---|---|
| Gluten-free status | Look for a ‘gluten-free’ label or the Crossed Grain trademark, and read the current ingredients list. | When I buy a currant bun or raisin bread for someone with coeliac disease, I first want to be sure which gluten-free label the product carries; around 50% of consumers put this check first. |
| Format and use | Check whether you’re buying individual buns or sliced raisin bread, and read the storage instructions. | For my lunch, I’d rather have slices than take an individual bun with me. This format matters most to around 30% of consumers. |
| Ingredients and nutritional value | Compare the nutritional information per 100 g and check the ingredients list for oats and baker’s salt. | If I eat this bread regularly, I want to be able to compare its ingredients and know whether it contains oats; around 20% of consumers give this the highest priority. |
A bun doesn’t become gluten-free just because it has a different shape or is sliced. Jumbo lists wheat flour and wheat gluten in its standard Rozijnen Krentenbollen.
Check every product for a gluten-free label, then read the current ingredients list.
Cross-contamination can also be relevant. The Dutch Coeliac Association therefore distinguishes between ingredients and possible contamination during production or use.
If you have coeliac disease, choose a product with an explicit gluten-free label and avoid contact at home with crumbs, a shared toaster or used spreads.
Ingredients and nutritional information vary between products. For Yam Rozijn glutenvrij, PLUS lists ingredients including gluten-free oat flour and baker’s salt.
Read the ingredients list and compare fibre and salt per 100 g. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt, so don’t assume it’s included.
A product page doesn’t necessarily tell you what’s in stock at a particular shop when you’re ready to buy.
Check current availability with your retailer and read the packaging again when you buy it.
Yam Rozijn glutenvrij is a raisin bread option for anyone looking for a product explicitly labelled gluten-free.
Albert Heijn lists its own gluten-free raisin bread and gluten-free bread with raisins as separate products.
Albert Heijn lists Damhert Rozijnenbrood gluten free as a raisin bread option.
Albert Heijn lists Consenza Rozijnenbrood gv as gluten-free raisin bread.
At Jumbo, make sure you distinguish standard raisin and currant buns from products labelled gluten-free.
Not if the product contains ingredients with gluten. Jumbo, for example, lists wheat flour and wheat gluten in its Rozijnen Krentenbollen; the absence of a warning about traces doesn’t change those ingredients.
According to the Dutch Coeliac Association, ‘gluten-free’ means less than 20 mg of gluten per kg of product. Check the current packaging when you buy it, even if you’ve bought the same product before.
Check whether the oats are labelled gluten-free. The Dutch Coeliac Association says that most people with coeliac disease can tolerate pure gluten-free oats, although a small number may still experience symptoms.
No. According to the Netherlands Nutrition Centre, using baker’s salt isn’t compulsory. Check the ingredients list on packaged bread if you want to know whether baker’s salt has been used; for unpackaged bread, you can ask the baker.
