For a guest with coeliac disease, choose a mix labelled ‘gluten-free’ and prepare and serve it separately from foods containing gluten. Then use the yield and ingredients listed on the pack you buy to work out how much mix and how many additional ingredients you’ll need. Check the warnings for other allergens too.
You need more than a mix labelled ‘gluten-free’: you also need a separate preparation area and clean utensils for making and serving the pancakes. The Dutch Coeliac Society advises preparing gluten-free food separately to prevent cross-contamination.
You’ll want to know in advance how many pancakes a pack makes and which ingredients you need to add. Product information from Albert Heijn and PLUS shows that pack sizes and quantities vary between mixes.
If guests also need to avoid eggs or milk, check the warnings on the dry mix as well as the ingredients for the batter and toppings. ‘Gluten-free’ alone doesn’t tell you whether those other dietary requirements are met.
For your wedding buffet, first plan a separate gluten-free preparation area. Then use the yield and preparation instructions on your chosen pack to make your shopping list.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Coeliac disease and cross-contamination | Look for the words ‘gluten-free’ on the pack. Also arrange a separate preparation area, clean utensils, and separate toppings and serving tongs. | If a guest with coeliac disease is eating, I want to prevent crumbs or shared utensils from coming into contact with their pancakes. This would be the main concern for around 50% of consumers. |
| Yield and preparation | Compare the number of portions and the quantities of milk, plant-based drink, eggs or substitutes required on the pack you’re buying. | When making several batches, I want to prepare enough batter without having to use a different recipe during the buffet. This would be the top priority for roughly 30% of consumers. |
| Additional dietary requirements | Read the ingredients and ‘may contain’ warnings, and check the ingredients you add yourself too. | If a guest also needs to avoid eggs or milk, I want to know whether the whole recipe is suitable. This would be the main consideration for around 20% of consumers. |
A suitable mix can still come into contact with gluten during preparation or at the buffet, for example through crumbs, flour dust or shared utensils.
Use a clean preparation area, pan, mixing bowl and spatula. Keep toppings and serving tongs separate, and clearly label the dish of gluten-free pancakes.
Koopmans is listed in different pack sizes at Albert Heijn and PLUS. The yield and quantities of additional ingredients aren’t necessarily interchangeable.
Plan your portions using the weight, yield and preparation instructions on the pack you actually buy.
A gluten-free dry mix may carry a warning for eggs, milk or oats. The milk, eggs and toppings you add will also affect what’s ultimately served.
Ask about any additional dietary requirements in advance, and check the label and each added ingredient separately.
Jumbo no longer lists its gluten-free pancake mix in its online range, while Albert Heijn marks Peak's as discontinued. These listings aren’t a reliable basis for ordering supplies for your buffet.
Check in good time whether you can buy the mix you want, and read the label on the pack you receive before preparing it.
Koopmans Pannenkoeken Glutenvrij is listed by Albert Heijn and PLUS in different pack sizes.
Albert Heijn’s product information describes a 400 g pancake mix that makes around 13 pancakes.
Jumbo describes a 400 g gluten-free pancake mix with the Crossed Grain symbol that makes around 13 pancakes.
For Peak's Pannenkoekenmix gv, Albert Heijn suggests preparing it with an egg substitute and soya milk.
No. For a wedding buffet, you also need to prevent cross-contamination during preparation and serving. Under Commission Implementing Regulation (EU) No 828/2014, a food for the final consumer can be labelled ‘gluten-free’ if it contains no more than 20 mg/kg of gluten. The Dutch Coeliac Society advises preparing gluten-free food separately, so use clean utensils and separate toppings too.
Use the yield shown on the pack you buy and the number of guests you’re making gluten-free pancakes for. Albert Heijn states that its 400 g mix makes around 13 pancakes, while a 300 g pack of Koopmans makes 9–11. Check what ingredients you need to add to each pack, and allow for people coming back for a second helping when planning.
Some mixes suggest substitutes in their product instructions, but check each pack. Albert Heijn suggests a plant-based drink and an egg substitute for its gluten-free mix; Peak's lists an egg substitute and soya milk. Also check the dry mix for allergen warnings and review the ingredients you add.
Ask the caterer how guests can access allergen information for each dish. The Netherlands Food and Consumer Product Safety Authority says that providers must also give consumers allergen information for unpackaged products. Make sure you have information about the mix, added ingredients and toppings used for the pancakes.
