With coeliac disease, the choice isn’t between white and wholemeal; it’s between gluten-free and an ordinary currant bun containing gluten. A loaf labelled gluten-free and made with raisins could be an alternative for that occasion, although it isn’t a single currant bun. Check the packaging first, then compare the shape, fibre content and availability.
You’re looking for an alternative to a currant bun because of coeliac disease. According to the Netherlands Nutrition Centre, even a small amount of gluten, such as a bread crumb, can cause problems. That’s why the gluten-free label matters more than whether a product is white or wholemeal.
You want a sweet bread snack reminiscent of a currant bun, but first you need to choose a gluten-free product. Then consider the difference between individual buns and raisin bread.
As well as checking the gluten-free label, you compare the nutritional information, including fibre per 100 g. If you replace bread regularly, your overall diet matters too; the Netherlands Nutrition Centre highlights iodine in particular.
If you have coeliac disease, first check whether the raisin product is labelled gluten-free. Only then are the product format and nutritional information useful points of comparison.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free label | Look for the words ‘gluten-free’ on the packaging and read the current ingredients and allergen information. For products sold loose, ask about allergens before buying. | If I’m buying for someone with coeliac disease, I don’t want to rely on ‘white’ or ‘wholemeal’ alone. For around 46% of consumers, the gluten-free label would be the first priority when buying. |
| Format and occasion | Check whether the product is an individual bun or a loaf of raisin bread, and check the pack size. | I’m looking for something for the same occasion as a currant bun, but a loaf isn’t the same as an individual bun. For around 27% of consumers, the product format would come first. |
| Nutritional information | Compare fibre per 100 g. Don’t assume you know the iodine content just from the ingredient ‘baker’s salt’. | If I regularly replace bread, I want to know how the product fits into my overall diet. Around 27% of consumers would consider fibre and replacing bread first. |
These words describe the bread, not whether it’s suitable for someone with coeliac disease. The ingredients listed by Jumbo and Albert Heijn for their ordinary raisin and currant buns include wheat.
Use the ‘gluten-free’ label as your first filter, then compare the type of flour and fibre content.
A product listed on a supermarket’s website may not be available at the store you want to buy it from.
Check current availability shortly before ordering or collecting, then check the packaging again when you receive the product.
If the product isn’t stocked at your usual shop, you may need to visit another one.
PLUS lists baker’s salt as an ingredient in Yam gluten-free raisin bread. That ingredient alone doesn’t tell you how much iodine the product provides. The Netherlands Nutrition Centre points out that bread can be an important source of iodine in the Netherlands.
Don’t use ‘baker’s salt’ to calculate your iodine intake. If you’re replacing bread over the long term, consider discussing your overall diet with a specialist dietitian.
PLUS sells Yam gluten-free raisin bread as a gluten-free product.
Jumbo sells ordinary raisin and currant buns, as well as raisin bread in a separate gluten-free bread category.
Albert Heijn sells ordinary raisin and currant buns and has a separate gluten-free product category.
No, not if it contains ingredients with gluten. Choosing white or wholemeal doesn’t make wheat gluten-free: the ingredients listed by Jumbo and Albert Heijn for their ordinary raisin and currant buns include wheat.
Under Commission Implementing Regulation (EU) No 828/2014, the label ‘gluten-free’ may be used if the food contains no more than 20 mg of gluten per kg when sold to the final consumer. Check the label on the product you buy.
No. The Netherlands Nutrition Centre points out that oats can become contaminated with gluten. So check that the finished product is labelled gluten-free; PLUS also specifically lists gluten-free oat flour in Yam gluten-free raisin bread.
Ask for the allergen information before buying. According to the Netherlands Food and Consumer Product Safety Authority, this information must also be available for unpackaged foods. Staff can provide it verbally, as long as it’s clearly indicated that you can ask for it.
