If you have coeliac disease and need a sugar-free option, only choose a currant bun or alternative whose packaging confirms both its gluten-free status and a maximum of 0.5 g of sugars per 100 g. The Nutrition Centre uses this sugar limit for the term ‘sugar-free’. According to its product page, Albert Heijn’s gluten-free raisin buns contain 26 g of sugars per 100 g, so they do not meet both requirements.
You’re looking for a soft currant or raisin bread product with a verifiable gluten-free label. A standard currant bun is not a suitable alternative unless you check: for example, Jumbo lists wheat and gluten in its Rozijnen Krentenbollen.
You want the product to meet the Nutrition Centre’s limit of no more than 0.5 g of sugars per 100 g for food to be called sugar-free. Having less added sugar is not the same as meeting this limit.
You’re looking for a gluten-free bread alternative and also consider how bread fits into your diet. The Nutrition Centre identifies bread made with iodised baker’s salt as an important source of iodine in the Netherlands.
If both gluten-free and sugar-free are essential for you, the product needs to meet both requirements. The points below can help you assess the packaging and decide whether the product is practical for your needs.
| What to consider | What to check before buying | Who is this most important for? |
|---|---|---|
| Gluten-free status | Look for an explicit gluten-free label on the packaging and check the allergen information. Don’t rely on how suitable the ingredients list might appear. | If I have coeliac disease, I want to be sure my bread roll is gluten-free, even if the ingredients look suitable at first glance. For around 46% of consumers, this reassurance comes first. |
| Sugars | Check the nutrition information for ‘of which sugars’ per 100 g and compare it with the sugar-free limit of no more than 0.5 g per 100 g, as set out by the Nutrition Centre. | If sugar-free is essential for me, a gluten-free label alone doesn’t answer the question. Around 36% of consumers give sugar content the highest priority. |
| Replacing bread | Check the current product packaging. If you regularly eat less bread, see whether it mentions iodised baker’s salt. | I’m looking for a raisin bread substitute I can use, and if I eat less ordinary bread, I also want to check for baker’s salt. For around 18% of consumers, this practical replacement matters most. |
These labels describe different properties. Albert Heijn lists 26 g of sugars per 100 g for its gluten-free raisin buns.
If you need a sugar-free option, compare ‘of which sugars’ per 100 g with the Nutrition Centre’s limit of no more than 0.5 g per 100 g.
Jumbo lists wheat flour, wheat gluten and wheat malt flour in its standard Rozijnen Krentenbollen. This product is not suitable for a gluten-free diet for coeliac disease.
Check the allergen information for each product and choose packaging with an explicit gluten-free label.
When choosing a gluten-free bread roll, it’s also important to check for a gluten-free label and avoid contact with crumbs from ordinary bread.
Check the packaging, and use a clean chopping board and knife at home. Make sure butter or toppings don’t come into contact with crumbs from ordinary bread.
According to the Nutrition Centre, bread made with iodised baker’s salt is an important source of iodine in the Netherlands. Other types of bread don’t necessarily have the same ingredients.
Check the ingredients for iodised baker’s salt, especially if you regularly replace ordinary bread.
AH Glutenvrij’s raisin buns are a soft gluten-free alternative if you’re not specifically looking for a currant bun.
Jumbo lists both standard Rozijnen Krentenbollen and a gluten-free bread category. If you have coeliac disease, these product groups are not interchangeable.
Yam Rozijnenbrood is a bread alternative, not an individual currant bun. Jumbo describes its raisin bread as gluten-free, while PLUS lists a product called Yam Rozijn glutenvrij.
Here, PLUS is a retailer of gluten-free bread products, including Yam Rozijn glutenvrij, rather than a currant bun brand in its own right.
Don’t choose a standard currant bun without checking the gluten-free status of that specific product. Jumbo lists wheat flour, wheat gluten and wheat malt flour in its Rozijnen Krentenbollen, so that version is not a gluten-free alternative.
According to the Nutrition Centre, sugar-free means no more than 0.5 g of sugars per 100 g. Check ‘of which sugars’ in the nutrition information. For example, Albert Heijn’s gluten-free raisin buns list 26 g of sugars per 100 g.
Use a clean chopping board and knife for gluten-free bread. Also make sure that butter or toppings haven’t come into contact with crumbs from ordinary bread.
As well as checking for a gluten-free label, look at the nutrition information and ingredients of your chosen alternative. The Nutrition Centre identifies bread made with iodised baker’s salt as an important source of iodine in the Netherlands. If you regularly replace bread, check whether the new packaging lists iodised baker’s salt.
