For an Easter brunch with a guest who has coeliac disease, buy a biscuit explicitly labelled gluten-free and check the label on the pack you’re serving; ordinary Lotus Biscoff Original contains wheat flour, so it isn’t a gluten-free option. Then choose a type of biscuit to suit coffee or dessert, look out for any other allergens, and keep the gluten-free biscuits separate from regular products and crumbs.
You’re organising an Easter brunch or a coffee get-together and looking for a biscuit labelled gluten-free. You also want to avoid contact with crumbs from regular biscuits when serving, as advised by the Dutch Coeliac Association.
You’re looking for a gluten-free biscuit that works in your recipe. Schär describes its Digestive as a biscuit base for quark tart or cheesecake, while Jumbo describes Schär Savoiardi as a base for tiramisu.
As well as gluten, you may need to consider milk, egg, soya, oats, nuts or lupin. Which allergens matter will depend on the biscuit and the guest, so check the exact variant.
Start by checking the gluten-free label and the allergens listed on the current packaging. Then decide whether you’ll serve the biscuits on their own or use them in a dessert.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Serving gluten-free food | Look for an explicit gluten-free label; set aside a separate plate and clean serving utensils. | If I’m hosting a guest with coeliac disease, I want to make sure a suitable biscuit doesn’t come into contact with bread or biscuit crumbs. This is the top priority for around 36% of consumers. |
| Other allergens | Read the ingredients and allergen information for the exact variant; a gluten-free label tells you nothing about other allergens. | If guests also need to avoid milk, egg, soya or nuts, the biscuit must meet more than one requirement. Around 29% of consumers give these additional checks priority. |
| Using biscuits in a dessert | Choose a biscuit to suit its role in the recipe: a digestive for a crumb base or sponge fingers for a layered dessert. | For an Easter dessert, I’m looking for a biscuit that works with the way my recipe is put together, not just one that tastes good. This is the first thing around 21% of consumers consider. |
| Flavour and serving size | Compare the type of biscuit and pack size once you’ve checked the gluten-free label and any relevant allergens. | Once the dietary requirements are covered, I want to choose a biscuit that goes well with coffee and is easy to serve. This matters most to around 14% of consumers. |
Lotus Bakeries lists wheat flour among the ingredients in Lotus Biscoff Original. A familiar flavour or brand name doesn’t make it a suitable gluten-free option.
For a guest with coeliac disease, choose a product explicitly labelled gluten-free and read the label on the pack you’ve bought.
Crumbs and shared serving utensils can bring gluten-free biscuits into contact with gluten. The Dutch Coeliac Association advises keeping gluten-free food separate and using clean utensils.
Serve the biscuits on a separate plate with their own clean serving utensils; ideally, only open the pack when you’re ready to put them out.
Gluten-free varieties can still contain other relevant allergens. For example, Albert Heijn lists hazelnuts in AH Gluten-Free Hazelnut Oat Biscuits, while the information for Schär Digestive mentions soya.
Ask in advance which allergens matter to your guests, then check the ingredients and allergen information for each individual product.
Ingredients and allergen information can change. A product page is no substitute for checking the label on the pack you’ve bought.
Read the packaging again before serving the biscuits, even if you’ve checked the same product name before.
Schär offers gluten-free biscuits for a range of uses, including Butterkeks, Digestive and Savoiardi.
Albert Heijn’s own-label range includes several gluten-free biscuits, including Hazelnut Oat Biscuits.
Albert Heijn lists White chocolate & cranberry cookies, a white chocolate and cranberry biscuit, as gluten-free.
Lotus Biscoff Original is a regular speculoos biscuit, not a gluten-free alternative for your Easter table.
If you’d like a milk chocolate biscuit for Easter brunch, take a look at this option. Before serving, check the gluten-free label and allergen information on the packaging, especially if a guest has coeliac disease.
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A milk chocolate biscuit to enjoy with coffee or at Easter brunch. The pack contains 150 g. If you’re serving it to a guest with coeliac disease, check the current gluten-free label and look out for oats, milk, soya and nuts in the allergen information. Serve the biscuit separately with clean serving utensils.
Yes, as long as you serve them separately and avoid contact with crumbs. The Dutch Coeliac Association advises keeping gluten-free food separate and using clean utensils, so give the biscuits their own plate and serving utensils.
No, don’t rely on the word ‘oat’ alone. Check that the exact variant is labelled gluten-free and read the current packaging; AH Gluten-Free Hazelnut Oat Biscuits also contain hazelnuts.
No. Lotus Bakeries lists wheat flour among the ingredients in Lotus Biscoff Original and gluten in the allergen information. Choose a separate product explicitly labelled gluten-free for your guest.
For a crumb base, you could use a gluten-free digestive; for tiramisu or a similar layered dessert, try gluten-free sponge fingers. Schär recommends Digestive as a base for quark tart or cheesecake, while Jumbo recommends Schär Savoiardi for tiramisu. Check the allergens in the biscuits and the other ingredients in your recipe too.
Check the information on the packaging of the product you’re actually serving. Albert Heijn notes that ingredients and allergen information can change, so check the current label even if you’ve bought the same biscuit before.
