For a guest with coeliac disease, choose biscuits whose current packaging clearly says ‘gluten-free’, and serve them separately from regular biscuits using clean plates and their own serving tongs. Check each pack for other allergens too. If you’re outsourcing the buffet service, agree the separation arrangements and guests’ requirements with the caterer in advance.
You’re looking for biscuits clearly labelled gluten-free, and a way to serve them that keeps crumbs from regular biscuits away from the gluten-free options. The Dutch Coeliac Society also highlights the importance of preventing cross-contamination during preparation.
You want to serve a selection of biscuits and check each pack you buy to see which ones are gluten-free and what other allergens they list.
Other considerations may include milk, egg, soya, oats or nuts. A gluten-free biscuit isn’t automatically suitable for every guest, so base your choice on each product’s ingredients and allergen information.
Start with the gluten-free label and how the biscuits will be served. Then compare the other allergens and work out how many packs and separate serving areas you’ll need.
| What to consider | What to check when buying | Who is this important for? |
|---|---|---|
| Serving gluten-free biscuits | Check the gluten-free label on the pack and provide separate plates and serving tongs. Keep the biscuits in their packaging until serving, if possible. | If regular biscuits are served alongside, I want to prevent crumbs or shared utensils coming into contact with the gluten-free options. For around 42% of consumers, this safe serving method comes first. |
| Other allergens | Read the current ingredients and allergen information for each biscuit you choose, and ask guests which ingredients they need to avoid. | If a guest has more than one dietary restriction, I want to know whether a gluten-free biscuit also contains, for example, milk, egg, soya or nuts. Around 33% of consumers give these additional checks top priority. |
| Buffet planning | Compare pack sizes and the number of biscuits in each, and think about how you’ll keep the labels visible next to each type. | When I’m setting up the buffet myself, I need to buy enough biscuits without losing track of what’s what when serving. This practical planning matters most to around 25% of consumers. |
The Dutch Coeliac Society says crumbs and shared kitchen utensils can lead to cross-contamination, even if the biscuit itself is gluten-free.
Set up a separate buffet area, use clean equipment and dedicated serving tongs, and keep the biscuits in their packaging for as long as possible.
Product information from Albert Heijn and Jumbo shows that gluten-free biscuits can vary in their egg, milk, soya, oat and nut content.
Ask about any other dietary requirements and check the ingredients and allergen list on the actual pack you’ll be serving.
The Lotus Biscoff Speculoos described by Albert Heijn contains wheat flour. A vegan label doesn’t change its ingredients.
Keep these speculoos biscuits outside the separate gluten-free area, and only label biscuits as gluten-free if their current packaging says so.
When buying and serving biscuits for a particular guest, the ingredients and allergens listed on the pack you’ve bought are what matter.
Check the packaging after buying, and discuss with the caterer how to keep the chosen biscuits easy to identify and separate.
Albert Heijn lists AH Glutenvrij Almond Biscuits 45 g as a small, individually packaged biscuit option.
Jumbo’s gluten-free range includes speculaas, syrup waffles and Milk Chocolate Digestives.
Jumbo describes the Céréal chocolate biscuits reviewed as gluten-free and lactose-free.
ALDI offers gluten-free coconut macaroons, coconut rings and rice biscuits, among other products.
Regular Lotus Biscoff Speculoos belongs only in the non-gluten-free section of a mixed buffet.
Not necessarily. Check whether the current packaging describes the biscuit as ‘gluten-free’. According to the European Commission, this label may be used in the EU if the final product contains no more than 20 mg/kg of gluten; ‘wheat-free’ is not the same as ‘gluten-free’.
Only if they’re served in a way that prevents cross-contamination. Use a separate buffet area, clean plates and dedicated serving tongs. The Dutch Coeliac Society points out that crumbs from food containing gluten can also pose a risk.
Check the gluten-free label and the other allergens listed for the specific product. Under the EU rules set by the European Commission, oats in products sold as gluten-free must be processed in a way that avoids contamination with wheat, rye or barley. Also take care to prevent contact with regular biscuits when serving.
No. Check each of these separately on the packaging. For the almond biscuit it reviewed, Albert Heijn lists egg and almond, among other ingredients. Jumbo lists milk in the gluten-free digestives it reviewed, while the Céréal biscuits described as lactose-free contain soya and may contain other allergens.
