If someone with coeliac disease is joining you, choose a chocolate biscuit with an up-to-date gluten-free label and check for other allergens too. For homemade gluten-free Dutch doughnuts, use a suitable gluten-free bread mix and serve the biscuit separately. Keep everything separate from wheat-containing products during preparation and serving.
You’re making Dutch doughnuts and want to serve a chocolate biscuit alongside them. According to the Netherlands Nutrition Centre, even a bread crumb can cause symptoms for someone with coeliac disease. So check not only the biscuit, but also whether it could come into contact with regular Dutch doughnuts during preparation and serving.
You want to keep the ingredients and serving utensils separate. Albert Heijn Allerhande’s gluten-free Dutch doughnut recipe uses a gluten-free bread mix as its base; you can serve a packaged chocolate biscuit separately.
As well as gluten, milk, soya, egg or nuts may be relevant to the person eating them. Read the ingredients and allergen information for the specific biscuit, even if its product name says it’s gluten-free.
Treat the biscuit to serve on the side and the mix for the Dutch doughnut batter as two separate things. A gluten-free chocolate biscuit is not a substitute for the baking mix.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Choose gluten-free and keep it separate | Check the current gluten-free label and ingredients list. Keep the biscuit away from wheat-containing products during preparation and serving. | If someone with coeliac disease is joining us, I want to prevent the biscuit or serving utensils from coming into contact with gluten. Around 50% of consumers put this strict gluten-free suitability first. |
| Chocolate and biscuit texture | Choose between a chocolate coating and chocolate pieces, and check the packaging for other allergens. | For a biscuit to have alongside a Dutch doughnut, I want recognisable chocolate and a texture I enjoy, without resorting to a wheat biscuit. For around 30% of consumers, choosing the biscuit is their main concern. |
| Dutch doughnut batter | Choose a gluten-free mix suitable for the bread dough in your Dutch doughnut recipe and follow the preparation instructions provided. | If I’m making Dutch doughnuts myself, the main thing is knowing which mix works for the batter; I’ll serve a biscuit separately. This practical baking option comes first for around 20% of consumers. |
According to Verkade, Verkade Chocorondjes contain wheat flour; Lotus Bakeries lists wheat flour in Lotus Biscoff Original. So a brand name or chocolate coating doesn’t tell you whether a specific biscuit is gluten-free.
Choose based on the current packaging: look for a gluten-free label and read the ingredients list.
A gluten-free biscuit may still contain other allergens. Albert Heijn lists hazelnuts, milk and egg in its gluten-free chocolate chip cookies; Verkade lists milk and soya in Oaties Milk Chocolate.
Check the ingredients and allergen information every time you buy, for all allergens that are relevant to the person eating them.
Albert Heijn Allerhande and Rutger Bakt’s gluten-free Dutch doughnut recipes call for a gluten-free mix suitable for bread, not crushed chocolate biscuits as a substitute.
Follow a suitable Dutch doughnut recipe for the batter and serve the chocolate biscuit separately, unless a specific recipe calls for it as an addition.
According to the Netherlands Nutrition Centre, even a stray bread crumb can cause symptoms for someone with coeliac disease. So contact with regular Dutch doughnuts or wheat biscuits matters even after baking.
Use clean kitchen utensils and a clean serving plate, and keep gluten-free ingredients and prepared products separate.
Verkade Oaties Milk Chocolate is a chocolate biscuit made with gluten-free oats, which Verkade describes as gluten-free.
AH Gluten-free Chocolate Chip Cookies are an option if you’re looking for a gluten-free biscuit with chocolate pieces.
Jumbo lists Lekker Vrij Gluten-free Milk Chocolate Digestives, 165 g, as a chocolate biscuit in this range.
Lotus Biscoff Original is a speculoos biscuit, so it’s not a gluten-free chocolate biscuit to choose for someone with coeliac disease.
This biscuit is intended to be served separately with homemade Dutch doughnuts, not to replace the gluten-free bread mix in the batter.
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A chocolate biscuit to serve separately with Dutch doughnuts, provided the current packaging carries the gluten-free label you need.
Not if they contain wheat or another gluten-containing cereal. According to their manufacturers, Verkade Chocorondjes and Lotus Biscoff Original contain wheat flour. Choose a biscuit whose current packaging says it’s gluten-free for the person concerned.
No. Don’t use them as a direct substitute for the mix in the recipes mentioned. Albert Heijn Allerhande uses a gluten-free bread mix, while Rutger Bakt recommends a gluten-free mix suitable for bread. Serve the biscuit separately, or follow a recipe that specifically uses it as an addition.
Follow the storage instructions on the packaging and keep the biscuits separate from wheat-containing products when serving. Albert Heijn recommends storing its gluten-free chocolate chip cookies in a cool, dark and dry place; if someone has coeliac disease, use clean serving utensils too.
Read the current ingredients and allergen information too, especially if milk, soya, egg or nuts are relevant. According to the Netherlands Food and Consumer Product Safety Authority, any gluten-containing cereals used must be clearly identifiable in the ingredients list.
