If you’re choosing biscuits for someone with coeliac disease, start by checking the exact packet: look for the ‘gluten-free’ label rather than relying on the absence of wheat from the ingredients list. Packaged biscuits are handy when you need something to serve quickly. Baking your own lets you create festive shapes, but you’ll also need to take care with ingredients, work surfaces and baking equipment. Choose oat biscuits only if the oats are explicitly labelled gluten-free and the person eating them can tolerate oats.
You want to serve biscuits with a gluten-free label you can check on the exact packet. If you’re baking, you’ll also want to avoid flour traces or shared kitchen equipment coming into contact with the gluten-free dough.
You might want to make letter-shaped biscuits or use festive cutters, and have time to check the ingredients and work with clean baking equipment. Allerhande has a recipe for gluten-free almond letter biscuits.
You’re looking for the flavour or texture of oats, but need to consider both whether the oats are labelled gluten-free and whether the person eating them can tolerate oats. The Dutch Coeliac Society distinguishes between pure oats and oats that may be contaminated with gluten-containing cereals.
First decide whether you want biscuits ready to serve or would rather bake your own festive shapes. Then check the exact ingredients and packaging. Oats and a shared kitchen call for extra care.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free labelling | Check for ‘gluten-free’ on the exact packet and read the ingredients and allergen information. Under EU Regulation 828/2014, this label may only be used if the product, as sold, contains no more than 20 mg/kg of gluten. | If I’m serving biscuits to someone with coeliac disease, I want to be able to check the label on that exact packet. This check comes first for around 33% of consumers. |
| Festive shapes and baking your own | Choose between ready-made biscuits and a gluten-free recipe. If you’re baking, check all the ingredients and use a clean work surface and clean equipment. | If I want letter-shaped biscuits or ones made with cutters, I’d rather shape the dough myself, even if it takes some preparation. Around 27% of consumers say this desire to bake comes first. |
| Oats and other ingredients | Check that the oats are explicitly labelled gluten-free and read the allergen information for the exact variety. | I want to be able to choose an oat biscuit without overlooking whether the person can tolerate oats or other ingredients. This choice of ingredients matters most to around 20% of consumers. |
| Something quick to serve | Check the current range and look at the packaging before picking up an alternative. | If there’s little time before a Christmas visit, I want to be able to buy a suitable biscuit rather than bake. Convenience comes first for around 20% of consumers. |
Not seeing any wheat ingredients in the list does not, by itself, confirm that the biscuits you’re buying are gluten-free.
For someone with coeliac disease, look for the ‘gluten-free’ label on the exact variety of pre-packaged biscuits and read the ingredients and allergen information too.
According to the Dutch Coeliac Society, regular oats can be contaminated with wheat, rye or barley. What’s more, not everyone with coeliac disease can tolerate pure oats.
Check that the oats used are explicitly labelled gluten-free. If you’re not sure whether the person can tolerate oats, choose a biscuit without them.
Flour dust and traces on work surfaces or shared equipment can come into contact with gluten-free ingredients while you’re baking.
The Dutch Coeliac Society recommends using a clean worktop and avoiding airborne gluten-containing flour. Use clean baking equipment too, and keep the ingredients separate.
A seasonal or promotional product you’ve seen before may not be available when you do your Christmas shopping.
Check the current range and have another biscuit option in mind whose gluten-free label you can check as well.
The AH Glutenvrij range at Albert Heijn includes filled biscuits, chocolate chip cookies and oat biscuits. Allerhande also publishes a recipe for gluten-free almond letter biscuits.
Jumbo’s Lekker Vrij van Gluten range includes speculaas biscuits and stroopwafels, among other products.
Jumbo lists Schär Choco Chip Cookies as gluten-free biscuits with chocolate pieces.
Jumbo lists Consenza Gluten Free Raisin-Cranberry Biscuits, made with gluten-free oats and displaying the Crossed Grain mark.
Under EU Regulation 828/2014, a food may only be labelled ‘gluten-free’ if it contains no more than 20 mg/kg of gluten when sold to the final consumer. Check the label on the exact variety of biscuits you’re buying.
Not necessarily: the absence of wheat from the ingredients list does not, by itself, confirm that the biscuits are gluten-free. Check for a gluten-free label and read the information on the exact variety’s packaging.
Yes, as long as you prevent contact with gluten-containing flour and traces on work surfaces or equipment. Work on a clean surface, use clean baking equipment and keep the gluten-free ingredients separate, as recommended by the Dutch Coeliac Society.
No. Even when oats are explicitly labelled gluten-free, individual tolerance still matters. The Dutch Coeliac Society says that most people with coeliac disease can tolerate pure oats, but not everyone can. If you’re unsure whether someone can tolerate them, choose a biscuit without oats.
