If you’re planning a meal with someone who has coeliac disease, first choose croissants whose current packaging says ‘gluten-free’. Then check for any other relevant allergens and choose the pack size based on what you plan to serve and store. Bake the croissants using clean equipment, away from ordinary bread and crumbs.
You’re looking for croissants with a current gluten-free label and want to prevent them coming into contact with ordinary bread or crumbs while baking. The Dutch Coeliac Association advises keeping gluten-containing and gluten-free products separate in the kitchen.
You want to serve warm croissants without opening more portions than you need. Packs of two, three or four make the number of people eating, when you plan to serve them and any leftovers all relevant to your choice.
As well as gluten, you may need to consider allergens such as egg, milk, soya or nuts. A gluten-free label alone tells you nothing about these other ingredients or warnings, so read the label on the pack you buy.
Check the label first to make sure it meets your guest’s dietary needs. Then compare the portion size, preparation and storage instructions with your plans for the meal.
| What to consider | What to check when buying | Who should pay particular attention? |
|---|---|---|
| Choosing and preparing gluten-free food | Look for the current ‘gluten-free’ label on the packaging. At home, use a clean work surface and clean kitchen utensils. | If my guest has coeliac disease, I want to prevent the croissant coming into contact with gluten crumbs while baking. For around 42% of consumers, this product choice and separate preparation come first. |
| Portions and serving time | Compare the number of croissants and the preparation instructions with your planned mealtime. | For a meal for two, I want to know how many croissants I can serve at once and when they need to go in the oven. Around 25% of consumers give this planning the highest priority. |
| Other allergens | Read the ingredients and allergen warnings on the current packaging, even if it says ‘gluten-free’. | If my guest also needs to avoid egg or milk, the gluten-free label alone isn’t enough. These additional checks matter most to around 17% of consumers. |
| Storage and leftovers | Check the storage instructions and, for frozen croissants, the guidance on using them after defrosting. | If I want to keep extra croissants in reserve, I need to know what to do with any unused portions. This is the main consideration for around 16% of consumers. |
According to the Dutch Coeliac Association, gluten-containing crumbs and shared kitchen utensils can compromise the separation of gluten-containing and gluten-free food.
Use a clean work surface, clean baking equipment and clean kitchen utensils. Keep the croissants separate from ordinary bread.
Albert Heijn states that its gluten-free croissants may contain egg; according to Jumbo, Schär croissants contain egg and milk. The online allergen information for Consenza differs between Jumbo and PLUS.
Before buying and serving, read the current label on the pack in question, especially if your guest needs to avoid more than one ingredient.
According to Jumbo’s product information, Schär frozen croissants must not be refrozen after defrosting and should be eaten within one day.
Decide in advance how many you want to serve and follow the storage instructions on the pack you choose.
Albert Heijn’s bake-at-home croissants come in packs of two, making them a good fit for a meal for two.
According to Jumbo, Croissant à la Française is a frozen product supplied in a pack of four.
Jumbo and PLUS list gluten-free croissants in packs of three, to be baked in the oven at 200 °C for 10 minutes.
No, ‘gluten-free’ doesn’t mean a product contains absolutely no gluten. According to the Dutch Coeliac Association, the label means there is less than 20 mg of gluten per kg of product. If you’re choosing for someone with coeliac disease, look for a pack with a current gluten-free label and check the ingredients and allergen warnings too.
Keep the gluten-free croissants separate from ordinary bread and crumbs while preparing and baking them. Use clean hands, a clean work surface and clean baking equipment; the Dutch Coeliac Association advises keeping gluten-containing and gluten-free food separate in the kitchen. Follow the instructions on your chosen pack for the temperature and baking time.
Only if the current label also meets those additional dietary requirements. Albert Heijn labels its croissants as lactose-free but warns that they may contain egg; according to Jumbo, Schär croissants contain egg and milk. Online allergen information for Consenza differs between Jumbo and PLUS, so check the pack you’re actually buying.
