Who are these choices relevant to?

Student with coeliac disease in a shared kitchen

You check the gluten-free label on the packaging and make sure the croissant doesn’t come into contact with bread crumbs or dirty shared utensils during preparation.

Student mindful of how much of a pack they’ll use

You compare the number of croissants and the net weight, then choose a pack whose contents you can use according to the storage instructions.

Student with limited kitchen equipment

You check whether the preparation instructions suit your oven, air fryer or microwave, and whether you have space to store a frozen product.

What should you look for when choosing?

First check that the croissant is suitable for a gluten-free diet. Then decide which pack size and preparation method will work in your student kitchen.

What to consider What to check before buying Who should pay particular attention?
Gluten-free labelling and preparation Check the current packaging for a gluten-free label, and make sure you have a clean work surface and clean baking utensils. If I’m cooking for someone with coeliac disease, I also want to prevent contact with regular bread crumbs after opening the pack. For around 42% of consumers, gluten-free suitability comes first.
Pack contents Compare the net weight, number of croissants and storage instructions. I want to choose a pack I can use without having leftover croissants that I can’t store according to the instructions. Around 33% of consumers give pack usage the highest priority.
Equipment, storage and other allergens Check the equipment needed, storage instructions and allergen list on the physical packaging. If I’m sharing an oven or have limited freezer space, the preparation method needs to work in my kitchen. And if I have another allergy, I also need to be able to check the ingredients. This is the most important consideration for around 25% of consumers.

Common mistakes

  • Thinking a regular croissant is a gluten-free alternative

    The butter croissant described by PLUS contains wheat flour. It isn’t suitable when the croissant is intended for someone with coeliac disease.

    If gluten-free is essential, only compare croissants that are explicitly labelled gluten-free.

  • Preparing a gluten-free croissant with crumb-covered utensils

    Contact with crumbs from regular bread can undermine the care you’ve taken to choose a gluten-free product.

    Clean the work surface and baking utensils, and use fresh baking paper if needed. Keep regular bread products separate.

  • Relying on the brand name alone if you have another allergy

    The ingredients and allergen information for Consenza croissants differs between the Jumbo and PLUS product pages. A gluten-free label also doesn’t tell you whether a product is suitable for other allergies.

    If you have another allergy, check the allergen information on the current physical packaging.

  • Assuming every croissant contains iodised baker’s salt

    Baker’s salt is iodised salt, but bakers aren’t required to use it. According to the Voedingscentrum, eating little bread or bread without iodised salt can affect your iodine intake.

    Check the label to see which salt was used in the croissant; don’t rely on the product category alone.

Brands to consider

AH Glutenvrij

Albert Heijn describes a pack containing two gluten-free croissants for baking, weighing 160 g in total.

  • Albert Heijn says this product is made in a completely gluten-free environment.
  • You’ll need an oven or air fryer to prepare it. Albert Heijn advises against freezing it at home and states that the product may contain egg.

Schär

Jumbo describes Croissant à la Française as a gluten-free frozen product containing four croissants, weighing 220 g in total.

  • The frozen pack contains four individual croissants.
  • The product contains wheat starch, egg and milk, among other ingredients. If you have another allergy, check the packaging and follow the storage and defrosting instructions.

Consenza

Jumbo and PLUS describe gluten-free croissants sold in packs of three, weighing 60 g, which should be stored in a cool, dry place.

  • Jumbo gives instructions for cooking in the oven for 10 minutes at 200 °C, or in the microwave for 20 seconds at 800 W.
  • The ingredients and allergen information on the Jumbo and PLUS pages differs. If you have another allergy, check the physical packaging.

Related products on Joybuy

Related products coming soon.

Frequently asked questions

Can someone with coeliac disease choose a regular croissant?

A regular croissant made with wheat flour isn’t a gluten-free alternative. Choose a product with an explicit gluten-free label on the current packaging, and avoid contact with crumbs during preparation.

Does gluten-free also mean suitable for someone with a wheat allergy?

No, you can’t assume that from the gluten-free label. For example, the gluten-free Schär croissant described by Jumbo contains wheat starch. If you have a wheat allergy, check the allergen information on the physical packaging.

How do I prepare a gluten-free croissant in a shared kitchen?

Use a clean work surface and clean baking utensils, or fresh baking paper, to prevent the croissant from coming into contact with crumbs from regular bread. Follow the instructions on the chosen product’s packaging for the equipment, cooking time and temperature.

Does a gluten-free croissant always contain iodised salt?

No, you can’t tell from the name ‘gluten-free croissant’. Baker’s salt is iodised salt, but its use isn’t compulsory, so check the ingredients on the packaging.