Who is this choice relevant to?

Lunch guest with coeliac disease

You want to know what happens to the croissant once its packaging is opened. The Dutch Coeliac Society points out that crumbs and shared equipment can lead to cross-contact with gluten.

Student with a short lunch break

You’re looking for a gluten-free croissant the canteen can prepare during your break. The time and equipment needed vary from one option to another.

Canteen buyer managing stock and allergens

You match the number of portions and storage method to expected demand, and check the packaging for allergens other than gluten too.

What should you look for when choosing?

If the canteen also prepares food containing gluten, getting the process right matters more than choosing between quick service, baking and frozen stock.

Shelf-stable croissants

When to choose them: The canteen wants to heat individual portions quickly. Jumbo says the Consenza option takes 20 seconds in an 800 W microwave.

Consider: You’ll still need a clean preparation and serving routine. According to Jumbo, this option contains egg, milk and soya.

Ready-to-bake croissants

When to choose them: An oven or air fryer is available and can be used as part of a separate gluten-free process. Albert Heijn says its option takes 8–9 minutes in the oven or 5–6 minutes in the air fryer.

Consider: Baking takes preparation. Albert Heijn’s statement that its option is made in a fully gluten-free environment does not tell you whether the canteen’s equipment is shared.

Frozen croissants

When to choose them: The canteen can manage frozen stock for planned lunch portions.

Consider: Jumbo says the Schär option must be stored at −18 °C. Once defrosted, it must not be refrozen and should be eaten within one day.

What to consider What should you check? Who is it important to?
Gluten and cross-contact Check that it is labelled gluten-free and ask how the canteen stores, prepares and serves the croissant separately. If I have coeliac disease, I want to know whether my lunch is prepared with clean equipment. For around 46% of consumers, avoiding cross-contact is the top priority.
Preparation time Check the preparation time and whether the required equipment can be used as part of the gluten-free process. I don’t want to wait ages for it to bake during a short break. For around 27% of consumers, quick service comes first.
Portions and stock Compare the number of croissants and the weight per pack with the storage requirements and expected demand. When I choose lunch portions for the canteen, I want to avoid leftover stock that has already been defrosted. Around 18% of consumers prioritise portions and storage.
Other ingredients Read the latest allergen and ingredient information; if you have a question about iodine, ask which salt has been used. I need to be able to check for other allergens as well as gluten, or find out which type of salt has been used. For around 9% of consumers, these ingredient questions are the main concern.

Common mistakes

  • Relying on the gluten-free label alone

    A packaged croissant can still come into contact with crumbs or shared utensils during preparation or serving. The Dutch Coeliac Society advises preparing gluten-free food separately.

    Ask the canteen how it keeps work surfaces, equipment and serving areas separate from food containing gluten.

  • Assuming gluten-free means allergen-free

    The Schär and Consenza options discussed also contain other allergens; the AH option is labelled as potentially containing egg.

    Check the latest allergen information on the packaging every time you buy.

  • Comparing only the number of croissants in each pack

    The packs discussed differ in both the number of croissants and their weight. With a frozen option, how you handle defrosted croissants also affects how many portions can still be used.

    Match the pack size and storage method to expected lunch demand.

    Freezer capacity and planning for defrosted portions need extra attention in the canteen.

  • Assuming every gluten-free croissant contains iodised salt

    The Dutch Commodities Act Decree defines bakers’ salt as iodised table salt, but the croissant category does not tell you which salt has been used in a particular option or how much iodine it contains.

    Check the ingredients list and ask the manufacturer for product information if the type of salt used matters to you.

Brands compared

Albert Heijn

AH Glutenvrij Croissants is a ready-to-bake option containing two 80 g croissants.

  • Albert Heijn says it is made in a fully gluten-free environment and labels this option vegan and lactose-free.
  • It needs to be baked; according to the product information, it may contain egg and is not suitable for home freezing.

Schär

Schär Croissant à la Française Glutenvrij is a frozen option containing four croissants weighing 220 g in total, as described by Jumbo.

  • Jumbo lists 7,0 g of fibre per 100 g for this option.
  • It needs to be stored at −18 °C and managed carefully once defrosted. According to Jumbo, it contains egg, milk and wheat starch; check the other potential allergens listed too.

Consenza

Consenza Glutenvrije Croissants is a shelf-stable option containing three individually wrapped 60 g croissants, as described by Jumbo.

  • For this option, Jumbo gives heating instructions of 20 seconds in an 800 W microwave or 10 minutes in the oven.
  • According to Jumbo, it contains egg, milk and soya; also check the potential allergens listed on the latest packaging.

Related products on Joybuy

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Frequently asked questions

When can a croissant be called gluten-free?

Under Commission Implementing Regulation (EU) No 828/2014, a food sold to the final consumer may be labelled gluten-free if it contains no more than 20 mg/kg of gluten. The label does not tell you how the canteen then prepares or serves the croissant.

How can I get allergen information about an unpackaged croissant?

Ask the canteen about the allergens present before you buy. According to the Netherlands Food and Consumer Product Safety Authority, information about unpackaged products can also be given verbally, as long as customers can see that they can ask for it.

Is a gluten-free label on the canteen menu enough if you have coeliac disease?

No. Ask how the croissant is stored, prepared and served too. The Dutch Coeliac Society highlights the risk of cross-contact from things such as crumbs and shared equipment.

Does every gluten-free croissant contain iodine?

You can’t tell from the gluten-free label or the product category. Under the Dutch Commodities Act Decree, bakers’ salt is iodised table salt used for bread and other bakery products. Check which salt has been used in a particular croissant and, if necessary, ask the manufacturer for more product information.