If you’re choosing something for a guest with coeliac disease, pick a product explicitly labelled gluten-free, such as gluten-free raisin buns or gluten-free raisin bread, rather than regular currant buns. Check the allergen information on the packaging of the product you buy, and keep it separate from bread containing gluten when storing and serving it. Individual buns are easy to hand out, while a loaf is a good choice if you want to cut your own portions.
Needs an explicitly labelled gluten-free alternative and must also avoid contact with crumbs from regular bread during storage and serving. The Netherlands Nutrition Centre points out that even a bread crumb can matter for someone with coeliac disease.
Wants an alternative that can be clearly kept separate and served without mixing it up with regular currant buns.
Needs to check the allergens, ingredients, nutritional information and portion size of the specific product, as well as its gluten-free labelling.
First, check that the product is labelled gluten-free and think about how you’ll serve it separately. Then compare the portion format and any additional requirements for ingredients or nutritional information.
| What to consider | What to check | Who is it important for? |
|---|---|---|
| Gluten and cross-contamination | Check for an explicit gluten-free label on the packaging. Use separate, clean serving utensils. | If I’m serving something to a guest with coeliac disease, I want to prevent crumbs from getting onto it via shared tongs. For around 50% of consumers, gluten safety comes first. |
| Portions and ease of serving | Compare individual buns with a loaf you can slice yourself; check the number of items or the pack weight. | When serving guests, I want to be able to pick up a portion for each person easily. For around 30% of consumers, convenience when serving is a priority. |
| Other ingredients | Read the allergen information and compare the nutritional information per 100 g and per portion. | If I also need to take other allergens or nutritional value into account, I want to be able to check the label on the product I choose. Around 20% of consumers prioritise this additional information. |
A gluten-free product can come into contact with crumbs from regular bread when served. The Netherlands Nutrition Centre says that even a bread crumb can matter for someone with coeliac disease.
Store the alternative separately, only open the pack when you’re ready to serve, and use clean, separate tongs, a chopping board and a knife.
A product name or the absence of visible wheat flour doesn’t tell you whether a bread product is suitable for someone who needs to eat gluten-free.
Choose a product with an explicit gluten-free label and read the ingredients and allergen information on the current packaging.
The label ‘gluten-free’ doesn’t tell you whether a product contains, for example, egg, milk or nuts. Ingredients vary from product to product.
For every guest with additional allergen requirements, check both ‘contains’ and ‘may contain’ on the packaging of the product you’re serving.
A product that was listed on a shop’s website before may not be available the next time you buy it. Product information can also change.
Check availability shortly before you buy, then read the packaging of the product you actually take home.
Albert Heijn lists gluten-free raisin buns and raisin bread among the products in this range.
Yam Raisin Bread is a gluten-free alternative in loaf form, not individual currant buns.
Schär offers gluten-free bakery products, including bread and rolls.
Don’t assume they are: regular currant buns are usually made with wheat. Choose an alternative whose packaging explicitly says it’s gluten-free, and prevent it from coming into contact with regular bread when serving.
No. ‘Wheat-free’ is no substitute for an explicit gluten-free label. If you’re buying for someone with coeliac disease, read the current label, including the ingredients and allergen information.
Keep the gluten-free raisin buns separate and use clean serving utensils that haven’t been used for regular bread. Don’t put them on a surface with bread crumbs; the Netherlands Nutrition Centre points out that even a bread crumb can matter for someone with coeliac disease.
Yes. Gluten-free doesn’t mean a product is free from other allergens. Read the ‘contains’ and ‘may contain’ statements on the specific product, especially if a guest also needs to avoid things such as egg, milk or nuts.
No. Iodised salt tells you nothing about whether a currant bun is suitable for a gluten-free diet. Check the product’s explicit gluten-free label, ingredients and allergen information instead.
