If you have coeliac disease, first look for the words ‘gluten-free’ on the current packaging and avoid contact with crumbs from ordinary bread when serving. A single gluten-free raisin bun is the closest match to a currant bun in shape and portion size. Raisin bread is a better choice if you want to prepare several portions; another gluten-free roll is an option if raisins or currants aren’t essential.
You’re looking for something to enjoy with your coffee instead of an ordinary currant bun. As well as checking for ‘gluten-free’ on the packaging, consider how the product is stored and served: the Dutch Coeliac Association warns that crumbs can cause cross-contamination.
For one coffee break, a single bun is easy to take with you without having to slice bread. If you want to get several portions from one pack, gluten-free raisin bread may be more practical, provided you can slice and store it safely.
You may also want to check the ingredients for oats. According to the Dutch Coeliac Association, most people with coeliac disease can tolerate pure gluten-free oats, but not everyone can. Ask your healthcare professional or specialist dietitian if you have any questions about oats.
The product format mainly affects how you prepare for your coffee break. For all three options, checking the gluten-free claim and serving the product carefully remain essential if you have coeliac disease.
Best for: a single bun for one coffee break, with a familiar shape that makes it a clear alternative to a currant bun.
Bear in mind: check the current packaging; a product listing doesn’t tell you whether it’s in stock at a particular shop.
Best for: several coffee breaks when you can prepare slices in advance.
Bear in mind: a slice isn’t a single bun. If ordinary bread is also being prepared, you’ll need clean, separate equipment for slicing and spreading.
Best for: a roll with your coffee when raisins or currants aren’t essential.
Bear in mind: don’t expect it to taste or look like a currant bun; check the label of the variety you choose.
| What to consider | What to check when buying | Who does this matter to? |
|---|---|---|
| Gluten-free label and serving | Look for ‘gluten-free’ on the packaging and check the allergen information. If you’re sharing a coffee table, keep the product separate from ordinary bread crumbs. | When sharing a coffee table, I want to know what I’m buying and avoid getting crumbs on my roll. This is the top priority for around 46% of shoppers. |
| Portion size and taking it with you | Compare individual buns with a loaf, and read the storage advice on the packaging. | If I’m only preparing for one coffee break, I want something I can take with me without having to slice bread first. Around 27% of shoppers give this convenience the highest priority. |
| Similarity to a currant bun | Check whether it’s a bun or a loaf, and whether it contains raisins or currants. | I’m mainly looking for a familiar bun with dried fruit to enjoy with my coffee, not just any gluten-free roll. Similarity matters most to around 18% of shoppers. |
| Oats and iodised salt | Check the ingredients for oats and, if you have questions about iodine, find out what type of salt has been used. | If I eat gluten-free bread regularly, I want to check whether oats are suitable for me and what type of salt it contains. This is the top priority for around 9% of shoppers. |
Jumbo and ALDI describe their standard raisin and currant buns as wheat buns. Their shape or name doesn’t make them a gluten-free alternative for someone with coeliac disease.
Choose a product labelled ‘gluten-free’ on its current packaging and read the allergen information, even if you’ve bought it before.
According to the Dutch Coeliac Association, crumbs and shared spreads can bring a gluten-free product into contact with gluten.
Keep the product sealed until you’re ready to eat it, and use a clean plate, a clean knife and separate spreads.
You need to slice a loaf for an individual portion, while you can take a bun with you without slicing it. In a shared space, that also means taking extra care to use clean equipment.
Choose the format that suits your plans: a single bun for one break, or bread if you can prepare and store several slices safely.
Albert Heijn lists both AH Glutenvrij Rozijnen bollen and gluten-free bread with raisins. The buns are the closest match in shape to an individual currant bun to enjoy with your coffee.
Jumbo lists Yam gluten-free raisin bread. It’s an option if slices of raisin bread suit your coffee break and you’re not looking for a single bun.
Jumbo lists gluten-free bread and roll options from Schär. These are suitable if you want a roll with your coffee and don’t need it to contain raisins or currants.
Under EU Implementing Regulation No 828/2014, a food product for the final consumer may be labelled ‘gluten-free’ if it contains no more than 20 mg/kg of gluten; this rule also applies in the Netherlands. When choosing a product for someone with coeliac disease, check the current packaging rather than relying on the name or where it’s displayed in the shop.
Keep the product sealed until you’re ready to eat it, and use a clean plate, a clean knife and separate spreads. The Dutch Coeliac Association points out that crumbs from ordinary bread and shared spreads can cause cross-contamination.
No, people with coeliac disease don’t all tolerate oats in the same way. According to the Dutch Coeliac Association, most people can tolerate pure gluten-free oats, but a small group cannot. Check the ingredients and talk to your healthcare professional or specialist dietitian if you’re unsure about oats.
No, don’t assume a ready-made product contains baker’s salt without checking the label. Baker’s salt is iodised salt that can be used when baking bread. The Netherlands Nutrition Centre notes that eating little bread, or bread made without iodised salt, may mean you need to pay attention to your iodine intake; it recommends baker’s salt when making gluten-free bread at home.
