When choosing an advent calendar for someone with coeliac disease, start by looking for a clear gluten-free label and taking steps to prevent cross-contamination. You can divide gluten-free raisin bread into small portions yourself. Homemade gluten-free currant buns are a better fit if you want individual buns and can keep the ingredients, preparation and storage separate from gluten-containing products. A regular wheat currant bun is not a suitable alternative.
You’ll want to choose a product with a clear gluten-free label and prevent the portions from coming into contact with gluten-containing crumbs during preparation or storage. The Dutch Coeliac Society stresses the importance of preventing cross-contamination.
You’re looking for a currant-bun-style treat to serve on each day of advent. If you choose a whole loaf of raisin bread, you’ll need to organise the portioning, wrapping and storage yourself.
You’re considering gluten-free raisin bread as an alternative to individual currant buns, and checking the packaging to make sure you know exactly which product you’re buying.
The format determines how much preparation the calendar needs: raisin bread needs to be portioned and wrapped, while baking your own means you can make individual currant buns, provided you can prevent cross-contamination. Another small gluten-free product could be a good alternative if it doesn’t have to be a currant bun.
When: you want to buy a packaged raisin bread product and can turn it into advent-calendar portions yourself.
The trade-off: a whole loaf isn’t an individual currant bun, so you’ll need to prepare the portions and think about how to store them.
When: you want individual buns and can prepare them without contact with gluten-containing products.
The trade-off: a gluten-free recipe doesn’t eliminate the risk of crumbs or shared kitchen utensils.
When: having an individual treat for each occasion matters more than the shape or flavour of raisin bread.
The trade-off: a gluten-free mini cake, for example, isn’t a currant bun. Check for any other allergens that are relevant to the recipient, too.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free labelling and cross-contamination | Check the gluten-free label on the packaging. Use clean utensils when portioning the product, and keep the portions separate from gluten-containing products. | If the treat is for someone with coeliac disease, I also want to avoid contact with gluten during preparation. This is a top priority for around 42% of consumers. |
| Portions and storage | Check whether you’re buying a whole loaf or individual portions, and follow the storage instructions on the packaging. | I want to divide the treats between the advent occasions without leaving the portions unprotected. This is a top priority for around 25% of consumers. |
| A suitable supermarket option | Search specifically for gluten-free raisin bread or gluten-free currant buns. Don’t confuse them with regular wheat currant buns. | I want to be able to start at a supermarket, even if raisin bread fits my plans better than individual buns. This is the top priority for around 17% of consumers. |
| Other ingredients | Read the latest label to check for any other relevant allergens, and check the ingredients if iodised baker’s salt matters to your choice. | As well as gluten, I want to know which other ingredients are relevant to the recipient. This check matters most to around 16% of consumers. |
The shape of a product tells you nothing about its gluten content. Jumbo describes its regular raisin currant buns as wheat buns.
For someone with coeliac disease, choose a product with a clear gluten-free label and read the packaging.
According to the Dutch Coeliac Society, gluten-containing crumbs can get onto a gluten-free treat via utensils or work surfaces.
Clean the worktop and utensils, and prepare and store the calendar portions separately from gluten-containing products.
Ingredient and allergen information can change, as Albert Heijn and PLUS point out in their product information.
Check the packaging of the product you’re actually going to use.
The Netherlands Nutrition Centre explains that iodised baker’s salt can contribute to iodine intake, but bakers aren’t required to use it. The label ‘gluten-free’ doesn’t tell you which salt has been used either.
Check the ingredients of the specific product if this matters to your choice.
The raisin breads mentioned here are alternatives to consider; their listings don’t confirm that they’re individually wrapped gluten-free currant buns.
Albert Heijn Allerhande publishes a recipe for gluten-free currant buns. Albert Heijn also lists gluten-free raisin bread.
Jumbo lists Yam gluten-free raisin bread alongside regular raisin currant buns.
Yam gluten-free raisin bread is listed at Jumbo; PLUS lists Yam Gluten-Free Raisin.
Albert Heijn lists Consenza Gluten-Free Raisin Bread.
Albert Heijn lists Damhert Gluten-Free Raisin Bread.
No. A small piece of a wheat currant bun doesn’t become gluten-free if you make the portion smaller or remove the raisins. Jumbo describes its regular raisin currant buns as wheat buns.
According to the EU rules published on EUR-Lex, the label ‘gluten-free’ may be used when a food contains no more than 20 mg/kg of gluten. When preparing advent-calendar portions, you should also prevent contact with gluten-containing crumbs.
No. Check the ingredients you use, and prevent cross-contamination during preparation, portioning and storage. The Dutch Coeliac Society points out that contact with gluten can happen at several stages.
Yes. The label ‘gluten-free’ doesn’t tell you which other allergens a product contains. Check the latest label on the packaging, especially if the recipient also needs to avoid other ingredients.
No, that isn’t implied by the label ‘gluten-free’. The Netherlands Nutrition Centre says that bakers aren’t required to use iodised baker’s salt, so check the ingredients of the specific loaf.
