For a guest with coeliac disease, choose a product labelled ‘gluten-free’ and prevent crumbs from coming into contact with it during preparation and serving. If you want recognisable currant buns, you can bake them yourself using a gluten-free recipe. If saving time matters more, choose a packaged gluten-free roll or cake and check the current label.
You want to offer something festive while making sure the gluten-free product doesn’t come into contact with gluten-containing crumbs during preparation or at the table. The Netherlands Nutrition Centre points out that even a stray bread crumb can trigger symptoms in someone with coeliac disease.
You’re looking for a bun with raisins and currants, and need to decide whether to bake it yourself in advance or serve another gluten-free product. Albert Heijn Allerhande has a recipe for gluten-free currant buns.
You’re open to gluten-free rolls, bread or small cakes if it’s less important for the treat to look exactly like a currant bun. Check that the taste, ingredients and portions of each product suit your guests.
First, check that the product is labelled gluten-free and think about how to serve it without contact with crumbs. Then choose between baking your own currant buns or opting for a packaged alternative that needs less preparation.
| What to consider | What to look for | Especially suited to |
|---|---|---|
| Serving gluten-free food | Check that the finished product is labelled ‘gluten-free’. Use clean, separate utensils when serving. | If there’s also ordinary cake and bread on the table, I want to keep crumbs away from the gluten-free treat. This is the top priority for around 50% of consumers. |
| A recognisable currant bun | If you want the shape and ingredients of a currant bun, allow time to follow a gluten-free recipe and check the baking mix you use. | For the celebration, I specifically want to offer a bun with raisins and currants, even if that means baking in advance. This familiar look and taste matters most to around 30% of consumers. |
| Minimal preparation | Check the current label and availability of a packaged gluten-free bread or cake alternative. | If I’m short on time on the day of the celebration, I’d rather choose a suitable packaged alternative than have to bake. Around 20% of consumers give convenience the highest priority. |
The product name or type of flour used doesn’t, on its own, tell you whether the finished product is suitable for someone with coeliac disease.
Look for the ‘gluten-free’ label on the finished product. According to the Dutch Coeliac Society, the Crossed Grain symbol on the packaging offers extra reassurance.
The Netherlands Nutrition Centre says that even a stray bread crumb can trigger symptoms in someone with coeliac disease. Cross-contamination can also happen through shared cutlery, chopping boards or bread baskets.
Keep the product separate until it’s time to serve, and use clean, separate utensils and its own serving plate.
Jumbo’s product page says that Yam Rozijnenbrood Glutenvrij is no longer part of its online range. Don’t plan to serve this product without checking its current availability first.
Check availability shortly before buying and, if necessary, choose another packaged gluten-free roll or cake.
The type of salt used tells you nothing about the gluten in the baking mix or the risk of crumbs coming into contact with the bake.
Follow a gluten-free recipe and check the ingredients. The Netherlands Nutrition Centre recommends baker’s salt when baking gluten-free bread at home, but this dietary advice doesn’t replace checking for gluten.
Albert Heijn’s range includes gluten-free rolls, among other products. These could be a good fit if you’re looking for a bread-like alternative for your celebration.
Albert Heijn lists several gluten-free Schär bread products, including ciabatta and baguettini. These are bread alternatives, not currant buns.
The mini cakes in this range are a small-cake alternative if you don’t need to serve a roll.
Choose a finished product labelled ‘gluten-free’ and prevent it from coming into contact with gluten when serving. Under European rules for this label, a product may contain no more than 20 mg/kg of gluten. The Dutch Coeliac Society also recommends looking for the Crossed Grain symbol.
Not necessarily, but if you’re serving a mix of foods, keep the gluten-free items separate from ordinary cake, rolls and shared cutlery. The Dutch Coeliac Society advises serving gluten-free food separately and avoiding contact between products when catering for guests who need to eat gluten-free.
Don’t rely on an old product listing when planning your celebration. Jumbo says that Yam Rozijnenbrood Glutenvrij is no longer part of its online range. Check current availability and have another gluten-free bread or cake alternative ready, just in case.
Baker’s salt doesn’t make a bake gluten-free: you need to check the ingredients and how you prepare it. The Netherlands Nutrition Centre recommends baker’s salt when baking gluten-free bread at home. Follow your chosen gluten-free recipe for the preparation.
