If you have coeliac disease, don’t choose a currant bun based on its name: check that the current packaging explicitly says ‘gluten-free’. Packaged gluten-free raisin bread can be a convenient alternative if it’s available, but it isn’t a bun. Baking your own gives you the right shape, provided you avoid contact with gluten-containing ingredients and crumbs.
You want a quick breakfast, but an ordinary currant bun isn’t a substitute for a product labelled gluten-free. Check the packaging and avoid contact at home with gluten-containing bread or crumbs.
You want to keep as much of the fruity filling and soft bread texture as possible. Packaged gluten-free raisin bread doesn’t need any baking preparation, but it isn’t a bun; check the packaging before buying.
If you regularly choose a different breakfast bread, there’s more to compare than just the gluten-free label. Check the fibre per 100 g and, if iodine is a consideration in your overall diet, see whether baker’s salt or iodised salt is listed among the ingredients.
For a weekday breakfast, packaged gluten-free raisin bread and homemade gluten-free currant buns are different options. Ordinary supermarket currant buns are only an option if you don’t need a gluten-free product.
When: you want a raisin bread product without having to prepare it yourself, and the current packaging says ‘gluten-free’.
Trade-off: it isn’t a bun, and you’ll need to check that it’s available when you do your shopping.
When: you specifically want individual buns and have time to prepare them in advance.
Trade-off: in a shared kitchen, keep gluten-containing flour, bread and crumbs away from your ingredients and kitchen utensils.
When: you don’t need a gluten-free product.
Trade-off: the currant buns reviewed from Jumbo and PLUS contain wheat and wheat gluten; they aren’t a gluten-free alternative.
| What to consider | What to check when buying | Who should pay particular attention? |
|---|---|---|
| Gluten-free label | Read the current packaging, including the ingredients and allergen information. Avoid contact at home with products containing gluten. | I have coeliac disease and want to know which product I can choose, even on a rushed morning. For around 36% of these consumers, choosing a gluten-free product comes first. |
| Availability and convenience | Check whether the packaged product is available when you shop and look at its shelf life. | If I don’t want to bake on weekdays, I need a breakfast I can eat straight away. Convenience matters most to around 29% of these consumers. |
| Bread shape and fruit filling | Check whether you’re buying individual buns or raisin bread, and read which fruit filling is listed. | I’m mainly looking for the soft bread texture with raisins or currants that I associate with a currant bun. That’s the most important thing for around 21% of these consumers. |
| Fibre and source of iodine | Compare the fibre per 100 g and check whether baker’s salt or iodised salt is listed among the ingredients. | When I often replace ordinary bread, I also want to know how this product fits into my usual diet. Around 14% of these consumers prioritise this. |
The ordinary currant buns described by Jumbo and PLUS contain wheat and wheat gluten. The name and fruit filling don’t tell you whether a product is suitable for someone with coeliac disease.
Choose a product labelled ‘gluten-free’ on its current packaging, and read the ingredients and allergen information too.
Jumbo listed Yam Rozijnenbrood Glutenvrij, but the product page we consulted said it was no longer part of its online range. A listing doesn’t guarantee that the product is in stock.
Check availability shortly before you shop and, if necessary, choose another breakfast product labelled gluten-free.
According to the Dutch Coeliac Association, cross-contamination with gluten can also occur after you’ve bought or baked a gluten-free product.
Use clean work surfaces and utensils, store gluten-free bread separately, and avoid contact with shared spreads containing bread crumbs.
The gluten-free label doesn’t tell you how much fibre a product contains or what kind of salt was used to make it.
If you eat it regularly for breakfast, compare the nutritional information per 100 g and check the ingredients for baker’s salt or iodised salt. Consider sources of iodine as part of your overall diet, rather than using extra salt.
A gluten-free product category or a brand name doesn’t tell you whether a particular currant bun is gluten-free. Always check the specific product you’re buying.
Yam Rozijnenbrood Glutenvrij is raisin bread and may be a suitable option if you’re looking for an alternative to currant buns.
Albert Heijn has a category for currant buns and muesli buns, as well as a separate category for gluten-free products.
Jumbo listed both ordinary raisin and currant buns and Yam Rozijnenbrood Glutenvrij.
PLUS listed Yam Rozijn glutenvrij alongside ordinary mini currant and raisin buns.
Lidl lists raisin and currant bread and also provides separate information about additional gluten-free products.
ALDI describes its raisin and currant buns as wheat buns.
Bolletje is relevant here mainly as a reminder to check the ingredients of each breakfast product individually.
No. Removing the raisins doesn’t change the gluten-containing ingredients in the bun. The currant buns reviewed from Jumbo and PLUS contain wheat and wheat gluten; choose a product whose current packaging says ‘gluten-free’ instead.
Under Commission Implementing Regulation (EU) No 828/2014, a food intended for the final consumer may be labelled ‘gluten-free’ if it contains no more than 20 mg of gluten per kg. When buying, check that the packaging of the specific product carries this label.
Avoid contact between your gluten-free ingredients and gluten-containing flour, bread or crumbs. Use clean hands, a clean work surface and clean utensils; according to the Dutch Coeliac Association, cross-contamination with gluten can also cause problems for people with coeliac disease.
Compare the fibre content in the nutritional information per 100 g and check the ingredients to see whether baker’s salt or iodised salt has been used. If you often replace ordinary bread, consider iodine as part of your overall diet rather than assuming that every bread product contributes the same amount.
