If you have coeliac disease, don’t choose a currant bun based on its name alone: check the current packaging for a ‘gluten-free’ label or the Crossed Grain symbol, and avoid contact with crumbs from ordinary bread. If you won’t have access to an oven, individually wrapped, ready-to-eat gluten-free raisin rolls or raisin bread are practical options. If you have a suitable oven, you could also consider a bake-at-home option, provided you check the cooking instructions and any other allergens.
You want to take a bun or loaf with you without skipping the checks for a gluten-free label or the steps needed to avoid cross-contamination. The Voedingscentrum points out that even a single stray bread crumb can cause symptoms for someone with coeliac disease.
You’re looking for something you can eat without baking: individually wrapped gluten-free raisin rolls or raisin bread that you can slice with clean utensils.
You can take a bake-at-home option if your oven is suitable and you have clean baking equipment and somewhere appropriate to store it.
Start by checking the gluten-free label on the packaging. Then choose a product that suits your cooking facilities, and check how to store it while travelling.
A good choice when: You want to take an individual bun without needing an oven; Albert Heijn lists AH Glutenvrij Rozijnen bollen in its gluten-free bakery range.
Bear in mind: Check the packaging of the product you buy, even if you’ve had it before.
A good choice when: You want to get several portions from one loaf; PLUS lists Yam Rozijn glutenvrij as raisin bread.
Bear in mind: A whole loaf requires a clean knife, a clean surface for slicing and storage away from ordinary bread.
A good choice when: You have an oven; Happy Bakers says its gluten-free raisin rolls take five minutes to bake at 210 °C.
Bear in mind: You’ll need a suitable oven and clean baking equipment. Happy Bakers also states that its bakery handles nuts, eggs and milk.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Gluten-free labelling and crumb contact | Look for ‘gluten-free’ or the Crossed Grain symbol on the current packaging. Plan to store it separately and use clean utensils. | If I have coeliac disease, I want to avoid contact with ordinary bread when slicing and adding toppings, too. This check is a priority for around 42% of consumers. |
| Storage and ready-to-eat options | Check the best-before date, storage advice and whether you can eat the product without baking it. | If I can’t shop every day or use an oven, I want to know whether I can store my bread on the way according to the packaging. Around 33% of consumers prioritise this practical consideration when packing. |
| Product type and preparation | Check whether you’re buying individual rolls, a whole loaf or a bake-at-home product; read the oven instructions for products that need baking. | If I need several portions, I want to choose between slicing a loaf myself and taking individual rolls. Baking is only an option if I have a suitable oven. This product choice matters most to around 25% of consumers. |
Currants or raisins tell you nothing about the type of bread used. An ordinary currant bun is not a suitable alternative if you need to eat gluten-free because of coeliac disease.
Check the current packaging for ‘gluten-free’ or the Crossed Grain symbol rather than relying on the product name.
Crumbs can get onto a gluten-free product from a shared knife, chopping board or bread bag. The Voedingscentrum specifically warns about crumb contact for people with coeliac disease.
Store the product separately and use clean utensils and a clean surface for slicing.
A bake-at-home bun isn’t the same as a ready-to-eat bun. Happy Bakers says its gluten-free raisin rolls need to be baked for five minutes at 210 °C.
Read the cooking instructions before you leave. If you don’t have a suitable oven, choose a ready-to-eat option.
The words ‘baker’s salt’ alone don’t tell you how much iodine is in a particular bun.
Check the ingredients and nutritional information on the packaging of the product you choose.
An option if you want to take individual raisin rolls that don’t need baking.
Raisin bread for anyone who’d rather slice portions from a whole loaf than take individual rolls.
A bake-at-home option for campsites with a suitable oven.
A gluten-free bread range to explore if you’re looking for a particular type of product.
A possible place to check the current gluten-free range in store.
Don’t choose an ordinary currant bun as a gluten-free alternative unless the current packaging clearly labels it as gluten-free. Look for ‘gluten-free’ or the Crossed Grain symbol, and keep the product away from crumbs from ordinary bread.
The label helps you choose a product, but it’s still important to take care around crumbs. The Dutch Coeliac Society advises checking the label or the Crossed Grain symbol. Then store and prepare your chosen product separately from ordinary bread.
Use separate utensils, or clean them carefully, if you’re also preparing ordinary bread. This helps prevent crumbs getting onto gluten-free bread.
Don’t assume every product has the same iodine content. Check the ingredients and nutritional information on the packaging of the buns or bread you’re actually taking with you.
