If you have coeliac disease, only choose a currant bun that is labelled gluten-free as a specific product, and check the current label for ingredients and cross-contamination warnings too. Then compare any other allergens, the number of buns and the storage instructions. A premium appearance doesn’t mean a product is gluten-free.
You’re looking for a currant bun with a product-specific gluten-free label, and checking the packaging rather than relying on the name or appearance of the bun. The Voedingscentrum recommends reading the label on gluten-free products.
As well as gluten, you may need to avoid ingredients such as egg, milk or soya. Product information from Bakker Leo Glutenvrij, Yara's Glutenvrij Bakkerij and Allergento shows that their currant buns differ in this respect.
You want currant buns for breakfast or a snack, but also need to consider the pack size, shelf life and whether the buns can be frozen. This practical information varies from product to product.
If you have coeliac disease, start by checking the gluten-free label and current packaging for the specific currant bun. Only then should you consider which additional ingredients and storage details matter to you.
| What to look for | What should you check? | Who is this most important for? |
|---|---|---|
| Gluten-free status and cross-contamination | Look for a gluten-free label on the specific product and read the ingredients and any cross-contamination warnings. The NVWA points out that allergens can also get into food unintentionally. | I don’t want to choose an ordinary currant bun for someone with coeliac disease, and I want to be able to assess any warnings on the packaging too. For around 50% of consumers, checking that a product is gluten-free comes first. |
| Other allergens and ingredients | Compare the ingredients and allergen information for each product with the ingredients you need to avoid; gluten-free on its own tells you nothing about egg, milk or soya. | If I need to avoid egg, milk or soya as well as gluten, that will also determine which bun I can choose. For around 30% of consumers, these additional restrictions are their main concern when buying. |
| Portions and storage | Check the number of buns, their shelf life and the freezing advice. If you regularly eat gluten-free bread, also look for a mention of baker’s salt or an iodine ingredient; according to the Voedingscentrum, baker’s salt is not compulsory. | I want to be able to eat the buns within their shelf life and know what the label says about the ingredients. For around 20% of consumers, practical planning matters most. |
An artisan appearance doesn’t change the ingredients. According to their product information, the ordinary currant buns from Jumbo and PLUS contain wheat ingredients; ALDI describes its ordinary version as wheat buns.
If you’re buying for someone with coeliac disease, base your choice on the gluten-free label and current packaging for the specific product, not its name or picture.
Cross-contamination can also be a concern: the Netherlands Food and Consumer Product Safety Authority explains how allergens can get into food unintentionally.
Read any warnings on the packaging and avoid contact at home with crumbs, spreads or utensils from bread containing gluten.
Bakker Leo Glutenvrij lists egg and possible traces of milk and soya in its currant buns. Yara's Glutenvrij Bakkerij lists different exclusions for its own currant buns.
Compare the current allergen information for the exact product with the ingredients you need to avoid.
Yara's Glutenvrij Bakkerij states that its currant buns keep for around three days. According to the Voedingscentrum, bakers don’t have to use baker’s salt, so if you’re checking for iodine ingredients, don’t assume they’re present based on the word ‘bread’ or ‘currant bun’.
Check the storage instructions before buying, and read the label or ask the baker which type of salt was used in the product.
Specialist bakery offering raisin and currant buns for anyone looking for a product explicitly labelled gluten-free.
Specialist bakery selling currant buns in packs of six, with product information about additional ingredient restrictions.
Seller of currant buns described in its own product information as gluten-free and low in protein, among other things.
Supermarket whose ordinary Raisin Currant Buns are not a substitute for a currant bun labelled gluten-free.
Supermarket offering both ordinary currant buns and separate gluten-free bread products.
Look for a gluten-free label on the specific product, then read the current packaging. Check both the ingredients and any cross-contamination warnings; the Voedingscentrum recommends checking the label whenever you buy gluten-free products.
No, not the ordinary products mentioned here: Jumbo lists wheat flour and wheat gluten, PLUS lists wheat flour, wheat gluten and rye flour, and ALDI describes its version as wheat buns. Always check another product against its own gluten-free label and packaging.
Follow the storage instructions for the product you choose. Yara's Glutenvrij Bakkerij says its currant buns keep for around three days and recommends freezing them for longer storage; Bakker Leo Glutenvrij says its buns can be frozen.
Check the ingredients if you want to know whether a particular currant bun contains baker’s salt or an iodine ingredient. According to the Voedingscentrum, the use of baker’s salt is not compulsory; you can’t tell whether a product contains iodine, or how much, from the gluten-free label.
