If you have coeliac disease, choose a currant or raisin bun clearly labelled ‘gluten-free’ or bearing the Crossed Grain symbol, and check the current packaging for allergens and cross-contamination warnings. A packaged gluten-free raisin bun from the supermarket could be a convenient option if it’s in stock. If you’re looking for a specific gluten-free currant bun, you could also try a specialist bakery, taking into account storage times and whether you need to order in advance.
You’re looking for a bun labelled gluten-free, and you also check the current allergen information and cross-contamination warnings. The Netherlands Nutrition Centre points to a gluten-free label or the Crossed Grain symbol as useful indicators on the packaging.
You want to pick up a bun quickly to take to work, school or with you on the go. In that case, the product format, current availability and storage instructions all matter.
If you need to avoid other ingredients as well as gluten, such as egg, milk or soya, compare the ingredients and allergen information for each product. A gluten-free label alone doesn’t tell you whether it’s suitable.
First, check for a gluten-free label and read the packaging of the product you’re buying. Then choose between a raisin bun you can buy straight away, a specific currant bun from a specialist bakery or baking your own.
When: If you want to pick up a packaged gluten-free raisin bun straight away and can find one in the current range.
Consider: A product listing on a supermarket website doesn’t guarantee that the item is available at your local store.
When: If you’re specifically looking for gluten-free currant buns rather than raisin bread or a raisin bun.
Consider: You may need to order in advance and think about storage; other allergens vary by product.
When: If you want to choose the ingredients yourself and have time to prepare the buns.
Consider: It takes time to prepare them, and you’ll need to take care to avoid cross-contamination from worktops and kitchen utensils.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten and cross-contamination | Look for a ‘gluten-free’ label or the Crossed Grain symbol on the current packaging, and read any cross-contamination warnings. | If I have coeliac disease, I want to know whether the bun is labelled gluten-free before I buy it. This check is the top priority for around 39% of consumers. |
| Availability straight away | Check current in-store or delivery availability, and make sure the product format is right for what you want to take with you. | If I’m making an unplanned stop, I want to be able to pick up a bun without waiting for an order; availability matters most to around 31% of consumers. |
| Other allergens | Compare the ingredients and allergen warnings for the exact product on the current packaging. | If I also need to avoid egg, milk or soya, I don’t want to rely on the word ‘gluten-free’ alone. This additional check is the main priority for around 15% of consumers. |
| Fibre and type of salt | Check the nutrition information for fibre per 100 g and look at the ingredients for iodised salt or baker’s salt. | If I regularly eat gluten-free buns instead of bread, I also want to consider how they fit into my overall diet; around 15% of consumers give this the highest priority. |
The product name doesn’t tell you whether it’s suitable for someone with coeliac disease. Cross-contamination can also be an issue.
Check the current packaging for a gluten-free label or the Crossed Grain symbol, and read the allergen warnings.
A product page doesn’t automatically mean an item is available today. Jumbo no longer lists Yam Glutenvrij Rozijnenbrood in its online range.
Check current in-store or delivery availability before setting out, and decide which other gluten-free product format would work for you.
Gluten-free products can contain other allergens. For example, Bakker Leo says its raisin and currant buns contain egg and may contain traces of milk and soya.
Read the ingredients and allergen information on the packaging of the product you actually buy.
The Netherlands Nutrition Centre notes that a gluten-free diet requires you to pay attention to your overall nutrient intake. Nutritional values and the type of salt used vary by product.
Compare the nutrition information and ingredients if you regularly eat these buns instead of bread.
Albert Heijn lists AH Glutenvrij Rozijnen bollen in packs of two in its range of gluten-free bakery products.
Yam Glutenvrij Rozijnenbrood is a bread alternative, not an individual currant bun.
Yara's sells gluten-free currant buns in packs of six.
Bakker Leo sells gluten-free raisin and currant buns.
Don’t rely on the name ‘currant bun’ to decide whether it’s gluten-free. The Netherlands Nutrition Centre advises looking for ‘gluten-free’ or the Crossed Grain symbol on the packaging, and checking the current allergen information too.
Not necessarily: ‘gluten-free’ says nothing about those other allergens. Bakker Leo lists egg and possible traces of milk and soya in its raisin and currant buns, so always check the label for the exact product.
Follow the storage instructions for the product you buy. Bakker Leo says its buns freeze well; for other products, check the packaging yourself before stocking up.
You can’t tell from a gluten-free label. Check the ingredients for things such as iodised salt or baker’s salt; the Netherlands Nutrition Centre lists bread made with baker’s salt as a source of iodine in the diet.
