If you’re baking biscuits and want to make gluten-free currant buns too, choose a mix that’s explicitly labelled gluten-free and check that your currant bun recipe is suitable for it: being suitable for biscuits alone doesn’t guarantee that. Baking from scratch gives you control over the ingredients, but takes time and precautions to prevent cross-contamination. Ready-made gluten-free raisin bread may involve less preparation; check the labelling and availability of the specific product.
You’re looking for a mix that’s explicitly gluten-free for making currant buns, and need to prevent cross-contamination while baking. The Dutch Coeliac Society advises, among other things, using a clean worktop and clean utensils, and keeping gluten-containing and gluten-free products separate.
You want to choose the ingredients and control the method yourself. Albert Heijn’s recipe for gluten-free currant buns uses a baking mix and yeast, and requires proving time, so check the full recipe before choosing a mix.
You want a gluten-free alternative without making dough yourself. Gluten-free raisin bread is a different type of product from a currant bun, so check the packaging and current availability of the item you’re considering.
First decide whether you want to bake your own risen currant buns or are looking for a ready-made alternative. Then check the gluten-free labelling and ingredients of the specific products you’ll be using.
A good choice for: anyone who wants to decide on the ingredients and method themselves. Albert Heijn pairs its gluten-free self-raising baking mix with a currant bun recipe.
Bear in mind: proving time and the need for a clean working method, with no gluten residue on your worktop or utensils.
A good choice for: anyone who doesn’t want to knead, prove and bake their own. Jumbo lists raisin bread in its gluten-free bread category.
Bear in mind: products and availability vary between shops. The product page for Yam Rozijnenbrood Glutenvrij states that this item is no longer part of the online range.
| What to consider | What should you check? | Who is this most important for? |
|---|---|---|
| Gluten-free options and cross-contamination | Check the gluten-free labelling on the mix or finished product. If you’re baking from scratch, use a clean worktop and clean utensils, as advised by the Dutch Coeliac Society. | Someone at home has coeliac disease, and I don’t want crumbs or flour dust to get into my gluten-free dough. This is the main concern for an estimated 36% of consumers. |
| Baking results and proving time | Choose a mix that suits your currant bun recipe, and check how much preparation and proving time the recipe requires. | I prefer to bake fresh buns and want to know whether I can follow the method. A fresh-baked result is the top priority for around 29% of consumers. |
| Convenience and availability | If you’re choosing a ready-made alternative, check the product page for the specific item and its availability at your chosen shop. | If I don’t want to bake, I’m looking for a product I can use straight away. For an estimated 21% of consumers, convenience is the deciding factor. |
| Other ingredients and allergens | Check the current information on both the mix and any recipe additions. In particular, look out for the oat warning on the AH mix, and milk and egg in the AH recipe. | As well as gluten, I need to consider other ingredients that matter to me. For around 14% of consumers, these additional checks are the main reason for comparing products. |
A standard currant bun is not a suitable alternative for someone who needs to follow a strict gluten-free diet. Under Implementing Regulation (EU) No 828/2014, a food may only be labelled gluten-free for the final consumer if it contains no more than 20 mg/kg of gluten.
Choose a mix or finished product that’s explicitly labelled gluten-free, and check the current packaging.
Gluten residue on a bread board or utensils, or in shared packaging, can cause cross-contamination when baking at home. The Dutch Coeliac Society also highlights the risk of gluten-containing flour becoming airborne.
Clean your hands, worktop, baking tins and utensils, and keep gluten-free ingredients separate.
A category may list gluten-free raisin bread even when the item you’re looking for is unavailable. Jumbo states that Yam Rozijnenbrood Glutenvrij is no longer part of its online range.
Before choosing, check the page and availability of the specific product.
Albert Heijn states that its gluten-free self-raising baking mix may contain oats. The accompanying currant bun recipe also uses milk, butter and egg.
Read the ingredient information for both the mix and everything you add to your recipe.
Albert Heijn pairs AH Glutenvrij Zelfrijzende bakmix with its own recipe for gluten-free currant buns.
Jumbo lists raisin bread in its gluten-free bread category. Its Lekker Vrij van Gluten range also includes other baked goods, such as mini cakes, but these are not currant buns.
Yam Rozijnenbrood Glutenvrij is an example of the ready-made raisin bread option, not a currant bun.
This bread mix could be a good base if you want to bake your own gluten-free currant buns. Check that the recipe you plan to use is suitable for the mix; it isn’t a ready-made currant bun.
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If you want to bake with a gluten-free bread mix, check whether your currant bun recipe is suitable for Schär Bread Mix-Mix B.
Read the current ingredient and allergen information, especially if soya is a consideration for you. Take care to prevent cross-contamination with gluten during preparation.
Under Implementing Regulation (EU) No 828/2014, the term ‘gluten-free’ may be used on a food for the final consumer if it contains no more than 20 mg/kg of gluten. Check this labelling on the current packaging of the mix or ready-made product.
You’ll need to take precautions to prevent cross-contamination. The Dutch Coeliac Society advises washing your hands, using a clean worktop and clean utensils, and keeping gluten-containing and gluten-free products separate. Don’t bake next to airborne wheat flour.
No, the ‘gluten-free’ label doesn’t mean that. Albert Heijn states that its gluten-free self-raising baking mix may contain oats, while the accompanying currant bun recipe uses milk, butter and egg. Check both the mix and the ingredients you add.
