Choose ready-made gluten-free currant buns if you want individual portions without baking, gluten-free raisin bread if slices are more convenient, or bake your own if you have the time and a suitable kitchen. If you have coeliac disease, the current ‘gluten-free’ label on the exact product is what matters; check the ingredients and allergen information too. Under Commission Implementing Regulation (EU) No 828/2014, a food may only be labelled ‘gluten-free’ if it contains no more than 20 mg of gluten per kg as sold.
An ordinary currant bun is not a substitute for a product labelled ‘gluten-free’. Before eating it, you’ll also want to check the current ingredients and any other allergens relevant to you.
A ready-made bun or a slice of raisin bread is a good fit for a stay where you don’t want to bake. Check the portion format, storage instructions and availability before you set off.
Home baking is an option if your holiday cottage has an oven and you can arrange gluten-free ingredients, suitable kitchen equipment and enough time. Also check that you can prevent cross-contact with gluten in the kitchen.
The format and preparation differ: individual buns are ready to eat, raisin bread is portioned into slices, and home baking needs to be planned. Whichever option you choose, check the exact product label. If you’re baking, the ingredients you use matter too.
Choose these if: you want to take individual buns with you without baking at your holiday cottage.
Bear in mind: the shelf life of the exact product. Yara's Glutenvrij Bakkerij gives a shelf life of around three days at 16 °C for its pack of six.
Choose this if: slices are more practical for breakfast or lunch than individual buns.
Bear in mind: the different portion format, and check that your preferred variety is available. YAM says that not every Jumbo store stocks all flavours all the time.
Choose this if: you have an oven, gluten-free ingredients and a kitchen where you can prevent cross-contact.
Bear in mind: the preparation time. Albert Heijn Allerhande’s recipe lists 20 minutes’ preparation, 15 minutes in the oven and 2 hours’ resting time.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free label | Look for ‘gluten-free’ on the current packaging of the exact product; check the ingredients and allergens too. | If I have coeliac disease, I don’t want to rely on the name or appearance of a currant bun. I want to be able to check the gluten-free label. This label check is the top priority for around 36% of consumers. |
| Ready to eat on arrival | Before you set off, check whether your preferred ready-made option is available and how it should be stored. | If I don’t want to bake when I arrive, I want something I can have for breakfast straight away. This convenience is the top priority for around 29% of consumers. |
| Other allergens and storage | Read the allergen information on the exact pack and check that its storage instructions suit the length of your stay. | For a longer stay, I also want to check for any other relevant allergens and know how to store the product. Around 21% of consumers prioritise this combination. |
| Home baking and ingredients | Check that you have an oven, suitable ingredients and clean kitchen utensils; if you wish, check the label to see whether baker’s salt has been used. | If there’s an oven at the holiday cottage, I want to bake my own and know which ingredients I’m using. Around 14% of consumers prioritise this baking and ingredient planning. |
The shape or product name tells you nothing about the gluten content of the exact food. Under Commission Implementing Regulation (EU) No 828/2014, a food may only be labelled ‘gluten-free’ if it contains no more than 20 mg of gluten per kg as sold.
When buying, check the current packaging for that label and read the ingredients and allergen information.
YAM says that not every Jumbo store stocks all flavours all the time. A Jumbo product page also stated that the specific product, YAM Gluten-Free Raisin Bread, was no longer available there.
Before you set off, check the exact product with the retailer you’re relying on, or take a suitable alternative with you.
Albert Heijn Allerhande’s recipe requires a gluten-free baking mix, an oven and 2 hours’ resting time, in addition to the preparation and baking time. A recipe doesn’t tell you whether there may be cross-contact in the holiday cottage kitchen.
Check the equipment and ingredients in advance, and plan a method that keeps the gluten-free dough away from gluten.
According to the Netherlands Nutrition Centre, bakers are not required to use baker’s salt. So you can’t tell whether it has been used just from the type of bread.
Read the ingredients on the label or ask the baker if this is relevant to your choice.
A bakery offering a ready-made pack of six gluten-free currant buns in individual bun form.
A supplier of gluten-free raisin bread for anyone who prefers slices to individual currant buns.
A recipe source for anyone who wants to bake gluten-free currant buns at their holiday cottage.
Under Commission Implementing Regulation (EU) No 828/2014, a food may only be labelled ‘gluten-free’ if it contains no more than 20 mg of gluten per kg as sold. When choosing a specific product, rely on the current packaging, not just the recipe name or appearance.
Yes. Check the current ingredients and allergen information if they’re relevant to you. The Netherlands Food and Consumer Product Safety Authority says that cereals containing gluten must be listed by their cereal name in the ingredients list. Also look out for any other allergens that matter to you.
No. Raisin bread is eaten in slices, while currant buns are individual buns. Raisin bread can be handy for breakfast or lunch, but check the gluten-free label and ingredients of each product separately.
Follow the storage instructions for the exact product and check that your holiday cottage has the space you need. For its pack of six currant buns, Yara's Glutenvrij Bakkerij gives a shelf life of around three days at 16 °C and recommends freezing them if you want to keep them for longer.
No. According to the Netherlands Nutrition Centre, bakers are not required to use baker’s salt. Check the label or ask the baker which salt was used in the bread; don’t assume based on the ‘gluten-free’ label.
