If you’re buying for a guest with coeliac disease, don’t choose a currant bun based on its name alone: check that the exact bun is labelled gluten-free and read the latest ingredient and allergen information. A gluten-free raisin bun from the supermarket can be handy if you’re shopping at the last minute. Ordering from a specialist bakery or baking your own takes more planning, but gives you a different way to check the product or ingredients. Baker’s salt contains iodine, but according to the Voedingscentrum, its use is not compulsory.
They need a bun whose gluten-free label and ingredients can be checked for the exact variety. The Dutch Coeliac Society explains that you can do this by reading the label; the Crossed Grain symbol can also help you identify a product.
They need a bun that’s easy to take to the Easter egg hunt, without treating an ordinary wheat currant bun as a gluten-free alternative. For example, Albert Heijn lists a two-pack of AH Gluten-free Raisin Buns; you’ll still need to check the product you buy.
They need to check ingredients such as milk, egg or soya as well as gluten. A gluten-free label alone doesn’t tell you whether these are present, so read the information for the bun your guest will actually be given.
Before the Easter egg hunt, first find out which ingredients your guest needs to avoid. Then decide whether buying from a supermarket, ordering in advance or baking at home fits your plans.
When: A packaged option can be practical if you’re shopping just before the Easter egg hunt; Albert Heijn lists AH Gluten-free Raisin Buns.
Consider: A listing in a shop’s range doesn’t replace checking the label on the pack you buy.
When: If you can order in advance and want to take information about the gluten-free production process into account. Bakker Leo Glutenvrij states that its bakery is certified and holds NCV licence NL-079.
Consider: Arrange ordering and delivery around the holiday, and check the information for your chosen bun, including details of other allergens.
When: If you want to choose the ingredients and decide when to bake. Albert Heijn publishes a recipe using gluten-free self-raising flour mix.
Consider: Check the flour mix and each of the other ingredients separately, and allow time for preparation.
| What to consider | What to check when buying | Who should give this more weight? |
|---|---|---|
| Gluten-free label | Check that the exact bun is labelled gluten-free, and review its ingredients and allergens. Don’t rely on the product category alone. | For a guest with coeliac disease, I want to be able to check whether this particular bun is suitable; around 50% of consumers make this their priority. |
| Availability and serving | Check that your chosen variety is available and how many buns are in the pack. | If I’m shopping just before the egg hunt, I need a bun I can take with me without any extra preparation; around 30% of consumers prioritise this convenience. |
| Additional dietary requirements | Read the information about any other relevant allergens. If iodine is a concern, check whether baker’s salt has been used. | If the guest also needs to avoid other ingredients, I want to be able to check each product against those requirements; for around 20% of consumers, these additional requirements are the deciding factor. |
Currants and raisins don’t make a bun gluten-free. An ordinary bun made with wheat isn’t suitable for someone with coeliac disease.
Choose a bun with a current gluten-free label and check the ingredients and allergen information for that variety.
A listing in an online category doesn’t tell you whether the pack you eventually buy still carries the same information.
Check the packaging of the bun you’ve bought again before giving it to your guest.
According to the Voedingscentrum, baker’s salt contains iodine, but bakers aren’t required to use it. This means the amount of iodine you get from bread can vary.
For packaged bread, check the label to see whether it has been used. For unwrapped bread, ask the baker which salt they use. Consider iodine as part of your overall diet, not on the basis of a single treat.
A bun that’s also free from milk, egg or soya is intended for people with additional dietary needs. A low-protein variety isn’t automatically the right choice for every guest with coeliac disease.
Start by checking that it’s suitable for a gluten-free diet, then check other features only if they’re relevant to your guest.
These brands offer different options; always check the information for the specific variety you plan to buy.
Supermarket range that includes a listed gluten-free raisin bun.
Specialist bakery with raisin and currant buns in its gluten-free range.
Specialist currant buns for anyone who also needs to check for additional ingredients.
Supplier of currant buns with additional product claims.
Under Commission Implementing Regulation (EU) No 828/2014, a food can be labelled gluten-free if it contains no more than 20 mg/kg of gluten when sold to the final consumer. So check the label on the exact bun; the name currant bun or raisin bun doesn’t tell you this on its own.
Yes, if your guest also needs to avoid other ingredients. Gluten-free doesn’t automatically mean free from milk, egg or soya, for example, so read the latest ingredients and allergen information for the product.
No. According to the Voedingscentrum, bakers aren’t required to use baker’s salt. For packaged bread, check the label to see whether it has been used; for unwrapped bread, you can ask the baker.
No. One currant bun isn’t a basis for deciding whether to take supplements. The Voedingscentrum discusses iodine in the context of your overall diet; if you have personal questions, speak to a doctor or dietitian.
