Who are these choices relevant to?

People with coeliac disease

If you have coeliac disease, start by checking that the packaging says gluten-free. At home, you’ll also need to take care to avoid contact with crumbs from ordinary bread, as the Dutch Coeliac Society explains.

Savoury topping fans

If you want your toppings to take centre stage, a gluten-free brown roll, ciabatta or sourdough-style bread may suit you better than a sweet currant or raisin option. Jumbo lists these types of bread in its gluten-free bread range overview.

Home bakers who want a currant bun

If the bun shape and the taste of currants or raisins are important to you, baking your own is an alternative to buying sliced bread. Albert Heijn Allerhande has a recipe for this; check the ingredients and avoid cross-contamination in the kitchen.

What should you look for when choosing?

First, check that the gluten-free labelling and preparation are suitable for coeliac disease. Then decide between a sweet currant option, bread for savoury toppings or baking your own.

What to consider What to check when buying Who is this most important to?
Gluten-free status and cross-contamination Look for ‘gluten-free’ or the Crossed Grain trademark on the packaging. Check any warnings too, and avoid contact with crumbs from ordinary bread. If I have coeliac disease, I want to be able to check that both the product and its preparation are suitable for my gluten-free diet; around 36% of consumers put this reassurance first.
Flavour and type of bread Decide whether you want currants or raisins, or would prefer a gluten-free roll or another type of bread as a base for savoury toppings. When I’m having strongly flavoured savoury toppings, I don’t want the sweetness of dried fruit to overpower them; for around 29% of consumers, finding a good match for their toppings is the main concern.
Fibre and baker’s salt Compare the fibre per 100 g in the nutritional information and check whether baker’s salt is listed among the ingredients. When I replace my usual breakfast bread, I also want to compare its nutritional value and whether baker’s salt is used; around 21% of consumers give this top priority.
Convenience and availability Check the current range if you want to buy something ready-made. If you specifically want to make currant buns, consider following a recipe. I want an option that suits the time I have for breakfast and gives me the bun shape I’m after; for around 14% of consumers, this matters most.

The Netherlands Nutrition Centre points out that bakers in the Netherlands are not required to use baker’s salt. So don’t rely on the type of bread alone if you want to know whether it was made with iodised baker’s salt.

Common mistakes

  • Calling a roll gluten-free because you can’t see any wheat in the ingredients

    A quick glance at the ingredients is no substitute for checking the current gluten-free labelling. The Netherlands Nutrition Centre identifies ‘gluten-free’ and the Crossed Grain trademark as indicators to look for on packaging.

    Read the full ingredients list and any warnings about cereals containing gluten before choosing a product for someone with coeliac disease.

  • Assuming that all oat products are suitable

    The Dutch Coeliac Society points out that oats can become contaminated with cereals containing gluten during production and processing.

    If a product contains oats, check that it is clearly labelled gluten-free. If symptoms persist, speak to a doctor or specialist dietitian.

  • Assuming a currant bun is a neutral base for savoury toppings

    Currants and raisins add sweetness. That may suit your taste, but it’s not the same as choosing a roll where the savoury toppings take centre stage.

    Decide first which flavour you want. Otherwise, compare gluten-free brown rolls, ciabatta or another type of bread, and check the label of the product you choose.

  • Assuming all bread contains baker’s salt

    The Netherlands Nutrition Centre describes bread as an important source of iodine in the Netherlands, but using baker’s salt is not compulsory. So the type of bread won’t tell you which salt has been used.

    Check the ingredients list or ask which salt has been used if you’re buying unpackaged bread. If you have questions about your diet, ask a qualified professional for advice.

Brands and retailers to consider

These examples show different bread and recipe options. Always check the individual product and its current packaging before you buy.

Jumbo Lekker Vrij van Gluten

In its gluten-free bread range overview, Jumbo lists options including brown bread and brown rolls for anyone looking for a bread to serve with savoury toppings.

  • The range of bread types makes it easy to compare shapes and flavours.
  • Check the ingredients, allergens and gluten-free labelling on the packaging of each product you choose.

Yam

Yam shows how raisin bread offers a different option from bread for savoury toppings. Jumbo listed Yam Gluten-Free Raisin Bread on a product page that said it was no longer part of its online range.

  • A raisin option is worth considering if you want to keep the flavour of dried fruit.
  • Don’t rely on an old product listing as confirmation of current availability or packaging.

Schär

Jumbo’s gluten-free bread range overview includes Schär Mini Baguette and ciabatta. These are types of bread to consider if you prefer savoury toppings.

  • These types of bread offer an alternative to the flavour and shape of a currant bun.
  • Check the packaging of your chosen product for other allergens and product information.

Albert Heijn Allerhande

Albert Heijn Allerhande has a recipe for gluten-free currant buns made with gluten-free self-raising baking mix, currants and raisins.

  • The recipe keeps the traditional currant bun shape for anyone who wants to bake their own.
  • The recipe also contains milk, butter and egg. Check all the ingredients and avoid contact with gluten in the kitchen.

Related Joybuy products

Related products will be available soon.

Frequently asked questions

Is an ordinary currant bun suitable for someone with coeliac disease if I can’t see wheat in the ingredients?

Don’t assume that it is. Check the current packaging to see whether the product is labelled gluten-free or displays the Crossed Grain trademark, and read any warnings about cereals containing gluten. The Netherlands Nutrition Centre identifies the label and trademark as indicators of gluten-free products.

Does gluten-free currant or raisin bread go with a savoury breakfast?

It mainly depends on the flavour you want alongside your toppings: currants and raisins add sweetness. If you’d rather let the savoury toppings take centre stage, look for a gluten-free brown roll, ciabatta or another type of bread, and check the toppings too.

What should I look for in a gluten-free bread product containing oats?

Check that the product is clearly labelled gluten-free. The Dutch Coeliac Society notes that oats can become contaminated with cereals containing gluten during production and processing. If symptoms persist, speak to a doctor or specialist dietitian.

Does gluten-free bread or a homemade currant bun automatically contain iodised baker’s salt?

No, you can’t tell from the type of bread. According to the Netherlands Nutrition Centre, using baker’s salt is not compulsory in the Netherlands. Check the ingredients list or ask which salt has been used if you’re buying unpackaged bread.