For a child with coeliac disease, an ordinary currant bun made with wheat isn’t a suitable school fair treat. Choose a product labelled gluten-free, and avoid contact with gluten during preparation, packaging and serving. Gluten-free raisin bread can be cut into portions if you’re short on preparation time; baking your own gives you individual buns, but takes longer and requires careful handling. Also check the current packaging and the school’s allergy policy.
You’re looking for a treat labelled gluten-free and want to avoid contact with gluten-containing baked goods when packaging and serving it. The Voedingscentrum describes a lifelong gluten-free diet as the treatment for coeliac disease.
You want to divide a packaged raisin option into portions for the school fair, and don’t mind if each portion isn’t shaped like an individual currant bun.
You want to make individual gluten-free buns and have time to bake them and take care to avoid cross-contamination. Albert Heijn Allerhande’s recipe makes eight portions.
Start by checking for a gluten-free label and making sure the treat will be kept separate from ordinary baked goods. Then choose between portions of packaged raisin bread and homemade individual buns, depending on how much time you have and how you want to present them.
| What to consider | What to check before buying | Who it matters most to |
|---|---|---|
| Gluten-free labelling | Check the gluten-free label, ingredients and allergen information on the current packaging. Don’t use wheat-based currant buns as a gluten-free alternative. | If a child with coeliac disease will be eating, I don’t want to offer a wheat bun as gluten-free. For around 36% of consumers, the reassurance of a gluten-free label matters most. |
| Keeping treats separate when serving | Use clean utensils and package and label the gluten-free portions separately. Follow the school’s allergy policy when handing them out. | When serving treats alongside ordinary baked goods, I want to avoid my portion being mixed up or coming into contact with crumbs. Keeping treats separate is the main priority for around 29% of consumers. |
| Minimal preparation | Check the current product information for packaged gluten-free raisin bread, and make sure you can portion and package it separately. | When I’m short on time, I want to bring a packaged raisin option that only needs to be divided into portions. Around 21% of consumers prioritise keeping preparation to a minimum. |
| Individual homemade buns | Check that the baking mix is gluten-free, along with all the other recipe ingredients. Allow time for preparation, baking and proving. | I want to serve individual buns and can make time to bake them myself. For around 14% of consumers, this presentation is the main consideration. |
According to Jumbo, its Rozijnen Krentenbollen contain wheat flour and wheat gluten. They are therefore not a gluten-free alternative for a child with coeliac disease.
Check the current ingredient and allergen information, and choose a product labelled gluten-free.
The Dutch Coeliac Association says that cross-contamination can introduce gluten into a product that shouldn’t contain it. Crumbs and shared utensils are therefore important to consider at a school fair too.
Use clean hands, surfaces and utensils, and package and label gluten-free portions separately.
PLUS describes Yam Rozijn as gluten-free raisin bread, while Jumbo says on its product page that it is no longer available in its online range. So a listing at one retailer tells you nothing about availability at another.
Check the chosen retailer’s product page shortly before buying, then read the packaging itself.
Yam raisin bread is a packaged option that you can cut into individual portions for the school fair.
Albert Heijn Allerhande has a recipe for anyone who wants to bake individual gluten-free currant buns.
PLUS lists Yam Rozijn on a product page as gluten-free raisin bread.
Jumbo’s ordinary Rozijnen Krentenbollen show why a product containing raisins isn’t automatically a gluten-free alternative.
Under EU Regulation 828/2014, a product can be labelled gluten-free if it contains no more than 20 mg of gluten per kg of food. Look for this label on the current packaging; simply not seeing wheat listed as an ingredient isn’t the same as a gluten-free label.
Not as a gluten-free treat if they contain wheat or gluten. Jumbo lists wheat flour and wheat gluten in its Rozijnen Krentenbollen; choose an option labelled gluten-free for the child and keep it separate from the other baked goods.
Yes, as long as you use gluten-free ingredients and prevent cross-contamination while baking and packaging them. Albert Heijn Allerhande’s recipe uses gluten-free self-raising baking mix and makes eight portions. It also contains milk and egg, so make sure the ingredients and serving arrangements comply with the school’s allergy policy.
Iodine in baker’s salt doesn’t determine whether a currant bun is gluten-free. The Netherlands Food and Consumer Product Safety Authority says that iodine compounds may be present in bakery products through baker’s salt, up to 65 mg of iodine per kg of salt. Check the gluten-free label and current product information to assess whether a product is gluten-free.
