For a child with coeliac disease, choose a currant bun or alternative whose current packaging says ‘gluten-free’ or carries the Crossed Grain mark; an ordinary currant bun is not automatically suitable. Individually wrapped gluten-free raisin buns are handy to pack separately, while gluten-free raisin bread or homemade currant buns may work better if you want to portion them yourself or choose the ingredients. Before packing, also check for cross-contamination warnings and ask about the school or after-school club’s arrangements.
For a child with coeliac disease, it’s not just the label on the bun that matters. You also need to consider what happens while it’s being prepared and handed out. The Dutch Coeliac Society highlights the extra coordination needed when food is eaten at school or at an after-school club.
If you want to keep the tradition of a currant bun, you can choose an individual gluten-free bun, gluten-free raisin bread or homemade currant buns. The format varies: for example, you’ll need to cut the raisin bread into portions yourself.
If gluten-free bread is a regular feature at home, one snack isn’t enough to judge someone’s overall diet. The Netherlands Nutrition Centre highlights iodine as something to consider if someone eats little bread or bread without iodised salt.
First, choose a product that fits the child’s gluten-free eating plan. Then decide which format you can pack individually and how the snack will be served at school or at the after-school club.
When: a pre-packed product is practical for a snack that needs to be kept separate.
Consider: you’ll need to portion the raisin bread yourself; check the current packaging for both options.
When: you want an individual bun or have additional preferences about the ingredients.
Consider: check the information for the product you choose, its storage instructions and when you can get it.
When: you want to choose the ingredients and portion size yourself.
Consider: baking at home takes preparation and care to avoid contact with gluten-containing crumbs.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free status and cross-contamination | Check the gluten-free label, ingredients and any warnings on the current packaging. Keep the product separate from ordinary bread products while preparing it. | If my child has coeliac disease, I want to prevent a suitable product from coming into contact with gluten-containing crumbs. This would be the main concern for around 36% of consumers. |
| Packing separately | Check whether you can pack an individual bun or need to portion the bread yourself. Ask the school or after-school club how separate snacks are stored and handed out. | When my child has their own snack at school, it needs to reach the right person without being mixed up. This practical convenience would be the top priority for around 29% of consumers. |
| Format and acceptance | Compare an individual currant bun with sliced raisin bread. If there are additional dietary requirements, check the ingredients of the product you choose. | My child wants to join in with the currant bun tradition, so I’m looking for something they’ll enjoy eating. A familiar snack would be the main consideration for around 21% of consumers. |
| Replacing bread more often | Compare the nutritional information, including fibre per 100 g or per portion, across similar products. Consider iodine as part of the overall diet. | If gluten-free bread regularly replaces ordinary bread at home, I want to look beyond just one bun. For around 14% of consumers, the nutritional composition would be the most important factor when eating a product regularly. |
Currants and raisins tell you nothing about whether the dough contains gluten. Jumbo lists wheat flour, wheat gluten and gluten as an allergen in its standard raisin and currant buns.
For a child with coeliac disease, check the current packaging for the ‘gluten-free’ label or the Crossed Grain mark. Don’t rely on the product name.
A product that doesn’t contain gluten as an intended ingredient may still carry a warning about possible contact with cereals containing gluten.
Check the warnings on the packaging too. If it says the product is not suitable for people with coeliac disease, choose a different snack.
When food is being handed out, a bun can come into contact with crumbs from ordinary bread products. This is especially important during a shared mealtime.
Pack the bun separately, use clean cutlery and agree with the school or after-school club how the product will be served.
For an occasional snack, you don’t need to find all the nutritional qualities of bread in one product. If bread is being replaced regularly, however, the overall diet deserves attention; the Netherlands Nutrition Centre highlights iodine among other things.
If the product is eaten regularly, compare the nutritional information. If you have questions about a child with coeliac disease’s overall diet, speak to a specialist dietitian if needed.
Albert Heijn offers gluten-free raisin buns and gluten-free raisin bread: two different formats for a snack.
YAM offers raisin bread as a gluten-free alternative for anyone who doesn’t need an individual bun.
This bakery offers a product specifically described as gluten-free currant buns.
This bakery offers a gluten-free raisin and currant bun for anyone looking for an individual bun.
Schär is a brand of gluten-free bread and baking products worth exploring if a different type of bread would also work.
Look for the ‘gluten-free’ label or the Crossed Grain mark on the current packaging, and check the ingredients and any cross-contamination warnings too. A name such as raisin bun or currant bun doesn’t in itself tell you whether the product is gluten-free.
Don’t assume that an ordinary currant bun is suitable: Jumbo lists wheat flour, wheat gluten and gluten as an allergen in its standard raisin and currant buns. Check the label on the product you plan to pack.
Pack the bun separately and prevent it from coming into contact with ordinary bread crumbs during preparation and serving. Ask the school or after-school club in advance about its arrangements for storing and serving a child’s own snack.
Don’t judge iodine intake by a single occasional currant bun. If a child regularly eats little bread or bread without iodised salt, the Netherlands Nutrition Centre notes a risk of iodine deficiency. If needed, speak to a specialist dietitian about the overall diet.
