If you’re serving a guest with coeliac disease, start by choosing a currant bun, raisin bread or baking mix explicitly labelled ‘gluten-free’; an ordinary currant bun is not a suitable substitute. If you want to serve two individual buns without preparing anything, AH Glutenvrij Rozijnen bollen fit the bill. Gluten-free raisin bread is another option, while baking your own takes more preparation and lets you choose the ingredients. Whichever option you choose, check the current label and keep the food away from crumbs from ordinary bread.
You need a product labelled ‘gluten-free’ and want to prevent it coming into contact with crumbs from ordinary bread during preparation or serving. The Dutch Coeliac Society points out that cross-contamination remains a risk even with gluten-free food.
You want to serve a small number of individual raisin buns without making the dough yourself. Albert Heijn lists two buns per pack; Allerhande’s gluten-free currant bun recipe also involves waiting time.
You also compare other allergens, ingredients and nutritional information. These can vary between products and recipes. If you’re checking for iodised salt, look at the product’s own ingredients list too.
Start with an explicit gluten-free label and a clean serving area. Then choose the format that suits the number of guests and the time you have before your Sunday roast.
When to choose them: If you want to serve two individual buns without preparing dough, AH Glutenvrij Rozijnen bollen are a good fit.
Things to consider: Albert Heijn says these buns contain soya and may contain egg, oats, almonds and hazelnuts; if you’re catering for other allergies, check the current packaging.
When to choose it: If slices of bread would also suit what you have in mind, Yam Rozijn glutenvrij is an option to look for at PLUS.
Things to consider: Slices of bread are not individual currant buns. Check the packaging for other allergens and make sure the product is available when you need it.
When to choose this option: If you want to choose the ingredients yourself and have time to bake, Allerhande’s gluten-free recipe makes eight buns.
Things to consider: Allerhande’s recipe takes 20 minutes to prepare, 15 minutes in the oven and 2 hours to prove. It also uses butter, whole milk and egg.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten and cross-contamination | Look for ‘gluten-free’ on the current packaging and read the allergen information. When serving, keep crumbs and shared cutlery away from the food. | If I’m serving someone with coeliac disease, I want to know exactly which product I’m serving and how to keep it separate. Gluten safety is the top priority for around 42% of consumers. |
| Format and quantity | Compare individual buns with slices of bread and check the pack size; if you’re baking, allow time for the recipe. | For a small group, I want to serve something without much preparation, while for more guests I’d rather make the portions myself. Around 33% of consumers prioritise ease of serving and quantity. |
| Other ingredients | Check the ingredients, allergens and nutritional information on each pack; if you have questions about iodine, look for iodised salt in the ingredients list. | Gluten-free alone isn’t enough for me if I also need to watch out for other allergens or ingredients. This additional product information matters most to around 25% of consumers. |
The name of a currant bun, or the shop where you buy it, doesn’t confirm that it’s suitable for someone with coeliac disease. According to the European Union, a product can only be labelled ‘gluten-free’ if its gluten content is no more than 20 mg/kg.
Check for an explicit gluten-free label on the current packaging, then read the allergen information.
The Dutch Coeliac Society says that crumbs from ordinary bread can also contaminate gluten-free food. So take care with knives, chopping boards and shared spreads.
Serve gluten-free buns separately and use clean cutlery and spreads that haven’t been contaminated with bread crumbs.
The Netherlands Nutrition Centre says that not all bakers use bakers’ salt. Whether a product contains iodised salt therefore varies.
Read the ingredients list or ask the baker which salt was used for the buns in question.
An old listing doesn’t tell you what’s in the pack you’re buying now. For example, Jumbo says that Yam Rozijnenbrood Glutenvrij is no longer part of its online range; Albert Heijn and PLUS also point out that product information can change.
Check shortly before buying that the product is available, and read the packaging you’ve actually bought before serving.
Albert Heijn lists AH Glutenvrij Rozijnen bollen in a pack of two individual buns.
Jumbo has a product page for Yam Rozijnenbrood Glutenvrij, a bread alternative rather than individual currant buns.
PLUS lists Yam Rozijn glutenvrij as a raisin bread alternative.
Lidl also lists ordinary raisin and currant bread products; the product name alone doesn’t make them a gluten-free alternative.
Don’t rely only on the absence of wheat from the ingredients list: choose a product explicitly labelled ‘gluten-free’ and check the current label. According to the European Union, this label can only be used if the finished product contains no more than 20 mg/kg of gluten.
Serve them separately, using clean hands, clean cutlery and spreads that are free from bread crumbs. The Dutch Coeliac Society also warns about cross-contamination from worktops and oven racks; remove any crumbs before using a shared preparation area.
No. Check the ingredients list for each product or ask the baker. The Netherlands Nutrition Centre says that not all bakers use bakers’ salt; Albert Heijn does list iodised salt in AH Glutenvrij Rozijnen bollen.
According to Albert Heijn, you can freeze the buns at home on the day you buy them, use them within one month and defrost them before eating. Check the storage instructions on the packaging when you buy them.
