Choose ready-made gluten-free raisin buns if you want something quick to serve and can check the current packaging. If baking currant buns together is the main goal, choose ingredients labelled gluten-free and prevent gluten from getting into the dough via flour, crumbs or kitchen utensils. Whichever option you choose, check separately whether baker’s salt has been used if the iodine in bread matters to you.
You want your child to help out while also preventing gluten from getting into the buns through the ingredients or work surface. The Dutch Coeliac Society stresses the importance of checking the label and keeping the kitchen clean.
For a busy morning or a snack, you’re looking for a ready-made option. Check the ingredients and allergen information on the packaging before serving, even if you’ve looked at the product online before.
If you bake your own bread or don’t eat much regular bread, you’ll want to know whether baker’s salt is used in the bread or recipe. The Netherlands Nutrition Centre points out that bakers aren’t required to use this iodised salt.
Choose this if: you want something to take with you or serve without any preparation, and can check the packaging.
The trade-off: you miss out on baking together and have no control over the recipe. Albert Heijn advises checking the packaging for its gluten-free raisin buns, as product information can change.
Choose this if: baking with the children is the goal and you have the time and space to work carefully.
The trade-off: as well as suitable ingredients, this option calls for care around flour dust, crumbs and clean utensils. The Dutch Coeliac Society recommends using a clean work surface and preventing flour containing gluten from becoming airborne.
| What to consider | What to check when buying | Who is this most important to? |
|---|---|---|
| Gluten-free and clean preparation | Look for a gluten-free label or the Crossed Grain symbol on the current packaging. If baking your own, also check that the work surface and utensils are clean. | If I’m baking for a child with coeliac disease, I want to prevent gluten from flour or crumbs getting into the dough. For around 42% of consumers, this check comes first. |
| Quick to serve | Check for a gluten-free label on the packaging and make sure the variety you’ve chosen is available. | On a busy day, I want something I can take with me without having to make dough first. Around 33% of consumers prioritise this practical need. |
| Iodine when replacing bread | Check whether baker’s salt is listed on the label; if baking your own, check which type of salt the recipe uses. | If I bake often or don’t eat much regular bread, I want to know what role baker’s salt plays in my diet. For around 25% of consumers, this is the most important consideration. |
The absence of wheat as an ingredient doesn’t mean a product is labelled gluten-free. The Dutch Coeliac Society defines gluten-free as containing less than 20 mg of gluten per kg of product.
If you’re baking for a child with coeliac disease, use the gluten-free label or the Crossed Grain symbol as your guide, and always check the current packaging too.
Flour dust and crumbs can get into the dough via hands, work surfaces or utensils, even when the ingredients you’ve chosen are gluten-free.
Clean the work surface and baking utensils, and keep flour containing gluten separate from the ingredients the children are using.
Baker’s salt contains added iodine, but according to the Netherlands Nutrition Centre, bakers don’t have to use it. So the type of salt is worth checking separately if you count bread as a source of iodine.
Check the label or ask which type of salt has been used. If baking your own, check the recipe rather than simply adding more salt.
Ingredients and allergen information can change. Albert Heijn also warns about this in its online product information.
Check the packaging of the variety you’re actually buying or serving; don’t automatically replace an unavailable gluten-free option with a regular bun.
Albert Heijn lists AH Glutenvrij Raisin Buns as a ready-made option for a snack.
YAM specialises in gluten-free bread and baked goods, and highlights its Crossed Grain symbol.
Schär lists gluten-free bread and baking products, as well as doughs and mixes.
Consenza offers a gluten-free range for different eating occasions.
Choose a product labelled gluten-free or bearing the Crossed Grain symbol, and check the current packaging. The Dutch Coeliac Society defines gluten-free as containing less than 20 mg of gluten per kg of product. If baking your own, also prevent contact with flour and crumbs containing gluten.
You don’t need to keep all your kitchen utensils separate permanently, but they must be clean before you make gluten-free dough. Use clean hands, a clean work surface and clean baking utensils; separate equipment can be helpful if it’s difficult to clean everything thoroughly.
No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. So check the label or ask which type of salt has been used. If you’re baking your own, check which salt the recipe uses if you count bread as a source of iodine.
Use the product page to find a variety, but check the packaging before serving. Albert Heijn notes that ingredients, nutritional values, and dietary or allergen information can change.
