If you have coeliac disease, an ordinary currant bun is not a substitute for a gluten-free product. Choose something explicitly labelled gluten-free and check the current packaging. For coffee on the go, PLUS lists Yam Raisin as a ready-to-eat gluten-free option. If you specifically want individual currant buns, you can try Albert Heijn’s gluten-free recipe, but allow time for baking and take care to prevent cross-contamination. If the shape matters less, another explicitly gluten-free bread product may also work.
You want to take something bread-like with you for your coffee, without relying on the product name. The Voedingscentrum notes that even a small amount of gluten can cause symptoms if you have coeliac disease. So check for a gluten-free label and look at the current packaging.
You’d rather have individual currant buns than packaged raisin bread, and can make them before your day of travel. Albert Heijn’s recipe involves preparation and baking time, as well as time for the dough to rise. If you have coeliac disease, it’s essential to work cleanly.
You’re mainly looking for a gluten-free bread product to take with you, even if it isn’t a currant bun. Check what your shop actually has in stock, and read the label on your chosen product before eating it.
Start by checking the gluten-free label on the packaging. Then decide whether you’d prefer ready-to-eat raisin bread, homemade currant buns or another bread product to enjoy with your coffee.
Choose this when: You want raisin bread without baking at home; PLUS lists Yam Raisin as a packaged gluten-free product.
Bear in mind: Raisin bread isn’t an individual currant bun. Check the current packaging before eating it, and check what your shop stocks before buying.
Choose this when: You specifically want individual gluten-free currant buns and can plan ahead using Albert Heijn’s recipe.
Bear in mind: As well as preparation and baking time, the recipe needs around two hours for the dough to rise. If you have coeliac disease, you’ll also need to prevent contact with ordinary flour and crumbs.
Choose this when: A bread-like snack will do, and you don’t need the flavour or shape of a currant bun.
Bear in mind: A roll or cracker won’t give you the currants and raisins. Check each product for a gluten-free label, and see whether it needs any preparation before you leave.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Gluten safety | Look for an explicit gluten-free label and read the ingredients and allergen information on the current packaging. | If I have coeliac disease, I don’t want to rely on the name ‘currant bun’, because even a small amount of gluten can cause symptoms. Gluten safety is the top priority for around 39% of consumers making this choice. |
| Ready to take with you | Check whether the product is ready to take with you or needs baking first, and read the storage instructions. | On a working day, I want to be able to grab a snack without having to bake it first; around 31% of consumers prioritise being able to take a product with them straight away. |
| Fibre and baker’s salt | Compare the fibre per 100 g and check whether baker’s salt is listed in the ingredients. The Voedingscentrum says that bakers don’t have to use this salt. | If I regularly replace bread, I want to be able to compare the nutritional information for different products. This comparison matters most to around 15% of consumers. |
| What your shop stocks | Check what your local shop has in stock, and have a second product with a gluten-free label in mind. | If I shop at a regular stop on my route, I don’t want to depend on a single raisin product that may not be available there. Availability is the top priority for around 15% of consumers. |
The name tells you nothing about whether a product contains gluten. PLUS lists wheat flour in the ingredients of its standard Korenlanders currant and raisin buns.
If you have coeliac disease, choose a product explicitly labelled gluten-free and check the ingredients and allergens on the current packaging.
A product listing at one shop doesn’t tell you what another shop stocks. On its page for Yam Gluten-Free Raisin Bread, Jumbo says the product is no longer part of its online range.
Check what your own shop has in stock shortly before buying, and decide in advance which other gluten-free product would work for you.
Fibre content and ingredients vary from product to product. The Voedingscentrum also says that bakers aren’t required to use baker’s salt.
If you regularly replace bread, compare the fibre per 100 g and check whether baker’s salt is listed in the ingredients.
When baking at home, ordinary flour, bread crumbs or used kitchen utensils can come into contact with the dough. If you have coeliac disease, you’ll need to watch out for this, even when the baking mix is gluten-free.
Use ingredients with a suitable gluten-free label, and clean your worktop, mixer and baking tins before you start.
Baking your own also takes time for preparation and rising, and you’ll need to work carefully and cleanly.
PLUS lists Yam Raisin as packaged gluten-free raisin bread, and also offers other gluten-free bread products and crackers.
Albert Heijn’s Allerhande has a recipe for anyone who wants to bake individual gluten-free currant buns at home.
Jumbo stocks currant bread and standard raisin and currant buns, but those product categories aren’t gluten-free options in themselves.
ALDI includes gluten-free bread in its bread range, which may be useful if you don’t need a currant bun.
Lidl has an information page about gluten-free products, but a range page isn’t a product label.
These mini baguettes are for anyone looking for something bread-like to have with their coffee on the go, rather than a currant bun with currants or raisins. Bear in mind that you’ll need to bake them before you leave, and check the gluten-free label on the packaging before eating them.
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If a bread-like alternative will do instead of a currant bun, these mini baguettes offer a different shape to enjoy with your coffee. Bake them before you leave, following the instructions. If you have coeliac disease, check the gluten-free label and allergen information on the current packaging. Also check the number of baguettes and the net weight.
An ordinary currant bun isn’t a gluten-free alternative. For example, PLUS lists wheat flour in its Korenlanders currant and raisin buns. Choose a product explicitly labelled gluten-free and check the current ingredients and allergen information.
In the Netherlands, under Commission Implementing Regulation (EU) No 828/2014, products labelled gluten-free must contain no more than 20 mg of gluten per kg. This doesn’t tell you anything about other allergens, so check those separately on the packaging.
This matters most if you regularly replace ordinary bread. The Voedingscentrum says that bakers don’t have to use baker’s salt, so check the ingredients of the specific product. PLUS lists baker’s salt in Yam Gluten-Free Raisin.
Make sure gluten-free dough doesn’t come into contact with ordinary flour, bread crumbs or utensils that have been used with dough containing gluten. Use ingredients with a suitable gluten-free label, and clean your worktop and equipment before you start. The Voedingscentrum warns that even a small amount of gluten can cause symptoms if you have coeliac disease.
