If you’re catering for a guest with coeliac disease, choose a bun that is clearly labelled gluten-free and keep it separate from gluten-containing snacks during storage and serving. A small pack of gluten-free raisin buns may suit one or two guests, while larger packs of currant or raisin buns are an option if you need more portions. Baking them yourself takes preparation and careful handling to prevent cross-contamination.
You’re looking for a bun labelled gluten-free and want to prevent it coming into contact with gluten-containing snacks during preparation or serving. The Dutch Coeliac Society advises keeping gluten-containing and gluten-free foods separate.
You want a bun that can be served separately to one or two guests. Albert Heijn lists AH Gluten-free Raisin Buns in a pack of two.
You need more gluten-free portions and could consider a larger pack or baking the buns yourself. You’ll also need to factor in delivery times, storage, preparation and serving them separately.
Start by checking that the buns are labelled gluten-free and can be served separately. Then work out how many you need and how much preparation you can manage.
| What to consider | What to check when buying | Who should prioritise this? |
|---|---|---|
| Gluten-free and served separately | Check the ‘gluten-free’ label and allergen information. Use separate packaging, clean utensils and a serving plate of its own. | If a guest has coeliac disease, I want to prevent crumbs from regular snacks getting onto their bun; around 50% of consumers give the greatest importance to gluten-free options and serving them separately. |
| Number of portions | Count your gluten-free guests and compare the number of buns in each pack: Albert Heijn lists two, Happy Bakers three and Yara's Glutenvrij Bakkerij six. | If I have several gluten-free guests, I want to provide each of them with their own bun; around 30% of consumers give the highest priority to the number of portions. |
| Preparation and storage | Before ordering, check the delivery and storage information, and see whether the buns need to be baked before serving. | I want the buns ready in good time, without leaving myself short on the day of the party; around 20% of consumers give preparation the greatest importance. |
Having raisins or currants in the product name says nothing about whether it’s suitable for a guest with coeliac disease.
Choose a product labelled ‘gluten-free’ and check the label before buying. Commission Implementing Regulation (EU) No 828/2014 allows this label when a food sold to the final consumer contains no more than 20 mg of gluten per kg.
Shared tongs, knives or serving plates can transfer crumbs from gluten-containing snacks to the gluten-free buns.
Store and serve the buns separately, using clean utensils. The Dutch Coeliac Society advises keeping gluten-containing and gluten-free foods separate.
‘Gluten-free’ doesn’t mean a bun is also free from soya, egg, milk or nuts. Albert Heijn lists soya and the possible presence of other allergens in its gluten-free raisin buns; Happy Bakers says that nuts, egg and milk are also handled in its bakery.
Ask your guests about any other allergies and compare their needs with the latest allergen information for the product you choose.
A pack of two buns provides fewer portions than packs of three or six. Ordering online, storing the buns or baking them before serving may also take some planning.
Count how many buns you need and read the storage and preparation instructions before planning your party.
Albert Heijn lists gluten-free raisin buns in a pack of two, which may suit a small number of gluten-free portions.
Happy Bakers sells gluten-free raisin buns in packs of three, for anyone who needs more individual portions.
Yara's Glutenvrij Bakkerij lists gluten-free currant buns in packs of six, an option to consider if several guests need their own bun.
Under Commission Implementing Regulation (EU) No 828/2014, a food can be labelled ‘gluten-free’ in the EU if it contains no more than 20 mg of gluten per kg when sold to the final consumer. If you’re catering for a guest with coeliac disease, don’t rely on the product name alone or assume it’s suitable just because wheat isn’t mentioned.
Keep the gluten-free buns separate to avoid contact with crumbs and shared serving utensils. Use a clean plate and a separate pair of tongs; the Dutch Coeliac Society advises keeping gluten-containing and gluten-free foods separate.
Before buying, ask about the allergen information and how the bakery prevents cross-contamination. The Netherlands Food and Consumer Product Safety Authority says that allergen information for unpackaged products must be provided to consumers in a way other than on a packaging label. However, that information alone won’t tell you how the bun was prepared and stored.
You can’t assume that every bun does, so check the ingredients of the product you choose. The Netherlands Nutrition Centre explains that baker’s salt is iodised salt; the product information will tell you what type of salt a particular gluten-free bun contains.
