For a Halloween party with a guest who has coeliac disease, choose Dutch breakfast cake clearly labelled ‘gluten-free’ and serve it with clean, separate utensils. You can slice an uncut cake for several guests if you have a separate area for cutting; an individually wrapped bar can be served on its own. Also check the allergens on the packaging: the varieties discussed here contain milk and lupin.
You’re looking for a clearly labelled gluten-free snack and want to prevent it coming into contact with crumbs or utensils from snacks containing gluten on the buffet. The Netherlands Nutrition Centre warns that even a small amount of gluten can cause problems for someone with coeliac disease.
You’re choosing between an uncut cake that you can slice separately for several guests and a bar that you can serve as an individual portion.
As well as gluten, you’re taking your guests’ allergies into account. Milk and lupin are the main allergens to look out for in the Dutch breakfast cakes discussed here; also check the packaging for any ‘may contain’ statements.
First check the gluten-free label and the allergens on the packaging. Then choose a format that you can serve separately and hygienically at the party.
| What to consider | What should you check? | Who is this most important for? |
|---|---|---|
| Serving gluten-free food | Check that the packaging says ‘gluten-free’ and have a clean plate and separate utensils ready. | If a guest has coeliac disease, I want to prevent their Dutch breakfast cake from coming into contact with regular snacks on the buffet. Around 50% of consumers prioritise this way of serving gluten-free food. |
| Serving portions | Compare the stated number of portions and decide whether you can slice an uncut cake separately or would rather serve a bar. | For several guests, I want to be able to prepare portions without changing utensils during the party. Around 30% of consumers prioritise ease of serving. |
| Other allergens | Read the allergen information and check the packaging for any ‘may contain’ statements. | If a guest also has another allergy, I want to know whether the gluten-free cake is suitable for them. For around 20% of consumers, this extra check is their top priority. |
The products discussed contain milk and lupin. So gluten-free Dutch breakfast cake isn’t automatically suitable for every guest with an allergy.
Check in advance which allergens matter to your guests, and read the ingredients, allergen information and any ‘may contain’ statement on the product you buy.
The Netherlands Nutrition Centre says that even a stray breadcrumb can cause problems for someone with coeliac disease. A shared knife or serving tongs could bring the gluten-free portion into contact with snacks containing gluten.
Keep the gluten-free Dutch breakfast cake separate, and use a clean plate, knife and serving utensils that aren’t used for the other snacks.
Albert Heijn says that ingredients and allergen information can change. So the details you checked earlier might not match the packaging of the product you buy.
Read the product packaging again before serving the Dutch breakfast cake.
The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt. So you can’t tell whether it has been used just from the type of product.
If this is relevant to your choice, check the packaging or ask the manufacturer.
Jumbo lists a 300 g uncut gluten-free Dutch breakfast cake with twelve portions.
Albert Heijn lists a 285 g uncut gluten-free Peijnenburg Dutch breakfast cake with nine portions.
Albert Heijn lists a 65 g gluten-free Dutch breakfast cake bar as one portion.
Choose Dutch breakfast cake with clear ‘gluten-free’ labelling on the packaging, and prevent it from coming into contact with snacks containing gluten when serving. Read the label on the product you’re actually using, and have a clean plate and separate utensils ready.
For a guest with coeliac disease, it’s best to use a separate, clean platter and separate utensils. The Netherlands Nutrition Centre says that even a small amount of gluten, such as a breadcrumb, can cause problems.
You can’t tell from the gluten-free label: the cakes and bar discussed list milk and lupin. For every guest with an additional allergy, also check the other allergens and any ‘may contain’ statements on the current packaging.
No, don’t assume it does. The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt. Check the packaging or ask the manufacturer if this is important to your choice.
