Kano biscuits are not a suitable base for gluten-free Dutch doughnuts: Jumbo lists wheat flour in the Kano biscuits it checked, and a Kano biscuit is not a Dutch doughnut mix. If you’re baking for someone with coeliac disease, choose a Dutch doughnut mix whose current packaging says it is gluten-free, or follow a suitable recipe using gluten-free bread mix. Check the other ingredients too, and use clean utensils and frying oil that has not previously been used to fry products containing gluten, as advised by the Dutch Coeliac Association.
You’re baking for yourself, someone you live with or a guest with coeliac disease. In that case, you need to check both the gluten-free label on the ingredients and how to prevent cross-contamination during preparation, as explained by the Dutch Coeliac Association.
You want a mix made specifically for Dutch doughnuts, rather than putting together a recipe with bread mix yourself. Check that the mix is available at your shop shortly before you buy it.
Other ingredients, such as milk, egg, soya or lupin, may also be relevant to your household. So check the allergen information for every mix and any ingredients you add yourself.
If you’re making Dutch doughnuts for someone with coeliac disease, you can choose an explicitly gluten-free Dutch doughnut mix or a suitable recipe using gluten-free bread mix. Kano biscuits are not a substitute for either: Jumbo lists wheat flour in the Kano biscuits it checked.
Choose this option: if you want a mix that the product description says is made specifically for Dutch doughnuts.
Bear in mind: availability varies by shop; check the current packaging too, including which ingredients you need to add.
Choose this option: if you want to make the batter yourself using a recipe that calls for bread mix, such as the recipe from Albert Heijn Allerhande.
Bear in mind: you’ll need separate ingredients and time for the batter to rise; the recipe mentioned also uses milk and egg.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free preparation | Check the current packaging for a ‘gluten-free’ label, and plan to use clean utensils and frying oil that has not previously been used to fry products containing gluten, as advised by the Dutch Coeliac Association. | If I’m baking for someone with coeliac disease, I want to prevent gluten getting into the batter via the ingredients or fryer. Around 50% of consumers make this their top priority. |
| Ready-made Dutch doughnut mix | Check whether the gluten-free mix is made for Dutch doughnuts, what you need to add and whether it’s available at your shop. | I want to make Dutch doughnuts without working out the proportions for a bread mix recipe myself. For around 30% of consumers, a mix made specifically for Dutch doughnuts matters most. |
| Other allergens | Read the allergen information for the mix and any ingredients you need to add; check for milk, egg, soya, lupin or oats if these are relevant to you. | If I also need to consider other allergies or dietary requirements, every part of the recipe has to be suitable. For around 20% of consumers, these extra checks are their top priority when buying. |
Jumbo lists wheat flour in the Kano biscuits it checked. A Kano biscuit is also a biscuit filled with almond paste, not a mix for Dutch doughnut batter.
Don’t use these Kano biscuits to make Dutch doughnuts for someone with coeliac disease. Choose an explicitly gluten-free Dutch doughnut mix or a suitable Dutch doughnut recipe using gluten-free bread mix.
Even when you use gluten-free ingredients, gluten can get into the batter from previously used oil, crumbs or kitchen utensils.
Use clean utensils and oil or fat that has not previously been used to fry products containing gluten, as advised by the Dutch Coeliac Association.
A ‘gluten-free’ label doesn’t tell you whether the mix or the rest of the recipe is suitable for other allergies or dietary requirements.
Read all the allergen information on the packaging and check any ingredients you add yourself too.
The PLUS product page listed the Koopmans Gluten-Free Dutch Doughnut Baking Mix as unavailable at the selected shop. A recipe using suitable gluten-free bread mix offers another way to bake.
Check availability at your local shop or for your delivery address before buying the rest of the ingredients.
Albert Heijn Allerhande offers a gluten-free Dutch doughnut recipe using Schär gluten-free bread mix.
Jumbo is useful for seeing the difference between Kano biscuits and products for gluten-free baking.
PLUS lists a Koopmans baking mix described specifically as a gluten-free Dutch doughnut mix.
Verkade describes its Oaties as gluten-free oat biscuits.
Not the Jumbo Kano biscuits checked if you’re baking for someone with coeliac disease: Jumbo says they contain wheat flour. A Kano biscuit is also a biscuit filled with almond paste, not a Dutch doughnut mix; always check the current packaging of any other version.
Don’t use that oil to make Dutch doughnuts for someone with coeliac disease. The Dutch Coeliac Association advises against using frying oil or fat that has previously been used to cook products containing gluten.
Not necessarily: ‘gluten-free’ doesn’t cover other allergens. Check the current allergen information for the mix and everything you add to it.
Follow the timings and temperature for your chosen mix or recipe, as these vary. For the Koopmans mix it checked, PLUS gives a rising time of around 45–60 minutes and a cooking time of 5 minutes at 190 °C. The Albert Heijn Allerhande recipe, meanwhile, says to leave the batter to rise for about an hour and cook for around 7 minutes at 180 °C.
