For attendees with coeliac disease, choose an egg cake with a current gluten-free label and arrange serving so the product does not come into contact with gluten-containing crumbs or shared serving equipment. Also check the other allergens listed on the packaging. A gluten-free biscuit is only an alternative if an egg cake has not been specifically requested.
You’re looking for egg cakes with a current gluten-free label and allergen information that meets the needs of your guest list. The way they’re served matters too: the Dutch Coeliac Society highlights the risk of contact with gluten-containing crumbs.
If there are also ordinary rolls and biscuits on the buffet, keep the gluten-free option separate and make sure it’s easy to identify when serving. Clean, separate utensils and clear arrangements with the team make this separation practical during busy breaks.
You’ll want to work out in advance how many packs you need and which other allergens are relevant to your guests. If egg cakes aren’t a firm requirement, you could also consider a different type of gluten-free biscuit.
First, check the label for guests who need to eat gluten-free. Then choose a serving method that works for the buffet, and only then calculate how many packs you’ll need.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free label | Read the current packaging: does it say gluten-free, and which ingredients and other allergens are listed? | If I’m buying for an attendee with coeliac disease, I don’t want to assume it’s suitable based on the product name. For around 46% of consumers, checking the label comes first. |
| Serving without cross-contamination | Decide whether the packaging will stay sealed until serving; if serving unwrapped, use clean, separate utensils. | At a buffet with ordinary biscuits, I want to prevent crumbs or shared tongs from coming into contact with the gluten-free option. Around 36% of consumers give this serving process top priority. |
| Portions and alternatives | Compare the number of cakes per pack and the shelf life; only choose a different biscuit if egg cakes haven’t been specified. | For a larger group, I need to plan enough suitable portions without offering a different type of biscuit as an egg cake. This purchasing consideration comes first for around 18% of consumers. |
The name ‘egg cake’ or its placement in an online shop category tells you nothing about its gluten status. The Dutch Coeliac Society recommends checking for a gluten-free label.
Read the label before buying and check the packaging again when the egg cakes are being served.
According to the Dutch Coeliac Society, gluten-containing crumbs can get onto gluten-free food via shared utensils.
Keep the egg cakes separate from ordinary snacks and agree who will serve them using clean, separate utensils.
A gluten-free egg cake may contain other allergens. Jumbo lists egg, milk and soya in Gluten Free Bakery Holland Eierkoeken, as well as possible traces of nuts and sesame.
Ask about relevant allergen requirements in advance and keep the information from the packaging of the product you’re actually using to hand.
Albert Heijn warns that product ingredients and allergen information can change.
Use a product page to compare options, but base your final serving decision on the packaging of the product delivered.
Jumbo describes this brand’s Eierkoeken 2 Stuks as gluten-free and lists the pack size as 100 g.
Albert Heijn lists AH Glutenvrij Eierkoeken and Maître Mathis Eierkoeken glutenvrij in its online range.
Albert Heijn lists Maître Mathis Eierkoeken glutenvrij as a separate product option.
Happy Bakers describes its own gluten-free egg cakes as an option from a specialist bakery.
According to Verkade, Verkade Oaties are gluten-free oat biscuits, not egg cakes.
Choose an egg cake with a gluten-free label on the current packaging, and check the ingredients and any other relevant allergens too. According to the Dutch Coeliac Society, gluten-free means a product contains less than 20 mg of gluten per kg. You should also prevent contact with gluten-containing products when serving.
Only if you can prevent contact with gluten-containing crumbs and shared utensils. The Dutch Coeliac Society identifies shared chopping boards as one potential risk, so keep the egg cakes separate and use clean, separate serving utensils. If you can’t reliably keep them separate, serve them directly from the sealed packaging.
When serving unpackaged food, you must inform guests about the allergens it contains. The Netherlands Food and Consumer Product Safety Authority refers to 14 allergens; make sure the catering team has the information from the packaging of the product being served, in case guests ask.
Not automatically: gluten-free says nothing about whether a product is suitable for someone with, for example, an egg, milk or soya allergy. Jumbo lists these three allergens in Gluten Free Bakery Holland Eierkoeken and also notes the possible presence of nuts and sesame. Check the current packaging for each product against the needs of the guest concerned.
