If you’re hosting someone with coeliac disease, choose a Dutch spiced breakfast cake whose current packaging clearly states ‘gluten-free’ or carries the Crossed Grain trademark; ordinary breakfast cake made with rye is not a suitable alternative. A larger cake is handy for sharing if you can cut it separately with clean utensils, while an individually wrapped bar avoids the need to cut anything at the snack table. For both formats, check the packaging for other allergens too.
They need a Dutch spiced breakfast cake clearly labelled gluten-free and want to avoid crumbs from ordinary snacks getting onto their portion via a knife or chopping board. The Dutch Coeliac Society recommends preparing gluten-free food separately and using clean utensils.
They’re looking for a cake labelled gluten-free with enough stated portions for the group, without presenting ordinary breakfast cake as an equivalent alternative.
They’d prefer an individual gluten-free breakfast cake bar rather than a cake that needs to be cut at the table, and will also check for any other allergens.
If you’re buying for someone with coeliac disease, first check the packaging for a gluten-free label. Then consider which allergens, serving style and portion size will suit your film night.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Gluten-free labelling | Look for ‘gluten-free’ or the Crossed Grain trademark on the current packaging, and check the ingredients too. | When I’m inviting someone with coeliac disease, I don’t want to rely solely on the fact that wheat isn’t listed in the ingredients. For around 38% of consumers, a clear gluten-free label comes first. |
| Other allergens and crumbs | Read the allergen information and any ‘may contain’ warnings; have clean utensils available if you’re also serving ordinary snacks. | At a shared table, I want to consider other allergies and prevent crumbs from ordinary cake getting onto the gluten-free portion. This is the main concern for around 31% of consumers. |
| Portions for sharing | Compare the stated number of portions with the number of people eating, and consider whether you can cut the cake separately. | If several guests are joining in, I want to be able to divide the cake without opening more packets during the film. Around 16% of consumers give top priority to having enough portions to share. |
| An individual portion | Check that the packaging format and stated portion size suit one viewer. | If I’m the only one eating gluten-free, I’d rather have my own bar than use the shared chopping board for a cake. An individual portion is the top priority for around 15% of consumers. |
The gluten-free breakfast cakes described contain milk and lupin; some products also carry warnings about possible traces of other allergens.
If a guest has another allergy, read the allergen information and ‘may contain’ details on the packaging of the product you’re actually serving.
The Dutch Coeliac Society says that crumbs containing gluten can get onto gluten-free food via a chopping board or knife.
Serve the gluten-free breakfast cake separately, using clean hands, a clean surface and clean cutlery.
A gluten-free label on its own says nothing about the amount of sugar per 100 g or per portion.
Compare the nutritional information for the products you’re considering, without treating the gluten-free label as an indication of nutritional value.
Jumbo lists twelve portions and the Crossed Grain trademark for its 300 g gluten-free, uncut breakfast cake.
Albert Heijn lists a 285 g gluten-free, uncut Peijnenburg breakfast cake with nine portions.
Albert Heijn lists a 65 g gluten-free breakfast cake bar as one portion and describes the production environment as completely gluten-free.
No. The fact that wheat isn’t listed doesn’t make ordinary breakfast cake suitable: rye also contains gluten. Choose a breakfast cake whose current packaging states ‘gluten-free’ or carries the Crossed Grain trademark.
Serve the gluten-free breakfast cake separately, using clean hands, a clean chopping board and clean cutlery. The Dutch Coeliac Society points out that crumbs from food containing gluten can cause cross-contamination if utensils are shared.
Not necessarily: the Jumbo and Peijnenburg cakes described contain milk and lupin, while Albert Heijn lists milk, lactose and lupin in its breakfast cake bar. If someone has another allergy, check the ‘may contain’ warnings on the current packaging too.
No, you can’t assume this is true of every gluten-free breakfast cake. Iodine can be added to bakery products via baker’s salt, but that doesn’t mean every product contains baker’s salt. Check the ingredients of the cake you choose.
