For a guest with coeliac disease, choose a Dutch spiced breakfast cake that is clearly labelled gluten-free. Check the other allergens on the current packaging too, and prevent cross-contamination during preparation and serving. An unsliced cake lets you cut portions to suit a stew or serve at the table; an individually wrapped bar is more practical if you want to keep a single portion sealed until serving. Only use the cake in a stew if its flavour works with the recipe.
You’re looking for gluten-free Dutch spiced breakfast cake for a Sunday meal and want to keep crumbs from other products away from it. The Dutch Coeliac Society stresses that cross-contamination must also be prevented during preparation and serving.
You want to cut off the amount you need for hachee or beef stew. An unsliced cake gives you that option. Jumbo lists Dutch spiced breakfast cake as an ingredient for these dishes in general, but this doesn’t mean it has assessed any particular gluten-free version for your recipe.
You want to open a gluten-free portion for a guest just before serving. An individually wrapped bar of Dutch spiced breakfast cake can be handy for this, as long as its other allergens are suitable for the guest too.
For a Sunday meal with a guest who has coeliac disease, checking that the product is labelled gluten-free comes before choosing between slicing it yourself and serving an individual portion. Under Regulation (EU) No 828/2014, a food may be labelled gluten-free for the final consumer if it contains no more than 20 mg/kg of gluten. Safe preparation and serving are still essential.
| What to look for | What to check when buying | Who is this important for? |
|---|---|---|
| Gluten-free and served separately | Check that the current packaging says ‘gluten-free’. When preparing it, use a clean work surface and separate utensils. | When I’m hosting a guest with coeliac disease, I want to choose a suitable product and prevent crumbs from ordinary products getting into it; this safe choice comes first for around 50% of consumers. |
| Portioning it yourself for a stew | Check whether the cake is unsliced, and read the ingredients and allergen information before adding it to the dish. | For hachee or beef stew, I want to decide how much Dutch spiced breakfast cake to add and check first that the flavour works; portioning it yourself matters most to around 30% of consumers. |
| Keeping one portion separate | Check the portion size and whether the packaging can stay sealed until serving. | If I want to give one guest their own portion, I want to be able to keep it separate; around 20% of consumers prioritise an individual portion. |
According to Peijnenburg, its ordinary Peijnenburg Naturel Unsliced cake contains rye flour. A familiar brand or similar-looking packaging doesn’t mean that particular version is suitable for someone with coeliac disease.
When you buy it, check the exact version and look for the words ‘gluten-free’ on the packaging.
According to their product information, the gluten-free Dutch spiced breakfast cakes from Peijnenburg, Jumbo Lekker Vrij and AH Glutenvrij also contain milk and lupin. This could affect your choice if your guest has other allergies or intolerances.
Check the current allergen information on the packaging for every guest, even if the product is sold as gluten-free.
The Dutch Coeliac Society says that crumbs and shared kitchen utensils can contaminate gluten-free food. This risk remains even after you’ve bought a suitable product.
Clean your hands and work surface, use a separate clean knife, and keep the gluten-free cake away from ordinary bread and baked goods.
The 285 g gluten-free unsliced Dutch spiced breakfast cake is an option if you want to cut your own portions.
The 300 g gluten-free unsliced Dutch spiced breakfast cake lets you decide the portion size.
The 65 g Dutch spiced breakfast cake bar provides one individually wrapped portion.
The 300 g gluten-free breakfast gingerbread is another product to consider if you come across the exact packaging.
Under Regulation (EU) No 828/2014, the words ‘gluten-free’ may be used if the food contains no more than 20 mg/kg of gluten for the final consumer. If you’re buying for a guest with coeliac disease, check that the exact version you’re buying carries this label.
No. An ingredients list with no wheat is not a substitute for a gluten-free label, and it won’t prevent cross-contamination during preparation or serving. Choose a product labelled gluten-free and use a clean work surface and separate utensils, as recommended by the Dutch Coeliac Society.
You can try adding small amounts of gluten-free Dutch spiced breakfast cake if the flavour works with your recipe. Jumbo lists Dutch spiced breakfast cake as an ingredient for hachee and beef stew in general; that doesn’t tell you how a particular gluten-free version will work in your dish. Check the allergens too, and make sure the preparation stays gluten-free.
Don’t choose a Dutch spiced breakfast cake based on an assumed iodine content. The Netherlands Nutrition Centre lists bread made with iodised baker’s salt as an important source of iodine in the Netherlands, but using baker’s salt is not compulsory. Check the packaging of a particular cake if the presence of baker’s salt is relevant to your choice.
