Don’t assume an ordinary kano pastry is gluten-free. Choose an alternative that is explicitly labelled gluten-free on its current packaging, such as a gluten-free filled biscuit or an individually portioned cake. For a guest with coeliac disease, how you serve it matters too: store and serve their portion separately, using clean utensils reserved for it.
You’re looking for an explicitly gluten-free dessert and want to prevent the portion from coming into contact with crumbs or shared utensils while it’s being stored or served. The Netherlands Nutrition Centre and the Dutch Coeliac Society highlight the importance of preventing cross-contamination.
You want a sweet treat that’s easy to recognise and serve individually. A gluten-free filled biscuit may be a similar type of product, but it isn’t the same as a kano pastry, so check the specific product you choose.
Before serving, you need to know which dessert is intended for each guest, which allergens it contains and how to keep the gluten-free portion separate. For professional food service, allergen information is also important; the Netherlands Food and Consumer Product Safety Authority provides guidance on the rules.
First choose a suitable type of product, then decide how to store and serve the gluten-free portions separately.
A good fit for: an individual biscuit alternative that’s similar in product type to kano pastries.
Bear in mind: the shape or recipe may differ. Check the current packaging for gluten and other relevant allergens.
A good fit for: a separate dessert when a kano-style biscuit is less important.
Bear in mind: check the allergen information for your chosen cake and serve it separately at the buffet.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Coeliac disease and cross-contamination | Check the current gluten-free labelling and arrange a separate serving area with clean utensils reserved for the gluten-free portions. | If a guest has coeliac disease, I want to avoid contact with crumbs when serving too. This safety concern is the top priority for around 36% of consumers. |
| A recognisable alternative | Compare a gluten-free filled biscuit with individually portioned cake, and check the allergens for each product. | I want a separate dessert that fits in with the sweet buffet, without anyone mistaking it for an ordinary kano pastry. Around 29% of consumers say this kind of recognisable replacement is their main priority. |
| Serving and allergen information | Ask the caterer for allergen information and agree who will serve the separate portions. | At a self-service buffet, I want guests to know which dessert they’re choosing and to avoid swapping serving utensils. A clear serving arrangement is the main concern for an estimated 21% of consumers. |
| Choice for guests | Consider several types of gluten-free products, but check the label of every product you choose. | I want to offer a variety of sweet options alongside the regular cakes, with clear labels on the table. Around 14% of consumers put this choice first. |
You can’t tell by its shape whether a product is suitable for a guest with coeliac disease. Product information can change too.
Check the current packaging or product specifications for the exact version you’re serving, and keep that information available at the buffet.
The Dutch Coeliac Society warns that crumbs can get onto gluten-free food from shared utensils and equipment.
Keep gluten-free portions separate and use a clean plate and utensils reserved for them.
A product listing you viewed earlier may not match what you can order or receive on the day of the buffet.
Confirm availability and check the packaging of the product actually delivered.
A gluten-free dessert may contain other allergens, so it won’t necessarily be suitable for every guest.
Ask about relevant allergies and use the current allergen information from the packaging or supplier for every dessert.
Albert Heijn’s gluten-free range includes products such as the AH Glutenvrij filled biscuit.
Damhert Gluten-Free Filled Biscuits are an example of the type of biscuit that could work as an alternative to a kano pastry.
Jumbo offers a range of gluten-free cakes, as well as regular butter kano pastries.
PLUS has a gluten-free product category and offers gluten-free strawberry cakes through its cake shop.
Albert Heijn lists Verkade Gluten-Free Oaties Milk Chocolate as a packaged biscuit alternative.
Only if the current packaging or product specifications for that exact version confirm that it is gluten-free. Don’t rely on the shape or name of the pastry; if in doubt, choose a product that is explicitly labelled gluten-free.
Store and display gluten-free portions separately, using clean plates and utensils reserved for them. The Netherlands Nutrition Centre notes that even a stray breadcrumb can cause symptoms for someone with coeliac disease.
Professional food businesses must inform guests about the 14 allergens covered by the rules explained by the Netherlands Food and Consumer Product Safety Authority; cereals containing gluten are among them. For unpackaged desserts, this information must be available in a way other than on packaging. Ask the caterer in advance how guests will be given this information when choosing their dessert.
No. A range filter is a useful starting point when searching, but it’s not the final check. Read the current information for the product you choose and keep it separate from gluten-containing desserts and shared serving utensils after purchase.
