If you’re making a treat for someone with coeliac disease, choose oats whose current packaging says ‘gluten-free’ or carries the Crossed Grain symbol; ordinary oats aren’t automatically suitable. Check all the other ingredients too, and take steps to avoid cross-contamination during preparation. Make sure allergen information is available when the treats are handed out, and ask the school in advance about its rules for homemade food and packaging.
You want to offer an oat-based treat to someone with coeliac disease. The Netherlands Nutrition Centre says that a ‘gluten-free’ label or the Crossed Grain symbol on the packaging can help you identify suitable products. You also need to prevent cross-contamination when baking.
You want to be able to tell people which allergens the finished product contains before handing it out, including if you use ingredients such as milk, egg, nuts or soya alongside oats. The Netherlands Food and Consumer Product Safety Authority explains how sellers should inform consumers about allergens in non-prepacked food.
You’re looking for oats or rolled oats to make biscuits or other bakes. If the treat is for someone with coeliac disease, check the current packaging for a ‘gluten-free’ label even if the product contains just one ingredient.
First, consider who you’re baking for. Then check that the oats are suitable, review the other ingredients and make sure you have the right information to share at the stall.
| What to look for | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free status | Look for ‘gluten-free’ or the Crossed Grain symbol on the current packaging. The Netherlands Nutrition Centre warns that ordinary oat products may be contaminated with gluten. | If I’m baking for someone with coeliac disease, I don’t want to rely on the word ‘oats’ alone. Gluten-free status is the top priority for around 50% of consumers. |
| Allergens and preparation | Check the ingredients in the whole recipe and prepare it separately from gluten-containing products. Also ask what rules the school has for homemade treats and packaging. | I want to be able to clearly explain which allergens my bakes contain when handing them out. This is the main concern for around 30% of consumers. |
| Suitability for the recipe | Choose oats or rolled oats that suit your recipe. If you’re buying a mix or flavoured variety, check the other ingredients too. Check the gluten-free status separately if needed. | For my biscuits, I’m mainly looking for a simple oat base with ingredients I can easily check. This practical choice is the top priority for around 20% of consumers. |
Oats don’t naturally contain gluten, but ordinary oats may be contaminated with gluten, according to the Netherlands Nutrition Centre. So the name of the grain alone isn’t enough to make it a suitable choice for someone with coeliac disease.
For this purpose, check the current packaging for ‘gluten-free’ or the Crossed Grain symbol.
Other ingredients, or contact with flour, worktops or baking equipment, can affect whether a homemade treat is suitable.
Check the full recipe and use clean, separate equipment when preparing a gluten-free treat.
Jumbo’s product page says that Jumbo Lekker Vrij van Gluten Havermout 450 g is no longer available online. Lidl says its extra gluten-free products are not available on the relevant range page.
Check availability before planning your recipe, and read the packaging in store when you buy the product.
The Netherlands Food and Consumer Product Safety Authority says that sellers of non-prepacked food must inform consumers about allergens present. It’s difficult to provide this information without a record of the full recipe.
Prepare a clear list of ingredients and allergens for each bake to have available when handing it out, and ask the school about its requirements in advance.
AH Glutenvrij Volkoren havermout 450 g is specifically labelled gluten-free, making it an option if you’re looking for oats as a baking ingredient.
Jumbo has a Lekker Vrij van Gluten range, which includes Havermout 450 g, specifically labelled gluten-free.
Quaker offers ordinary oats and portion packs as an oat-based option for treats that aren’t being presented as gluten-free.
Lidl sells ordinary oats and also provides information about an additional gluten-free range.
Not automatically: ordinary oats may be contaminated with gluten. The Netherlands Nutrition Centre identifies ‘gluten-free’ and the Crossed Grain symbol on the packaging as signs of gluten-free products. Check the packaging of the product you’re actually using.
Only if the finished product meets all the requirements for that label. Under Commission Implementing Regulation (EU) No 828/2014, food may be labelled ‘gluten-free’ for the final consumer if it contains no more than 20 mg/kg of gluten. A gluten-free label on the oats alone doesn’t determine whether the other ingredients are suitable or whether cross-contamination occurs during baking.
Keep a record of all the allergens in the full recipe for each bake. The Netherlands Food and Consumer Product Safety Authority requires sellers of non-prepacked food to inform consumers about allergens present. Also ask the school what arrangements it has for the fair.
Use the product page to plan your purchase, but check the physical packaging before you start baking. Albert Heijn, for example, warns that product ingredients and allergy information can change.
Yes. Before you bake, ask what arrangements the school has for homemade food, allergen information and individual packaging. A gluten-free label on the oats doesn’t replace these arrangements and doesn’t automatically mean the finished bake is gluten-free.
