If you want to make gluten-free oliebollen at home, choose a mix labelled ‘gluten-free’ and intended for oliebollen, or follow an oliebollen recipe that uses a specific gluten-free bread mix. A ‘gluten-free’ label on taaitaai biscuits doesn’t make them a suitable oliebollen mix. Also check the other allergens, any ingredients you need to add and the preparation instructions for your chosen mix.
If you’re baking for someone with coeliac disease, the ‘gluten-free’ label on the pack of the mix you choose matters more than a search term or recipe name. Check the ingredients and allergens for that exact product, too.
When you’re cooking for a group, ingredients other than gluten may also be a concern. So compare the mix’s allergen information with the ingredients you need to add during preparation.
A special oliebollen mix isn’t the only option. Albert Heijn Allerhande has a recipe for oliebollen made with Schär gluten-free bread mix; if you choose this option, follow the ingredients and steps for that specific recipe.
First decide whether you want a mix made for oliebollen or would rather use the bread mix specified in an oliebollen recipe. Then check the label on the exact pack and follow the preparation instructions that go with it.
Choose this option: if you want a mix specifically advertised for gluten-free oliebollen.
Bear in mind: ingredients, allergens and preparation instructions vary by product; check current availability, too.
Choose this option: if you want to follow Albert Heijn Allerhande’s oliebollen recipe using Schär gluten-free bread mix.
Bear in mind: the recipe calls for separate ingredients and has its own instructions for proving and deep-frying.
| What to consider | What to check before buying | Who is this most important for? |
|---|---|---|
| Gluten-free labelling | Check for a ‘gluten-free’ label on the current pack and make sure you’re buying an oliebollen mix or the bread mix specified in your chosen recipe. | If I’m baking for someone with coeliac disease, I don’t want to judge suitability by the product name alone. For around 50% of consumers, this check comes first. |
| Other allergens and ingredients to add | Read the allergen information and check which ingredients you need to add yourself, such as milk or eggs. | When catering for different dietary needs, I need to know what’s in the mix and what will go into the batter. Around 30% of consumers give this the highest priority. |
| Preparation | Compare the steps and proving time required; follow the deep-frying instructions for your chosen mix or recipe. | When I’m planning my baking, I want to know in advance how many steps and how much waiting time are involved. For around 20% of consumers, this matters most. |
Seeing ‘gluten-free’ in a search result doesn’t tell you which version or pack you’ll actually be buying. The name taaitaai also says nothing about whether a product is suitable as an oliebollen mix.
Check the current pack for the ‘gluten-free’ label, ingredients and allergen information for the product you plan to use.
According to Albert Heijn’s product information, Peak’s oliebollen mix contains lupin and soya. The Koopmans mix described by Jumbo lists milk; ingredients you add yourself matter, too.
Compare the allergen information and preparation instructions with the needs of everyone you’re baking for.
Jumbo gives a temperature of 190 °C for the Koopmans mix, while Albert Heijn Allerhande’s recipe using gluten-free bread mix specifies 180 °C. The stated proving times differ, too.
Follow the steps and temperatures for the exact mix or recipe you’re using.
A product page or listing in a retailer’s range doesn’t guarantee that a particular mix will be available when you want to bake.
Check current availability at your local store or in your delivery area before basing your baking plans on one mix.
Albert Heijn describes the 300 g Peak’s mix as a mix for gluten-free oliebollen.
Jumbo describes a 250 g Koopmans gluten-free oliebollen mix for around 12 oliebollen.
Albert Heijn Allerhande uses 500 g of Schär gluten-free bread mix in a recipe for 18 gluten-free oliebollen.
Yes. The Peak’s mix described by Albert Heijn lists both gluten-free wheat starch and the ‘gluten-free’ label. Don’t judge by the word ‘wheat’ alone; read all the information on the current pack of the version you’re buying.
No, that doesn’t follow from the ‘gluten-free’ label. Jumbo’s product information lists milk in the Koopmans mix; Albert Heijn lists lupin and soya in the Peak’s mix, which also requires you to add milk and egg during preparation.
Use the temperature given in the instructions for your mix or recipe. Jumbo specifies 190 °C for the Koopmans mix described; Albert Heijn Allerhande’s recipe using gluten-free bread mix specifies 180 °C.
Yes, if you follow an oliebollen recipe that uses that specific bread mix. Albert Heijn Allerhande’s recipe specifies Schär gluten-free bread mix; use the ingredients, proving time and deep-frying instructions from that recipe, and check the bread mix label.
Check the pack label, especially the ingredients list. The Netherlands Food and Consumer Product Safety Authority states that allergen information must appear on the label of prepacked foods. Also check the ingredients you need to add yourself according to the recipe.
