Who is this choice relevant to?

Hosting someone with coeliac disease

You want to offer a gluten-free pancake, so you need to check both the label and how it’s prepared. The Dutch Coeliac Society advises preparing gluten-free dishes separately to prevent cross-contamination.

A group with different dietary requirements

You’re looking for a gluten-free base, but also need to check whether the milk, eggs, alternatives and other ingredients are suitable for your guests.

Planning a last-minute shop

You want to know in advance what else you’ll need for the batter, and check the current range and packaging just before you go shopping.

What should you look for when choosing?

If someone with coeliac disease is joining you for a meal, a gluten-free label and separate preparation are essential for any mix. After that, the other dietary requirements and how much preparation is involved will help you decide which option is most practical.

What to consider What to check when buying Who should consider this?
Gluten-free label and separate cooking Check the current packaging for ‘gluten-free’ or the Crossed Grain symbol. Make sure you have a clean, separate preparation area. If I’m cooking for someone with coeliac disease, I want to make sure no crumbs or shared ingredients get into the batter. This is the top concern for around 45% of consumers.
Milk, eggs and alternatives Read the preparation instructions and allergen information. Albert Heijn lists plant-based milk and an egg substitute as options for its mix; PLUS says its Koopmans mix may contain egg and milk. When guests have other dietary requirements too, I want to know which additions work with the mix I’ve chosen. An estimated 33% of consumers prioritise this flexibility.
Availability and preparation Check the current range and what you need to add to the batter; when you’re in the shop, check the packaging label too. If I’m shopping just before the evening, I don’t want to rely on a mix that needs ingredients I still have to buy. For around 22% of consumers, this practical consideration matters most.

Common mistakes

  • Assuming ‘wheat-free’ means ‘gluten-free’

    For a guest with coeliac disease, judging by the ingredients alone is no substitute for a gluten-free label. The Dutch Coeliac Society advises looking for ‘gluten-free’ or the Crossed Grain symbol on the label.

    Read the current packaging before you buy the mix.

  • Cooking a gluten-free mix with shared equipment

    The Dutch Coeliac Society says that crumbs, ingredients or kitchen utensils can still transfer gluten to a gluten-free dish.

    Cook the gluten-free pancakes separately, using clean hands, a clean pan, whisk and work surface. Don’t use butter or other ingredients that may have come into contact with crumbs.

  • Checking only the dry mix

    Milk, eggs, alternatives, cooking fat and toppings all form part of the finished pancake. A gluten-free mix isn’t necessarily suitable for people with other allergies.

    Check all the ingredients and the preparation instructions for your chosen mix in advance.

  • Relying on a previous listing in the range

    A product page doesn’t necessarily tell you what will be in store when you do your shopping.

    Check the current range shortly before you set off, and read the label in store. If you’re catering for someone with coeliac disease, it may be worth having a second gluten-free mix in mind.

Brands to consider

Koopmans

Koopmans offers a gluten-free pancake mix that you make with milk and eggs. Koopmans says the mix meets the AOECS standard.

  • Koopmans says one pack makes around 12 pancakes; the yield also depends on the portion size.
  • According to information from PLUS, the mix may contain egg and milk. Check this separately if a guest is allergic to either.

AH Glutenvrij

Albert Heijn says its gluten-free pancake mix is made in a completely gluten-free environment, and lists plant-based milk and an egg substitute as possible additions.

  • Albert Heijn says one pack makes around 13 pancakes; the portion size affects the yield.
  • The product information also says ‘may contain: oats’. Check the current packaging if oats or other ingredients matter to a guest.

Consenza

Consenza describes a pancake shaker that, according to the brand, only needs (plant-based) milk added.

  • This method requires fewer extra ingredients than a mix that also needs eggs.
  • Before using it for a guest with coeliac disease, check the current shaker packaging for a gluten-free label, ingredients and allergen information.

Related products

Related products will be available soon.

Frequently asked questions

Is a mix labelled only ‘wheat-free’ suitable for someone with coeliac disease?

Don’t rely on ‘wheat-free’ alone. For someone with coeliac disease, check that the current packaging says ‘gluten-free’ or carries the Crossed Grain symbol, as advised by the Dutch Coeliac Society.

Can I cook gluten-free pancakes in the same kitchen as the other dishes?

Yes, as long as you prepare the gluten-free pancakes separately and prevent cross-contamination. Use clean hands, utensils and work surfaces, and avoid ingredients that may have come into contact with crumbs from dishes containing gluten. This follows the preparation advice from the Dutch Coeliac Society.

Can I replace the milk or eggs in a gluten-free pancake mix?

It depends on the mix you choose and the instructions on the packaging. Albert Heijn suggests plant-based milk and an egg substitute for its mix; according to Consenza, its pancake shaker only needs (plant-based) milk added. If your guests have other dietary requirements, check the allergen information too.

Can I rely on Lidl or Aldi for gluten-free pancake mix?

Check the current range at your local store before relying on it. A standard multigrain mix isn’t an alternative for a guest with coeliac disease unless it’s labelled gluten-free, so always read the label on the pack you plan to buy.