Who is this choice important for?

People baking for someone with coeliac disease

A mix explicitly labelled gluten-free is the place to start. The worktop, pan and utensils must also be kept free from contact with gluten-containing foods, as advised by the Dutch Coeliac Society.

People who want to bake plant-based or without lactose

You’ll want to choose which plant-based drink and, if needed, egg alternative to add. Check both the dry mix and all the ingredients in the finished pancakes.

Cooks serving Asian-inspired savoury toppings

For this meal, sauces, marinades and shared cooking oil all need to be checked separately. A gluten-free pancake mix says nothing about the ingredients in your toppings.

What should you look for when choosing?

If you’re catering for someone with coeliac disease, start by checking the label on the mix. Then decide which ingredients to add and how to prepare the toppings.

What to consider What to check before buying Especially important for
Gluten-free status and cross-contamination Look for ‘gluten-free’ or the Crossed Grain symbol on the current packaging. Check that you can prepare the mix using clean, separate equipment. If someone with coeliac disease is joining me for a meal, I don’t want to rely on the ingredients list alone: the mix must also be kept away from gluten while cooking. Around 50% of consumers put this check first.
Milk, eggs and other allergens Read the ingredients and allergen information for the dry mix, and check what else the recipe requires. Choose additions that suit the way you want to prepare it. I want to choose whether to use a plant-based drink or egg alternative without overlooking allergens in the mix. For around 30% of consumers, this is their first concern.
Asian sauces and toppings Check sauces and marinades separately for a gluten-free label, and avoid contact with shared oil or utensils. For savoury pancakes, I want to use toppings without the sauce or preparation making the meal unsuitable for someone eating gluten-free. Around 20% of consumers put this combination first.

Common mistakes

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

    For someone with coeliac disease, an ingredients list without wheat doesn’t offer the same reassurance as an explicit gluten-free label. The Dutch Coeliac Society also warns about possible cross-contamination during flour processing.

    Check the current packaging for ‘gluten-free’ or the Crossed Grain symbol, even if you’ve used the mix before.

  • Cooking a gluten-free mix in shared oil

    The Dutch Coeliac Society says that contact through the worktop, pan, utensils or previously used oil can still make the food unsuitable for someone with coeliac disease.

    Clean your equipment, prepare the dish separately and don’t use oil in which gluten-containing battered or breaded food has been cooked.

  • Not checking the sauce separately

    The pancake mix doesn’t determine whether the whole meal is gluten-free. The Dutch Coeliac Society warns that regular soy sauce often contains wheat; other sauces and marinades also need their own label check.

    Choose a sauce with an explicit gluten-free label and also check for any allergens relevant to the people you’re serving.

  • Assuming an old product listing is still a current buying option

    Jumbo listed its Lekker Vrij van Gluten Pannenkoeken Mix as no longer available online. The Albert Heijn listing for Consenza also said that the mix had been discontinued.

    Check the retailer’s information and the packaging of the product you actually choose just before buying. Don’t automatically replace a discontinued gluten-free mix with a regular pancake mix.

Brands to consider

Koopmans

Koopmans makes a gluten-free pancake mix for anyone looking for a mix with an explicit gluten-free label.

  • Koopmans says this mix meets the AOECS standard.
  • The basic recipe calls for milk and eggs. Albert Heijn also states that this mix ‘may contain: egg, milk’; if you have a relevant allergy, check the current packaging.

AH Glutenvrij

The 400 g dry pancake mix gives you the option of adding milk or a plant-based drink, and eggs or an egg alternative.

  • Albert Heijn states that the mix is made in a completely gluten-free production environment and labels the dry mix as vegan and lactose-free.
  • These labels don’t automatically apply to the prepared pancakes: the additions you choose determine whether the finished dish meets your needs. Also check the statement that the mix may contain oats.

Jumbo Lekker Vrij van Gluten

Jumbo listed a 400 g gluten-free pancake mix that could be made with milk or a plant-based drink, and egg or an egg alternative.

  • The mix was listed as bearing the Crossed Grain symbol.
  • Jumbo said that the product was no longer available online. The listing therefore doesn’t mean you can order it now.

Consenza

Consenza made a complete gluten-free egg pancake mix which, according to the product information, was prepared with water.

  • For the preparation described, all you needed to add to the mix was water.
  • The mix contains milk powder, egg powder and lupin. Albert Heijn listed the product as discontinued.

Related products on Joybuy

Related products coming soon.

Frequently asked questions

Is a wheat-free pancake mix suitable for someone with coeliac disease?

Not on the basis of ‘wheat-free’ alone. Choose a mix labelled ‘gluten-free’ or bearing the Crossed Grain symbol, check the current packaging and prevent contact with gluten-containing foods during preparation.

Can I make vegan or lactose-free pancakes with a gluten-free mix?

Yes, if you use a suitable dry mix and appropriate additions. Albert Heijn labels its dry AH Glutenvrij Pannenkoekenmix as vegan and lactose-free; the recipe allows for a plant-based drink and an egg alternative. Check the packaging of the mix and everything you add.

Which soy sauce is suitable for gluten-free savoury pancakes?

Choose soy sauce or tamari with an explicit gluten-free label on the current packaging. The Dutch Coeliac Society warns that regular soy sauce often contains wheat. Soy is also a separate allergen to bear in mind.

Should I use separate utensils for someone with coeliac disease?

Prepare the gluten-free pancakes separately using a clean pan, clean utensils and a worktop free from crumbs. The Dutch Coeliac Society also advises against using oil or fat in which gluten-containing battered or breaded food has been cooked.