If you’re catering for a guest with coeliac disease, choose a mix whose current packaging states ‘gluten-free’, and avoid contact with gluten-containing products while preparing and serving the pancakes. Then consider how much you want to make and which ingredients you’ll need. A recognised certification mark, a clear recipe for a larger batch or a recipe with egg and milk alternatives could help you decide. Toppings and cooking utensils should also be suitable for your guest.
You want your guest to be able to join in. According to the Dutch Coeliac Society, this means paying attention not only to choosing a gluten-free mix, but also to avoiding cross-contamination during preparation and serving.
You want to know in advance how much mix and how many extra ingredients you’ll need, and how much time to set aside for cooking. For example, PLUS lists a recipe for Koopmans’ 400 g pack that uses 800 ml of milk and 3 eggs, with a preparation time of around 30 minutes.
As well as a gluten-free mix, you’re looking for a way to make pancakes without egg or milk. Peak's Free From describes a recipe using an egg replacement and 600 ml of soya milk. Check separately that the chosen mix, replacements and toppings are suitable for your guest.
If someone with coeliac disease is joining you, start by checking the current label and planning a preparation method that avoids cross-contamination. Then decide how many pancakes you want to make and whether egg or milk needs to be avoided.
| What to consider | What to check before buying | Who is this most important for? |
|---|---|---|
| Gluten-free preparation | Check that the pack says ‘gluten-free’, and use clean, separate cooking utensils and suitable toppings. Check whether the current packaging displays a Crossed Grain symbol. | If I’m cooking for a guest with coeliac disease, I want to stop crumbs or shared cooking utensils getting into the food; around 50% of consumers give preventing cross-contamination top priority. |
| Quantity and planning | Compare the pack size, recipe, extra ingredients needed and preparation time. For Koopmans Glutenvrij 400 g, PLUS lists 800 ml of milk, 3 eggs and a preparation time of around 30 minutes. | When I’m catering for several guests, I want to prepare enough batter without having to go shopping again during the get-together; around 30% of consumers put quantity first. |
| Egg and milk | Read the ingredients, allergen warning and preparation instructions. Check any replacements, cooking fat and toppings too. | If a guest needs to avoid egg or milk as well as gluten, I want to know whether both the mix and the recipe are suitable; for around 20% of consumers, an additional egg or milk restriction is the most important factor. |
According to the Dutch Coeliac Society, crumbs on chopping boards, knives and other shared equipment can cause cross-contamination. So choosing the right mix isn’t enough on its own when you’re catering for a guest with coeliac disease.
Make the gluten-free batter with separate or thoroughly cleaned equipment. Keep the pan, spatula and serving dish separate from those used for gluten-containing foods too.
A gluten-free mix may still contain egg or milk, or require these ingredients in the standard recipe. PLUS also includes the warning ‘May contain: EGG, MILK’ for Koopmans Glutenvrij.
Read the allergen information and recipe on the chosen pack. Only use a replacement if it’s also suitable for your guest’s needs.
The name ‘original’ or ‘pancake mix’ doesn’t mean a product is suitable for someone with coeliac disease. The ‘gluten-free’ label applies to the specific product, not the product category.
Before you buy, check the current packaging of the mix you’re actually going to use.
The recipe may also call for milk, eggs and cooking fat, and take time to prepare. For example, PLUS lists 800 ml of milk, 3 eggs and a preparation time of around 30 minutes for Koopmans Glutenvrij 400 g.
Read the recipe before you shop, and plan the preparation so the gluten-free pancakes can be kept separate.
Jumbo states that its 400 g Lekker Vrij van Gluten Pannenkoeken Mix carries the Crossed Grain symbol. That makes the symbol something specific to look for on the packaging.
For Koopmans Pannenkoeken Glutenvrij 400 g, PLUS lists a recipe using 800 ml of milk and 3 eggs, with a preparation time of around 30 minutes. This helps you plan for the get-together.
For its pancake mix, Peak's Free From describes an alternative to the standard recipe using an egg replacement and 600 ml of soya milk.
Albert Heijn lists its own-brand AH Glutenvrij Pannenkoekenmix 400 g as an option.
The ‘gluten-free’ label on the current packaging is an important starting point, but preparation matters too. According to the Dutch Coeliac Society, cross-contamination can happen through shared kitchen utensils, cooking fat or toppings.
According to the Dutch Coeliac Society, the Crossed Grain symbol also involves checks on the production process. Check that the chosen mix’s packaging displays the symbol, and make sure your cooking utensils and toppings are kept free from cross-contamination too.
Use a separate or thoroughly cleaned pan, spatula and serving dish for gluten-free pancakes. Keep chopping boards, knives, cooking fat and toppings separate from gluten-containing products too. The Dutch Coeliac Society warns that gluten can be transferred through shared equipment.
It depends on the mix and recipe: gluten-free doesn’t automatically mean egg-free or milk-free. PLUS includes the warning ‘May contain: EGG, MILK’ for Koopmans Glutenvrij, while Peak's Free From describes a recipe using an egg replacement and 600 ml of soya milk. If your guest has an allergy, check the chosen replacements and current packaging too.
Use it to compare options, but read the packaging of the product you’ve bought before using it. Albert Heijn also advises customers to check the label. This is especially important if someone with coeliac disease or an additional allergy is joining you.
