If you have coeliac disease, a current ‘gluten-free’ label or the Crossed Grain symbol on the packaging takes priority over wanting sourdough: the word ‘sourdough’ on its own tells you nothing about whether a product is gluten-free. Then compare the ingredients, what you need to add and where the product is available. Only choose a sourdough mix if the packaging of that specific product also clearly confirms that it is gluten-free.
You’ll want to check for the gluten-free label or Crossed Grain symbol on the packaging, rather than relying on terms such as ‘wheat-free’ or ‘artisan’. The Dutch Coeliac Association emphasises the importance of clear labelling.
As well as gluten, ingredients such as egg, milk or lupin may affect your choice. Check both the ingredients list and the preparation instructions: a dry mix and a complete mix call for different additions.
You may want a particular flavour or as little preparation as possible, but don’t let that preference outweigh the gluten-free label on the product you’re actually buying.
When choosing pancake mix for someone with coeliac disease, check the current packaging first. Then decide which other ingredients, additions and purchasing options matter most to you.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free label | Check the packaging for ‘gluten-free’ or the Crossed Grain symbol. According to the Dutch Coeliac Association, the symbol also includes requirements for the production process. | When I’m baking for someone with coeliac disease, I want to be able to check that the product is gluten-free on the current packaging, rather than relying on a sourdough claim. For around 36% of consumers, that reassurance from the label would be the top priority when buying for the first time. |
| Other ingredients | Read the ingredients, any ‘may contain’ statements and the preparation instructions. Look out for milk, egg and lupin, for example, if they’re relevant to you. | If I need to avoid certain ingredients as well as gluten, I want to know what’s already in the mix and what I’ll need to add. For around 29% of consumers, those other ingredients would come first. |
| Preparation | Compare a complete mix that only needs water with a dry mix that requires you to add your own milk or plant-based drink, and eggs or an egg substitute. | If I want to keep preparation to a minimum, how much I still need to add makes a difference. For around 21% of consumers, convenience would be the main factor in their choice. |
| Availability | Check what’s available from the shop or online retailer you want to buy from, and read the packaging again when you purchase it. | If I do my shopping through one shop or delivery service, the mix I choose needs to be available there too. Current availability would be the most important factor for around 14% of consumers. |
A flavour description or mention of a single type of grain is no substitute for a gluten-free label.
Before considering the sourdough flavour, check the current packaging for ‘gluten-free’ or the Crossed Grain symbol.
A mix that needs milk and eggs calls for different ingredients and steps from a complete mix that only needs water. According to Albert Heijn’s product information, the Consenza mix already contains milk powder, egg powder and lupin flour.
Read the ingredients list and preparation instructions, especially if you need to avoid certain ingredients.
Recipes, packaging and availability can change. An earlier product listing also doesn’t tell you whether the mix is currently available from your shop.
Check the latest information from the retailer and read the packaging again when you buy the product.
According to the Dutch Coeliac Association, gluten can also cause problems for people with coeliac disease if it gets into food from shared kitchen equipment.
Use a clean pan, mixing bowl, whisk, spatula and work surface, and keep the mix away from flour or crumbs containing gluten.
Koopmans Pannenkoeken Glutenvrij is a 300 g dry mix that, according to the product information, you prepare by adding milk and eggs.
The 400 g gluten-free pancake mix is a dry mix, so you can choose the ingredients you use to prepare it.
Jumbo displays the Crossed Grain symbol on the packaging of its 400 g pancake mix.
According to Albert Heijn’s product information, Consenza Pannenkoekenmix is a 250 g complete mix that you prepare by adding water.
No. ‘Sourdough’ is no substitute for a gluten-free label. For a specific product, check whether the current packaging also states ‘gluten-free’ or displays the Crossed Grain symbol.
Yes, check the packaging of the mix you’re buying. Ingredients and label information can change, so also look out for any other ingredients that are relevant to you.
Albert Heijn lists water as the only addition for Consenza Pannenkoekenmix. The mix described does contain milk powder, egg powder and lupin flour, so check the current packaging before choosing it.
Use clean kitchen equipment and keep the batter away from flour and crumbs containing gluten. The Dutch Coeliac Association identifies shared equipment as a possible source of cross-contamination.
