If you want to serve rusks with aniseed sprinkles to someone with coeliac disease, choose a gluten-free rusk and a suitable topping separately; pancake mix won’t make rusks. Gluten-free pancakes are an alternative if you’re happy to change the shape of the treat. In either case, check all the ingredients and make sure crumbs or used utensils don’t come into contact with the gluten-free food.
You need to check more than just the mix or rusk: check the topping, any additions, and how everything is prepared and served. The Dutch Coeliac Association points out that gluten can get onto gluten-free food through contact with other food.
You’re looking for the familiar treat of rusks with aniseed sprinkles, not pancakes. A gluten-free rusk is the right base, as long as you check the topping separately too.
You’re happy to serve pancakes as a celebratory alternative, but also need to consider milk, egg or plant-based additions. Check both the mix’s ingredients and its preparation instructions.
Choose this if: a cooked treat can take the place of rusks.
Bear in mind: a pancake doesn’t have the shape or texture of a rusk, and you’ll need to check the topping’s ingredients separately too.
Choose this if: you want to keep the familiar rusk treat.
Bear in mind: gluten-free rusks don’t automatically make aniseed sprinkles or other toppings suitable for someone with coeliac disease.
| What to consider | What should you check? | Who is it important for? |
|---|---|---|
| Ingredients and cross-contamination | Check the latest labels for the base, topping and any additions. Use a clean work surface and clean utensils; the Dutch Coeliac Association says gluten can be transferred through contact with other food. | If I’m serving someone with coeliac disease, I want to make sure a suitable item doesn’t come into contact with gluten through toppings or crumbs. This is the top concern for around 42% of consumers. |
| The shape of the treat | Decide whether pancakes will do or whether you’d prefer gluten-free rusks. If you choose rusks, check the topping separately: Albert Heijn lists wheat starch in De Ruijter Roze en witte muisjes. | For a celebration for a new baby, I want to hand out rusks with a topping, not serve pancakes. For around 25% of consumers, this familiar gesture is the top priority. |
| Milk, egg and other allergens | Compare the ingredients in the dry mix with the additions needed. According to Albert Heijn’s product information, AH Glutenvrij can be made with a plant-based drink and egg replacer; Koopmans requires milk and eggs. | If milk or egg is also a concern, I want to know what’s in the mix and what I’ll need to add before buying. Around 17% of consumers prioritise having this choice in how they prepare it. |
| Quantity and preparation | Compare the pack weight, stated yield and required additions. For the 300 g Koopmans mix in its review, Albert Heijn states a yield of 9 to 11 pancakes. | For a small gathering to meet the new baby, I want to match the quantity to the number of guests and know what I’ll need in advance. This matters most to around 16% of consumers. |
A gluten-free mix doesn’t make the whole treat gluten-free. The Dutch Coeliac Association says gluten can get onto other food through crumbs or used utensils, for example.
Check the base, topping and any additions separately. Prepare and serve the gluten-free food with clean equipment, away from products containing gluten.
Albert Heijn’s ingredient information lists wheat starch in De Ruijter Roze en witte muisjes. The variant reviewed is therefore not a suitable topping for someone with coeliac disease.
Read the label of the exact variant you’re buying and choose only a topping that’s suitable for the gluten-free treat.
A gluten-free mix may still contain milk, egg or other allergens. According to Albert Heijn, the Koopmans mix reviewed may contain egg and milk; the Consenza mix contains milk powder, egg powder and lupin.
Check the ingredients and allergen information for the mix and for anything you add during preparation.
According to Albert Heijn, the 400 g pancake mix reviewed requires you to add a drink and eggs or an egg replacer.
The 300 g gluten-free mix described by Albert Heijn is intended to make 9 to 11 pancakes.
According to the product information, the gluten-free complete egg pancake mix reviewed is intended to be made with water.
Schär Zwieback is a gluten-free, wheat-free rusk described by Albert Heijn, not a pancake mix.
Yes, if you want to serve pancakes as a different kind of treat, but the mix won’t make rusks. For the traditional version, you’ll need gluten-free rusks; in either case, check the topping separately.
Not the variant reviewed: according to Albert Heijn’s product information, it contains wheat starch, and the allergen information lists wheat and cereals containing gluten. Check the label on the pack you choose when you buy it.
Yes. Check the latest ingredients and allergen information for the mix and for everything you add or serve on top, especially if milk, egg, oats or other ingredients are relevant to your guests.
Wash your hands, clean the work surface and use clean utensils for the gluten-free food. Keep it separate from bread crumbs, and don’t use a knife or jar of topping that has already come into contact with ordinary bread or rusks.
According to Albert Heijn’s preparation information, AH Glutenvrij Pannenkoekenmix offers this option. Check the mix packaging and the ingredients of the additions you choose; the product information says the mix may contain oats.
