Choose ready-made gluten-free raisin bread if you want something to serve with coffee without spending time baking, and sliced bread suits the occasion. Bake your own if you specifically want individual currant buns and have time to prepare them. If you’re serving someone with coeliac disease, whichever option you choose, it’s essential to use products clearly labelled gluten-free and keep them away from ordinary bread and flour.
Ordinary currant buns aren’t automatically gluten-free. For this choice, check the label and avoid contact with crumbs from ordinary bread. The Dutch Nutrition Centre recommends looking for the words ‘gluten-free’ and the Crossed Grain symbol.
A ready-made product can go straight on the table, as long as sliced raisin bread is right for what you want to serve. PLUS describes Yam Rozijn glutenvrij as raisin bread, not as individual currant buns.
If you want to choose the shape and ingredients yourself, you can follow a gluten-free recipe. Albert Heijn Allerhande’s recipe makes eight individual currant buns, but it does take time to prepare.
A good choice when: you want to serve something with raisins without spending time baking; PLUS describes Yam Rozijn glutenvrij as gluten-free raisin bread.
The trade-off: you’ll be serving slices of bread rather than individual currant buns.
A good choice when: you want individual buns and would like to choose the ingredients and size yourself.
The trade-off: Albert Heijn Allerhande’s recipe involves preparation, baking and proving time. You’ll also need to prevent contact with ordinary flour and bread.
| What to consider | What to check before buying | Who is this most important for? |
|---|---|---|
| Gluten-free labelling | Check the current packaging: look for ‘gluten-free’ or the Crossed Grain symbol, and check the ingredients and allergen information. Keep the product separate from ordinary bread crumbs when serving. | If someone with coeliac disease is eating with me, I want to know which ingredients I’m using and how to prevent contact with ordinary bread. This assurance is the top priority for around 42% of consumers. |
| Ready to serve | Check whether you want sliced raisin bread and whether the product is available where you do your shopping. | If I’ve already planned a coffee break, I don’t want to make and bake dough first. Being able to serve it straight away is the top priority for around 33% of consumers. |
| Baking individual buns | Choose a gluten-free baking mix and other suitable ingredients; allow time for preparation and use clean equipment. | For me, coffee calls for individual currant buns, and I want to choose the ingredients myself. This matters most to around 25% of consumers. |
A similar shape tells you nothing about the grains used. Contact with crumbs from ordinary bread also matters when preparing food for someone with coeliac disease.
Look for a clear gluten-free label or the Crossed Grain symbol on the packaging, and use clean utensils and a clean work surface.
PLUS describes Yam Rozijn glutenvrij as raisin bread. You’ll serve it differently from the individual buns in Albert Heijn Allerhande’s recipe.
Before buying, decide whether sliced bread will do. If you want individual buns, allow time to bake them yourself.
PLUS says that ingredients, nutritional information and allergen information can change. So a product page you looked at previously is no substitute for checking the label.
Read the current packaging, including the gluten-free labelling, before serving the product.
According to PLUS, Yam Rozijn glutenvrij is ready-made gluten-free raisin bread.
Albert Heijn Allerhande has a recipe for homemade gluten-free currant buns.
PLUS lists Yam Rozijn glutenvrij as raisin bread in its range.
Jumbo includes raisin bread and rolls in its gluten-free bread category.
Not if you need to be sure it’s gluten-free. The Dutch Nutrition Centre recommends checking the packaging for the words ‘gluten-free’ or the Crossed Grain symbol, and avoiding contact with ordinary bread products when preparing the food.
No. Under EU Regulation 828/2014, a product can be labelled ‘gluten-free’ if it contains no more than 20 mg of gluten per kilogram. Oats in these products are also subject to conditions designed to prevent contamination with gluten-containing cereals.
No. PLUS describes Yam Rozijn glutenvrij as raisin bread sold by the bag. It’s an option if you want to serve sliced bread; Albert Heijn Allerhande’s recipe is a good option if you want individual currant buns.
The term ‘bakers’ salt’ doesn’t tell you how much iodine there is in a serving. PLUS lists bakers’ salt among the ingredients in Yam Rozijn glutenvrij. If you need to know the amount for personalised dietary advice, you can ask the manufacturer for product details.
