If you have coeliac disease, don’t choose a rice cake simply because it’s made from rice: check the gluten-free claim and allergen information on the pack you’re serving. A plain or unsalted variety makes a good base for your own toppings. With a coated variety, also pay attention to its sugars, fats and any allergens. Keep the rice cakes separate from gluten-containing crumbs while serving.
If you have coeliac disease, both the gluten-free claim on the packaging and the way the food is served matter. The Dutch Coeliac Society also highlights the risk of cross-contamination with gluten in the kitchen and at the table.
You want to add your own sweet or savoury toppings, so you compare the ingredients, salt and fibre in the plain or unsalted rice cake you choose.
You’re looking for a coated rice cake that’s ready to serve. As well as checking the gluten-free claim, it’s important to look at the nutritional information and any warnings about allergens other than gluten.
When choosing gluten-free rice cakes for coffee time, start with the label. Then decide whether a plain base or a coated cake is a better fit for the occasion.
| What to look for | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free labelling | Read the gluten-free claim, ingredients and warnings on the pack you’re buying. | If I’m hosting someone with coeliac disease, I want to know whether the rice cake I’ve chosen is suitable and serve it without gluten-containing crumbs. For around 50% of consumers, this check is the top priority. |
| Neutral base for toppings | For the variety you’ve chosen, compare the ingredients, salt and fibre per 100 g. | When choosing something to top and serve with coffee, I want to decide on the flavour myself, without a sweet coating. For around 30% of consumers, a neutral base is the top priority. |
| Sweet coating | Compare sugars and fats per 100 g, and read the allergen information too. | When I want to serve something sweet straight away, I’d rather choose a coated rice cake, provided the allergens listed are suitable for my guests. For around 20% of consumers, that treat comes first. |
Rice as an ingredient doesn’t tell you everything about the gluten-free claim or any warning about possible cross-contamination.
Read all the information on the pack you’re actually going to serve. If you’re unsure about a warning, discuss it with your guest.
A coating changes the nutritional value and may introduce other allergens. According to PLUS, the Consenza chocolate variety lists 24 g of sugars and 18 g of fat per 100 g, as well as possible traces of soya, milk, nuts and sesame.
Compare the nutritional information per 100 g and read the allergen statement before choosing the coated variety.
The Dutch Coeliac Society says cross-contamination can also occur during preparation and serving.
Keep the rice cakes in their packaging for as long as possible, and use a clean plate and clean utensils. Keep them separate from snacks containing gluten.
Albert Heijn and PLUS point out that ingredients, nutritional values, and dietary or allergy information can change. Availability may also vary from one shop to another.
Check the packaging of the variety you’ve chosen again, and check that it’s available from your shop before buying.
PLUS lists both a Consenza unsalted rice cake and a chocolate-coated variety as gluten-free.
Albert Heijn describes AH Plain Rice Cakes as gluten-free. This variety can be used as a base for your own toppings.
ALDI describes its Goud Gebakken rice cakes with sea salt as gluten-free.
Jumbo lists several types of rice cakes, but you should check the product information for each variety individually.
PLUS provides product information for both the unsalted and coated Consenza rice cakes, so you can compare these specific varieties.
No. Rice as the main ingredient isn’t enough to determine that. Check the gluten-free claim, ingredients and any cross-contamination warning on every pack.
Take the warning seriously when serving someone with coeliac disease. The Dutch Coeliac Society explains that it indicates possible cross-contamination. Discuss the packaging with your guest rather than relying only on the main ingredient.
Keep the rice cakes separate from biscuits containing gluten and use clean utensils. The Dutch Coeliac Society advises keeping gluten-free products in their packaging for as long as possible to help prevent cross-contamination.
Check the gluten-free claim for each variety individually; their nutritional values and allergens may also differ. According to PLUS, the Consenza chocolate variety lists 24 g of sugars and 18 g of fat per 100 g, as well as possible traces of soya, milk, nuts and sesame. The unsalted Consenza variety lists 0,9 g of sugars and 2,9 g of fat per 100 g.
