For a child with coeliac disease, choose a pre-packed alternative whose current packaging clearly says ‘gluten-free’; ordinary wheat-based currant buns are not a suitable substitute. Avoid contact with ordinary bread crumbs, then check for other allergens, portion size, storage instructions and availability.
For a school lunch, they need to check both the gluten-free label and the risk of contact with ordinary bread crumbs. According to the Netherlands Nutrition Centre, coeliac disease requires a lifelong gluten-free diet.
A gluten-free raisin bun is the closest match to an individual currant bun. If you’re stocking up for school, also check current availability, the packaging and the storage advice.
The ‘gluten-free’ label doesn’t tell you whether a product is also free from egg, milk or other allergens. Check the ingredients and allergen information on the packaging.
Start by checking the gluten-free label and taking steps to prevent cross-contamination. Then choose between individual buns, sliced raisin bread or another bread option, based on what works best for the school day.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Gluten-free labelling and cross-contamination | Look for ‘gluten-free’ on the current packaging and check the allergen information. Use clean equipment when packing the lunch, with no ordinary bread crumbs. | If my child has coeliac disease, I want to be able to pack a clearly labelled product without it coming into contact with ordinary bread crumbs. For around 50% of consumers, this reassurance comes first. |
| Availability and storage | Check whether the product is available from your shop or in its delivery selection, and read the storage instructions. Keep a second suitable lunch option in reserve. | During a busy school week, I don’t want to find out on the morning itself that my usual product is unavailable. Being able to shop ahead is the main concern for around 30% of consumers. |
| Ingredients and acceptability | Compare portion sizes and nutritional information, such as fibre and sugars per 100 g or per portion. Check separately for any other relevant allergens. | Even a suitable gluten-free lunch needs to be a practical portion for my child, with ingredients and a flavour that work for them. This is the main consideration for around 20% of consumers. |
ALDI describes its standard raisin and currant buns as wheat buns; Jumbo calls its standard version white wheat raisin and currant buns. Raisins or currants don’t make a product gluten-free.
For a strictly gluten-free lunch, rely on the label on the current packaging, not the product name or picture.
Jumbo says that Yam Rozijnenbrood Glutenvrij is no longer part of its online range, while PLUS lists a Yam Rozijn glutenvrij product. That doesn’t tell you what your local shop will have when you need it.
Check current in-store stock or the delivery selection, and choose a second suitable lunch option in advance.
Albert Heijn lists egg in its specific gluten-free raisin bread. A gluten-free label doesn’t tell you whether other allergens are present.
Check the ingredients and allergen information again every time you buy, especially if egg or milk also needs to be avoided.
Gluten-free raisin products can vary in portion size, ingredients and storage instructions. The label alone won’t tell you which type is easiest to pack in a lunchbox.
After checking that it’s gluten-free, compare the nutritional information per portion and the storage advice. Try a new lunch option before the first day of school.
Albert Heijn lists both AH Glutenvrij Rozijnen bollen and AH Glutenvrij rozijnenbrood: two different ways to pack a raisin-based lunch.
Yam Rozijn glutenvrij is a raisin bread option for anyone who doesn’t specifically want an individual bun.
PLUS lists Yam Rozijn glutenvrij in its gluten-free bread range.
Jumbo sells standard raisin and currant buns and has a product page for Yam gluten-free raisin bread.
Lidl lists standard raisin and currant bread, which is not the same as an alternative labelled as gluten-free.
ALDI describes its standard raisin and currant buns as soft wheat buns.
These mini baguettes are a possible alternative for a bread-based lunch, but they aren’t raisin or currant buns. For a strictly gluten-free school lunch, first check the label on the packaging you receive.
No image available
Consider these mini baguettes as an alternative for a bread-based lunch if the packaging you receive labels them as gluten-free. They aren’t raisin or currant buns. Before buying, check whether you’ll receive bake-at-home rolls or a product that needs further preparation, and read the allergen information on the packaging.
Ordinary wheat-based currant buns are not a gluten-free school lunch. ALDI and Jumbo describe their standard raisin and currant buns as wheat products; for a child with coeliac disease, choose a product whose current packaging clearly says ‘gluten-free’.
Use clean hands, clean utensils and a clean work surface for the gluten-free lunch, and keep ordinary bread crumbs out of the lunchbox. The Netherlands Nutrition Centre points out that even a small amount of gluten can cause symptoms in people with coeliac disease.
Yes. ‘Gluten-free’ says nothing by itself about egg, milk or other allergens. For example, Albert Heijn lists egg in its specific gluten-free raisin bread, so check the ingredients and allergen information on the packaging of the product you buy.
