According to product information from Jumbo and PLUS, the regular Kano biscuits we looked at contain wheat flour. They’re therefore not a gluten-free option for anyone with coeliac disease. For a cake, choose a cake mix explicitly labelled gluten-free. For a Kano-style biscuit with almond paste, a gluten-free mix also intended for biscuits is a more suitable starting point, though it won’t guarantee the same texture. Check the current label and avoid contact with gluten-containing crumbs while baking.
If you’re baking for someone with coeliac disease, you need to check both the gluten-free claim and allergen information on the packaging, and make sure the food is prepared without contact with gluten-containing ingredients. The Dutch Coeliac Society also highlights the risk of cross-contamination.
You’re looking for a biscuit-style bake with almond paste, not just a gluten-free cake. Heel Holland Bakt describes Kano biscuits as crisp biscuits with almond paste, so choosing a mix suited to the type of bake you have in mind matters.
You want a mix with instructions for making a cake, and need to check which ingredients you’ll have to add yourself. A cake mix is a different choice from a mix you’d use to develop a biscuit recipe.
First decide whether you want to bake a regular cake or a Kano-style biscuit. If you’re baking for someone with coeliac disease, you’ll need to check the packaging and preparation area whichever you choose.
| What to consider | What to check when buying | Who should pay particular attention? |
|---|---|---|
| Gluten-free suitability | Check the current gluten-free claim, ingredients and allergen information. When baking, use a clean work surface and clean utensils. | If you’re baking for someone with coeliac disease, you’ll want to avoid both wheat in the product and gluten-containing crumbs during preparation. For around 42% of consumers, this suitability is the top priority. |
| Cake or biscuit | Check whether the mix is intended for cakes or also for biscuits; a cake mix won’t automatically give you a biscuit-like texture. | For a Kano-style biscuit with almond paste, you’ll want a starting point for biscuit dough, not just cake batter. This baking function is the top priority for around 33% of consumers. |
| Preparation and availability | Check the pack size, which ingredients you’ll need to add, the preparation instructions and current availability. | If you simply want to bake a cake, you’ll want to know in advance what else you need and whether you can buy the mix. For around 25% of consumers, this practical convenience is the deciding factor. |
Jumbo and PLUS product information lists wheat flour in the Kano biscuits we looked at. Their shape or almond paste filling doesn’t tell you whether they’re gluten-free.
Before buying, check the current ingredients and allergen information on the packaging. If you have coeliac disease, don’t choose a product that lists wheat or other gluten-containing cereals.
A mix for cake batter isn’t necessarily suitable as a base for the crisp biscuit with almond paste that Heel Holland Bakt describes as a Kano.
For a regular cake, choose a gluten-free cake mix. If you want to develop your own Kano-style biscuit, look for a gluten-free mix also intended for biscuits and use a suitable recipe.
The Dutch Coeliac Society says that crumbs and used utensils can transfer gluten to gluten-free food.
Wash your hands, clean the work surface and utensils, and keep gluten-free ingredients separate from products containing gluten.
Jumbo’s product page says that the Lekker Vrij van Gluten Cake Mix is no longer available in its online range. Ingredients and allergen information can also change.
Check current availability before relying on a particular mix, and read the packaging itself when you buy it.
Albert Heijn describes the 450 g AH Glutenvrij Cake Mix as a mix for gluten-free cake.
Albert Heijn describes Schär Mix Kuchen und Kekse as a gluten-free baking mix for cakes and biscuits.
Jumbo’s product information lists a 450 g Lekker Vrij van Gluten Cake Mix.
This self-raising almond flour is an ingredient you can use to develop your own baking recipe. It isn’t a ready-made Kano biscuit or cake mix with preparation instructions described here. If you’re baking for someone with coeliac disease, the current packaging will determine whether it’s suitable.
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If you want to develop your own cake or biscuit recipe, this self-raising almond flour could be an ingredient to try. However, it hasn’t been shown to produce a Kano-style texture.
200 g pack. If you’re using it for someone with coeliac disease, check the current gluten-free claim and allergen information on the packaging, and avoid cross-contamination during preparation.
The Jumbo and Aviateur Kano biscuits we looked at aren’t: according to product information from Jumbo and PLUS, they contain wheat flour. For other products, always check the current packaging rather than relying on the product name.
A gluten-free cake mix isn’t a direct substitute for the dough used in a Kano-style biscuit. If you’re making your own biscuit recipe with almond paste, a gluten-free mix also intended for biscuits is a better fit, but the final result will depend on the recipe.
Start with washed hands, a clean work surface and clean or separate utensils. Keep gluten-containing ingredients and crumbs away from gluten-free ingredients. The Dutch Coeliac Society warns about cross-contamination from preparation areas and equipment.
Check the gluten-free claim, ingredients and allergen information on the current packaging. The Netherlands Food and Consumer Product Safety Authority states that allergen information must appear on the label of prepacked foods. You should also consider how to prepare the product at home without cross-contamination.
