If you’d like to serve currant buns at a family dinner for someone with coeliac disease, choose a product explicitly labelled gluten-free and prepare and serve it separately from ordinary bread. You can make your own currant buns with a gluten-free baking mix; if the round shape isn’t essential, packaged gluten-free bread or raisin bread requires less preparation. With either option, check the current label and avoid contact with crumbs and shared utensils.
You want to serve something suitable while there’s ordinary bread on the table too. According to the Dutch Coeliac Society, cross-contamination with gluten can make someone with coeliac disease ill, so you’ll also need to take care with the cutlery and spreads you use.
You care about getting the classic currant bun shape and have time to bake separately. Allerhande has a recipe for eight gluten-free currant buns using a gluten-free self-raising baking mix.
You don’t need to serve round currant buns and are looking for something that involves less kitchen work. A bread product explicitly labelled gluten-free could be a good option, as long as you check the packaging and how you’ll serve it.
When to choose this: Choose this option if you want to serve round currant buns and have time to bake them in advance; Allerhande’s recipe makes eight.
The trade-off: You can decide on the shape and quantity, but baking takes preparation and requires a method that avoids contact with gluten.
When to choose this: Choose a packaged bread product if less kitchen work matters more than having currant buns.
The trade-off: Bread or raisin bread isn’t the same as a currant bun; check the current packaging and availability before you buy.
| What to consider | What to check before buying | Who is this important for? |
|---|---|---|
| Serving gluten-free food | Look for an explicit gluten-free label on the packaging you choose. Set aside clean cutlery and a crumb-free workspace. | If there’s ordinary bread on the table too, I want to prepare and serve a separate alternative for the guest with coeliac disease. Around 36% of consumers put this need first. |
| Shape and contents | Decide whether you need round currant buns or whether gluten-free raisin bread or a bread roll will do. | For me, a recognisable currant bun is part of the dinner, so I want to know what I can actually serve. For around 29% of consumers, having the classic currant bun shape is the deciding factor. |
| Time and portions | Compare the number of items per recipe or pack, and check current availability. | When I’m preparing for several guests, I want to make sure I can arrange enough portions in good time. Around 21% of consumers prioritise this kind of planning. |
| Other allergens | As well as the gluten-free label, read the ingredients and allergen information for the specific variety. | If a guest has other food allergies, the gluten-free product you choose must be suitable for those too. For around 14% of consumers, these additional requirements are the first thing they consider. |
According to the Dutch Coeliac Society, gluten crumbs can get onto gluten-free food via kitchen utensils or shared spreads.
Use a clean, crumb-free workspace, clean cutlery and separate spreads for the guest with coeliac disease.
Bread or raisin bread can be practical, but it may not have the shape and portion size you’d expect from a currant bun.
Before you shop, decide whether you want to bake round buns or deliberately serve a different bread product.
Jumbo lists Yam Gluten-Free Raisin Bread as a product that is no longer part of its online range. So an alternative you found previously may not be available to buy.
Check current availability before planning your dinner around a specific product.
The Schär Meesterbakker Classic bread described by Jumbo contains soya and may contain lupin and mustard.
Ask your guests about any other allergies and read the allergen information on the packaging of the variety you choose.
Allerhande has a recipe for eight gluten-free currant buns made with gluten-free self-raising baking mix.
Schär is relevant here as an example of packaged gluten-free bread, not as a currant bun.
Yam Gluten-Free Raisin Bread is an example of the kind of fruity bread that could be considered as an alternative to a currant bun.
If small bread rolls will do instead of currant buns, you could consider this product as a possible bread alternative. Before you buy, check the exact variety, its gluten-free labelling and the contents of the pack.
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If small rolls will do for dinner, check the packaging to make sure this variety is explicitly labelled gluten-free.
Also check the product name and number of items on the pack, as these details aren’t clear for this variety. Read the current allergen information, especially for soya, lupin and mustard.
Not if it contains gluten. The ordinary raisin currant buns described by Jumbo contain wheat flour and wheat gluten, so choose an alternative explicitly labelled gluten-free for a guest with coeliac disease.
Keep the gluten-free product separate and use clean hands, a crumb-free workspace, clean cutlery and separate spreads. The Dutch Coeliac Society warns that cross-contamination with gluten can make someone with coeliac disease ill.
No. If you’re choosing a product for someone with coeliac disease, don’t treat ‘wheat-free’ as a substitute for a gluten-free label. Check the specific packaging for a gluten-free label and allergen information.
Yes. Gluten-free doesn’t automatically mean free from other allergens: according to Jumbo’s product information, Schär Meesterbakker Classic contains soya and may contain lupin and mustard. So always read the packaging of the variety you plan to serve.
