Don’t serve regular AH butter kano pastries to a guest with coeliac disease: according to Albert Heijn’s product information, they contain wheat flour. A gluten-free filled biscuit could be a good choice if the almond filling is what matters most. If you specifically want the kano shape, you can bake your own using carefully checked gluten-free ingredients. In either case, check the label and keep the treat separate from gluten-containing crumbs during preparation and serving.
You’re looking for a product clearly labelled as gluten-free, and a way to serve it without contact with crumbs from regular kano pastries. The Dutch Coeliac Society highlights the importance of preparing food separately when catering for a celebration.
You’re mainly after a filled biscuit with almond paste. According to Albert Heijn, AH Glutenvrij Gevulde koek has this filling, but it isn’t oval like a kano pastry.
You don’t want to bake and are looking for a gluten-free treat you can serve separately. According to Albert Heijn’s product information, Schär Madeleines are individually wrapped; they’re little cakes, not filled biscuits.
Start by checking that the product is labelled gluten-free and can be served separately. Then decide whether almond paste, the kano shape or the convenience of a ready-made treat matters most for your celebration.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Serving gluten-free | Check the current gluten-free labelling and other allergens; use a separate plate and clean utensils. | If I’m also serving regular kano pastries, I want to make sure crumbs don’t get onto the treat for my guest. For around 42% of consumers, serving food separately and gluten-free is the top priority. |
| Filled biscuit with no baking | Look for almond paste or baker’s almond paste, and check the allergens relevant to your guests. | I want something with a similar flavour to a kano, but I don’t have time to bake. That’s why a ready-made filled biscuit comes first for around 33% of consumers. |
| Baking your own kano pastries | Check that all the ingredients are suitably labelled gluten-free, and keep the worktop and utensils free from wheat flour and crumbs. | I want to make recognisable kano pastries for my Christmas table and can arrange to prepare them separately. The shape and baking from scratch are the top priorities for around 25% of consumers. |
According to Albert Heijn, AH butter kano pastries contain wheat flour and cereals containing gluten. The filling doesn’t determine whether the pastry is suitable for a guest with coeliac disease.
Choose an alternative with current gluten-free labelling for your guest. If almond paste is important, consider a gluten-free filled biscuit.
According to the Dutch Coeliac Society, crumbs and contact with hands or kitchen utensils can transfer gluten to gluten-free food.
Keep the treat separate, open the packaging only when you’re ready to serve it, and use a clean plate or pair of tongs just for it.
Gluten-free doesn’t mean free from other allergens. According to Albert Heijn, AH Glutenvrij Gevulde koek contains, among other things, almonds, egg, soya and lupin.
Ask your guests which allergens they need to avoid, and read the allergen information for the product you choose.
The ingredients or allergen information on a current pack may differ from what you saw on a product page earlier.
Check availability before buying, and read the label on the pack you’re using before serving.
The filled biscuit and almond biscuits are two different gluten-free options for the Christmas table.
Gluten-free Oaties are ready-to-eat oat biscuits, not a filled alternative to a kano pastry.
The baking mix and ready-made Madeleines suit different ways of preparing ahead.
These Verkade Oaties are intended as a ready-to-eat biscuit alternative to serve alongside regular kano pastries, not as a replacement for their shape or almond paste filling. Check the current packaging for your guest with coeliac disease, and ask whether oats are suitable for them.
Image unavailable
A biscuit option to serve separately from regular kano pastries. Check the gluten-free labelling and allergen information on the packaging, and ask your guest whether they can eat oats.
Don’t assume they are: according to Albert Heijn, AH butter kano pastries contain wheat flour and are labelled as a product containing cereals with gluten. Don’t serve them as a gluten-free treat to someone with coeliac disease.
If the filling is what matters most, a gluten-free filled biscuit could be a suitable alternative. According to Albert Heijn, AH Glutenvrij Gevulde koek contains almond paste and baker’s almond paste, but it isn’t oval like a kano pastry. Check the allergens too.
Keep the gluten-free treat separate and protect it from crumbs. The Dutch Coeliac Society recommends clean hands, clean utensils used separately, and a separate preparation and serving area.
Yes, read the packaging for the product you’re actually serving. Check its gluten-free labelling, ingredients and allergens, even if you’ve already looked at a product page.
