For a pupil with coeliac disease, choose a packaged product that is explicitly labelled ‘gluten-free’ and check the current ingredients and allergen information before packing it. Consenza Taai taai poppetjes at Albert Heijn is the closest match in terms of product type; if an easy-to-pack portion matters more, you could consider a gluten-free breakfast cake bar. You can portion a larger gluten-free breakfast cake yourself, as long as you avoid contact with crumbs from ordinary bread.
For families who need an explicit gluten-free label, up-to-date allergen information and careful preparation for a school lunch. The Dutch Coeliac Society also highlights the risk of bread crumbs from shared cutting equipment.
If you’re specifically looking for taaitaai, consider a version labelled gluten-free rather than choosing a different type of biscuit. Also check that any other listed allergens are suitable for the pupil.
An individually wrapped gluten-free breakfast cake bar gives you a ready-made portion with no need to slice it. You can portion a larger breakfast cake yourself, but you’ll need clean equipment and packaging for the portion to take with you.
Start by checking the gluten-free label and any other allergens. Then choose between taaitaai, an individually wrapped breakfast cake bar and a breakfast cake you can portion yourself, depending on what the pupil wants to take and how much preparation works for you at home.
| What to consider | What to check when buying | Who should consider this most? |
|---|---|---|
| Gluten-free status and allergens | Read the gluten-free label, ingredients and allergen information on the current packaging. Check for allergens other than gluten, too. | If the lunch is for a pupil with coeliac disease, I don’t want to rely on the type of biscuit or its flavour alone. Around 50% of consumers give this check top priority. |
| Portion for school | Check whether the biscuit is already individually portioned or needs to be sliced and wrapped separately at home. | On a busy morning, I want to be able to pack something without having to slice a cake first. Around 30% of consumers put this convenience first. |
| Its place in the lunch | Compare the nutritional information per 100 g with the portion that will actually be packed, including the amount of sugar. | If I’m packing a biscuit as a treat, I want to know what’s in that portion and what else is going into the lunch. Around 20% of consumers prioritise this consideration. |
Taaitaai may contain wheat: Albert Heijn’s taaitaai recipe uses both wholemeal wheat flour and wheat flour. A similar taste doesn’t mean it’s suitable for someone with coeliac disease.
Choose a product with an explicit gluten-free label and check the packaging again before putting it in the lunchbox.
Gluten-free doesn’t mean free from other allergens. Albert Heijn lists oats, almonds and nuts for Consenza Taai taai poppetjes; Jumbo lists milk and lupin for its gluten-free breakfast cake.
Check the full allergen information against the pupil’s requirements.
Crumbs from ordinary bread can end up on a gluten-free portion. The Dutch Coeliac Society gives a shared chopping board as an example of cross-contamination.
Use clean cutting equipment and pack the portion separately in a sealed container.
The gluten-free label doesn’t describe the nutritional value. Albert Heijn’s product information lists 43 g of sugars per 100 g for the AH Glutenvrij Ontbijtkoekreep.
Read the nutritional information per 100 g and check the size of the portion you’re packing.
Albert Heijn sells 125 g packs of Consenza Taai taai poppetjes as gluten-free taaitaai.
The AH Glutenvrij Ontbijtkoekreep is a 65 g portion that doesn’t need to be sliced in advance.
Jumbo Lekker Vrij van Gluten Ongesneden Ontbijtkoek comes in a 300 g pack for you to portion yourself.
PLUS lists Peijnenburg Ontbijtkoek Glutenvrij Ongesneden, a 285 g breakfast cake that you can portion yourself.
PLUS has a wider gluten-free range, including products for lunch and snacks.
Don’t choose it based on the product name ‘taaitaai’. Albert Heijn’s recipe for ordinary taaitaai contains wheat flour and wheat flour; look for a product with an explicit gluten-free label and check the current packaging.
No. Check other allergens separately. Albert Heijn lists oats, almonds and nuts for Consenza Taai taai poppetjes; for Jumbo Lekker Vrij van Gluten Ongesneden Ontbijtkoek, Jumbo lists milk and lupin as allergens and also mentions other allergens that may be present.
Slice the cake using clean equipment and wrap the portion separately, so it doesn’t come into contact with crumbs from ordinary bread. The Dutch Coeliac Society highlights a chopping board previously used for ordinary bread as a cross-contamination risk.
Ask the school what arrangements are in place for the pupil, especially if food is shared or handed out. Also make sure your choice is suitable according to the allergen information on the packaging.
Follow the storage instructions on the packaging of the product you’ve chosen. If you’ve portioned a breakfast cake yourself, it’s also important to prepare the portion with clean equipment and wrap it separately.
