Essential Dutch Phrases for Gluten-Free Eating
For anyone with celiac disease or gluten sensitivity, clear communication is key to a safe dining experience. While many people in the Netherlands speak English, it's always best to be prepared with a few key Dutch phrases, especially when dining in smaller towns or less-touristy areas. The word for 'gluten-free' is 'glutenvrij', which is often found clearly labeled on menus and packaging.
Communicating your needs at a restaurant
When you arrive at a restaurant, it's best to inform your server of your dietary needs. This ensures they can take proper precautions and inform the kitchen staff.
- I have a gluten allergy: 'Ik heb een glutenallergie.'
- Is this gluten-free?: 'Is dit glutenvrij?'
- Does this contain wheat?: 'Bevat dit tarwe?'
- Can you prepare this gluten-free?: 'Kunt u dit glutenvrij bereiden?'
- Could you check with the chef?: 'Zou u het aan de chef-kok kunnen vragen?'
- Regarding cross-contamination: 'Wordt dit in dezelfde frituur gebakken?' (Is this baked in the same fryer?)
The importance of being specific
Remember that 'glutenvrij' does not always mean 'tarwevrij' (wheat-free), as some Dutch products use 'glutenvrij tarwezetmeel' (gluten-free wheat starch). If you have a wheat allergy or react to this ingredient, you must be specific.
Navigating Dutch Supermarkets
Dutch supermarkets like Albert Heijn, Jumbo, and Plus offer a growing variety of gluten-free products, which are often grouped together in a dedicated section. Look for the 'glutenvrij' label, which is typically marked by a gluten-free symbol. Key terms on labels include:
- Glutenvrij: Gluten-free
- Tarwe: Wheat
- Gerst: Barley
- Rogge: Rye
- Haver: Oats (Note: while oats are naturally gluten-free, cross-contamination is common. Always look for certified 'glutenvrije haver'.)
- Spelt: Spelt
- Bloem: Flour
- Mout: Malt
Understanding food labeling laws
As of recent EU regulations, a product can only be called 'gluten-free' if it contains less than 20 ppm (parts per million) of gluten. This legislation applies to both pre-packaged and non-pre-packaged items, including those in the catering industry. For those with celiac disease, this legally backed standardization provides a layer of safety, but vigilance is always necessary to prevent cross-contact, especially in restaurants.
What to Look Out For: Common Gluten Sources
When exploring Dutch cuisine, be aware of common hidden gluten sources. Traditional items like frikadellen, bitterballen, and poffertjes are typically made with wheat flour unless otherwise specified. Fried foods are also a risk due to shared fryers. Always ask about the preparation method and any potential cross-contamination.
Dutch vs. Other European Labeling Standards
| Feature | The Netherlands (Dutch) | Other EU Countries (e.g., Germany) | Cross-Contamination | Restaurant Guidance |
|---|---|---|---|---|
| Label Term | Glutenvrij | Glutenfrei (German), Sans gluten (French) | Potential issue with glutenvrij tarwezetmeel and shared fryers | Best to explicitly mention 'celiac' (coeliakie) or use a translated dining card |
| Legal Limit | < 20 ppm of gluten for 'glutenvrij' products | Consistent across EU, < 20 ppm | Always inquire about preparation and dedicated equipment | Check for affiliations with Dutch Celiac Association (NCV) |
| Labeling | Key allergens like gluten often bolded or capitalized | Standardized EU allergen labeling, also often bolded | Verbal communication is necessary for assurance beyond labeling | Certified 'Lekker glutenvrij' labels indicate vetted establishments |
Conclusion
Understanding what is Dutch for gluten-free—or 'glutenvrij'—is a vital first step for anyone on a restricted diet traveling or living in the Netherlands. By learning a few key phrases and being aware of common food risks like cross-contamination in fryers, you can significantly enhance your safety and enjoyment. Many Dutch establishments are increasingly accommodating to gluten-free needs, but proactive communication is always the best approach. Armed with the right terminology and awareness, you can savor Dutch cuisine with peace of mind. For an extra layer of security, consider carrying a Dutch Restaurant Card that details your dietary needs for the chef.
A note on glutenvrij tarwezetmeel
It is crucial to re-emphasize the distinction between 'glutenvrij' and 'tarwevrij'. Some individuals with gluten sensitivities or wheat allergies may react to the highly processed 'gluten-free wheat starch', even though it meets the legal definition of gluten-free. Always check labels and, when in doubt, ask for clarification. The term for 'wheat-free' is 'tarwevrij'.
