Stroopwafel
Syrup waffle cookie
Two thin waffle cookies sandwiching a warm, caramel-like syrup layer.
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Dutch Cuisine Guide
Dutch Allergen Guide
A quick field guide to hidden gluten, dairy, and egg in Dutch snacks and sweets.
Signature style:Hearty comfort foods, fried bar snacks, and butter-forward sweets
Where allergens hide:Breadcrumb coatings, flour-thickened ragout, buttered batters, and sauces like mayonnaise
Common sides:Fries, mustard, mayonnaise, and bread
Best strategy:Ask about flour thickeners, breadcrumbs, butter/cream, and shared fry oil
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Wheat shows up constantly in Dutch snacks and baking: breadcrumbs, flour-thickened ragout, pastry crusts, and batters.
Dairy
Sometimes Present
Dairy is frequent in sweets and batters (butter, milk), and can appear in ragout fillings depending on recipe.
Eggs
Sometimes Present
Eggs are common in batters and baking, and appear in sauces (mayo-based toppings served with snacks).
Fish
Rare
Fish is not central to many everyday Dutch staples, but can appear via cross-contact in fryers and occasional seafood snacks.
Shellfish
Rare
Shellfish is uncommon in these classic picks, but shared fry oil and mixed snack kitchens can create cross-contact risk.
Soy
Usually Avoidable
Soy is not a defining ingredient in classic Dutch dishes, but can show up in sauces, seasonings, and processed meats.
Sesame
Rare
Sesame is not typical in these staples, but can appear in seeded buns, garnish mixes, or specialty sauces.
Tree Nuts
Varies
Tree nuts are not standard in these dishes, but show up as optional toppings, bakery cross-contact, and specialty pastries.
Peanuts
Varies
Peanuts are not classic in most Dutch staples, but snack bars and bakeries often have peanut sauces and shared equipment.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Breadcrumbs and breading
Typically wheat-based, making fried snacks risky for gluten avoidance.
Found in: Bitterballen, kroketten, and many snack-bar fried items
Flour-thickened ragout (roux-based filling)
Adds gluten, and sometimes dairy if butter and milk are used in the base.
Found in: Kroket, bitterballen, creamy stews and gravies
Butter and milk in batters
Dairy can be present even when a dish looks like “just dough and sugar.”
Found in: Poffertjes, stroopwafels, many bakery items
Mayonnaise-based sauces
Usually egg-based; can also contain mustard and sometimes hidden stabilizers.
Found in: With fries, kroketten, bitterballen, and snack platters
Shared fryer oil
Cross-contact can be significant for severe fish/shellfish or gluten sensitivity.
Found in: Snack bars, street stalls, and busy café kitchens
Bitterballen
Dutch ragout croquettes
Small fried balls filled with savory meat ragout, commonly served with mustard.
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Poffertjes
Mini Dutch pancakes
Small fluffy pancake bites, typically served with powdered sugar and butter.
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Stamppot
Mashed potato-and-veg hotpot
Mashed potatoes mixed with vegetables like kale, sauerkraut, or carrots, often served with smoked sausage or gravy.
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Kroket
Dutch croquette
A deep-fried, breaded snack with a creamy meat ragout filling, often eaten with mustard or in a sandwich.
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Appeltaart
Dutch apple pie
A thick apple pie with a buttery crust, often spiced with cinnamon and served with whipped cream.
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What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and English.
English
- Does this contain wheat flour, breadcrumbs, or any other gluten ingredients?
- Is the filling or sauce thickened with flour (roux) or breadcrumbs?
- Is butter, milk, cream, or cheese used in the recipe?
- Are eggs used in the batter, dough, or any sauce (like mayonnaise)?
- Is the fryer oil shared with breaded items or seafood?
- Can you prepare it with clean utensils and on a cleaned surface to reduce cross-contact?
- Are there any pre-made sauces, gravies, or spice mixes with hidden allergens?
- Is there mustard, mayonnaise, or another condiment included, and what’s in it?
- Can you serve it without sauces, toppings, or sides that contain allergens?
- If you’re unsure, which dish here is the simplest with the fewest ingredients?
English
- Does this contain wheat flour, breadcrumbs, or any other gluten ingredients?
- Is the filling or sauce thickened with flour (roux) or breadcrumbs?
- Is butter, milk, cream, or cheese used in the recipe?
- Are eggs used in the batter, dough, or any sauce (like mayonnaise)?
- Is the fryer oil shared with breaded items or seafood?
- Can you prepare it with clean utensils and on a cleaned surface to reduce cross-contact?
- Are there any pre-made sauces, gravies, or spice mixes with hidden allergens?
- Is there mustard, mayonnaise, or another condiment included, and what’s in it?
- Can you serve it without sauces, toppings, or sides that contain allergens?
- If you’re unsure, which dish here is the simplest with the fewest ingredients?
Menu Glossary (English)
Common menu words to help identify ingredients and allergens.
breadcrumbs= crumb coating made from bread
Usually wheat-based; common in fried snacks and coatings.
breading= outer coating before frying
Often contains wheat flour or breadcrumbs, raising gluten risk.
roux= flour-and-fat sauce thickener
Adds gluten and often dairy if made with butter.
butter= churned milk fat
Dairy ingredient common in baking and mashed dishes.
cream= high-fat dairy from milk
Adds dairy; often served with desserts or mixed into sauces.
mayonnaise= egg-based emulsified sauce
Contains eggs; frequently served with fries and snacks.
mustard= ground mustard seed condiment
Usually safe for gluten/dairy, but check for specialty additives if sensitive.
shared fryer= same oil used for multiple foods
Cross-contact risk for gluten, fish, and shellfish allergies.
pastry= buttery baked dough
Often contains wheat and butter; may include eggs.
whipped cream= aerated sweetened cream topping
Dairy-heavy topping commonly added to cakes and pies.
gluten= proteins found in wheat, barley, and rye
Common in breading, flour thickeners, and pastry.
cross-contact= unintentional allergen transfer
Can happen via shared tools, grills, counters, and fryers.
Frequently Asked Questions
Rarely. They are typically breaded and the filling is commonly thickened with flour. Even if a venue offers a gluten-free version, ask about shared fryer oil and prep surfaces.
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