Traditionally served in Europe, these super-thin, caramel-filled wafer sandwich-cookies sit perfectly atop a normal coffee mug so the cookie and its thin filling can be warmed before enjoyment. I opted for a delicious seasonal soup and then we shared a gorgeous burrata with heritage tomatoes and the freshest homemade basil. My stroopwafel exposure is limited, so I can’t compare these to “classic” wheat and dairy containing versions. Take your pick from the clearly labelled menu from a selection of soups, salads and wraps or if you’re feeling something sweet opt for a vegan twix bar and wash it down with a beautifully instagrammable turmeric latte.

Stroopwafels are made of a thick, yeasted dough that’s cooked in a waffle iron, cut to size, then separated into a top and bottom layer. If canals, culture and good gluten free food are your thing then you will not be disappointed by Amsterdam.Our goal is to make gluten free products that everyone will love, because the end of wheat shouldn't mean the end of good food. They have a variety of gluten free snacks and cakes on offer to go or eat in and even have several gluten free breakfast and brunch options on the menu for those with a bit more time. org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Everything is made fresh including dim sum, spring rolls, sweet and sour chicken, crispy chilli beef and so much more. Cover the bowl with cling film and let the dough rest for 45 mins to an hour in a warm place (or overnight in the fridge).

Ingredients: vegetable oil* (coconut oil, sunflower oil, sunflower lecithin), cane sugar*, rice flour*, glucose syrup*, invert sugar*, egg*, cornstarch*, potato starch*, lupin flour*, sea salt, egg white powder*, sunflower seed protein*, guar gum*, salt, sodium carbonate, cinnamon*, sugar syrup*, rock salt*. Every time I venture to the Dutch capital I count myself lucky, not least because of the spiffing public transport which allows me to hop from gluten free destination to gluten free destination with relative ease.This beauty of a place is tucked away in the New Forest and grows all of its own fruit and vegetables which you’ll eat during your stay in an array of dishes in their delicious dining room. This long-standing Netherlands chain became accessible to gluten free diners a few years ago when it introduced a gluten free bagel.