Sylvain Speculoos – Gluten-free Speculoos

Sylvain Speculoos, crunchy speculoos from Belgium

Generous' Sylvain Speculoos are gluten-free speculoos made from buckwheat, hand-baked in Belgium. Spicy, crunchy, and made with real butter – a classic that makes you forget the wheat is even missing.

Sylvain Speculoos are round, gluten-free speculoos biscuits that Generous shapes in Belgium according to old baking traditions. Instead of wheat, the dough is made with fine buckwheat flour, cane sugar, butter, and a warm spice blend of cinnamon and nutmeg. The result is a biscuit that is both spicy and crunchy, never revealing the absence of wheat with a single bite.

Baked to be spicy, crunchy, and caramelly

With the first bite, the biscuit snaps, followed by the speculoos spices: cinnamon, a hint of nutmeg, and the warm sweetness of cane sugar and browned butter. The round shape is familiar to anyone who waited for St. Nicholas as a child.

The buckwheat gives the dough a subtle, almost nutty note that pairs wonderfully with coffee and black tea. Both crumbly and crunchy, these round biscuits don't just melt; they yield and snap. A scent reminiscent of St. Nicholas' Eve fills the kitchen as soon as the box is opened. They go perfectly with an espresso, where the roasted notes meet cinnamon and caramel. If you prefer more chocolate, opt for the chocolate speculoos made from the same dough.

Made from buckwheat, baked with real butter

Generous bakes Sylvain Speculoos using organic ingredients: buckwheat flour, potato starch, cane sugar, butter, and egg form the base, seasoned according to Belgian tradition.

Baking gluten-free is a craft, as buckwheat binds differently than wheat and requires specific handling. In the bakery in Tubize, every ingredient is weighed to the gram and baked into handy 5g biscuits – completely without wheat, without spelt, and without pre-made baking mixes. This is how they achieve gluten-free speculoos without compromising on taste: spicy, crumbly, and with a distinct signature. A piece of Belgian baking art that fits perfectly with our other sweet biscuits.

A generous biscuit with its own character

Behind Generous is Christophe Harou, who has been baking for the brand since 2013 after discovering his gluten intolerance.

Together with his wife Théodora and Brussels-based bakers Jean-Benoît and Aurélie Ghenne, he turned a necessity into a virtue: gluten-free pastries that actually taste like something. What started as a small venture in 2013 now fills an entire range with unique names. The name Generous implies generosity, and the team bakes in the Belgian tradition.

The bakery gives every variety its own name and character. Sylvain is the good-natured one among them – if you ask him for the time, he'll give you his watch. Generosity you can taste.

Enjoy plain, over yogurt, or in a cheesecake crust

The beautifully illustrated box contains 100g, about 20 pieces. Sylvain Speculoos are perfect for an afternoon break, for St. Nicholas Day on December 6th, or as a small gift. Those avoiding gluten don't have to miss out on speculoos at the coffee table – and everyone else is happy to join in anyway. Stored in a cool, dry place, the biscuits remain crunchy for a long time.

They are equally at home enjoyed plain, crumbled over yogurt, or as a crunchy topping on a dessert. Finely crushed, they also give a cheesecake crust that familiar speculoos note. Once you've discovered gluten-free speculoos, you have plenty of choices: you will find more gluten-free biscuits from Generous in our range, from lemon to hazelnut – each with its own name.

Organic control number BE-BIO-01 – Non-EU/EU agriculture