If you’re mainly looking to increase your fibre intake and don’t need to avoid any relevant allergens, regular wholemeal bread is a sensible choice over white bread. If you need to avoid gluten, check separately whether the bread is labelled gluten-free. If you have a wheat allergy, that label alone isn’t enough, as a gluten-free product may contain wheat starch. Whichever option you choose, check the ingredients and allergen information for the exact bread variety.
If you have coeliac disease, look for bread that is suitable for a gluten-free diet, and check for cross-contamination too. If you have a wheat allergy, also check specifically whether the product contains wheat or wheat starch. Simply switching between regular white and wholemeal bread won’t address these concerns.
If you need to avoid ingredients such as soya, milk, nuts, sesame or lupin, check the ingredients and any warnings for each bread variety. The terms white and wholemeal don’t tell you whether any of these ingredients are present.
If you want to switch from white bread to increase your fibre intake, start by looking for the wholemeal label. Then compare the nutritional information per 100 g and check that the other ingredients are suitable for your household.
First, decide which ingredients you need to avoid. Then compare white, wholemeal or gluten-free bread options for qualities such as fibre content and preparation method.
When to choose it: when fibre is your priority and the ingredients are suitable for your household.
What to consider: wholemeal describes the type of flour used, not the absence of allergens.
When to choose it: if you prefer white bread and the ingredients in the specific variety are suitable.
What to consider: white bread is not an allergy-safe substitute for wholemeal bread.
When to choose it: if you need to follow a gluten-free diet.
What to consider: gluten-free doesn’t automatically mean wheat-free or free from other allergens.
| What to consider | What to check when buying | Who is this relevant to? |
|---|---|---|
| Avoiding gluten or wheat | If you follow a gluten-free diet, look for the gluten-free label. If you have a wheat allergy, check the ingredients separately for wheat and wheat starch. | If I need to avoid gluten or wheat, I don’t want to judge by the colour of the bread. For around 42% of consumers, avoiding these ingredients is the top priority when choosing bread. |
| Other allergens and cross-contamination | Read the allergen information on the current packaging, including any warnings relevant to you. For unpackaged bread, ask for the information for that variety. | If I need to avoid sesame or milk, for example, I want to know what’s in this particular bread. Around 33% of consumers say checking the specific product is their top priority. |
| Fibre | Look for the wholemeal label and compare the fibre content per 100 g of breads with ingredients that are suitable for you. | If allergens don’t limit my choice, I mainly want to switch from white bread to get more fibre. This is the top priority for around 25% of consumers. |
These terms don’t tell you whether the bread contains wheat, soya, milk, nuts, sesame or other relevant allergens. For example, PLUS lists different ingredients and warnings for each variety.
Identify the allergen you need to avoid, then read the ingredients and allergen information on the exact packaging.
A recipe or allergen declaration may change. PLUS also points out that product information can change.
Check the packaging again when you buy it. For unpackaged bread, ask for the information for the bread you want to take home.
According to the Dutch Coeliac Association, a gluten-free product may contain processed wheat starch. So the gluten-free label alone doesn’t tell you whether a product is suitable for someone with a wheat allergy.
If you have a wheat allergy, check the ingredients specifically for wheat and assess other allergens separately.
The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt. So you can’t tell whether it’s present from the type of bread alone.
If the type of salt used matters to your diet, check the ingredients or ask about it when buying unpackaged bread.
Albert Heijn lists several types of wholemeal bread online.
The product information provided for Jumbo’s fine wholemeal bread lists 7,6 g of fibre per 100 g.
Lidl publishes an ingredients and allergen overview for its freshly baked bread range.
Aldi lists freshly baked white and wholemeal bread, and says its wholemeal breads are made with 100% wholemeal flour.
Plus provides details for its wholemeal products, including ingredients, allergens and nutritional information.
Dirk’s bread range includes white and wholemeal bread.
This selection includes bread labelled wholemeal or whole wheat, options marketed as gluten-free, a bread mix and rye bread. These are different types of product, so check the packaging of each one for the ingredients, allergens and nutritional information relevant to your choice.
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An option to consider if you’re looking for small rolls. Check the current packaging to make sure the ingredients, gluten-free label and allergen information meet your requirements.
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A flatbread option if you’re looking for a whole-wheat product. Check the packaging for the grains used, allergens and fibre per 100 g. The English product name alone doesn’t establish whether it meets the Dutch definition of wholemeal.
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A bread mix for anyone who wants to bake their own bread instead of buying it ready-made. The name says gluten-free; also check the packaging for any ingredients you need to avoid separately, and take care to prevent cross-contamination when preparing it.
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A round loaf labelled whole wheat, if you’re looking for this style of bread. Check the packaging for the types of flour, allergens and any preparation instructions before comparing it with other breads.
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A rye bread option to consider alongside white bread and wholemeal wheat bread. Check the packaging for the grains and allergens, and compare the fibre per 100 g if that matters to your choice.
No. Wholemeal describes the type of flour used, not which allergens are absent. Check the ingredients and warnings for the exact variety in relation to your allergy, even if you’ve been able to eat a different wholemeal bread before.
Not just because of its colour. Regular white bread may also contain ingredients you need to avoid. Check why the wholemeal bread isn’t suitable, then assess the label on the white bread separately.
According to the Dutch Coeliac Association, gluten-free means the product contains less than 20 mg of gluten per kg. The label doesn’t automatically mean wheat-free: a gluten-free product may contain processed wheat starch. If you have a wheat allergy, check the ingredients list too.
No. The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt. If the type of salt used matters to you, check the ingredients or ask about it when buying unpackaged bread.
Keep the breads and their packaging clearly separate if cross-contamination is relevant to your diet. The Netherlands Nutrition Centre says that, for people with coeliac disease, even a small amount of gluten, such as a bread crumb, can cause symptoms.
