If you have coeliac disease, don’t choose bread based on words such as multigrain, brown or wholemeal alone. First check that the current packaging says ‘gluten-free’ or displays the Crossed Grain symbol. Then compare the fibre per 100 g, ingredients and allergens. If iodine from bread is relevant to your choice, check whether it contains iodised salt.
For these shoppers, the gluten-free label matters more than the type of bread or its fibre content. According to the Voedingscentrum, you can identify a gluten-free product by the word ‘gluten-free’ or the Crossed Grain symbol on the packaging. You should also take care to avoid contact with crumbs from ordinary bread during storage and preparation.
Once they’ve checked that the bread is gluten-free, these households can compare options for breakfast or lunch by their fibre content per 100 g. The ingredients show whether the bread is based on buckwheat, seeds or gluten-free oats, for example. It’s also worth checking the nutritional information per serving.
As well as gluten, ingredients such as soya, sesame, milk, mustard, lupin or oats may need to be considered. If you also want to know whether bread contains iodised salt, check the ingredients list on the current packaging.
When choosing bread for someone with coeliac disease, the gluten-free label is essential. Once you’ve narrowed down your options, the nutritional information and ingredients list can help you assess multigrain bread, wholemeal buckwheat bread and seeded bread for your needs.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Choosing gluten-free | Look for ‘gluten-free’ or the Crossed Grain symbol on the current packaging, and check the ingredients too. | When I buy bread for someone with coeliac disease, I don’t want to be misled about the gluten content by a wholemeal or multigrain name. Around 46% of consumers put this check first. |
| Fibre and the base ingredients | Compare the fibre per 100 g and check whether the bread contains ingredients such as wholemeal buckwheat flour, seeds or gluten-free oats. | My bread needs to be gluten-free, but after that I want to be able to choose based on fibre and the type of ingredients. For around 27% of consumers, this is the next most important question. |
| Other ingredients | Read the allergen information and check the ingredients list to see whether oats are labelled gluten-free and salt is listed as iodised salt or baker’s salt. | If I need to consider ingredients other than gluten, or iodine from bread, the gluten-free label alone isn’t enough. Around 18% of consumers prioritise this label check. |
| Packaging and storage | Check the pack weight and storage instructions, and see what gluten-free options are available in store. | I want to choose a pack that I can store and use as directed. Around 9% of consumers give this practical choice top priority, once they’ve confirmed the bread is gluten-free. |
These words describe the bread or its grain content, not whether it is free from gluten. Jumbo lists wheat, barley, oats, rye and wheat gluten among the ingredients in its regular Boeren Donker Volkoren Meergranen bread.
First check that the specific product is labelled gluten-free. Only then compare its other features.
Fibre per 100 g doesn’t tell you whether bread is gluten-free. Breads made with different flours and seeds may also vary in their salt content and allergens.
For every loaf, check the gluten-free label, nutritional information and ingredients list on the current packaging.
According to the Voedingscentrum, bakers aren’t required to use baker’s salt. So the word ‘salt’ on its own doesn’t tell you whether iodine has been added.
If it matters to your choice, look for ‘iodised salt’ or ‘baker’s salt’ in the ingredients list.
Crumbs from ordinary bread can get onto gluten-free bread when you slice, toast or spread it.
Store the bread separately and use clean or separate utensils and spreads.
The figures and ingredients below relate to the specific breads listed, not every product made by each brand. Check them against the current packaging of the bread you choose.
Schär’s bread range includes Meesterbakker Mehrkorn and gluten-free multigrain rolls.
Consenza offers gluten-free breads with seeds, including Vezelrijk zadenbrood chia glutenvrij bio.
Céréal offers a gluten-free and lactose-free wholemeal bread made with wholemeal buckwheat flour.
Don’t assume it is: the specific bread must be clearly labelled gluten-free or display the Crossed Grain symbol. Jumbo lists wheat, barley and wheat gluten among the ingredients in its regular Boeren Donker Volkoren Meergranen bread. The regular multigrain bread described by Lidl also contains wheat and barley.
Under Commission Implementing Regulation (EU) No 828/2014, a product may be labelled ‘gluten-free’ if the finished product contains no more than 20 mg of gluten per kg. Check the current packaging of the bread; the Voedingscentrum also identifies the Crossed Grain symbol as a way to recognise gluten-free products.
Gluten-free oats may be an option for many people with coeliac disease, but not everyone can tolerate even pure oats. The Dutch Coeliac Society notes that a small number of people react to them. If you’re unsure or have ongoing symptoms, speak to your healthcare professional or a specialist dietitian.
Look for ‘iodised salt’ or ‘baker’s salt’ in the ingredients list. According to the Voedingscentrum, using baker’s salt isn’t compulsory. Albert Heijn lists iodised salt in Schär Meesterbakker Mehrkorn; for other breads, check the information on the packaging.
Store and prepare the bread separately to prevent crumbs from ordinary bread getting onto it. Use a clean or separate chopping board, knife and toaster, and watch out for crumbs in shared spreads too.
