A standard white-and-wholemeal loaf made with wheat, spelt, rye or barley is not suitable for someone with coeliac disease. First, look for bread that is clearly labelled gluten-free on the packaging. If you’re looking for a soft white slice, gluten-free white bread is a natural choice. For more texture, consider a gluten-free multiseed loaf. If you’re baking your own, use a gluten-free mix and take care to prevent cross-contamination.
You want a soft, familiar slice, but can’t choose a standard white-and-wholemeal loaf containing gluten-bearing grains. Start by checking for a gluten-free label on the packaging, then check the ingredients and allergen information.
You’d like a change, perhaps with kernels or seeds, without compromising on the gluten-free requirement. Check whether the specific multiseed loaf is labelled gluten-free; the presence of seeds alone doesn’t tell you whether it is.
You want to know how to store your chosen loaf once it’s opened. Check the storage instructions on the packaging, especially if you plan to freeze individual slices.
When choosing bread for someone with coeliac disease, a gluten-free label is essential. Only then should you compare the flavour, ingredients and ease of storage of suitable loaves.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free suitability | Look for ‘gluten-free’ or the Crossed Grain symbol on the packaging. Also read the ingredients and allergen information. | I don’t want to judge by the white colour or a name such as ‘best of both’ when buying bread for someone with coeliac disease. Around 36% of consumers put this check first. |
| Flavour and texture | Check whether the gluten-free bread is described as soft white bread or contains kernels and seeds. | A soft, familiar slice can make all the difference for a fussy eater when choosing between suitable options. For around 29% of consumers, familiar flavour and texture matter most. |
| Ingredients and nutritional information | Check for iodised salt and compare the fibre and salt content of specific products per 100 g. | I want to know what’s in the bread rather than making assumptions about fibre or iodine based on its colour. Around 21% of consumers put this comparison first. |
| Storage and use | Check the quantity of bread and the instructions for storing it after opening and freezing. | If I’m buying bread for several packed lunches, I want to know how to store the rest according to the packaging. For around 14% of consumers, this is the most important factor in their choice. |
A standard white-and-wholemeal loaf made with wheat, spelt, rye or barley isn’t suitable for someone with coeliac disease. Combining two types of bread doesn’t change the fact that it contains gluten-bearing ingredients.
Start by checking for a gluten-free label, then read the ingredients list—not the other way round.
According to the Netherlands Nutrition Centre, bread is a source of iodine in the Dutch diet. However, that doesn’t mean every gluten-free loaf contains iodised salt.
Check the ingredients of your chosen loaf for iodised salt. If you’re making a long-term change to your diet, speak to a specialist dietitian if needed.
Gluten-free doesn’t mean free from all allergens. For example, Albert Heijn’s product information lists soya in Schär Meesterbakker Classic.
Read the full allergen information for the exact loaf, even when the gluten-free label is clearly visible.
Ingredients and allergen information may differ from details you’ve read before if the recipe has changed.
Check the packaging of the loaf you’re actually buying before you use it.
In this range, Albert Heijn describes both a soft white gluten-free loaf and a light multiseed loaf.
Albert Heijn describes Schär Meesterbakker Classic as white gluten-free bread with millet, quinoa and sourdough.
Consenza describes a range of fresh gluten-free breads, including white and multiseed varieties.
No, not if it contains wheat, spelt, rye or barley. According to the Netherlands Nutrition Centre, you can identify gluten-free products by looking for ‘gluten-free’ or the Crossed Grain symbol on the packaging. Also check the ingredients of the loaf you choose.
You can’t tell from the colour or the name. Compare the fibre content per 100 g in the nutritional information for the specific loaves.
No. Check the ingredients list to see whether your chosen loaf contains iodised salt; this alone doesn’t tell you how much iodine you get from your overall diet.
Don’t rely on the word ‘oat’ alone. The Netherlands Nutrition Centre points out that oats can be contaminated with gluten and advises people with coeliac disease to look for the official Crossed Grain symbol on the packaging.
Ask which ingredients and gluten-bearing grains the bread contains, and how the baker prevents cross-contamination. Assess the answer in relation to that specific loaf and how it’s prepared; a white colour doesn’t mean it’s gluten-free.
