If you have coeliac disease and want a light base for savoury toppings, gluten-free toast such as Schär Zwieback is closer in shape to a rusk. Gluten-free crispbread or crackers are another option if you want more room for toppings. Check the gluten-free label, ingredients, allergens and cross-contamination warnings on each product’s packaging. The Netherlands Nutrition Centre says that baker’s salt contains iodine, but it isn’t always used, so don’t assume that a bread alternative contains it.
You’re looking for a gluten-free alternative to rusks and are also mindful of contact with gluten during preparation. The Netherlands Nutrition Centre says that even small amounts of gluten can cause symptoms in people with coeliac disease.
You want a crunchy base for toppings such as cheese, egg, hummus or vegetables. Mini toast, crackers and crispbread each offer a different shape to top.
As well as gluten, you may also be looking at lactose, other allergens, fibre or the ingredients in products you eat instead of bread.
First, check that the exact product is suitable for your gluten-free breakfast. Then compare its shape and other label information with what matters to you and your dietary requirements.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten and cross-contamination | Look for the gluten-free label on the packaging. Also read the ingredients, allergen information and any cross-contamination warnings. | If I have coeliac disease, I don’t want to rely on a brand name or how a cracker looks. For around 33% of consumers, being sure about gluten is the top priority when making this choice. |
| Shape for savoury toppings | Compare mini toast, crackers and crispbread by their size and shape. Think about whether you want a light layer or generous toppings. | For generous or moist toppings, I want a base that’s easy to top, even if it looks less like a rusk. Around 27% of consumers prioritise shape and ease of adding toppings above all else. |
| Other dietary requirements | Check the information on lactose and other allergens separately. If iodine is a factor in your choice, check the nutritional information and ingredients list too. | As well as gluten, I want to know whether a product suits my other dietary requirements; one label doesn’t tell me everything. For around 20% of consumers, these additional requirements matter most. |
| Availability | Check whether your shop stocks the exact product and whether an alternative has the same gluten-free label. | If my usual breakfast product isn’t available, I want to be able to choose another suitable option without skipping the label check. Around 20% of consumers prioritise this practical consideration. |
Regular rusks, crackers and crispbread may contain gluten-containing grains. Possible cross-contamination is also relevant if you have coeliac disease.
Choose based on the gluten-free label on the exact product, and also read the ingredients, allergen information and warnings on the packaging.
A brand may sell several different varieties. Albert Heijn notes in its product information that ingredients and dietary or allergy information can change.
Read the packaging of the variety you’re buying, even if you already know the product name.
Mini gluten-free toast, a thin cracker and crispbread don’t offer the same amount of room for toppings. You can’t tell from the product category alone how a particular product will hold up under moist or generous toppings.
Choose a shape that suits the amount and type of topping, without assuming that every cracker is equally sturdy.
The Netherlands Nutrition Centre says that baker’s salt contains iodine, but bakers aren’t required to use it. So the product category won’t tell you whether an alternative contains baker’s salt.
Look for baker’s salt or iodised salt in the ingredients list. If you have questions about your iodine intake because you regularly eat very little bread, speak to a dietitian.
Schär offers gluten-free toast and crackers that you can compare as crunchy bases for a savoury breakfast.
Wasa is worth considering if you’re looking at gluten-free crispbread as an alternative to rusks.
Albert Heijn’s product pages include Schär Zwieback, AH Glutenvrij Crackers and Wasa Glutenvrij en lactosevrij Classic.
Jumbo lists Wasa Gluten- en Lactosevrij Classic and Schär Crackers Glutenvrij on its product pages.
PLUS lists Schär Zwieback, Schär Fette Croccanti, Wasa glutenvrij knäckebröd and PLUS Glutenvrij knäckebröd, among other products.
Bolletje Echte Beschuit and Bakkers Beschuit are examples of the crisp, light rusk texture you may be looking to replace.
Don’t assume they are: choose an exact product labelled gluten-free and check the current packaging. Under Commission Implementing Regulation (EU) No 828/2014, the gluten-free label may be used in the EU when the finished product contains no more than 20 mg/kg of gluten. Also check the ingredients, allergen information and any cross-contamination warnings.
If you have coeliac disease, take that warning into account when choosing, as it indicates possible cross-contamination. The Netherlands Nutrition Centre advises reading the whole label. If you’re unsure about a specific product, speak to your doctor or dietitian.
Compare crackers and crispbread if you want more surface area for toppings. Choose mini gluten-free toast if a rusk-like shape matters more to you. The actual sturdiness varies by product, so don’t judge it by the product category alone.
No, you can’t tell from the name or shape. The Netherlands Nutrition Centre says that baker’s salt contains iodine, but bakers don’t always use it. Check the chosen product’s ingredients list for baker’s salt or iodised salt, and speak to a dietitian if you have questions about your iodine intake.
