For a fakeaway with someone who has coeliac disease, choose bread labelled ‘gluten-free’, then match the shape to the dish: slices for toast or sandwiches, rolls for filled buns, and ciabatta or mini baguettes for a long roll. Check the label on the pack you receive, and avoid contact with gluten-containing bread during preparation. If you eat gluten-free bread regularly, you can also check the ingredients list to see whether iodised salt has been used.
You’re not just looking for bread labelled ‘gluten-free’; you also need to keep it separate from crumbs, cutlery and spreads that have been in contact with ordinary bread. The Dutch Coeliac Society highlights the risk of cross-contamination.
Choose a bread shape to suit the dish: slices for a sandwich, a roll or pistolet for an individual bun, or ciabatta or a mini baguette for a long filled roll.
You may want to check the label to see whether iodised salt or iodised baker’s salt has been used. The Netherlands Nutrition Centre identifies bread made with iodised baker’s salt as an important source of iodine in the Netherlands; that doesn’t mean every gluten-free loaf contains it.
For coeliac disease, first choose a product explicitly labelled gluten-free and prepare it separately. Then decide which bread shape and pack size suit the meal.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Choosing and preparing gluten-free bread | Read the ‘gluten-free’ label and allergen information on the pack. Use clean, separate utensils and equipment when preparing it. | When I’m cooking for someone with coeliac disease, I want to prevent ordinary bread or used spreads from coming into contact with the meal. This safe choice is the top priority for around 36% of consumers. |
| Bread shape | Choose slices for toast or sandwiches, rolls or pistolets for individual buns, and ciabatta or mini baguettes for a long roll. Check any preparation instructions. | For a filled roll, I want a shape that suits the filling and how it will be served. Around 29% of consumers give bread shape the highest priority. |
| Availability and pack size | Check current supermarket stock and how many slices or rolls are in the pack. | When I’m cooking for a small group, I want to find enough rolls without choosing an awkward pack size. This matters most to around 21% of consumers. |
| Iodised salt | Look for ‘iodised salt’ or ‘iodised baker’s salt’ in the ingredients list; don’t assume it’s included based on the type of bread. | If I eat gluten-free bread regularly, I want to know which salt it contains rather than assume it’s the same for every loaf. This is the top consideration for around 14% of consumers. |
For someone with coeliac disease, a quick check for wheat is no substitute for looking for the ‘gluten-free’ label and checking the current packaging. The Netherlands Food and Consumer Product Safety Authority sets out the conditions for using this label.
Choose bread labelled ‘gluten-free’ and read the ingredients and allergen information on the specific pack you’re using.
The Dutch Coeliac Society warns that crumbs and shared kitchen utensils can also lead to cross-contamination.
Clean the work surface, use clean cutlery, and keep gluten-free bread separate from ordinary bread and shared spreads.
The Netherlands Nutrition Centre identifies bread made with iodised baker’s salt as an important source of iodine in the Netherlands, but this tells you nothing about the salt in an individual gluten-free product.
If you eat it regularly, check the ingredients list for iodised salt or iodised baker’s salt.
Product information and ranges can change. PLUS, for example, notes that ingredients, nutritional values and allergen information may change.
Check availability and read the label on the bread you actually buy.
Albert Heijn’s AH Gluten-free range includes white rolls, white pistolets and Italian rolls.
Jumbo lists Lekker Vrij van Gluten Wit, 500 g, as well as Schär bread shapes, including mini baguettes and ciabatta.
PLUS lists Wit glutenvrij and white gluten-free pistolets in its range.
Dirk’s search results include Schär bread shapes such as mini baguettes and ciabatta.
ALDI includes gluten-free bread in its range of bake-at-home rolls and bakery products.
Lidl has a range page for gluten-free products; the selection of additional products may vary.
This Joybuy option comes in a mini baguette shape, making it suitable for a long filled roll. Before buying, check which preparation method applies to the version supplied.
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The mini baguette shape is ideal for a filled fakeaway roll, and the product description says it is gluten-free. According to the product name, the pack contains 7 pieces. Before buying, check whether you’ll receive bake-at-home rolls or a mix that you need to shape yourself. Before use, read the gluten-free label, preparation instructions and allergen information on the pack you receive.
Not necessarily: choose bread labelled ‘gluten-free’ and check the current packaging. The Netherlands Food and Consumer Product Safety Authority sets out the conditions for this label; checking only for wheat in the ingredients list is no substitute.
Prepare the gluten-free bread separately, using clean hands, a clean work surface and clean cutlery. Don’t use spreads that have already been touched by a knife used for ordinary bread. The Dutch Coeliac Society highlights that cross-contamination is also a concern for people with coeliac disease.
No. Check the ingredients list for the bread you choose. The Netherlands Nutrition Centre identifies bread made with iodised baker’s salt as an important source of iodine in the Netherlands, but you need to check for it in each product.
