If you have coeliac disease, don’t choose bread based on the words ‘sourdough’ or ‘multigrain’. First check the gluten-free claim on the specific loaf, then read the ingredients and allergen information. Only after that should you compare the type of sourdough starter, seeds and nutritional information. Also check the weight and storage instructions: bread that needs to be eaten on the day it’s defrosted calls for a different approach from packaged bread.
You’re looking for bread with a clear gluten-free claim and want to prevent it coming into contact with crumbs from ordinary bread at home. According to the Voedingscentrum, even a stray bread crumb can cause symptoms in someone with coeliac disease.
You want sourdough bread, but you know that sourdough alone says nothing about whether a product is gluten-free. So you check the specific product first, then look at the grains and sourdough starter used.
You compare seeds, oats and nutritional information across products carrying a gluten-free claim. You also read the product-specific information about ingredients such as oats, soya, nuts and sesame.
Start with the gluten-free claim and the current label on the bread. Only then should your preferences for sourdough or seeds, and practical storage considerations, influence your choice.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free claim and cross-contamination | Read the gluten-free claim and ingredients on the packaging. At home, keep the bread away from crumbs and shared kitchen utensils. | If you’re buying for someone with coeliac disease, you shouldn’t have to rely on the name of the bread; you also need to prevent contact with ordinary bread crumbs at home. Around 45% of consumers prioritise this check. |
| Sourdough, seeds and nutritional information | Check the grains and seeds used, the allergens and, if they matter to your choice, the fibre and salt per 100 g. | You may be looking for a particular sourdough flavour or a seeded texture, but only among bread labelled gluten-free. For around 33% of consumers, this is the main consideration after checking that the bread is gluten-free. |
| Packaging and storage | Check the weight of the loaf and the instructions for defrosting, storing after opening and refreezing. | If you won’t eat a loaf quickly, you’ll want to know how much you can use before it needs to be eaten. Ease of storage and portion size matter most to around 22% of consumers. |
Sourdough bread can be made from grains that contain gluten. So the type of bread alone won’t tell you whether it’s suitable for someone with coeliac disease.
Check the gluten-free claim on the bread first. Only then choose based on the type of sourdough starter and flavour.
These words describe the grains or seeds, not whether the bread is gluten-free. Multigrain bread, for example, may contain wheat or rye.
After checking the gluten-free claim, read which grains, flours and seeds are in the specific loaf.
For Consenza Vezelrijk zadenbrood chia, Albert Heijn’s product information lists both ‘gluten-free’ and ‘Contains: Oats, Cereals containing gluten’. This contradiction needs clarification; on its own, it doesn’t prove what’s in the bread.
Check the physical packaging and, if the information conflicts, ask the manufacturer or retailer to confirm before choosing the bread for someone with coeliac disease.
According to Albert Heijn, AH Glutenvrij Desembrood maanzaad must be eaten on the day it’s defrosted and must not be refrozen. Gluten-free also doesn’t mean that a loaf is free from other allergens.
Choose packaging that suits how you’ll use the bread, and check the allergens for the specific product.
A short shelf life after defrosting can lead to waste if you defrost more bread than you’ll eat that day.
Albert Heijn describes AH Glutenvrij Desembrood maanzaad as a 330 g gluten-free sourdough loaf containing ingredients including poppy seeds, linseeds, buckwheat and millet.
Albert Heijn describes Schär Pain Campagnard glutenvrij aux graines as packaged gluten-free multigrain bread with sourdough and seeds.
Jumbo describes YAM Desem Brood Glutenvrij as an unsliced 600 g loaf made with gluten-free oats, rice and sourdough.
Consenza describes a range of gluten-free breads, including multi-seed, oat and crusty loaves.
Not necessarily: sourdough bread may contain wheat, spelt, rye or barley. If you’re buying for someone with coeliac disease, look for the gluten-free claim on the specific loaf rather than relying on the type of sourdough starter used.
Under Commission Implementing Regulation (EU) No 828/2014, a food may be labelled ‘gluten-free’ if it contains no more than 20 mg/kg of gluten as sold. Also read the latest ingredients and allergen information for the bread, as this can change.
Check that the specific bread is labelled gluten-free and read what the packaging says about the oats and other allergens. For YAM Desem Brood Glutenvrij, Jumbo lists gluten-free oats, but also notes the possible presence of egg, milk, nuts and soya.
Read the ingredients list on the bread you’re buying. Albert Heijn lists iodised salt in AH Glutenvrij Desembrood maanzaad; don’t assume that all gluten-free bread contains the same type of salt.
Follow the instructions for the specific bread. According to Albert Heijn, AH Glutenvrij Desembrood maanzaad should be defrosted in its packaging, eaten on the day it’s defrosted and not refrozen. For Schär Pain Campagnard, the product information says to store it in a cool, dry place and eat it within a few days of opening, or freeze it.
