If you have coeliac disease, choose bread or a roll labelled ‘gluten-free’, rather than ordinary wholemeal bread. If you’re buying a sandwich made to order, also ask how they prevent it coming into contact with ordinary bread. Then compare the type of bread, fibre per 100 g and the ingredients list when looking for a replacement for your usual lunch.
You need a product that is clearly labelled gluten-free. If your sandwich is made to order, you’ll also want to know how the shop prevents it coming into contact with ordinary bread and crumbs. The Voedingscentrum points out that even a stray breadcrumb can cause symptoms for someone with coeliac disease.
If ordinary wholemeal bread was a regular part of your lunch, you’ll want to compare the fibre and ingredients in a gluten-free alternative too. The Voedingscentrum recommends paying attention to iodine in gluten-free bread.
You’re looking for a format that suits your lunch break: a slice of bread, a roll or a product that still needs preparing. Albert Heijn and Jumbo stock a range of gluten-free bread formats.
Choose it when: You don’t need to follow a strict gluten-free diet and want an ordinary slice of bread.
Limitation: Ordinary wholemeal bread made with wheat, rye or barley isn’t suitable if you have coeliac disease.
Choose it when: You want to check the label and ingredients on the packaging before lunch.
Trade-off: ‘Gluten-free’ alone tells you nothing about the fibre content or whether iodised salt has been used.
Choose it when: The shop can confirm both that the roll is gluten-free and that it will be prepared separately.
Trade-off: Slicing, toasting and filling the roll can bring it into contact with ordinary bread.
| What to consider | What to check when buying | Especially relevant for |
|---|---|---|
| Gluten-free status and preparation | Look for the ‘gluten-free’ label on the packaging; if you’re buying a filled sandwich, ask whether it’s prepared separately. | If I have coeliac disease, I want to know that no ordinary bread crumbs will get onto my lunch while it’s being prepared. Around 36% of consumers put this reassurance first. |
| Fibre and iodine | Compare fibre per 100 g and check the ingredients list for iodised salt or baker’s salt. | If I often replace wholemeal bread, I want to be able to assess the nutritional information for the alternative. Around 29% of consumers pay closest attention to this. |
| Bread format and preparation | Check the number of pieces, storage instructions and whether the product needs to be prepared. | For lunch on the go, I want to know whether I can take the roll with me straight away or need to prepare it first. Around 21% of consumers put convenience first. |
| Packaging and availability | When comparing similar bread formats, check the pack size and what your shop stocks. | If I’m shopping for several lunches, I want to find a suitable quantity without accidentally choosing the wrong type of bread. Around 14% of consumers consider this their top priority. |
These words don’t tell you whether a bread contains gluten. Ordinary wholemeal bread may be made with wheat, rye or barley.
If you have coeliac disease, choose products with an explicit ‘gluten-free’ label. Don’t rely on the colour or type of bread.
The label ‘gluten-free’ tells you nothing about the fibre content or whether the bread contains iodised salt. According to the Voedingscentrum, bread made with iodised baker’s salt is an important source of iodine in the Netherlands.
Check the nutritional information and ingredients list for each product if you regularly replace ordinary bread with it.
A gluten-free roll can come into contact with ordinary bread or crumbs while it’s being sliced, toasted or filled.
Ask the shop how they prepare the sandwich and what kitchen utensils they use.
Albert Heijn’s range includes dark and light multiseed bread, as well as other gluten-free bakery products.
Albert Heijn and Jumbo stock Schär gluten-free products in a range of formats, including bread and ciabatta.
Jumbo stocks Consenza brown bread in a frozen format, as well as gluten-free pitta breads.
These mini baguettes are one option to consider if you’re looking for individual rolls for lunch. Before buying, check the gluten-free label on the packaging and see how much preparation is needed.
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The mini baguette format could work well for a lunch of individual rolls. The product name states that the pack contains 7 pieces; before choosing it for lunch with coeliac disease, check the packaging for the ‘gluten-free’ label, ingredients and preparation instructions.
No. Ordinary wholemeal bread made with wheat, rye or barley contains gluten. Choose bread labelled ‘gluten-free’ rather than relying on terms such as ‘wholemeal’, ‘brown’ or ‘multiseed’.
Under Commission Implementing Regulation (EU) No 828/2014, the label may be used when the food, as sold to the final consumer, contains no more than 20 mg/kg of gluten. Also check the ingredients list for other allergens and to compare the product’s nutritional profile.
No. The sandwich may come into contact with ordinary bread during preparation. Ask how they keep slicing, toasting and filling separate; the Voedingscentrum points out that even a stray breadcrumb can cause symptoms for someone with coeliac disease.
Compare the fibre per 100 g and check whether iodised salt or baker’s salt is listed in the ingredients. According to the Voedingscentrum, bread made with iodised baker’s salt is an important source of iodine in the Netherlands; ‘gluten-free’ doesn’t tell you whether a particular bread is made with it.
Choose a format with a portion size and preparation method that suit your lunch break. For packaged rolls, check whether they’re ready to eat or need to be prepared; if you’re buying a sandwich made to order, also ask whether it’s prepared separately.
