If you have coeliac disease, choose crispbread that is explicitly labelled gluten-free or carries a reliable gluten-free certification mark. Regular crispbread made with rye, wheat or barley is not suitable, even if it is wholegrain or high in fibre. Then check the current label for oats, other allergens, fibre and salt. Gluten-free does not mean a product is suitable for every other dietary requirement.
You’re looking for an alternative to bread and check that it’s labelled gluten-free before considering taste or nutritional value. The Netherlands Nutrition Centre identifies the ‘gluten-free’ label and the Crossed Grain certification mark as signs of gluten-free products.
As well as gluten, you may need to avoid sesame, milk, soya or mustard. If the crispbread contains oats, it’s important to check that the product is labelled gluten-free. The Dutch Coeliac Society recommends choosing oat products with the Crossed Grain certification mark where possible.
Once you’ve found a suitable gluten-free option, you can compare fibre and salt per 100 g and per portion. If you eat little regular bread, the place of iodised salt in your overall diet may also be worth considering.
Start by checking that the product is labelled gluten-free, then read the ingredients and allergen information. Only compare nutritional values between products that meet your other requirements.
| What to look for | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free labelling | Look for ‘gluten-free’ or the Crossed Grain certification mark, and check the current ingredients list. Don’t assume a product is gluten-free because it’s described as ‘wholegrain’ or ‘high in fibre’. | With coeliac disease, I don’t want to rely on the look of the packaging; I want to see that the crispbread is labelled gluten-free. For around 42% of consumers, this check is their top purchase priority. |
| Other allergens and oats | Check both ‘contains’ and ‘may contain’ statements. If the product contains oats, make sure it is labelled gluten-free. | If you also need to avoid sesame or other allergens, or have questions about oats, the word ‘gluten-free’ alone isn’t enough. For around 33% of consumers, this additional check matters most. |
| Fibre, salt and iodised salt | Compare fibre and salt per 100 g and per portion, and check the ingredients list for iodised salt. | Once a crispbread meets my gluten-free and other requirements, I want to know how it fits into my usual diet. For around 25% of consumers, this nutritional information is the most important factor in their choice. |
Seeing iodised salt on one pack doesn’t tell you how much iodine you get overall. The Netherlands Nutrition Centre identifies bread made with iodised baker’s salt as an important source of iodine in the Netherlands. So consider the place of crispbread within your whole diet.
Rye contains gluten. Ryvita states that all its products contain gluten, so crisp, high-fibre rye products are not suitable if you have coeliac disease.
Use gluten-free labelling or a reliable gluten-free certification mark as your first selection criterion. Only then compare other features.
Gluten-free Wasa varieties may still list other allergens. According to Jumbo, the Sesame & Sea Salt variety contains sesame and may contain milk, soya and mustard.
Check the current pack for both the ingredients and ‘contains’ and ‘may contain’ statements, especially if you’re buying for someone with an additional allergy.
When it comes to oats, it’s important to check that the product is labelled gluten-free, as oats may be mixed with gluten-containing grains. The Dutch Coeliac Society also points out that some people with coeliac disease react to pure oats too.
Choose oat crispbread that is labelled gluten-free. If you have questions about your own reaction to oats, speak to your healthcare professional or a specialist dietitian.
Salt levels and whether iodised salt is listed vary from product to product. You can use this information to compare products, but it won’t tell you your total salt or iodine intake.
Use the nutritional information per 100 g and per portion to compare products, and consider everything else you eat if you have questions about iodine.
For these brands, look for the specific gluten-free variety. A brand name alone doesn’t tell you whether every product is suitable for coeliac disease.
According to Albert Heijn, AH Glutenvrij Vezelrijk crispbread is made with gluten-free oat flour, rice and maize, and produced in a completely gluten-free environment.
Wasa has explicitly gluten-free varieties alongside its regular rye products. If you have coeliac disease, choose based on the labelling on the specific pack, not the brand name.
Ryvita is a useful point of comparison for regular crispbread, but it isn’t an option for people with coeliac disease: Ryvita states that all its products contain gluten.
No. Regular rye crispbread isn’t gluten-free: rye contains gluten. Choose crispbread explicitly labelled gluten-free or with a reliable gluten-free certification mark, and check the label on the pack you buy.
Only choose oat crispbread that is labelled gluten-free. Regular oats may come into contact with gluten-containing grains. The Dutch Coeliac Society also points out that some people with coeliac disease react to pure oats too. Speak to your healthcare professional or a specialist dietitian if you have questions about your own reaction.
No. Check those allergens separately on the packaging. Gluten-free varieties may contain another allergen or state that it may be present. For example, sesame is listed as an ingredient in the Wasa Sesame & Sea Salt variety.
It’s mainly worth considering if you eat little regular bread. According to the Netherlands Nutrition Centre, bread made with iodised baker’s salt is an important source of iodine in the Netherlands. Check whether a crispbread lists iodised salt, but don’t assess your diet based on the label of a single product.
