If you like generous toppings
If you’re serving soft or moist toppings at Easter lunch, you’ll want a cracker that’s easy to top and pick up. Wasa describes its Rustic variety as sturdy, but it’s worth trying your chosen cracker with your toppings.
Which option is right for you?
If you’re serving bite-sized snacks
A thin cracker can make a lovely base for smaller toppings on a platter. Wasa describes its Thin Rye Wholegrain variety as thin and gently baked. If any guests have allergies, check the label on this variety too.
If you’re catering for a diet or allergy
If a guest needs to avoid gluten, milk or sesame, make your choice based on the full, up-to-date ingredients and allergen information. Rye crispbread isn’t gluten-free, and even with a gluten-free variety, check for any other relevant allergens.
What should you look for when choosing?
First, decide what you’re serving on top and which allergens are relevant to your guests. Then compare the nutritional information for the remaining varieties. A description such as ‘medium sliced’ doesn’t tell you how a cracker will hold up with your toppings.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Sturdiness | Check the texture described and try the cracker with the topping you plan to serve. | I want to serve generous toppings without the cracker breaking when picked up; around 30% of consumers prioritise sturdiness. |
| Wholegrain and fibre | Compare the ingredients and nutritional information per 100 g; if values are given per cracker, take the serving size into account. | I eat crispbread outside Easter lunch too, so I want to compare the wholegrain base and fibre content. Around 40% of consumers give this top priority. |
| Thin presentation | Check the description of the thickness and choose a size that suits your toppings. | I want small topped bites on my Easter platter, with the cracker less noticeable; around 20% of consumers put presentation first. |
| Diet and allergens | Check the current ingredients, allergens and any ‘may contain’ information; if gluten-free is essential, look for an explicit gluten-free label. | I first need to know whether a cracker suits a guest’s diet or allergy. Around 10% of consumers prioritise this over the other considerations. |
Common mistakes
-
Serving rye crispbread to a gluten-free guest
Rye contains gluten. An appealing texture or a short ingredients list doesn’t make rye crispbread gluten-free.
If needed, choose a product explicitly labelled gluten-free, keep it separate and check the current packaging for any other relevant allergens.
-
Assuming it contains iodine because it says ‘baker’s salt’
According to the Netherlands Nutrition Centre, using baker’s salt when baking bread isn’t compulsory. So don’t assume crispbread contains a particular amount of iodine.
If iodine content matters to your choice, check the ingredients and nutritional information on the packaging.
-
Choosing a thin cracker without trying it with the topping
The light look you’re after may not work well with generous or moist toppings. ‘Thin’ doesn’t tell you how your topped cracker will hold up when served.
Prepare one cracker in advance with your planned topping and see whether it’s easy to top and pick up.
-
Reading only the front of the pack
A term such as ‘wholegrain’ doesn’t tell you everything about the fibre, salt or allergens in a particular variety.
Compare the nutritional information per 100 g and check the ingredients and allergen information on the packaging just before buying or serving.
Brands compared
Wasa
Wasa offers, among other things, wholegrain rye crispbread, a thin rye variety and a variety explicitly labelled gluten-free.
- The product descriptions give you a useful starting point for comparing ingredients and texture across varieties.
- Check the allergens on each pack; the characteristics of one Wasa variety don’t automatically apply to the others.
Leksands
Leksands describes wholegrain rye flour, water, yeast and salt as the base of its crispbread.
- That gives you a clear starting point for comparing rye varieties.
- Check the ingredients, nutritional information and allergens on the specific pack; varieties may differ.
Albert Heijn
In its crispbread range, Albert Heijn lists its own varieties, including Wholegrain and Golden Brown.
- The different varieties give you options to compare with branded products.
- For a choice based on nutritional value or allergens, check the label on the individual product.
Ryvita
On its UK brand website, Ryvita lists wholegrain rye flour as an ingredient in its Original Crispbread.
- For this variety, the UK product specification states 88 g of wholegrain rye flour per 100 g.
- Check the packaging of the product you buy; a UK product specification doesn’t confirm the ingredients of every variety.
Crispbread for Easter lunch at Joybuy
These picks are crispbread varieties for a topped Easter lunch. Choose based on the toppings you plan to serve, and always check the current packaging if you’re catering for a diet or allergy.
Image unavailable
Wasa Lightweight Crackers 300 g
Consider this variety for smaller topped bites if you’re looking for a light cracker. Try it with your planned topping and check the packaging for allergens.
Image unavailable
Wasa High-Fiber Crackers 300 g
If you want to compare fibre content, set the nutritional information per 100 g side by side. Before choosing this cracker for guests, also check the grains used and the allergens.
Image unavailable
Wasa Rustic Crispbread 215 g
If you’re looking for a cracker for more generous toppings, try this variety with the topping you plan to serve. If you have allergies, check the current packaging too.
Image unavailable
Wasa Wholegrain Crispbread 260 g
This wholegrain variety is an option if you’re looking for a rye cracker to top for lunch. Compare the nutritional information per 100 g and check the allergens on the packaging.
Image unavailable
g'woon Wholemeal Crispbread 375 g
This is another wholegrain option for topped crackers at lunch. Compare the label with those of the other varieties, especially the nutritional information per 100 g and the allergens.
Frequently asked questions
Is rye crispbread suitable for someone who needs to eat gluten-free?
No, rye contains gluten. Choose crispbread explicitly labelled gluten-free for that guest, and check the other allergen information on the current packaging too.
What should I look out for when catering for allergies at Easter lunch?
Check the ingredients, allergens and any ‘may contain’ information on each pack for anything relevant to your guests. Don’t rely on terms such as ‘thin’, ‘wholegrain’ or ‘gluten-free’ alone: they don’t tell you whether other allergens have been avoided too.
Does crispbread automatically contain iodine because it’s made with baker’s salt?
No, don’t assume crispbread is made with baker’s salt or contains a particular amount of iodine. The Netherlands Nutrition Centre says baker’s salt isn’t compulsory when baking bread, so check the information for the specific product.
How can I keep topped crackers easy to serve?
Store the crispbread as directed on the packaging and add moist toppings as close to serving time as possible. If you’re serving generous toppings, try one cracker in advance so you can see how easy the combination is to pick up.