If you choose crispbread as a lunch staple
You eat it regularly for breakfast or lunch and want to compare wholegrain varieties and their fibre content on a like-for-like basis.
Who is this for?
If you’re serving a Mother’s Day brunch
You’re looking for a shape and texture that work with your toppings and the way you plan to serve the crispbread.
If you read labels carefully
You check the ingredients and allergens in your chosen variety, for example because of gluten-containing cereals, milk or sesame.
What should you look for when choosing?
First decide whether shape and toppings for brunch or the ingredients for everyday use matter most. Then check the exact packaging: ‘medium sliced’ doesn’t tell you the thickness or dimensions on its own.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholegrain and fibre | Check that it is labelled wholegrain and compare fibre per 100 g, not per piece. | If I eat crispbread regularly as a lunch staple, I want to know which varieties are wholegrain and how much fibre they contain. This is the most important factor for around 45% of consumers. |
| Shape and texture | Check the thickness, size and number of pieces on the packaging; choose a shape to suit the toppings you have in mind. | For a Mother’s Day brunch, I want crispbread that’s easy to top and serve. A suitable, light presentation comes first for around 33% of consumers. |
| Ingredients and labelling | Read the allergen information; compare salt per 100 g and check whether iodised salt is listed. | If I need to consider what guests can and can’t eat, I need to know which cereals and other allergens the variety contains. This label check is the top priority for around 22% of consumers. |
Common mistakes
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Assuming crispbread is gluten-free
The Wasa and Bolletje varieties discussed here contain gluten-containing cereals; depending on the variety, they may also contain milk or sesame.
If you have an allergy, check the ingredients and allergen information on the exact packaging. Don’t judge by the pale colour or thin shape.
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Assuming a brown colour means it’s wholegrain
According to the Voedingscentrum, ‘wholegrain’ crackers must be made with wholegrain flour; colour alone doesn’t confirm this.
Check the product name and ingredients list. Use the nutritional information per 100 g to compare fibre content between varieties.
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Assuming crispbread is automatically a source of iodine
According to the Voedingscentrum, bread made with iodised baker’s salt is an important source of iodine in the Netherlands, but using this salt isn’t compulsory. The ingredients in a crispbread variety may be different.
Check whether baker’s salt or iodised salt is listed on the packaging; don’t assume you’ll get iodine just because it’s crispbread.
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Choosing based only on ‘medium sliced’ or fibre
The fibre content won’t tell you how large or thick each piece is. For a brunch with toppings, the combination of size, texture and toppings may be what matters most.
Check the dimensions or look at the pieces themselves before buying for several guests. If you’re serving moist or heavy toppings, consider how sturdy you need the crispbread to be.
Brands compared
Wasa
The Light variety is designed as a thin, mild base for toppings.
- Albert Heijn lists Wasa Light as containing 100% wholegrain rye and 20 g of fibre per 100 g.
- This variety contains milk ingredients and rye; check the latest allergen information.
Bolletje
The Wholegrain variety is a crispbread option for breakfast or lunch.
- Bolletje says this variety is made with 100% wholegrain cereals.
- Bolletje lists wheat, rye, barley and sesame as allergens in this variety.
Leksands
Triangle Normalbaked Rye is a rye variety made up of triangular pieces.
- Leksands says this variety contains 97% wholegrain rye flour and 21 g of fibre per 100 g. The manufacturer describes its shape as suitable for a bread basket.
- This variety contains rye, so it also contains gluten. Check the packaging for this exact variety when you buy it.
Ryvita
Original Crispbread is a rye variety you can compare by its ingredients.
- Ryvita lists wholegrain rye flour, rye flour and salt in Original Crispbread, with 13.4 g of fibre per 100 g.
- This information comes from the UK product page. Check the packaging and nutritional information for the variety you actually buy.
Crispbread for breakfast, brunch and lunch
These Joybuy varieties offer options for a brunch with toppings and for regular breakfasts or lunches. Don’t choose by name alone: check the size, nutritional information and allergens on the packaging you buy.
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Wasa Light crispbread, 300 g
A thin, mild base to consider for a brunch with toppings. Albert Heijn lists Light as containing 100% wholegrain rye and 20 g of fibre per 100 g. This variety contains milk ingredients and rye; if you have an allergy, check the packaging.
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Wasa High-Fiber crispbread, 300 g
An option to compare if you’re looking for a variety for regular breakfasts or lunches. Check the packaging for fibre per 100 g, the cereals used and allergens. If you’re serving crispbread at brunch, assess the shape separately.
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Bolletje Light Whole Grain crispbread, 190 g
An option to consider if you’re looking for a Bolletje variety to serve with brunch toppings. Check the thickness and number of pieces when planning how to serve it, and read the nutritional information and allergen details on the exact packaging.
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Wasa Sourdough Rye crispbread, 235 g
A rye variety to consider if you’re looking for crispbread for breakfast or lunch. Compare the nutritional information per 100 g and check the allergens. For brunch, don’t rely on the name when choosing the shape or thickness.
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Bolletje wholegrain crispbread, 265 g
A wholegrain variety to compare for breakfast or lunch. Joybuy’s product information lists 14 g of fibre and 0.97 g of salt per 100 g; the ingredients include wholegrain wheat flour, wholegrain rye flour and sesame seeds. If you have an allergy, check the label on the packaging.
Frequently asked questions
How can I tell if crispbread is wholegrain?
Check the wholegrain claim and ingredients list for the variety you’ve chosen. According to the Voedingscentrum, crackers labelled ‘wholegrain’ must be made entirely with wholegrain flour. Fibre per 100 g is useful for an additional comparison, but it doesn’t replace this check.
Which allergens should I look out for in crispbread?
Read the allergen information on the exact packaging, especially for gluten-containing cereals and any milk or sesame. The Wasa and Bolletje varieties discussed here differ in this respect; a thin or light texture tells you nothing about allergens.
Can I assume crispbread is a source of iodine in the same way as bread?
No, not without checking the product’s ingredients. According to the Voedingscentrum, bread made with iodised baker’s salt is an important source of iodine in the Netherlands, but using baker’s salt isn’t compulsory. Check the crispbread label to see whether iodised salt is listed.
How should I store Wasa Light after opening?
Store this variety in a cool, dry place and reseal the packaging carefully after opening. This is the storage advice on the Joybuy product page for Wasa Light; also follow any instructions on the packaging you receive.