Don’t serve ordinary rye bread to a guest with coeliac disease: rye contains gluten. Choose an alternative whose packaging explicitly says ‘gluten-free’, such as crispbread, crackers or bread rolls, depending on the toppings and how you want to serve them. When preparing and serving the bites, keep them separate from gluten-containing bread and shared toppings too.
They’re looking for an explicitly gluten-free alternative to rye bread and want to prevent crumbs, knives or shared toppings from coming into contact with the nibbles. The Voedingscentrum points out that even a stray bread crumb can cause symptoms for someone with coeliac disease.
They want a base for small topped bites. Gluten-free crispbread or crackers are ideal for a crunchy option, while a gluten-free bread roll is a better choice for softer nibbles.
As well as snacks for drinks, they consider fibre, other allergens and the ingredients in bread alternatives. If you regularly eat a different type of bread, the Voedingscentrum also recommends paying attention to sources of iodine in your overall diet.
Start by checking for a gluten-free label and taking steps to prevent cross-contamination. Then choose between a crunchy base for individual nibbles and softer bread for small filled rolls. If you use it regularly, check the nutritional information and ingredients too.
| What to consider | What to check when buying | Especially relevant for |
|---|---|---|
| Serving gluten-free | Check that the packaging says ‘gluten-free’ and read the allergen information. Make sure toppings are prepared and served separately. | If a guest has coeliac disease, I want a clear gluten-free label and to make sure ordinary bread crumbs don’t get onto their nibbles. For around 50% of consumers, this safety concern comes first. |
| Shape and convenience | Compare crispbread or crackers for crunchy nibbles with bread rolls for a softer base. Check whether the product needs to be baked before serving too. | I’m looking for something different for individual topped nibbles than for small rolls, and the preparation needs to suit the occasion. Around 30% of consumers give serving style top priority. |
| Nutritional information | If needed, compare fibre and salt per 100 g, and check the ingredients to see whether iodised salt or baker’s salt has been used. | If I use a bread alternative more often, I want to know how it fits into my usual diet. Around 20% of consumers put nutritional suitability first. |
Rye contains gluten. Ordinary rye bread is therefore not suitable for a guest with coeliac disease, whatever its colour or how it’s made.
Choose a product whose packaging explicitly says ‘gluten-free’, and check again when you buy it.
The Voedingscentrum says that even a stray bread crumb can cause symptoms for someone with coeliac disease. Sharing a knife, breadboard or toppings can undo the care taken to keep the food separate.
Prepare the gluten-free nibbles first, using a clean, separate board, serving plate and knife. Keep the toppings separate as well.
‘Gluten-free’ doesn’t mean that a product is also free from allergens such as soya, milk, sesame or others.
If there are additional allergies, read the full ingredients and allergen information on the packaging.
The Voedingscentrum says that bread doesn’t have to be made with baker’s salt. As a result, the presence of iodised salt varies from product to product.
Check the ingredients if you want to keep an eye on this when using a product regularly; don’t judge your iodine intake by a single nibble.
Albert Heijn lists gluten-free crispbread, crackers and bread-style products online.
Jumbo lists gluten-free bakery products and bread from the Lekker Vrij van Gluten range.
PLUS lists its own-brand gluten-free crispbread as well as a Wasa variety.
Dirk lists Schär Crackers glutenvrij as a crunchy base for drinks and nibbles.
Lidl has a page dedicated to gluten-free products.
ALDI lists gluten-free bread and rolls in its bakery range.
A savoury wafer and mini baguettes offer two different options for drinks and nibbles. If you’re serving a guest with coeliac disease, only choose a product whose current packaging says ‘gluten-free’, and prepare it separately from gluten-containing bread.
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A savoury wafer for individual nibbles, rather than a bread-style base. If you’re serving a guest with coeliac disease, check that the packaging says ‘gluten-free’. For additional allergies, also check the information about milk and soya.
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Mini baguettes for serving small filled rolls; remember that they need baking before your get-together. Check that the packaging says ‘gluten-free’ and read the allergen information, including details about soya, lupin and mustard.
No, ordinary rye bread isn’t gluten-free: rye contains gluten. If you’re serving someone with coeliac disease, choose an alternative whose packaging explicitly says ‘gluten-free’.
Check that the packaging says ‘gluten-free’ and read the ingredients and allergen information. Then choose crackers or crispbread for crunchy nibbles, or rolls if you’d prefer a softer base.
If you’re serving a guest with coeliac disease, it’s best to use clean, separate utensils. The Voedingscentrum says even a stray bread crumb can cause symptoms, so keep the plate and toppings for the gluten-free nibbles separate too.
No, don’t rely on the word ‘oats’ alone. If you’re serving a guest with coeliac disease, choose a product that’s explicitly labelled gluten-free and check the packaging of the variety you’re buying.
No. The Voedingscentrum says that bread doesn’t have to be made with baker’s salt. If you use it regularly, check the ingredients list for iodised salt or baker’s salt, and don’t use one bread product as a guide to your overall iodine intake.
