Who are these bread options relevant to?

Barbecue guest with coeliac disease

Needs gluten-free bread that won’t come into contact with gluten through crumbs, shared tongs or a used grill. The Dutch Coeliac Association advises preparing gluten-free food separately.

Shopper looking for wholegrain ingredients and fibre

Wants to see which flours have been used, as well as the amount of fibre listed per 100 g in the nutritional information, in addition to the gluten-free label.

Host who wants to serve bread rolls separately

Is looking for a type of bread that can be heated and served separately, with preparation instructions to suit the chosen method.

What should you look for when choosing?

Start by checking for a clear gluten-free label and a separate preparation area. Then choose the type of bread and assess wholegrain ingredients and fibre separately on the label.

What to look for What to check when buying Who is this important to?
Preventing contact with gluten Look for ‘gluten-free’ or the Crossed Grain mark on the packaging. Use clean, separate utensils and a dedicated preparation area. If I have coeliac disease, I don’t want my bread picking up gluten from crumbs or shared utensils. Avoiding contact with gluten is the top priority for around 42% of consumers.
Wholegrain ingredients and fibre Check the types of flour in the ingredients list and compare the fibre per 100 g in the nutritional information. I want to be able to tell whether a gluten-free multiseed bread also contains the wholegrain ingredients or has the fibre content I’m looking for. Around 33% of consumers give this distinction top priority.
Type of bread and preparation Check whether rolls or slices are suitable for the meal, how to prepare them according to the packaging, and whether they are available. For my barbecue, I want to be able to heat the bread separately and serve it without using a shared serving plate. The type of bread and ease of serving matter most to around 25% of consumers.

Which mistakes can you avoid?

  • Confusing ‘wholegrain’ or ‘multiseed’ with ‘gluten-free’

    Those words don’t mean that a loaf is suitable for someone with coeliac disease. According to the Netherlands Nutrition Centre, you can identify gluten-free products by the ‘gluten-free’ label or the Crossed Grain mark.

    First check the label on the packaging, then read the ingredients and allergen information.

  • Preparing gluten-free bread alongside standard bread

    Crumbs and shared knives, butter or grills can still bring the bread into contact with gluten. The Dutch Coeliac Association advises preparing gluten-free food separately.

    Keep the bread in its separate packaging until you’re ready to use it, and use a clean work surface, your own utensils and a separate or covered grill surface.

  • Assuming gluten-free means wholegrain or a particular fibre content

    Ingredients vary from product to product. Albert Heijn lists wholegrain buckwheat flour and 15 g of fibre per 100 g for Céréal Wholegrain Bread; Jumbo lists tapioca starch as the base and 5,7 g of fibre per 100 g for Lekker Vrij van Gluten Multiseed Bread.

    For the exact bread you’re considering, compare the ingredients list and nutritional information per 100 g instead of judging by its shape or seeds.

  • Assuming every loaf contains iodised baker’s salt

    According to the Netherlands Nutrition Centre, using baker’s salt when baking bread is not compulsory. So the salt listed can vary from one loaf to another.

    If you’re regularly replacing standard bread, check the label to see whether iodised salt or baker’s salt has been used.

Brands and product ranges to consider

AH Glutenvrij

Albert Heijn lists a range of products under this name, including gluten-free bread and rolls. A roll that can be prepared separately can be a practical choice for a barbecue.

  • For its AH Glutenvrij Wholegrain Pita Breads, Albert Heijn lists gluten-free wholegrain flours and preparation in an oven or toaster/grill.
  • The pita breads we looked at were listed as ‘no longer available’ on the product page. Check current availability and the packaging of any alternative.

Céréal

Albert Heijn describes Céréal Wholegrain Bread as a gluten-free and lactose-free bread made with rice and buckwheat.

  • The product information lists 20% wholegrain buckwheat flour and 15 g of fibre per 100 g.
  • The product page we looked at showed ‘no longer available’. According to the product information, the bread may contain traces of milk, egg, mustard, sesame and soya, among other allergens.

Lekker Vrij van Gluten

Jumbo lists a gluten-free multiseed bread under this name, made with a tapioca starch base, kernels and seeds. Slices offer a different way to serve bread from individual barbecue rolls.

  • For this bread, Jumbo lists 5,7 g of fibre per 100 g and iodised salt.
  • The bread contains soya. The name ‘multiseed’ does not in itself confirm that it is wholegrain.

Joybuy products related to this topic

Related products coming soon.

Frequently asked questions

Can I simply use standard bread for someone with coeliac disease if I keep it separate?

No. Keeping it separate when making a sandwich doesn’t make bread containing gluten gluten-free. Choose bread labelled ‘gluten-free’ and, following the advice of the Dutch Coeliac Association, prevent contact with crumbs, shared utensils and used preparation surfaces.

How can I identify gluten-free bread?

Look for ‘gluten-free’ or the Crossed Grain mark on the packaging, as recommended by the Netherlands Nutrition Centre. A label such as ‘wholegrain’ or ‘multiseed’ does not in itself confirm that a product is gluten-free.

Is gluten-free multiseed bread also wholegrain?

Not necessarily: the seeds in a loaf don’t tell you which flours make up its base. Compare the ingredients and fibre per 100 g for the exact product. For example, Jumbo describes its Lekker Vrij van Gluten Multiseed Bread as a bread made with a tapioca starch base.

Does gluten-free bread always contain iodised baker’s salt?

No. According to the Netherlands Nutrition Centre, using baker’s salt when baking bread is not compulsory. Check the label to see whether iodised salt or baker’s salt has been used, especially if gluten-free bread is a regular replacement for standard bread.