If a guest has coeliac disease, choose bread for the buffet that is explicitly labelled ‘gluten-free’ on the packaging, and keep it separate from regular bread and shared spreaders when serving. If you also want to retain the role of wholemeal bread, compare the fibre content per 100 g separately and check whether baker’s salt has been used: ‘gluten-free’ alone tells you nothing about this.
You need bread that is clearly labelled gluten-free, as well as a way to prevent contact with crumbs from regular bread. According to the Netherlands Nutrition Centre, even a stray breadcrumb can cause symptoms for someone with coeliac disease.
As well as checking that it is labelled gluten-free, you want to compare the ingredients and fibre content of the alternative. Check separately whether baker’s salt is listed on the label; according to the Netherlands Nutrition Centre, its use is not compulsory.
You’re looking for a type of bread that you can serve separately and make easy to identify. Albert Heijn and Jumbo offer various gluten-free breads and rolls; choose the packaging and portions that suit the number of guests you’re serving them to.
Start by checking the gluten-free label and planning to serve the bread separately. Then compare the nutritional information and choose a type of bread that works for your buffet.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free and served separately | Look for the ‘gluten-free’ label on the packaging, and provide a separate plate and serving utensils. | If a guest has coeliac disease, I want to stop regular bread or shared spreaders from coming into contact with the gluten-free bread; this is the top priority for around 42% of consumers. |
| Fibre and baker’s salt | Compare the fibre content per 100 g and check whether baker’s salt is listed on the label. | When I usually serve wholemeal bread, I want to know how the nutritional information changes; around 33% of consumers give this the highest priority. |
| Type of bread and availability | Choose a suitable size and check availability at your shop or in your delivery area shortly before buying. | For a mixed buffet, I want to offer portions without having to slice the gluten-free bread again and again; this matters most to around 25% of consumers. |
These words describe the bread, but they don’t confirm that it’s suitable for someone with coeliac disease. Spelt is a type of wheat and contains gluten.
Check that the chosen bread is explicitly labelled ‘gluten-free’ and also read the ingredients and allergen information.
Even a suitable packaged option can come into contact with crumbs on a shared buffet. The Netherlands Nutrition Centre warns that even a stray breadcrumb can cause symptoms for someone with coeliac disease.
Use a separate plate or board, along with dedicated knives and tongs. Keep shared toppings and the area where regular bread is sliced well away, too.
A gluten-free label doesn’t tell you how much fibre the bread contains or whether baker’s salt has been used. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt.
If you wish, look for bread explicitly labelled wholemeal, compare the fibre content per 100 g and check the ingredients list for baker’s salt.
A type of bread shown online may not be available at your local shop or in your delivery area when you want it.
Check availability when you’re planning your shopping and keep the packaging so you can still read the gluten-free label when serving.
The ranges mentioned include different types of bread. Check the gluten-free label and nutritional information for each individual product.
Albert Heijn’s gluten-free bread range includes dark multiseed bread and other types of bread.
Jumbo’s range includes 500 g loaves of Lekker Vrij gluten-free brown and white bread.
Jumbo lists Céréal Gluten Free Lactose Free Wholemeal Bread, 240 g.
Schär features in Albert Heijn and Jumbo’s gluten-free bread ranges, with various breads and rolls.
No. Regular wholemeal bread made with ingredients such as wheat or rye contains gluten. Choose bread explicitly labelled ‘gluten-free’ for this guest, and prevent it from coming into contact with regular bread when serving.
Not on the basis of those descriptions alone. Spelt contains gluten, while ‘sourdough’ and ‘multigrain’ don’t confirm that a bread is gluten-free either. Check the label on the specific bread for a gluten-free declaration.
Keep it separate from regular bread and use a dedicated plate, knife and tongs. If possible, leave it in its original packaging until you’re ready to serve it, and watch out for crumbs on chopping boards and shared toppings. According to the Netherlands Nutrition Centre, even a stray breadcrumb can cause symptoms for someone with coeliac disease.
No, you can’t tell from the gluten-free label. According to the Netherlands Nutrition Centre, using baker’s salt isn’t compulsory; check the label on the bread you choose to see whether it has been used.
