If coeliac disease guides your choice, start with bread that is explicitly labelled gluten-free on the packaging. Then compare the type of bread and its nutritional information, including fibre and salt, and check whether the storage and preparation instructions suit your weekend breakfast. If iodised salt or other allergens matter to your choice, check the ingredients list separately.
According to the Voedingscentrum, even an ordinary breadcrumb can be a problem if you have coeliac disease. So first, look for an explicit gluten-free label, and take care to avoid contact with regular bread at home too.
As well as checking that the bread is labelled gluten-free, you want to know how much fibre and salt it contains. Compare the nutritional values per 100 g and, if portion sizes differ, per portion. Don’t rely on words such as dark or multiseed alone.
You might like to alternate sliced bread with rolls or ciabatta, for example. The type of bread, storage instructions and whether you can freeze a pack can all help you decide what suits your weekend plans.
For a weekend breakfast where coeliac disease comes first, check the gluten-free label before anything else. Then you can weigh up the type of bread, nutritional information and convenience.
| What to look for | What to check when buying | Who it matters most to |
|---|---|---|
| Gluten-free label | Check the current packaging for a gluten-free label, and read the ingredients and allergen information. At home, take care to avoid contact with crumbs from regular bread. | If I’m choosing bread because of coeliac disease, I want to be able to see clearly that it is labelled gluten-free. Around 42% of consumers put this clarity first. |
| Nutritional information and type of salt | Compare fibre and salt per 100 g and per portion. Check the ingredients list for iodised salt or baker’s salt. | As well as checking that the bread is labelled gluten-free, I want to know how much fibre and salt are in my usual portion, and what type of salt has been used. This information is a priority for around 33% of consumers. |
| Type of bread and storage | Choose the type you want and check the storage, freezing and preparation instructions on the packaging. | For a leisurely weekend breakfast, I want to be able to choose between slices and another type of bread, without opening more than I’ll use. This convenience matters most to around 25% of consumers. |
According to the Voedingscentrum, baker’s salt contains iodine, but its use is not compulsory. So you can’t tell what type of salt has been used just from the type of bread.
If this matters to your choice, check the ingredients list for iodised salt or baker’s salt.
Dark, multiseed and organic describe other qualities. The European gluten-free label has a specific requirement: according to Implementing Regulation (EU) No 828/2014, the food as sold to the final consumer must contain no more than 20 mg/kg of gluten.
First, check that the packaging explicitly says gluten-free. Only then compare the type of bread and its nutritional information.
Albert Heijn warns that ingredients, nutritional values and allergen information may change. This is especially important if you need to avoid ingredients other than gluten too.
Check the label on the pack you’re actually buying every time.
The range varies between supermarkets and between types of bread. This could disrupt your breakfast plans if you have your heart set on rolls or ciabatta.
Before the weekend, check that your chosen product is available. If you want to buy bread in advance, read the storage instructions too.
If you only find out at breakfast that the type of bread you wanted isn’t available, changing your plans will take extra time.
The own-brand range includes dark multiseed bread for sliced sandwiches.
A brand with a range of different gluten-free bread types featured by Jumbo.
A gluten-free range that includes seeded bread and other bakery products.
Yes. Under Implementing Regulation (EU) No 828/2014, ‘gluten-free’ can only be used in the EU if the food as sold to the final consumer contains no more than 20 mg/kg of gluten. Words such as dark or multiseed are not a substitute for this label.
Read the current label and avoid contact with regular bread at home. The Voedingscentrum points out that even a stray breadcrumb can cause symptoms if you have coeliac disease, so take care with shared chopping boards, knives and toasters too.
No. According to the Voedingscentrum, the use of baker’s salt is not compulsory. If you want to know what type of salt has been used in a particular loaf, check the ingredients list for iodised salt or baker’s salt.
That depends on the storage instructions for the bread you choose. Albert Heijn says its gluten-free dark multiseed bread can be frozen. For other varieties, follow the instructions on the packaging.
Yes, these types of bread feature in the gluten-free range shown by Jumbo. Before buying, check that the specific variety is available. For rolls too, check the gluten-free label and preparation instructions on the packaging.
