Looking for an alternative to wholemeal bread for your camping trip? If you have coeliac disease, choose a product clearly labelled gluten-free and keep it separate from ordinary bread and shared kitchen utensils. Then compare the type of bread, storage instructions and nutritional information. Gluten-free doesn’t automatically mean wholemeal or provide a similar amount of fibre, and bake-off rolls are only practical if you can cook them.
You need a clearly labelled gluten-free bread option and want to avoid contact with crumbs from ordinary bread. The Voedingscentrum points out that even a stray bread crumb can cause symptoms if you have coeliac disease. So remember to use separate or thoroughly cleaned knives, chopping boards and grills, too.
As well as a gluten-free label, you’re looking for information about wholemeal ingredients and fibre. Compare the nutritional information per 100 g or per serving. A brown colour or seeds in the name don’t, on their own, tell you whether a product is wholemeal.
You want a type of bread that suits your luggage space and cooking options. Check how the product should be stored and, if it suits your trip better, take a packaged, dry back-up that is clearly labelled gluten-free.
First decide which type of gluten-free bread you can store and, if necessary, prepare. Then check the packaging for the gluten-free label, ingredients and nutritional information separately.
| What to consider | What to check before buying | Who it matters most to |
|---|---|---|
| Gluten-free and prepared separately | Look for the explicit ‘gluten-free’ label and read the ingredients and allergen information. Plan to use separate or thoroughly cleaned kitchen utensils. | If I have coeliac disease, I want to take bread with me without it coming into contact with ordinary bread crumbs. Around 36% of consumers put this gluten-free assurance first. |
| Finding the right type of bread | Check whether the bread, rolls or a dry alternative you want are available, and whether the chosen product is labelled wholemeal if that’s important to you. | I want to find a type of bread that suits my meals before I leave, with an alternative ready in case my first choice isn’t available. Around 29% of consumers put having that choice first. |
| Storage and preparation | Read the storage instructions and check that you have suitable equipment for bake-off rolls. | With limited fridge space or no oven, I don’t want to rely on bread that I can’t store or prepare at the campsite. Around 21% of consumers say ease of storage is their main concern. |
| Nutritional information | Compare fibre per 100 g or per serving, and check the ingredients for iodised salt if that’s important to your choice. | When I replace ordinary wholemeal bread, I want to know how much fibre the alternative contains and what type of salt has been used. Around 14% of consumers give this nutritional information top priority. |
These words confirm neither that a product is labelled gluten-free nor that it is wholemeal. Bread containing several types of seed may also include other ingredients.
Check two separate things on the packaging: does it explicitly say ‘gluten-free’, and what do the ingredients and nutritional information say about wholegrain cereals and fibre?
According to the Voedingscentrum, even a stray crumb from ordinary bread can cause symptoms if you have coeliac disease. A gluten-free label on the packaging won’t prevent cross-contamination during preparation.
Store the bread separately and use a separate or thoroughly cleaned knife, a clean chopping board and a suitable, clean grill.
At the campsite, storage instructions, fridge space and the length of your trip all affect what you can take with you. The Voedingscentrum recommends keeping perishable food in a cool box for no more than one day.
Read the bread’s storage instructions, plan your fillings separately and, if you like, take a dry back-up that is clearly labelled gluten-free.
The Voedingscentrum lists fibre and iodine as nutrients to consider when you cut bread from your diet. Gluten-free bread products vary in their ingredients and nutritional information; their names don’t tell you how much fibre or iodine they contain.
Compare the stated fibre per 100 g or per serving, and check the ingredients list to see what type of salt has been used. Don’t assume a product contains iodine just because it says ‘gluten-free’.
Albert Heijn’s gluten-free range includes light and dark multiseed breads, as well as crispbread.
Jumbo’s gluten-free bread category includes Céréal Gluten Free Lactose Free Wholemeal Bread, 240 g, alongside other types of bread.
PLUS lists gluten-free brown bread, multiseed bread and sourdough online, among other products.
Dirk’s gluten-free search results include Schär Mehrkorn, crispbread and flatbreads, among other products.
ALDI’s bakery information mentions both wholemeal bread and gluten-free bread options.
Lidl provides information about a gluten-free range and says on its range page that additional gluten-free products are currently unavailable.
These mini bake-off rolls are an option for a campsite with suitable baking facilities. Before you leave, check the current packaging for the gluten-free label and ingredients if you plan to use them as part of a gluten-free diet.
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An option for a camping meal if you have suitable equipment to bake the rolls. Before use, check the gluten-free label, ingredients and baking instructions on the packaging. If you have coeliac disease, use clean, separate kitchen utensils. Don’t assume it’s a wholemeal roll based on the product name.
No. Ordinary spelt and rye bread aren’t gluten-free alternatives. Choose a product that is clearly labelled gluten-free and avoid contact with ordinary bread during transport and preparation.
Under Implementing Regulation (EU) No 828/2014, a product may be labelled ‘gluten-free’ if its gluten content is no more than 20 mg/kg. Also read the ingredients and allergen information for the product you take with you.
Follow the storage instructions on the packaging, including after opening, and keep the bread separate from ordinary bread. If you have limited fridge space, consider whether a dry gluten-free back-up would be more practical. The Voedingscentrum recommends keeping perishable fillings in a cool box for no more than one day.
No. The gluten-free label doesn’t tell you what type of salt has been used. Check the ingredients list for iodised salt, and compare the nutritional information if you’re replacing ordinary wholemeal bread.
