Students with coeliac disease
They look for bread clearly labelled gluten-free, as well as a lunch that won’t come into contact with ordinary bread. The Dutch Coeliac Society highlights bread crumbs and shared chopping boards as potential risks.
Who is this choice important for?
Students who bring their own lunch
They want a size that fits around their lectures and check whether the bread needs to be baked or prepared in advance.
Students who often replace ordinary bread
As well as checking the gluten-free label, they compare fibre and ingredients. The Netherlands Nutrition Centre notes that some gluten-free flour mixes are low in fibre, iron, vitamin B1 and folic acid.
What should you look for when choosing?
Start by checking the gluten-free label and how your lunch will be served. Then choose a size that suits your schedule and, if you eat it regularly, compare the nutritional information on the packaging.
| What to consider | What should you check? | Who is this most important for? |
|---|---|---|
| Gluten-free status and cross-contamination | Look for the words ‘gluten-free’ on the packaging. Ask the canteen staff whether they use separate equipment and follow a process that avoids contact with ordinary bread. | If I have coeliac disease, I want to know that my bread stays separate from bread crumbs when it’s being filled, too. This would be the main concern for around 36% of consumers. |
| Size and preparation | Check the number of portions, storage advice and whether baking or other preparation is needed. | Between lectures, I want to be able to eat my lunch without having to prepare bread on the spot. Convenience would be the top priority for around 29% of consumers. |
| Nutritional information | Compare the fibre per 100 g and check the ingredients and added nutrients listed on the label. | If I often replace ordinary bread, I want to know how my choice fits into the rest of my diet. Around 21% of consumers would see this as the most important thing to consider. |
| Availability | Before setting off, check whether your preferred variety is available and have a lunch alternative ready. | I don’t want to rely on just one type of bread if I regularly have lunch on campus. Practical availability would be the biggest consideration for around 14% of consumers. |
Common mistakes
-
Checking the bread but nothing else
Gluten-free bread can still come into contact with ordinary bread when it’s sliced or filled. The Dutch Coeliac Society lists shared chopping boards and bread crumbs as potential risks.
Take the bread with you unopened, or ask the canteen how it’s stored, filled and served before you order.
-
Assuming all gluten-free bread has the same nutritional value
According to the Netherlands Nutrition Centre, some gluten-free flour mixes are low in fibre, iron, vitamin B1 and folic acid. A name such as ‘multiseed’ or ‘vital’ doesn’t tell you how much fibre a loaf contains.
Compare the nutritional information per 100 g. If you regularly replace ordinary bread, also check whether bakers’ salt or iodised salt is listed among the ingredients.
-
Assuming the online range matches what’s on the canteen shelves
A loaf shown online by a supermarket chain may not be available at the shop where you pick up groceries before lectures.
Check that your preferred product is available before you set off, and think of a second lunch option that meets your gluten-free requirements.
Brands and shops to explore
Albert Heijn
Albert Heijn lists gluten-free bread from brands including Schär and Consenza online.
- You can compare different types of bread side by side.
- Albert Heijn warns that product information may change, so check the packaging of the product you buy.
Jumbo
Jumbo lists gluten-free bread online in formats including whole loaves, ciabattas and smaller rolls.
- The different sizes can help you plan a lunch to take with you.
- Check whether your chosen variety is available at the shop where you do your shopping.
PLUS
PLUS lists its own gluten-free bread and rolls online, alongside gluten-free Schär loaves.
- You can compare the size and nutritional information of specific products.
- PLUS says that product information may change, so check the current label.
Dirk
Dirk lists products online including Schär Meisterbäcker Classic, Meisterbäcker Vital and Mini Baguette.
- These varieties give you specific product names to search for.
- Online search results don’t confirm what’s in stock at an individual shop.
ALDI
ALDI includes gluten-free bread in its bread and bake-at-home range.
- Bake-at-home products may suit you if you prepare your lunch at home.
- Base your choice on the label and preparation instructions for the specific product.
Lidl
Lidl publishes information about gluten-free products, as well as the ingredients and allergens in its freshly baked bread.
- Checking the current range can be helpful if this shop is on your route to campus.
- Only consider a loaf gluten-free if the specific product is labelled and its information confirms this; don’t rely on the shop category alone.
Products for a lunch prepared in advance
These Joybuy products are suited to a lunch you prepare at home: mini baguettes to bake and a bread mix for making your own loaf. Neither removes the need to check for cross-contamination when the bread is filled or served.
Image unavailable
Gv Baguette Mini
An option if you can bake the mini baguettes before you set off. Check the number of pieces on the packaging when planning portions, and keep the bread separate from ordinary bread when filling it.
Image unavailable
Schär Bread Mix-Mix B Gluten Free, 1 kg
For anyone who wants to make bread at home to take with them; this is a bread mix, not a ready-made lunch. Use clean, separate equipment, and check the ingredients on the packaging if iodised salt is important to your choice.
Frequently asked questions
Can I get a gluten-free roll from the university canteen?
Only if you can also get clear information about the bread and how it’s prepared. Ask how staff prevent contact with ordinary bread, shared knives and bread crumbs; the Dutch Coeliac Society identifies these as potential sources of cross-contamination.
Does ‘gluten-free’ mean a product contains absolutely no gluten?
No. Under Commission Implementing Regulation (EU) No 828/2014, the claim ‘gluten-free’ can be used for products containing no more than 20 mg of gluten per kg of finished product. The product label doesn’t say anything about possible contact with gluten during serving.
What should I look for if I often replace ordinary bread with gluten-free bread?
Compare the nutritional information per 100 g and read the ingredients list. The Netherlands Nutrition Centre highlights differences in fibre and certain nutrients between gluten-free flour mixes; bakers’ salt is also not used in every type of bread.
How should I store opened gluten-free bread?
Follow the storage advice on the packaging and prevent contact with ordinary bread and shared kitchen equipment. Storage instructions can vary by product, so follow the guidance for the bread you’ve bought.