If a guest has coeliac disease, first choose bread labelled ‘gluten-free’ or bearing the Crossed Grain symbol; a dark colour, seeds or the word ‘wholemeal’ do not prove that bread is gluten-free. If you’re also looking for a wholemeal-style alternative, compare the ingredients and fibre per 100 g. Keep the bread separate from ordinary bread during preparation and when serving; if you regularly replace ordinary bread, also check whether iodised baker’s salt has been used.
You’re looking for bread that’s clearly labelled gluten-free and want to prevent it coming into contact with crumbs from ordinary bread while slicing, baking or serving. The Dutch Coeliac Society advises preparing gluten-free food separately.
Once you’ve checked that the bread is gluten-free, you’ll want to know which flours and seeds it contains and how much fibre it provides per 100 g. ‘Dark’ or ‘multiseed’ alone won’t tell you that.
If gluten-free bread regularly replaces ordinary bread, it’s worth checking the ingredients and the salt used, as well as how it’s prepared. According to the Netherlands Nutrition Centre, bakers aren’t required to use iodised baker’s salt.
If you’re catering for a guest with coeliac disease, first choose a clearly labelled gluten-free product and prepare it separately. Then compare the bread’s shape, ingredients and nutritional information to find one that suits your Christmas table.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free status and contact with crumbs | Look for ‘gluten-free’ on the packaging or the Crossed Grain symbol. Also make sure you have clean utensils and a separate place to serve the bread. | If my guest has coeliac disease, I want to prevent crumbs from ordinary bread getting onto their portion. For around 50% of consumers, this safety consideration comes first. |
| Ingredients and fibre | Check which flours and seeds have been used and compare the fibre content per 100 g; the colour or name of the bread is no substitute for this information. | If I’m putting a wholemeal-style alternative in the bread basket, I want to know what’s actually in the gluten-free bread. Around 30% of consumers give this the highest priority. |
| Bread shape and preparation | Choose a shape that suits the meal and check the current packaging and availability. If you regularly replace ordinary bread, you can also check whether iodised baker’s salt has been used. | When planning dinner, I want to be able to buy a suitable quantity and serve it separately without rushing. This is the main consideration for around 20% of consumers. |
A bread’s appearance and name don’t tell you whether it’s gluten-free; spelt is a type of wheat.
If your guest has coeliac disease, first check for ‘gluten-free’ on the packaging or the Crossed Grain symbol. Only then compare colour, seeds and fibre.
The Dutch Coeliac Society explains that crumbs can get onto gluten-free food via knives, chopping boards and other preparation equipment, for example.
Use clean equipment and a separate serving area. If you’re baking the bread, place it on a clean baking tray rather than a rack with crumbs on it.
The label doesn’t tell you which ingredients the bread contains, how much fibre it has or which salt has been used.
Compare the ingredients list and fibre per 100 g. If you regularly replace ordinary bread, also check whether baker’s salt or iodised salt is listed, or ask about the salt used when buying unwrapped bread.
Céréal Wholemeal Bread is a specific example you can use to compare the ingredients and nutritional information of gluten-free bread.
Albert Heijn’s range page features several types of gluten-free bread, including dark multiseed bread and bread with seeds.
PLUS’s gluten-free bread range includes brown, white and multiseed varieties.
Not just because of its name or colour. The Netherlands Nutrition Centre advises looking for ‘gluten-free’ on the packaging or the Crossed Grain symbol; spelt is also a type of wheat, not a gluten-free alternative.
Under Commission Implementing Regulation (EU) No 828/2014, a food may be labelled ‘gluten-free’ when sold to the final consumer if it contains no more than 20 mg of gluten per kg. The label doesn’t tell you about the fibre content or ingredients beyond this gluten limit.
Prepare and serve the gluten-free bread separately, using clean hands, a clean knife and a clean chopping board. The Dutch Coeliac Society warns about cross-contamination, so don’t use butter that already contains crumbs from ordinary bread either.
No, that isn’t guaranteed by the ‘gluten-free’ label. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. If you regularly replace ordinary bread, check the ingredients list on packaged bread, or ask the baker which salt they use for unwrapped bread.
