If you’re hosting a guest with coeliac disease, choose bread whose packaging explicitly says ‘gluten-free’. Check the other allergens too, and serve it with clean, separate utensils. Small part-baked rolls work well as warm portions at the table; a whole loaf is more practical if you need several slices. Whichever you choose, check how much you’ll need and how to prepare it.
You’re looking for bread for Christmas dinner and want to prevent it coming into contact with crumbs from ordinary bread during preparation or at the table. The Netherlands Nutrition Centre points out that even a stray bread crumb can matter for someone with coeliac disease.
You’d like to serve smaller portions with, for example, soup or a starter. With part-baked rolls, it’s important to follow the preparation instructions and use a clean, separate area to prepare and serve the gluten-free bread.
You’re comparing bread types and pack sizes, and checking the allergens, fibre content and whether iodised salt or baker’s salt is listed for each product.
If you’re catering for someone with coeliac disease, start by checking for a gluten-free label and planning to serve the bread separately. Then choose a type of bread that suits the meal and check the rest of the information on the label.
| What to look for | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free label and separate serving | Look for ‘gluten-free’ on the packaging and read the current label. Use clean, separate utensils when serving. | If a guest has coeliac disease, you’ll want to prevent crumbs from ordinary bread getting onto their bread; this is the top priority for around 33% of consumers considering gluten-free bread for this dinner. |
| Type of bread and preparation | For part-baked rolls, check the preparation instructions and the number of rolls in the pack. | If you want to serve warm, individual portions with soup or a starter, the type of bread matters more; around 27% of these consumers prioritise this. |
| Quantity and size | Compare the pack weight with the amount of bread you’ll need at the table. | If you’re serving several people, you’ll want to know whether one pack will be enough and how much will be left over; quantity is the top consideration for around 20% of these consumers. |
| Other label information | Read the allergen information and, if you wish, compare the fibre content per 100 g. If you eat it regularly, check whether iodised salt or baker’s salt is listed. | If there are other food allergies as well as coeliac disease, or you eat this bread more often, you’ll want to assess the ingredients of each product; this is the main priority for around 20% of these consumers. |
The type of bread or a single ingredient doesn’t tell you whether a product is suitable for someone with coeliac disease. The Netherlands Food and Consumer Product Safety Authority says that products labelled ‘gluten-free’ must contain no more than 20 ppm of gluten.
Choose bread with that explicit label and check the packaging again before serving it.
The Netherlands Nutrition Centre points out that even a stray bread crumb can matter for someone with coeliac disease.
Slice and serve the gluten-free bread separately, using a clean board, a clean knife and separate utensils for spreads.
A whole loaf and small rolls won’t necessarily provide the same number of portions for your Christmas dinner.
Check the pack weight and the number of items, then choose an amount that suits the guests who’ll be eating gluten-free bread.
A gluten-free product may contain other allergens. The presence of iodised salt also tells you nothing about whether the bread is gluten-free.
Read the allergen information on each pack. If you eat the bread regularly, check the ingredients list separately for iodised salt or baker’s salt.
Albert Heijn’s range includes several types of gluten-free bread, including multiseed bread and rolls.
Jumbo’s own-label range includes white bread and multiseed bread.
Schär offers sliced bread and mini baguettes, which can be served as individual portions.
Jumbo’s range includes Consenza brown bread from the freezer and smaller types of bread.
PLUS offers gluten-free bread under its own brand, as well as products from specialist brands.
Dirk’s search results include gluten-free loaves and mini baguettes from Schär.
Choose bread with the explicit ‘gluten-free’ label on the packaging and serve it with clean, separate utensils. The Netherlands Food and Consumer Product Safety Authority says products bearing this claim may contain no more than 20 ppm of gluten. The Netherlands Nutrition Centre also highlights the importance of preventing crumbs from ordinary bread getting onto it.
If you’re buying unpackaged bread, don’t rely on its name or the type of grain used. Before buying, ask explicitly whether the bread is gluten-free and how contact with ordinary bread is prevented during preparation and sale.
Place it separately from ordinary bread and use a clean board, a clean knife, a separate bread basket and separate utensils for spreads. The Netherlands Nutrition Centre points out that even a stray bread crumb can matter for someone with coeliac disease.
No, bread doesn’t have to be made with baker’s salt. If you eat gluten-free bread regularly and this information matters to your choice, check the ingredients list for ‘baker’s salt’ or ‘iodised salt’. The Netherlands Nutrition Centre says that using baker’s salt isn’t compulsory.
