For a guest with coeliac disease, choose bread or rolls that are clearly labelled gluten-free, and keep them separate from ordinary bread during preparation and serving. Individual rolls are handy for serving separate portions at a mixed table; a whole or half loaf works well when several guests eat gluten-free, but take care when slicing and adding toppings. Always check the current label.
You’re looking for clearly identifiable gluten-free bread and a way to serve it without contact with ordinary bread or crumbs. The Netherlands Nutrition Centre warns that even a stray bread crumb can cause symptoms for someone with coeliac disease.
You’re serving both ordinary and gluten-free bread. Individual rolls or mini baguettes make it easier to set gluten-free portions aside.
Alongside the gluten-free label, you compare the fibre content on the nutrition table and check the ingredients list for iodised salt or baker’s salt. This is especially relevant if you serve gluten-free bread regularly.
First, choose a clearly labelled gluten-free product for your guest with coeliac disease. Then decide whether a larger loaf or individual portions will work better for the number of guests and the way you plan to serve them.
When to choose it: several guests eat gluten-free, or you want to prepare sandwiches in advance.
Bear in mind: slice and prepare the bread using clean, separate utensils to avoid contact with crumbs from ordinary bread.
When to choose them: you want to serve individual gluten-free portions to a small, mixed group.
Bear in mind: check whether the rolls need baking, and keep them separate from ordinary bread during preparation too.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Coeliac disease and cross-contamination | Look for the ‘gluten-free’ label or the Crossed Grain trademark, read the current label and plan to use separate utensils. | When I’m hosting a guest with coeliac disease, I want their bread to be clearly kept separate from ordinary bread crumbs. For around 50% of consumers, suitability for people with coeliac disease comes first. |
| Portions at a mixed table | Check how many items are in the pack and whether the rolls are ready to serve or need baking. | For a small group, I want to be able to set gluten-free portions aside so guests don’t have to guess which bread is for them. This is the top priority for around 30% of consumers. |
| Fibre and iodine | Compare fibre per 100 g and check the ingredients list for iodised salt or baker’s salt. | If I buy gluten-free bread regularly, I also want to know what the label says about fibre and salt. Around 20% of consumers give this nutritional information top priority. |
The absence of wheat as a listed ingredient doesn’t confirm that a loaf is suitable for someone with coeliac disease. According to the Dutch Coeliac Association, the ‘gluten-free’ label means a product contains less than 20 mg of gluten per kg.
Choose a product labelled ‘gluten-free’ or bearing the Crossed Grain trademark, and check the current packaging.
A shared board, toaster, plate or knife can transfer crumbs from ordinary bread to gluten-free bread. The Netherlands Nutrition Centre warns that even a small amount of gluten can cause symptoms for someone with coeliac disease.
Use clean, separate utensils and clearly set the gluten-free bread apart.
According to the Netherlands Nutrition Centre, bread contributes to iodine intake in the Netherlands because it is made with iodised baker’s salt. Check the ingredients list to see whether a particular gluten-free loaf contains this salt.
Check the salt information on the packaging. If you have questions about following a gluten-free diet long term, speak to a specialist dietitian.
The products shown on a range page may not be available just before your get-together.
Check current availability in good time, and have another clearly labelled gluten-free product as a back-up option.
A wasted trip to the shops can add extra time to your preparations.
Albert Heijn’s gluten-free range page features its own gluten-free multiseed bread, as well as bread products from Schär.
Jumbo’s online Schär gluten-free bread category includes mini baguettes, ciabatta and Meesterbakker bread.
PLUS’s online range includes its own gluten-free white, brown and multiseed bread, as well as gluten-free bread rolls.
Dirk’s search results include products such as Schär Meisterbackers Classic, Meisterbackers Vital and mini baguettes.
Lidl has a page for its gluten-free range, which also mentions additional gluten-free products.
These products offer two different ways to prepare: mini baguettes for individual portions, and a Schär bread mix for anyone who wants to make their own bread. For a guest with coeliac disease, check the current label on both products and keep preparation and serving separate from ordinary bread.
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For anyone serving individual portions at a mixed coffee morning. Check the packaging for the gluten-free label, preparation instructions and allergen information; use clean, separate utensils.
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For anyone who wants to make gluten-free bread before the coffee morning; this is a mix, not a ready-made loaf. Check the packaging for preparation instructions, yield, the gluten-free label and allergen information. Keep the finished bread separate from ordinary bread.
That information alone isn’t enough: choose bread labelled ‘gluten-free’ or bearing the Crossed Grain trademark. According to the Dutch Coeliac Association, ‘gluten-free’ means less than 20 mg of gluten per kg of product; always check the current label too.
Use a clean board, a clean knife and a separate plate, and make sure ordinary bread and serving utensils don’t come into contact with the gluten-free bread. The Netherlands Nutrition Centre warns that even a stray bread crumb can cause symptoms for someone with coeliac disease.
Check the ingredients list: according to the Netherlands Food and Consumer Product Safety Authority, allergens must be clearly distinguished in the list, and any gluten-containing cereals used must be named. For this choice, checking the ingredients list alone is no substitute for checking the gluten-free label.
Don’t assume it does; check the ingredients list on each loaf for iodised salt or baker’s salt. According to the Netherlands Nutrition Centre, bread made with iodised baker’s salt contributes to iodine intake in the Netherlands. If you have questions about following a gluten-free diet long term, a specialist dietitian can help assess your overall diet.
Check the current range first: Lidl says on its gluten-free range page that additional products aren’t always available. Plan your get-together around a product whose availability and label you can check in good time.
