If the bread is for someone with coeliac disease, choose a product whose current packaging explicitly says ‘gluten-free’ rather than ordinary wholemeal bread. Keep it separate from bread containing gluten at home. Then compare the fibre content, pack size and storage instructions when planning the family shop. Also check whether baker’s salt has been used: according to the Netherlands Nutrition Centre, bakers are not required to use it.
If one family member needs to eat gluten-free while the others have ordinary bread, storage and preparation need careful attention too. The Netherlands Nutrition Centre and the Dutch Coeliac Society highlight the risk of cross-contamination from crumbs and shared kitchen utensils.
If you’re replacing a familiar lunch bread, compare the fibre per 100 g and the amount of bread in each pack. Descriptions such as ‘wholemeal’ or ‘seeded’ don’t tell you how much fibre there is in a serving.
When several people eat gluten-free bread, it helps to compare pack sizes, when you’ll use the bread and its storage instructions. This makes it easier to choose a supply that suits your family’s actual needs.
For bread eaten by someone with coeliac disease, a gluten-free label is essential. After that, family consumption, nutritional information and storage options help you decide which pack is most practical.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Eating gluten-free without cross-contamination | Look for the ‘gluten-free’ label on the current packaging and plan to use clean or separate kitchen utensils at home. | If someone with coeliac disease is eating with us, I want to make sure gluten from bread or crumbs doesn’t end up in their meal. Around 36% of consumers put this safety concern first. |
| Enough bread for the family | Compare the net weight and number of servings per pack with the meals you’ve planned. | When several family members eat the same bread, I want to know whether the supply will last until the next shop. This is the main concern for around 29% of consumers. |
| Fibre and nutritional information | Compare fibre per 100 g and per typical serving, and check the ingredients too. | When replacing wholemeal bread, I want to compare the nutritional information, not just the name on the pack. This is the top priority for around 21% of consumers. |
| Using bread without waste | Check the storage instructions and choose an amount you can use in time or freeze. | If we won’t get through a pack quickly, I want to avoid wasting any of the bread. Around 14% of consumers give this their highest priority. |
Ordinary wholemeal bread can contain gluten, so it isn’t a suitable replacement for bread that someone with coeliac disease needs to eat gluten-free.
Look for the explicit ‘gluten-free’ label on the current packaging. Don’t rely on words such as ‘wholemeal’, ‘brown’ or ‘multigrain’ alone.
According to the Dutch Coeliac Society, crumbs and shared kitchen utensils can contaminate gluten-free food.
Store the bread separately and use clean or separate knives and chopping boards. Also check toppings for crumbs from ordinary bread.
Baker’s salt contains iodine, but according to the Netherlands Nutrition Centre, bakers don’t have to use it. So the ‘gluten-free’ label tells you nothing about the salt used.
Check the ingredients for baker’s salt, or ask which salt has been used if you’re buying unpackaged bread.
Even a pack of bread for a large family can go to waste if the number of servings doesn’t match the meals you’ve planned.
Choose an amount that suits your needs and follow the storage instructions if you want to freeze the bread.
Always compare the specific bread and its current packaging: bread types, ingredients and nutritional information can vary from product to product.
Céréal lists 14 g of fibre per 100 g for its gluten-free Wholemeal Bread. That gives you a clear point of comparison when replacing ordinary wholemeal bread.
Albert Heijn lists 12 g of fibre per 100 g and a pack size of 275 g for Consenza High Fibre Chia Seed Bread, gluten-free and organic.
Jumbo lists Schär among its gluten-free breads; Dirk lists a 350 g Schär loaf, among other products.
Jumbo lists Lekker Vrij Gluten-Free Brown Bread in a 500 g pack in its gluten-free bread range.
PLUS sells gluten-free brown bread and multiseed bread under its own brand.
No, ordinary wholemeal bread isn’t automatically gluten-free. For bread eaten by someone with coeliac disease, the Netherlands Nutrition Centre advises checking that the current packaging explicitly says ‘gluten-free’.
Under Commission Implementing Regulation (EU) No 828/2014, the term ‘gluten-free’ may be used if the final product contains no more than 20 mg of gluten per kg. Check the label on the bread you’re actually buying.
No, you also need to prevent contact with bread containing gluten after you’ve bought it. The Dutch Coeliac Society highlights the risk of cross-contamination from crumbs, so use clean or separate utensils and take care with shared spreads.
No. According to the Netherlands Nutrition Centre, baker’s salt contains iodine, but bakers aren’t required to use it. Check the ingredients list or ask which salt has been used if you’re buying unpackaged bread.
Choose a pack weight that suits the meals you need bread for, and check the storage instructions. The Dutch Coeliac Society suggests freezing bread if you won’t use it straight away.
