If you have coeliac disease, first check that the current packaging clearly identifies the bread as gluten-free. Avoid products with a relevant warning about possible gluten contamination. Then look for a slice that suits your filling, but don’t assume that more seeds, fibre or a heavier loaf means a firmer slice: assess the slice itself. Also check for iodised salt or baker’s salt if the iodine content of bread matters to you.
If you like to pile on the filling, first check the gluten-free labelling, then see how a slice holds up with your choice of topping. Multiseed bread might be worth trying, but its ingredients won’t tell you how thick or firm the slices are.
If you have coeliac disease, check the current packaging before considering the thickness of the slices. Look for a gluten-free label and warnings about possible gluten contamination. At home, keep the bread away from crumbs from bread containing gluten.
If you regularly eat gluten-free bread and it contributes to your iodine intake, check the ingredients list for iodised salt or baker’s salt. According to the Netherlands Nutrition Centre, baker’s salt is not compulsory in bread.
If you have coeliac disease, start by checking the label on the specific pack. Then compare the slices, nutritional information and availability to find bread that suits the way you want to use it.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Firmness of the slice | Look at the slices in the pack and try one at home with your usual filling. Seeds and fibre aren’t a measure of firmness. | When I make a generously topped snack, I want to know whether the slice will hold together. Around 36% of consumers prioritise a firm slice. |
| Gluten-free labelling and cross-contamination | Check the current packaging for ‘gluten-free’ or the Crossed Grain symbol, and read any warnings about possible gluten contamination. | Before I consider the shape of the bread, I need to know it’s suitable for my coeliac disease. For around 29% of consumers, this reassurance is the top priority. |
| Type of salt and nutritional value | Check the ingredients for iodised salt or baker’s salt. Compare fibre and salt on the same basis, such as per 100 g. | If I eat gluten-free bread often, I want to know how it fits into my diet. For around 21% of consumers, this nutritional information carries the most weight. |
| Availability and packaging | Check the specific product in store and see whether the pack size suits your needs. | I want to be able to take home bread I can actually find and use before the pack runs out. For around 14% of consumers, this is the main consideration. |
For the supermarket breads mentioned, seeds, fibre and loaf weight don’t tell you how thick or firm a slice is.
First check that the bread is suitable for your coeliac disease. Then try a slice at home with the filling you bought it for.
Being placed with gluten-free products doesn’t replace the information on the packaging. The Dutch Coeliac Society points out that cross-contamination from crumbs of bread containing gluten also matters.
Check the current label every time you buy bread, and avoid products with a relevant warning about possible gluten contamination.
According to the Netherlands Nutrition Centre, baker’s salt isn’t compulsory. So don’t assume that a particular type of bread will make a set contribution to your iodine intake.
Check the ingredients list for the bread you’ve chosen to see whether it contains iodised salt or baker’s salt.
A bread or range shown online doesn’t necessarily tell you what you’ll find in your local shop. Ingredients and allergy information can also change, as Albert Heijn and PLUS note in their product information.
Check the specific product and read the packaging again when you buy it.
These shops offer different types of gluten-free bread, but their product descriptions aren’t a comparative measure of slice thickness. The packaging of the specific product remains the key source for checking its labelling.
Albert Heijn describes AH Gluten-Free Dark Multiseed Half Loaf as a 480 g packaged loaf from a specialist gluten-free bakery.
Jumbo’s Lekker Vrij range includes gluten-free white, brown and multiseed breads.
PLUS describes both PLUS Multiseed Gluten-Free and Schär Meisterbäcker Mehrkorn.
Dirk lists products including Schär Meisterbackers Classic, Schär Meisterbackers Vital and Schär Mini Baguette among its gluten-free bread results.
Lidl describes an additional range of gluten-free products.
ALDI lists gluten-free options among its bake-at-home rolls and snacks.
No. The thickness of a slice says nothing about whether it’s gluten-free or whether cross-contamination may have occurred. As the Netherlands Nutrition Centre explains, first look for ‘gluten-free’ or the Crossed Grain symbol on the current packaging, and read any warnings too. Then check whether the slice is firm enough for your filling.
It’s a warning about possible gluten contamination. According to the Dutch Coeliac Society, this wording indicates the same possible risk as ‘not suitable for people with coeliac disease’. If you have coeliac disease, choose another option whose packaging meets your requirements.
No. According to the Netherlands Nutrition Centre, using baker’s salt isn’t compulsory. If you want to know whether the type of salt factors into your choice, check the ingredients list for the specific bread for iodised salt or baker’s salt.
Keep gluten-free bread separate from bread containing gluten, and use clean hands, knives and work surfaces when adding your filling. The Dutch Coeliac Society stresses that even a crumb from bread containing gluten can matter if you have coeliac disease.
