Anyone buying bread for someone with coeliac disease
The gluten-free statement, ingredients, other allergens and steps to prevent cross-contamination all determine which products are suitable.
Who are these choices relevant to?
Anyone who eats gluten-free bread every day
For regular breakfasts and lunches, ingredients, fibre per 100 g and whether the label mentions iodised salt or baker’s salt are useful points of comparison.
Anyone looking for different types of bread
For brunch or a special lunch, ciabatta, baguettes, bagels or bread rolls may suit the occasion better than sliced bread.
What should you look for when choosing?
If the bread is for someone with coeliac disease, check that it is labelled gluten-free before comparing its nutritional value or shape. Then compare only products that meet the relevant ingredient and allergen requirements.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Gluten safety | Read the gluten-free statement, ingredients and allergens on the packaging. At home, avoid contact with crumbs and shared kitchen utensils. | When I buy bread for someone with coeliac disease, I also want to prevent it coming into contact with ordinary bread after opening. Around 33% of consumers put gluten safety first. |
| Everyday ingredients | Compare fibre per 100 g and, if iodine matters to you, check whether the label mentions iodised salt or baker’s salt. | When I eat bread regularly, I want to compare the nutritional information and ingredients. For around 27% of consumers, everyday ingredients are the most important consideration. |
| Type of bread | Choose a type that suits the meal and check the ingredients of each individual product. | For brunch or a lunch with fillings, I’m more likely to look for suitable rolls than ordinary slices. The type of bread comes first for around 20% of consumers. |
| Availability | Check the current range at your local shop or in your delivery area, then read the packaging of the product you choose. | If I want to keep buying the same suitable bread, I need to know whether my usual supermarket stocks it. Around 20% of consumers give availability top priority. |
Common mistakes
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Assuming wheat-free means gluten-free
For someone with coeliac disease, a statement that a product contains no wheat is not enough to determine whether it is suitable.
Look for an explicit gluten-free statement on the packaging, and check the ingredients and allergens too.
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Not keeping the bread separate after buying it
According to the Dutch Coeliac Society, gluten-free bread can still come into contact with gluten through crumbs and shared kitchen utensils.
Keep the bread well wrapped and use a separate or thoroughly cleaned chopping board, knife and preparation area.
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Judging nutritional value by the name of the bread
A name such as multiseed, or a distinctive shape, doesn’t tell you how much fibre the product contains or which other allergens it may include. The Netherlands Nutrition Centre also says that bakers are not required to use baker’s salt.
Compare the nutritional information per 100 g and read the ingredients list if iodine or particular allergens are relevant to your choice.
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Assuming an online range is always in stock
The gluten-free breads available may vary by shop and over time.
Check the range before you plan to buy, and consider which other types of bread might suit you.
Finding an alternative can take extra time if your chosen bread is unavailable.
Brands to consider
Schär
Jumbo lists several gluten-free Schär bread types, including sliced bread, mini baguettes and ciabatta.
- The range of shapes gives you a choice between everyday bread and rolls for a different meal.
- Check the ingredients and allergens of each product individually; information about one Schär bread does not necessarily apply to the rest of the range.
Consenza
Jumbo lists a frozen brown loaf from Consenza, as well as bagels, pitta breads and white bread rolls.
- The range includes both a larger loaf and smaller types of bread for different meals.
- Check the storage instructions, ingredients and allergens on the packaging of your chosen product.
PLUS
PLUS lists own-brand options such as white, brown and multiseed gluten-free bread, as well as gluten-free bread rolls.
- The types listed make it easy to compare basic loaves with rolls.
- Check the current range and the packaging of each product before making your choice.
Joybuy products for two occasions
These products represent two different options: a product described as mini baguettes for a sandwich-style meal, and a mix for anyone who wants to bake their own bread. Before choosing either for someone with coeliac disease, check the current packaging.
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Gv Baguette Mini, 7 Pieces
An option to consider if you’re looking for a small type of bread for lunch or brunch. Check the exact product type and preparation method on the packaging before treating this as ready-to-eat bread rolls or as a mix.
Also check the gluten-free statement and current allergen information, paying particular attention to soya and possible traces of lupin and mustard.
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Schär Bread Mix-Mix B Gluten Free, 1 kg
For anyone who would rather bake their own bread than buy it ready-made. This is a 1 kg mix, so allow time for preparation and follow the instructions on the packaging.
Before use, check the gluten-free statement, ingredients and allergens on the current label, including the information about soya.
Frequently asked questions
Is bread without wheat automatically suitable for someone with coeliac disease?
No. Being wheat-free isn’t enough. Check the explicit gluten-free statement, ingredients and allergens on the packaging of the product you’re buying.
How can I stop gluten-free bread coming into contact with ordinary bread crumbs?
Keep the bread wrapped until you’re ready to use it, and use clean hands and utensils. The Dutch Coeliac Society points out that crumbs on a chopping board, knife or worktop can also cause cross-contamination.
Does gluten-free bread always contain iodised salt?
No, don’t assume it does. According to the Netherlands Nutrition Centre, bakers are not required to use baker’s salt, so check the label to see whether iodised salt or baker’s salt is listed among the ingredients.
How should I store gluten-free bread after opening?
Follow the storage instructions on the packaging of the bread you’ve chosen. For Schär Meesterbäcker Mehrkorn, PLUS recommends storing it in a cool, dry place, resealing it after opening and eating it within a few days or freezing it straight away. These instructions don’t necessarily apply to other breads.