Choose bread labelled gluten-free for a child with coeliac disease, and keep it separate from ordinary bread, crumbs and shared spreads. If the bread will be eaten regularly, compare the fibre per 100 g and check whether the ingredients list iodised salt. Individually wrapped portions can be handy for a shared tea-time gathering, provided you also check for other allergens and agree arrangements with the school or childcare setting.
You’re looking for bread to take along for an occasion away from home, and want to prevent it coming into contact with gluten-containing crumbs while it’s being prepared, carried or served. The Netherlands Nutrition Centre and the Dutch Coeliac Society stress the importance of a strictly gluten-free diet and preventing cross-contamination.
If the same bread is eaten regularly, you’ll want to compare the nutritional information as well as checking it’s labelled gluten-free. For example, compare the fibre per 100 g and check whether iodised salt has been used.
You’re looking for portions that can be packed and served separately. If the gathering is at school or a childcare setting, find out in advance what arrangements apply to packing, storage and serving.
For a child with coeliac disease, choosing gluten-free bread and preventing cross-contamination are essential. After that, how the bread will be used and served will determine which other features you compare.
| What to consider | What to check when buying | Who should pay particular attention? |
|---|---|---|
| Gluten and cross-contamination | Check the ‘gluten-free’ label and allergen information on the packaging. Agree how the bread will be prepared and served separately from ordinary bread. | If my child has coeliac disease, I want to be sure that no crumbs or shared spreads come into contact with the bread when it’s being served. For around 50% of consumers, gluten safety would be their top priority when buying. |
| Fibre and iodised salt | Compare the fibre per 100 g across bread products, and check the ingredients list for iodised salt or baker’s salt. | If this bread is also eaten on ordinary days, I want to be able to compare the nutritional information and know what type of salt has been used. For around 30% of consumers, everyday nutritional content would be the biggest consideration after gluten safety. |
| Portions and planning | Check the size and storage instructions. Find out in advance what arrangements the school or childcare setting has for packing and serving. | If one child is eating at a shared table, I want to be able to bring a separate portion and have it served without shared cutting utensils. For around 20% of consumers, this practical consideration would be the main additional factor. |
The gluten-free label doesn’t mean that the bread is also free from allergens such as soya, sesame or others. Ingredients and allergen warnings can vary between products.
Read all the allergen information on the packaging you’ll actually be taking along. The Netherlands Food and Consumer Product Safety Authority notes that prepacked products must display allergen information on the label.
The Netherlands Nutrition Centre says that even a stray bread crumb can matter for someone with coeliac disease. Contact with a shared knife, breadboard or spread also needs to be considered.
Pack the gluten-free bread separately, use clean or separate utensils, and discuss how it will be served with the school or childcare setting in advance.
The Netherlands Nutrition Centre says bakers aren’t required to use baker’s salt, so it can vary from one bread to another.
Check the ingredients list for iodised salt or baker’s salt. If the bread is eaten regularly, consider the diet as a whole, not just the portion for this tea-time gathering.
If only one child is eating the gluten-free bread, there may be some left over after tea time.
Choose a suitable pack size and follow the storage instructions on the packaging, including if you plan to freeze portions.
Once opened, a larger pack needs extra care to ensure it’s stored properly and used in good time.
Albert Heijn’s online gluten-free bread category features both AH Glutenvrij products and bread from other brands.
Jumbo has an online gluten-free bread category featuring different types of bread and brands.
PLUS features gluten-free bread products from its own brand and from Schär.
Online search results for Dirk feature gluten-free bread products from Schär.
Lidl provides information about gluten-free products in its range.
ALDI Netherlands lists gluten-free bread and rolls in its bakery category.
No. Ordinary bread containing gluten isn’t suitable for a strictly gluten-free diet for coeliac disease. The Netherlands Nutrition Centre says that crumbs can matter too, so keep the gluten-free bread separate during preparation, transport and serving.
European rules for the ‘gluten-free’ label set a limit of 20 mg of gluten per kg of finished product. Under EU Regulation 828/2014, oats in a product with this label must also be specially produced, prepared or processed to avoid contamination with wheat, rye or barley.
No. A gluten-free label doesn’t rule out other allergens. For the child who’ll be eating the bread, check the ingredients and allergen information on the specific pack, even if you’re buying a familiar product name.
If the bread is eaten regularly, it’s worth checking whether iodised salt or baker’s salt is listed in the ingredients. The Netherlands Nutrition Centre says bakers aren’t required to use baker’s salt, so don’t judge a single tea-time portion as if it represents the diet as a whole.
Agree how the gluten-free bread will be stored and served separately, and check the school or childcare setting’s allergy and packing policies. The Dutch Coeliac Society recommends that parents discuss meals arranged by the school or childcare setting in advance, so that food remains gluten-free while it’s being served too.
