If you’re making an office lunch for someone with coeliac disease, choose bread that is clearly labelled gluten-free and keep it separate from ordinary bread during storage and preparation. Then compare the ingredients, fibre per 100 g, allergens and iodised salt. Gluten-free bread isn’t automatically wholemeal or nutritionally equivalent to the wholemeal bread it replaces.
You need gluten-free bread and want to avoid crumbs, shared cutlery or a communal breadboard contaminating your lunch with gluten. According to the Netherlands Nutrition Centre, even small amounts of gluten can cause symptoms in people with coeliac disease.
If you’re replacing ordinary wholemeal bread, you’ll want to compare the ingredients, fibre, allergens and iodised salt on the packaging, as well as checking that it’s labelled gluten-free.
You want to arrange a clearly identifiable gluten-free lunch for a colleague or visitor. You’ll need to know which bread you’ve chosen, what allergen information is available and how to keep it separate.
When making lunch for someone with coeliac disease, start by checking the label and keeping preparation separate. Then compare the nutritional information and plan how you’ll store and transport the bread.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Gluten-free status and cross-contamination | Check that the pack is labelled gluten-free, and use clean, separate cutlery and a separate breadboard. | If I’m making lunch for someone with coeliac disease, I want to stop crumbs from ordinary bread getting into their meal. This safety concern is the top priority for around 46% of consumers. |
| Ingredients and nutritional value | Compare the ingredients and fibre per 100 g. Also check whether the label lists iodised salt. | When I replace wholemeal bread, I want to assess the ingredients in the gluten-free bread rather than judge it by its brown colour. This comparison matters most to around 27% of consumers. |
| Availability and storage | Check your shop’s stock and read the storage instructions and pack size. | If I’m making lunches for several days, I want to know whether I can buy the bread in time and store it as instructed on the packaging. Around 27% of consumers give this planning the highest priority. |
A dark colour or seeds don’t, on their own, tell you whether bread is gluten-free or which grains it contains. Gluten-free bread isn’t automatically wholemeal or nutritionally equivalent to ordinary wholemeal bread.
Check that the packaging says gluten-free, and read the ingredients and fibre values per 100 g.
Even bread labelled gluten-free can come into contact with crumbs from ordinary bread at lunchtime. According to the Netherlands Nutrition Centre, even a stray bread crumb can cause symptoms in someone with coeliac disease.
Store the bread separately and use clean, separate cutlery and a separate breadboard. Also take care with shared fillings and the toaster.
The Netherlands Nutrition Centre points out that people who eat little bread or choose bread without iodised salt may be at risk of iodine deficiency. The ingredients vary from one loaf to another.
Check the label for iodised salt or baker’s salt in the ingredients. If you have questions about following a gluten-free diet long term, speak to a specialist dietitian or healthcare professional.
A product listed online may not be available at your shop when you need it. Product information can also change.
Check availability shortly before lunchtime and read the label on the bread you actually buy.
Albert Heijn lists several types of gluten-free bread, including its AH own-brand range and other brands. This makes it possible to compare different styles of bread and packaging.
Jumbo lists white and brown gluten-free own-brand bread under the Lekker Vrij name, both in 500 g packs.
The gluten-free bread category at PLUS includes both own-brand bread and bread from other brands.
Schär Mehrkorn and Vital are worth considering if you want to compare the fibre content of specific gluten-free breads.
Dirk lists Schär bread in its search results for gluten-free bread.
If you’re looking for a specific gluten-free bread for lunch at these shops, check their current ranges.
No. Ordinary wholemeal bread made with grains such as wheat isn’t gluten-free. Choose bread that is clearly labelled gluten-free for someone with coeliac disease, and prevent it from coming into contact with crumbs from ordinary bread.
Store the bread separately and use clean, separate cutlery, a separate breadboard and fillings that haven’t come into contact with crumbs. According to the Netherlands Nutrition Centre, even a stray bread crumb can cause symptoms in someone with coeliac disease.
Read the ingredients list on the bread you buy and look for iodised salt or baker’s salt. The Netherlands Nutrition Centre points out that eating little bread or choosing bread without iodised salt can affect your iodine intake.
Ask which allergens are in the specific bread and fillings, and how the lunch is prepared. The Netherlands Food and Consumer Product Safety Authority says allergen information for unpackaged products must be provided to consumers in a way other than on a packaging label. Also check how contact with ordinary bread is prevented.
