If you have coeliac disease, start by choosing bread labelled gluten-free, then check the ingredients, warnings and how to prepare it at home. If you want to make a sandwich straight away on a weekday, compare packaged breads by their fibre content per 100 g; a bake-at-home roll or flatbread needs different preparation and isn’t automatically wholemeal. If you eat it regularly, also check whether the bread contains iodised baker’s salt.
For you, the first priority is a strictly gluten-free product, prepared without crumbs from ordinary bread. The Dutch Nutrition Centre describes a lifelong gluten-free diet as the treatment for coeliac disease; the Dutch Coeliac Society also highlights the risk of cross-contamination from kitchen utensils.
You’ll want to know whether the bread is ready to eat, needs warming up or can be portioned in advance. Check the preparation and storage instructions for the product you choose.
If gluten-free bread regularly replaces your usual bread, you can compare the fibre content per 100 g and check which salt has been used. According to the Dutch Nutrition Centre, bakers aren’t required to use iodised baker’s salt.
If you have coeliac disease, start by checking that the bread is labelled gluten-free and taking steps to avoid cross-contamination. Then choose a type of bread that suits your morning and compare the nutritional information and ingredients on the packaging.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Gluten and cross-contamination | Look for the ‘gluten-free’ label, read the ingredients and warnings, and consider how the bread will be prepared in a shared kitchen. | If I have coeliac disease, I don’t want other people’s bread crumbs on my breakfast. For around 36% of consumers, gluten safety comes first. |
| A manageable weekday morning | Check whether the bread is ready to eat or needs warming up, and read the storage instructions once opened. | On a busy morning, I want to know how much preparation my bread needs; around 29% of consumers say convenience is their top priority. |
| Fibre and the salt used | Compare fibre per 100 g, read the ingredients and check whether iodised baker’s salt is listed. | If I often replace ordinary bread, I want to be able to consider the fibre and the salt used. Around 21% of consumers prioritise this nutritional information. |
| Reliable shopping choices | Check current availability and make sure the pack size suits the number of breakfasts you’re planning. | For my working week, I want to be able to buy bread without relying on an old product listing; for around 14% of consumers, planning is their main concern. |
Crumbs from ordinary bread can get onto gluten-free bread via a chopping board or knife, warns the Dutch Coeliac Society.
Store and prepare the bread separately, using clean utensils. If you have coeliac disease, also read the warnings on the packaging before choosing a product.
Gluten-free flatbread and bread made with wholegrain buckwheat are different products. The ‘gluten-free’ label alone doesn’t tell you how much fibre the bread contains.
Compare the fibre content per 100 g and check which ingredients are actually in the bread.
According to the Dutch Nutrition Centre, bakers don’t have to use iodised baker’s salt. So you can’t assume that gluten-free bread contains it either.
Check the label or ask the baker which salt has been used, especially if this bread regularly replaces your usual bread.
Céréal makes a gluten-free bread with wholegrain buckwheat flour. It’s an example to consider if you’re looking for bread you can top with your favourite fillings.
Schär is worth considering if you’re looking at gluten-free flatbread as well as sliced bread for breakfast.
Consenza is a good starting point if you want to explore different types of gluten-free bread.
These mini baguettes are one option if you’re considering bake-at-home rolls for weekday breakfasts. The product name doesn’t confirm that they’re made with wholemeal flour; if you have coeliac disease, check the gluten-free label and warnings on the packaging before use.
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A mini baguette for anyone looking for a bake-at-home breakfast option. Read the preparation instructions and check the current packaging for the gluten-free label, allergens and warnings about possible cross-contamination.
No. According to the Dutch Nutrition Centre, people without coeliac disease, a wheat allergy or gluten sensitivity don’t need to follow a gluten-free diet. So don’t choose bread solely because it’s labelled gluten-free; look at the features that matter for your breakfast.
Start with a product labelled gluten-free, then read the current ingredients and warnings. At home, avoid contact with crumbs from ordinary bread by using clean utensils and a clean preparation surface.
Yes, gluten-free bread can contain oats, but if you follow a strict gluten-free diet, check that the oats are labelled gluten-free on the packaging. Also read the full ingredients and allergen information for the specific product.
No. According to the Dutch Nutrition Centre, using iodised baker’s salt isn’t compulsory. Check the label or ask the baker which salt was used in the bread.
Follow the storage instructions for the bread you choose and check whether you can freeze it in portions. The Dutch Nutrition Centre’s bread recipe suggests freezing slices as an option; for packaged products, always follow the instructions on the packaging.
