If you’re hosting someone with coeliac disease, choose bread whose packaging clearly states ‘gluten-free’ and serve it separately from regular bread, using clean cutlery. Small rolls are easy to serve individually; a whole loaf is a better choice if you need more portions and can slice it separately. Check the allergens in both the bread and the toppings, too.
You want to serve gluten-free bread without it coming into contact with crumbs from regular bread, shared knives or toppings. The Netherlands Nutrition Centre points out that even a stray bread crumb can cause symptoms for someone with coeliac disease.
You’re looking for a type of bread that you can serve separately on the table and that needs little or no slicing, such as mini baguettes, ciabatta, small crusty rolls or flatbreads.
As well as checking the gluten information, you want to compare each product’s ingredients, other allergens, nutritional value, pack size and storage instructions.
Start by checking the gluten information and planning how to serve the bread separately. Then choose a type and quantity to suit the number of guests, and check each pack for any other allergens.
| What to consider | What to check before buying | Who it matters most to |
|---|---|---|
| Gluten and cross-contact | Check that the packaging says ‘gluten-free’ and use a separate serving plate and clean cutlery. | When I’m hosting someone with coeliac disease, I don’t want regular bread or shared toppings to touch the gluten-free options. This precaution is the top priority for an estimated 36% of consumers. |
| Easy to share | Compare the type of bread, number of pieces and net weight; check whether the product is available from your chosen shop. | I want guests to be able to help themselves without having to slice a whole loaf during drinks. An estimated 29% of consumers say ease of sharing is their top priority. |
| Type of bread and toppings | Check the ingredients, type of bread and allergens in both the bread and the toppings. | When serving dips or toppings, I look for a type of bread that works with my sharing board, once I’ve confirmed it’s gluten-free. This combination is the main consideration for an estimated 21% of consumers. |
| Quantity and leftovers | Compare pack sizes and the number of pieces; check how to store the bread after opening. | For a small group, I don’t want to open more bread than we’ll use. Limiting leftovers is the top priority for an estimated 14% of consumers. |
Wheat isn’t the only grain that contains gluten: rye and barley do too. So ‘wheat-free’ on its own isn’t enough when buying bread for someone with coeliac disease.
Choose bread whose current packaging clearly states that it’s gluten-free.
The Netherlands Nutrition Centre warns that even a stray bread crumb can cause symptoms for someone with coeliac disease. If you use a shared board, knife or jar of toppings, separately purchased bread can still be exposed to crumbs.
Use a separate serving plate, a clean board and a clean knife. Keep the toppings separate, too.
According to PLUS product information, Schär Meesterbakker Mehrkorn contains soya and may contain lupin, mustard and sesame. PLUS lists egg and almond in YAM Feestbrood.
Read the latest allergen information for your chosen bread and its toppings. If you’re buying unpackaged bread, ask the seller about allergens.
If only a few guests eat gluten-free bread, you may have a whole loaf left over. How you store the remainder depends on the instructions for that product.
Choose a pack size to suit the number of people eating, and follow the label’s instructions for storing or freezing the bread after opening.
Worth considering if you want to compare own-brand bread with branded products online.
Worth considering if you want to compare a whole loaf with smaller options for a sharing board.
Worth considering if you want to compare whole gluten-free loaves with small crusty rolls.
A brand with mini baguettes, ciabatta and Meesterbakker loaves listed online.
A brand to look at if you’re after a different style of bread alongside standard white or brown loaves.
No. Rye and barley also contain gluten, so ‘wheat-free’ on its own isn’t enough when buying bread for someone with coeliac disease. Check that the packaging clearly describes the bread as gluten-free.
Not if crumbs or shared cutlery could touch the gluten-free bread. The Netherlands Nutrition Centre points out that even a stray bread crumb can cause symptoms for someone with coeliac disease, so use a separate serving plate and clean cutlery.
Ask the seller which allergens the bread contains before you choose it. The Netherlands Food and Consumer Product Safety Authority says consumers must be given allergen information for unpackaged products in a way other than on packaging.
No. PLUS says that Schär Meesterbakker Mehrkorn contains soya and may contain lupin, mustard and sesame. So check the latest allergen information for the specific variety, and check the toppings, too.
No, you can’t tell from the words ‘gluten-free’. According to the Netherlands Nutrition Centre, bakers in the Netherlands aren’t required to use baker’s salt; check the packaging to see which type of salt is listed for the bread.
