Who is this choice relevant to?

Travellers with coeliac disease

For breakfast, lunch or a picnic, you need bread that is clearly labelled gluten-free. Away from your own kitchen, preventing cross-contamination also takes care, as the Dutch Coeliac Society highlights.

Consumers who want to compare fibre content

If you’re replacing ordinary wholemeal bread, compare the ingredients, fibre per 100 g and serving size of each gluten-free product. A gluten-free label doesn’t tell you how much fibre the bread contains.

Holidaymakers with limited freezer space

The storage temperature, how long the bread keeps once opened and the space available will determine whether it’s practical to use during your journey and at your accommodation.

What should you look for when choosing?

If you have coeliac disease, first check that the bread is labelled gluten-free and consider how you can use it without cross-contamination. Then compare what suits your trip and which nutritional details matter to you.

What to consider What to check when buying Who it matters to
Gluten-free labelling and cross-contamination Check the gluten-free label or Crossed Grain symbol on the pack. Consider whether you can keep the bread, fillings and kitchen utensils separate. When I eat away from my own kitchen with coeliac disease, I want to avoid my bread coming into contact with gluten-containing crumbs; for around 42% of consumers, this safety concern would come first.
Storage and transport Read the storage instructions for before and after opening, and check whether you’ll need a freezer for a frozen product. While travelling and at my accommodation, I want to be able to store the bread as instructed; around 33% of consumers would see this as their main consideration when choosing.
Fibre and ingredients Compare fibre per 100 g and read the ingredients and allergen information for the exact variant. When I replace ordinary wholemeal bread, I want to know which grain ingredients and how much fibre the gluten-free option contains; for around 25% of consumers, that would be the main question.

Common mistakes

  • Assuming ‘wholemeal’, ‘brown’ or ‘spelt’ means gluten-free

    These words don’t indicate whether a product is suitable for a gluten-free diet. According to the Netherlands Nutrition Centre, you can identify gluten-free products by the ‘gluten-free’ label or the Crossed Grain symbol.

    Check the label on the exact pack before comparing fibre content or types of bread.

  • Checking only the label when sharing a meal

    The Dutch Coeliac Society warns that gluten-free bread can still come into contact with gluten through crumbs, shared utensils or fillings.

    Store the bread separately and use clean hands, a clean knife and separate fillings when preparing and serving it.

  • Taking frozen bread without a freezer plan

    The Garbo variant described by Jumbo must be stored at −18 °C or colder and must not be refrozen once thawed.

    Choose this kind of product only if you can meet the storage instructions during transport and at your accommodation. Otherwise, check the instructions for a packaged alternative.

  • Assuming it has the same nutritional content as ordinary wholemeal bread

    A gluten-free label on its own tells you nothing about the fibre content or whether the bread contains iodine. The Netherlands Food and Consumer Product Safety Authority explains that iodine may be added to bread through baker’s salt; that doesn’t mean every gluten-free loaf contains it.

    Compare the nutritional information and ingredients on the pack. If you’re replacing ordinary bread regularly and have questions about your diet, discuss them with a dietitian.

Brands to compare

Céréal

A gluten-free bread variant with wholegrain buckwheat flour, as described by Albert Heijn.

  • Albert Heijn lists 15 g of fibre per 100 g for this variant.
  • The product information warns that it may contain traces of egg, milk, mustard, sesame and soya, and states that the variant is unsuitable for people with galactosaemia. Check the current packaging and availability.

Schär

Albert Heijn and Jumbo list various gluten-free Schär breads, including Classic, Mehrkorn and Vital.

  • The varieties shown offer different bread formats to compare product by product.
  • Check the ingredients, nutritional information, allergens and storage instructions for your chosen variant individually.

AH Glutenvrij

Albert Heijn’s range includes light and dark multiseed varieties, as well as other types of bread.

  • You can compare different types of bread and pack sizes within the range shown.
  • Check the gluten-free label, ingredients, fibre, allergens and shelf life on the exact pack.

Jumbo Lekker Vrij

Jumbo lists 500 g gluten-free brown and white loaves in this range.

  • The stated pack weight can help you plan breakfast or lunch during your stay.
  • ‘Brown’ doesn’t tell you whether the bread is wholemeal or how much fibre it contains; check the label for that information.

Garbo

A dark, gluten-free wholemeal sourdough loaf described by Jumbo as suitable for freezer storage.

  • Jumbo lists 6 g of fibre per 100 g for the variant described.
  • The storage instructions state that it must be kept at −18 °C or colder and must not be refrozen once thawed. Check whether the variant is available and suits your travel plans.

Joybuy products for this choice

These products offer two different starting points: a Gv Baguette Mini variant and a Schär bread mix. Check exactly what the first contains and how to prepare it; the mix means making your own bread during your stay.

Gv Baguette Mini 7 Pieces

Gv Baguette Mini 7 Pieces

If you’re considering mini baguettes for your trip, check whether this variant contains bread rolls or a mix, and how it needs to be prepared.

If you have coeliac disease, read the gluten-free label on the pack and avoid cross-contamination during preparation. If you have additional allergies, also check the information about soya and possible traces of lupin and mustard.

View at Joybuy
Schär Bread Mix-Mix B Gluten Free 1 kg

Schär Bread Mix-Mix B Gluten Free 1 kg

This 1 kg bread mix is only suitable for a stay where you can make bread; it isn’t ready-to-eat bread for your holiday.

Before using it, check the gluten-free label and allergen information on the pack. If you have coeliac disease, use clean utensils and a clean work surface to avoid cross-contamination.

View at Joybuy

Frequently asked questions

When can bread be labelled ‘gluten-free’?

Under Commission Implementing Regulation (EU) No 828/2014, the label ‘gluten-free’ may be used if the food contains no more than 20 mg of gluten per kg when sold to the final consumer. This EU rule also applies in the Netherlands; ‘wholemeal’, ‘brown’ and ‘spelt’ are not substitutes for this label.

Do I need the Crossed Grain symbol as well as a ‘gluten-free’ label?

No, the symbol isn’t required to identify bread with an permitted gluten-free label. The Netherlands Nutrition Centre lists both the words ‘gluten-free’ and the Crossed Grain symbol as ways to identify it on the packaging.

How can I prevent cross-contamination at a holiday breakfast?

Keep gluten-free bread separate and use clean hands, clean utensils and separate fillings. The Dutch Coeliac Society warns that crumbs and shared utensils can also cause cross-contamination.

Does all gluten-free bread contain iodine?

That isn’t determined by the bread category. The Netherlands Food and Consumer Product Safety Authority explains that iodine compounds may be present in bread and bread substitutes through baker’s salt, up to a maximum of 65 mg of iodine per kg of salt. Check the ingredients of the specific bread or ask the manufacturer if this matters to your choice.

Can I rely on a supermarket’s gluten-free bread category?

No, choose based on the exact pack, not just a category listing. Before you leave, check availability and, when buying, read the gluten-free label, ingredients, allergens and storage instructions for your chosen variant.