Regular rye bread is not a suitable alternative if you have coeliac disease, as rye contains gluten. Choose bread labelled ‘gluten-free’, then decide which type suits your needs, such as sliced bread, part-baked bread or frozen bread. Check the chosen product’s packaging for other allergens too, and compare fibre, salt and whether iodised salt is listed if these matter to you.
If you’re looking for bread for breakfast or lunch, regular rye bread is not an option: according to the Voedingscentrum, rye contains gluten. The ‘gluten-free’ label on the packaging and avoiding contact with crumbs from regular bread are therefore essential.
Gluten-free bread is not automatically suitable if, for example, you’re allergic to eggs or nuts. Check the full allergen information for the specific product, including any ‘may contain’ statements.
If you regularly replace the bread you eat, you can compare fibre and salt per 100 g. The Voedingscentrum describes bread as an important source of iodine, but you’ll need to check the ingredients list to see whether a particular gluten-free product contains iodised salt.
If you have coeliac disease, start by checking for a gluten-free label and considering how to use the product safely at home. Then choose the type of bread and compare any other label information that matters to you.
| What to consider | What should you check? | Who is this most important for? |
|---|---|---|
| Gluten and cross-contamination | Look for the ‘gluten-free’ label on the packaging. At home, keep the bread separate from crumbs containing gluten. | I want to be confident that the bread is suitable for coeliac disease and won’t come into contact with regular bread at home. Around 42% of consumers prioritise this safety consideration. |
| Fibre, salt and iodine | Compare fibre and salt per 100 g, and check the ingredients list for iodised salt. | If bread remains a regular part of my meals, I want to compare the nutritional values of alternatives. This is the first thing around 25% of consumers consider. |
| Other allergens | Read the full allergen information for the product you’ve chosen, including any ‘may contain’ statements. | As well as coeliac disease, I need to consider another food allergy; a gluten-free label doesn’t answer that question. Around 17% of consumers prioritise this extra check. |
| Type of bread and storage | Compare sliced bread, part-baked products and frozen bread in terms of portions and storage. | I’m looking for a type that suits how often I eat bread and how much storage space I have. Around 16% of consumers put practical considerations first. |
According to the Voedingscentrum, rye and barley also contain gluten. A dark colour doesn’t indicate whether bread is suitable for someone with coeliac disease either.
Check the packaging for the ‘gluten-free’ label, and read the ingredients list too.
A product can be gluten-free but still contain other allergens or carry a warning about them. The gluten-free label only answers the question about gluten.
If you have additional allergies, read the full information on the current packaging and consider any warnings in line with the advice for that allergy.
The Netherlands Food and Consumer Product Safety Authority explains that iodine compounds may be present in bread and bakery products through baker’s salt. This doesn’t mean that every gluten-free product uses iodised salt.
If iodised salt matters to your comparison, check the ingredients list of the bread you choose.
Albert Heijn warns that ingredients, nutritional values and allergen information can change. A product page you viewed previously may not match the packaging of the product you’re buying now.
Check the current packaging again, especially if the bread is for someone with coeliac disease or an additional allergy.
Albert Heijn’s gluten-free range includes dark and light multiseed bread. These give you two types to compare with the way you usually eat rye bread.
Jumbo lists several gluten-free Schär breads, including multigrain, Vital and Classic varieties. These offer different styles of bread to compare by product.
Jumbo lists Consenza Brown Bread as a 750 g frozen product. This could be a useful option if you want to store bread in the freezer.
These products suit two ways of serving gluten-free bread: baking mini baguettes at home or making your own bread with a mix. Neither is ready-to-eat dark rye bread, so always check the current packaging before use.
No image available
For anyone who wants to bake small rolls at home rather than use sliced bread.
These are white mini baguettes, not dark rye bread. If you have coeliac disease or other allergies, check the current packaging and prevent contact with crumbs containing gluten during preparation.
No image available
For anyone who wants to make their own gluten-free bread and has time to bake it.
This is a 1 kg bread mix, not ready-made bread. Before use, read the current allergen information and check the label for iodised salt if that matters to your choice.
No. According to the Voedingscentrum, rye contains gluten, so regular rye bread is not suitable if you have coeliac disease. Look for the ‘gluten-free’ label on the packaging when choosing a replacement.
Not on the basis of ‘wheat-free’ alone: rye and barley also contain gluten. European rules allow a product to be labelled ‘gluten-free’ when the final product as sold contains no more than 20 mg of gluten per kg. Also check the ingredients and allergen information for the bread you choose.
Make sure the gluten-free bread doesn’t come into contact with crumbs from bread containing gluten. According to the Voedingscentrum, even a stray bread crumb can cause symptoms if you have coeliac disease.
No, don’t assume that it does. The Netherlands Food and Consumer Product Safety Authority explains that iodine may be present in bread through baker’s salt. Check the ingredients list of the specific gluten-free product for iodised salt.
Check the current packaging again. Albert Heijn says that ingredients, nutritional values and allergen information can change, which is particularly important if you have coeliac disease or an additional food allergy.
