Who is this choice important for?

Organisers with guests who need a gluten-free diet

They need to be able to distinguish bread labelled gluten-free from standard wholemeal bread and pass on information about other allergens to the relevant guest.

Caterers putting together the lunch selection

As well as the gluten-free label, fibre per 100 g and the ingredients matter to them. According to the Netherlands Nutrition Centre, baker’s salt is not required in bread, so you’ll need to check each product to see whether it contains iodised salt.

Buyers catering for mixed conference groups

They need the right pack size and quantity in good time, with product information that matches the bread selected for both ordering and serving.

What should you look for when choosing?

When choosing a gluten-free option, start by checking the product label and allergen information. Then compare the nutritional information, and only plan quantities and serving arrangements once you have the exact pack and serving instructions.

What to consider What to check when buying Who does this matter to?
Gluten-free label and allergens Check the gluten-free label and the ingredients and allergen information for the exact product variant. Under Commission Implementing Regulation (EU) No 828/2014, the label ‘gluten-free’ may only be used when the food sold to the final consumer contains no more than 20 mg/kg of gluten. When I order bread for a guest who needs to eat gluten-free, I want to know which product will be served and which other allergens are listed. For around 50% of consumers, suitability is the most important consideration.
Fibre and type of salt Compare the fibre per 100 g in the nutritional information and check the ingredients list for iodised salt or baker’s salt. When I want to assess the lunch menu as well as the gluten-free option, I check the fibre and the type of salt used rather than relying on the name of the bread. This is the main purchasing concern for around 30% of consumers.
Ordering and serving Confirm the pack size, availability and storage or defrosting instructions for the chosen product. Agree with the caterer how the bread and its accompanying information will be provided. When I’m ordering for a conference, the right bread needs to reach the right guests on time and be easy to identify. Around 20% of consumers give this practical aspect the highest priority.

Common mistakes

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

    Wholemeal bread made from wheat, rye or barley is not an alternative for a guest who needs gluten-free bread. A brown colour or the name of a type of bread tells you nothing about whether it is labelled gluten-free.

    Order standard wholemeal bread and the verified gluten-free product as two clearly separate options.

  • Stopping reading after ‘gluten-free’

    Gluten-free bread may contain other relevant allergens. For example, the product information from Albert Heijn and Jumbo lists soya or possible traces of egg, milk, nuts or sesame in the breads discussed.

    Check the allergen information for the exact product variant before ordering, and make sure the caterer can refer to it if guests have questions.

  • Taking iodised salt for granted

    According to the Netherlands Nutrition Centre, baker’s salt is not required in bread. The label ‘gluten-free’ does not tell you which type of salt has been used either.

    Read the ingredients list for each bread you choose if the type of salt matters to the menu.

  • Treating a range overview as confirmation of your order

    A range page shows the types of bread that may be available, but it does not confirm which exact product will be delivered and served at the conference.

    Confirm the product, quantity, pack size and storage or defrosting instructions shortly before the event. For example, the gluten-free sourdough bread with poppy seeds described by Albert Heijn needs to defrost in its packaging for 2.5 hours.

Brands and ranges to explore

Use these product and range examples to help narrow down your choices. Before ordering, always check the latest information for the bread that will actually be served.

Albert Heijn

Albert Heijn describes AH Glutenvrij Desembrood maanzaad as a 330 g gluten-free bread that needs to be defrosted before use.

  • The product information lists iodised salt, 7.5 g of fibre per 100 g and a defrosting time of 2.5 hours in the packaging.
  • Check the latest allergen information: the product page lists possible traces of egg, milk, sesame, soya and nuts.

Jumbo

Jumbo lists Lekker Vrij van Gluten Bruin in a 500 g pack as a possible bread option.

  • The product page lists iodised salt and 6.4 g of fibre per 100 g.
  • According to Jumbo, the bread contains soya and may contain egg, milk and nuts. Check that it meets the relevant guest’s dietary requirements.

PLUS

PLUS’s gluten-free category includes products such as PLUS Bruin glutenvrij, PLUS Meerzaden glutenvrij and pistolets.

  • These bread options give you a starting point for choosing a suitable format for lunch.
  • Check the ingredients, allergens and nutritional information for each product individually before adding it to your catering order.

Dirk

Dirk’s search results show several types of gluten-free bread, including Schär Meisterbackers classic, Meisterbackers vital and a mini baguette.

  • The different formats can help you decide whether sliced bread or smaller rolls are a better fit for lunch.
  • Check the ingredients, allergens and availability of the exact product you plan to order.

ALDI

ALDI lists gluten-free bread and rolls in the range at stores with an in-store bakery.

  • Rolls offer a different serving option from a whole loaf.
  • Ask your chosen store which specific product is available and check its allergen information.

Lidl

Lidl’s gluten-free range may be another option to explore if a suitable product is available at your chosen store.

  • Check the current range for a type of bread that suits your order.
  • Don’t base a confirmed catering order on a temporary range listing. First confirm the exact product and its product information.

Joybuy products for this topic

Related products coming soon.

Frequently asked questions

When can bread be labelled ‘gluten-free’ at a conference?

Under Commission Implementing Regulation (EU) No 828/2014, the label ‘gluten-free’ may only be used when the food sold to the final consumer contains no more than 20 mg/kg of gluten. For catering, use the label on the chosen product rather than your own description based on its colour or ingredients that may seem suitable at first glance.

Is allergen information needed if the caterer serves the bread unpackaged?

Yes. The Netherlands Food and Consumer Product Safety Authority says customers must be given information about the 14 specified allergens, including for unpackaged food. Make sure the caterer has the information for the bread that will actually be served.

Can ordinary wholemeal bread replace the gluten-free option?

No, not if the wholemeal bread is made from gluten-containing grains such as wheat, rye or barley. It can be a separate option for other guests, alongside a product labelled gluten-free.

Does ‘gluten-free’ mean the bread contains no other allergens?

No. The gluten-free breads described by Albert Heijn and Jumbo also list other allergens or possible traces of them. So read the allergen information for the exact product variant and pass it on to the caterer.

Should I check for iodised salt in gluten-free bread?

Check the ingredients list if the type of salt matters to the menu. According to the Netherlands Nutrition Centre, baker’s salt is not required in bread; you can’t tell whether it has been used from the label ‘gluten-free’ or the name of the type of bread.