If any guests have coeliac disease, choose bread clearly labelled as gluten-free and arrange for it to be served without coming into contact with ordinary bread or shared serving utensils. Individually wrapped bread is a practical option if separate preparation and serving are difficult to organise. For a separate buffet station, the caterer must be able to keep the bread separate from storage through to serving. Also check the portions, other allergens and nutritional information for each product you choose.
When serving ordinary bread at a lunch or buffet, it’s not just the gluten-free product that matters, but also what happens to it during serving. According to the Netherlands Nutrition Centre, even a small amount of gluten can cause symptoms in people with coeliac disease. So plan in advance how to keep the bread, crumbs and serving utensils separate.
If you’re serving ordinary and gluten-free bread alongside each other, you’ll need to plan how it will be served and how allergen information will be provided. Make sure staff know exactly which product is being served and how guests can access the relevant information. The Netherlands Food and Consumer Product Safety Authority stresses that allergen information must also be available for non-prepacked foods.
If several guests are attending, you’ll need to consider the number of portions, types of bread and availability on the date of the event. Albert Heijn, Jumbo, PLUS, Dirk and ALDI list or mention gluten-free bread options, but confirm your chosen products and quantities with the shop or supplier before finalising the menu.
First, decide how to get the bread to your guests without it coming into contact with ordinary bread. Then choose the types of bread and quantities, and compare the labels of the specific products.
When to consider it: A suitable option if a few guests have coeliac disease and it’s difficult to organise a separate buffet service.
Things to consider: The packaging helps limit contact during serving, but you’ll need to choose enough portions in advance and there will be more packaging to dispose of.
When to consider it: An option if the caterer can arrange separate stock, preparation and serving for a larger number of guests.
Things to consider: You can offer different types of bread, but this only works if they remain separate during storage and serving too.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Coeliac disease and cross-contamination | Check that the specific product is labelled gluten-free, and arrange separate storage and serving. | If someone with coeliac disease is eating, I want to prevent a bread crumb or shared tongs from touching the gluten-free bread. This is the main concern for around 45% of consumers. |
| Portions and types of bread | Confirm the number of pieces in each pack, the type of bread you need and whether it will be available on the event date. | For a lunch with several serving times, I want to have enough suitable portions ready. This planning is the most important consideration for roughly 33% of consumers. |
| Nutritional information | Compare the fibre and ingredients in each specific bread, and check whether iodised salt is listed. | When bread is an important part of lunch, I also want to know what the chosen options are made from. This is the first consideration for around 22% of consumers. |
Gluten-free bread can still come into contact with crumbs, chopping boards or tongs used for ordinary bread. According to the Netherlands Nutrition Centre, even a small amount of gluten can cause symptoms in people with coeliac disease.
Store and serve the bread separately using its own clean utensils, or choose individually wrapped portions.
The gluten-free label doesn’t tell you which other allergens the bread contains. This distinction matters at a conference buffet too.
Ask guests about any relevant dietary requirements and check the allergen information for every product you choose. Make sure the information is available where the food is served.
Product information and ranges can change. A category page doesn’t confirm that the type of bread and number of portions you need will be available on your chosen date.
Confirm the exact products and quantities with the supplier. If a product is substituted, check its gluten-free labelling and allergen information again before serving it.
According to the Netherlands Nutrition Centre, some gluten-free flour mixes are low in fibre and certain micronutrients. You also can’t tell from the bread category whether iodised baker’s salt has been used; according to NBC, its use isn’t a legal requirement.
Compare the nutritional information and ingredients of the breads you actually plan to order, rather than using the gluten-free label as a guide to their nutritional content.
These shops are a useful starting point for comparing types of bread and product information. For a conference, always base your choice on the exact product and its availability.
Albert Heijn has an online gluten-free bread category, featuring own-brand products and breads from brands including Schär and Consenza.
Jumbo’s gluten-free bread category includes products from Lekker Vrij van Gluten and smaller types of bread.
PLUS lists gluten-free bread and gluten-free bread rolls online, alongside products from Schär.
Dirk’s search results list gluten-free bread products, including bread and mini baguettes from Schär.
ALDI lists gluten-free options among its bread and bakery products.
Lidl provides information about gluten-free products and has an ingredients overview for freshly baked bread.
Make sure guests can access the allergen information for the specific bread before choosing; don’t rely solely on a verbal gluten-free label. The Netherlands Food and Consumer Product Safety Authority says that allergen information must also be available for non-prepacked foods. Agree with the caterer how staff will provide this information when serving the food.
Not necessarily. Check that the specific bread is labelled gluten-free, then make sure it doesn’t come into contact with ordinary bread. A list of ingredients without wheat doesn’t rule out gluten from other ingredients or contact during serving.
Store and serve the bread separately using its own clean serving utensils, or serve it individually wrapped. Make sure guests don’t use the same tongs or chopping board for ordinary and gluten-free bread, and agree this procedure with staff in advance.
No. You can’t tell from the gluten-free label or the bread category whether it contains iodised baker’s salt. According to NBC, using iodised baker’s salt isn’t a legal requirement. So check the ingredients for the specific bread if this matters to your menu.
