For an Easter brunch with someone who has coeliac disease, choose bread explicitly labelled gluten-free for them, not regular wholemeal bread. Then check the allergen information and compare fibre per 100 g, portion sizes and storage instructions. With gluten-free bread, you can’t tell from the word ‘wholemeal’ whether it was made with iodised baker’s salt.
You’re looking for bread labelled gluten-free and want to serve it without crumbs from regular bread. A separate board, clean cutlery and up-to-date allergen information are all part of making that choice.
You’re looking for a gluten-free alternative to wholemeal bread, but also want to check the ingredients and fibre per 100 g. Different types of flour mean the product name alone isn’t enough to make a comparison.
You want to know how much bread you’ll need, whether it needs preparing and how to store an opened pack. This matters especially when only one guest eats gluten-free.
You can serve regular wholemeal bread to guests who don’t need to avoid gluten, but not as a substitute for someone with coeliac disease. For that guest, start by choosing bread labelled gluten-free and serving it separately. Then you can compare nutritional information and plan for brunch.
When: someone with coeliac disease is joining you and you can check the current packaging before buying.
Bear in mind: gluten-free on its own says nothing about other allergens or whether iodised baker’s salt has been used.
When: the bread isn’t for the guest with coeliac disease and you can serve it separately.
Bear in mind: wheat, rye and barley contain gluten. Even crumbs on a shared board can come into contact with the gluten-free portion.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten and cross-contamination | Look for an explicit gluten-free label or the crossed-grain symbol; read the allergen information and use separate serving utensils. | When I’m preparing bread for a guest with coeliac disease, I want to make sure crumbs from regular bread don’t end up in their portion. Gluten safety is the top priority for around 50% of consumers. |
| Ingredients and nutritional value | Compare the types of flour and fibre per 100 g; check the ingredients list to see whether baker’s salt or iodised salt has been used. | When replacing regular wholemeal bread, I want to know what’s in the gluten-free option without assuming it has the same nutritional value. Around 30% of consumers give this comparison top priority. |
| Portions and planning | Check the pack size, use-by date, storage instructions and any preparation steps. | For a small Easter brunch, I want to have enough suitable portions without keeping opened bread for longer than necessary. Practical planning is the main consideration for around 20% of consumers. |
Wholemeal bread made with wheat, rye or barley contains gluten, so it isn’t a suitable alternative for a guest with coeliac disease.
Choose bread for that guest whose current packaging explicitly says ‘gluten-free’ or displays the crossed-grain symbol.
A gluten-free label doesn’t rule out other allergens. Jumbo says that Céréal Gluten Free Lactose Free Volkorenbrood may contain eggs, milk, mustard, sesame and soya.
Check the current ingredients and allergen information if a guest also needs to avoid other allergens or has other intolerances.
Even a suitable choice of bread can become a problem if regular and gluten-free bread share a board, knife or toppings.
Set the gluten-free bread aside and use clean, separate serving utensils.
According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. The ingredients information for the Céréal bread mentioned here lists sea salt.
Check the packaging of the specific bread for baker’s salt or iodised salt rather than assuming it’s used based on the type of bread.
Albert Heijn lists several types of gluten-free bread online, including own-brand products and bread from other brands.
Jumbo has a product page for 240 g Céréal Gluten Free Lactose Free Volkorenbrood, with ingredients and nutritional information.
The gluten-free wholemeal toast bread from Céréal listed by Jumbo contains rice flour and wholemeal buckwheat flour.
ALDI Netherlands includes gluten-free bread in its online bakery overview, alongside other types of bread.
Alongside its regular range, Lidl Netherlands also promotes temporary gluten-free products.
This bread option could work for an Easter brunch. If you’re buying it for a guest with coeliac disease, check before purchase that the current packaging explicitly labels the product gluten-free.
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If you’re looking for bread for your Easter brunch, check the current packaging of this product for its gluten-free label, allergens, actual contents and preparation instructions before choosing it for your guest.
Regular wholemeal bread made with wheat, rye or barley isn’t gluten-free. The Netherlands Nutrition Centre explains that a gluten-free diet is necessary for people with coeliac disease, so choose bread explicitly labelled gluten-free for this guest.
No, these words describe different things. Bread can be wholemeal and still contain gluten. Check for a gluten-free label, and also look at the ingredients and nutritional information.
Yes. For example, Jumbo says that Céréal Gluten Free Lactose Free Volkorenbrood may contain eggs, milk, mustard, sesame and soya. Always check the current allergen information on the packaging you choose.
No, you can’t tell from the words ‘gluten-free’. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. Check the ingredients list on the bread you want to buy.
Follow the use-by date and storage instructions on the packaging you choose. For the Céréal bread mentioned here, Jumbo recommends keeping it chilled after opening and using it within a few days or freezing it. Instructions may differ for other breads.
