If you’re choosing bread for someone with coeliac disease, first look for the ‘gluten-free’ label and avoid contact with crumbs from ordinary bread. Then consider which shape and texture the fussy eater is willing to try: a soft slice, seeded bread or a small roll. A bread mix lets you choose the shape, but baking takes preparation. Check the ingredients for each product, and look for iodised salt if iodine is a particular concern for you.
The ‘gluten-free’ label and avoiding contact with ordinary bread crumbs come before variety in taste or shape. The Voedingscentrum notes that even a stray bread crumb matters for someone with coeliac disease.
If someone won’t eat seeds, a dark crust or a firm texture, start with a small amount of bread in a familiar shape. PLUS describes Schär Meesterbakker Classic as white bread that’s soft inside; whether the eater likes it is a matter of personal taste.
Seeded bread, small rolls and a bread mix all offer different ways to add variety. Before choosing a product, check its gluten-free label, ingredients and texture.
For someone with coeliac disease, the gluten-free label is essential whatever the shape of the bread. Once you’ve checked that, it’s the eater’s preferences that matter most: whether a soft slice, seeded bread, a roll or home-baked bread is worth trying.
When to try it: if seeds or a firm bite are a no-go; PLUS describes Schär Meesterbakker Classic as soft inside.
The trade-off: a soft texture doesn’t guarantee that the individual eater will like the taste.
When to try it: if the eater is happy with seeds and a firmer texture, and you’d like to compare nutritional values.
The trade-off: visible seeds or a different bite could put the eater off.
When to try them: if a small roll feels like a more approachable shape to try with a meal.
The trade-off: check the pack to see whether the rolls need baking before serving.
When to try it: if you want to choose the shape of the bread yourself; Schär Mix B is suitable for hand-kneading or use in a breadmaker.
The trade-off: baking takes time and requires a preparation area that’s free from contact with ordinary bread.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Choosing gluten-free | Look for the ‘gluten-free’ label, read the current packaging and check any warnings about cross-contamination. | If the bread is for someone with coeliac disease, I want to be able to trust the gluten-free label and avoid crumb contact at home. This is the top priority for around 46% of consumers. |
| Taste and texture | Compare the shape of the bread and check whether it’s soft or contains seeds; if possible, try a small amount first. | A fussy eater has to be willing to eat the bread, so a familiar shape may matter more than variety. Around 36% of consumers put whether the food will be accepted by the eater first. |
| Nutritional information | Compare ingredients and fibre per 100 g; if iodine is a priority, check whether iodised salt is listed. | If you’re weighing up different gluten-free breads, you’ll want to know what’s in the specific product. For around 18% of consumers, nutritional information and the iodine content are the first things they look at. |
Avoiding wheat doesn’t rule out gluten from other ingredients or cross-contamination. Under Commission Implementing Regulation (EU) No 828/2014, the ‘gluten-free’ label may only be used on food for the final consumer when the product contains no more than 20 mg of gluten per kg.
If you have coeliac disease, check for the gluten-free label and read the current ingredients and allergen information on the packaging.
A fussy eater may reject seeds or a firm bite, even if you wanted to try the bread for its nutritional information.
Start with a small amount in a familiar bread shape, and try a seeded option if the eater is open to it.
Bread that doesn’t get eaten can go to waste.
The Netherlands Food and Consumer Product Safety Authority describes the use of iodine compounds in baker’s salt for bakery products. This doesn’t mean that every gluten-free bread product contains iodised salt.
If iodine is a personal priority, check the ingredients list for the product you’ve chosen. If you have questions about your overall diet, speak to a specialist dietitian.
The Voedingscentrum says that even a stray bread crumb can matter for someone with coeliac disease.
Keep gluten-free bread separate and use a separate, or thoroughly cleaned, chopping board, knife and toaster.
Schär offers a range of gluten-free bread options, including sliced bread, mini baguettes and a bread mix.
Consenza offers products including Vezelrijk zadenbrood chia bio, which PLUS lists as gluten-free.
PLUS features its own gluten-free bread products, as well as products from brands including Schär and Consenza.
ALDI lists gluten-free rolls in its range of rolls.
Lidl features additional gluten-free products alongside its in-store range.
These products offer two ways to try a different type of bread: mini baguettes and a gluten-free mix for baking your own. Before choosing the mini baguettes for a meal, check the product type and preparation instructions on the packaging.
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A small bread option to consider if the eater would rather try a roll than a slice.
The product name states that there are seven pieces. Check the packaging for the gluten-free label, ingredients and preparation instructions; the product descriptions don’t specify a consistent preparation method.
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For anyone who wants to bake their own bread and choose a shape the eater is willing to try.
This is a 1 kg bread mix, not a ready-made loaf. According to Joybuy’s product description, you can knead the mix by hand or use it in a breadmaker. If you’re preparing food for someone with coeliac disease, keep the preparation area free from crumbs from ordinary bread and check the current packaging.
No, ‘wheat-free’ and ‘gluten-free’ don’t mean the same thing. For someone with coeliac disease, the gluten-free label is important: under Commission Implementing Regulation (EU) No 828/2014, it may be used on food for the final consumer when the product contains no more than 20 mg of gluten per kg. Wheat-free doesn’t rule out other sources of gluten or cross-contamination.
Only choose oat bread labelled gluten-free, and check the packaging. The Dutch Coeliac Society stresses that oats must come from a gluten-free production chain, as otherwise they may have come into contact with gluten.
No, don’t assume it does. The Netherlands Food and Consumer Product Safety Authority describes the use of iodine compounds in baker’s salt for bakery products, but the ingredients list for the bread you choose will tell you whether iodised salt is included.
Follow the storage instructions on the packaging. For Schär Meesterbakker Classic, the product information says to reseal it after opening and eat it within a few days or freeze it straight away. Other varieties may have different instructions. If you’re storing bread for someone with coeliac disease, keep it separate from ordinary bread too.
