For the hotel breakfast, choose bread labelled gluten-free and check the ingredients and allergen information on each pack. Serve it separately from regular bread to guests with coeliac disease, using dedicated equipment: according to the Netherlands Nutrition Centre, even a stray breadcrumb can cause symptoms, while a product label cannot prevent cross-contamination at the buffet.
You want to offer gluten-free bread without it coming into contact with crumbs, shared tongs or regular bread during storage or service. According to the Netherlands Nutrition Centre, even a small amount of gluten can matter to someone with coeliac disease.
You’re looking for a type of bread and pack size that suit the number of guests, while allowing you to check the current allergen information for each product. Jumbo and PLUS offer a range of packaged gluten-free breads.
As well as a suitable product, you need a process that enables staff to tell guests about allergens before they make their choice. The Netherlands Food and Consumer Product Safety Authority sets out this information requirement for the hospitality sector and non-prepacked foods.
First, decide whether you can store and serve the bread separately. Then choose a product whose packaging, allergen information and type of bread suit your process.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Cross-contamination | Check that the product is labelled gluten-free and choose packaging that allows separate storage and service. Provide dedicated serving equipment. | If I’m serving breakfast to guests with coeliac disease, I want to prevent the bread coming into contact with crumbs or shared equipment once opened. An estimated 36% of consumers prioritise this separation. |
| Allergen information | Keep the current ingredients and allergen information for each bread, and make sure staff can match it to the product being served. | When a guest asks about the ingredients, I want to be able to give a clear answer before serving. For around 29% of consumers, accessible allergen information is the top priority. |
| Service and stock | Compare pack weight, shelf life and storage instructions. Consider whether sliced bread, rolls or bread that needs baking are suitable for separate service. | When demand fluctuates, I want to offer bread without keeping an opened pack for longer than necessary. Around 21% of consumers would focus mainly on finding a suitable pack size and a practical way to serve it. |
| Nutritional information | Compare the nutritional information, including fibre, for each product. Check the ingredients if iodised salt is a menu requirement. | If gluten-free bread replaces regular bread more often, I want to know what’s on the label rather than assume the products have the same ingredients. An estimated 14% of consumers are most concerned about this product information. |
The gluten-free label on a pack says nothing about what happens to the bread once it’s opened. According to the Netherlands Nutrition Centre, even a stray breadcrumb can cause symptoms for someone with coeliac disease.
Store and serve the bread separately, with its own tongs and board. Don’t use a toaster that is also used for regular bread.
A sign like this doesn’t tell guests which ingredients and allergens apply to each product on offer. The Netherlands Food and Consumer Product Safety Authority requires guests to be able to get allergen information before making a choice.
Link each product card to the current packaging or product specification, and make sure staff can access the same information.
If demand is low, some of an opened pack may go unused. A larger pack doesn’t automatically make separate storage and portioning easier either.
Choose a pack size that matches expected demand, and check the storage instructions before deciding how to serve the bread.
Nutritional values and ingredients vary from product to product. The Netherlands Nutrition Centre describes bread as an important source of iodine in the Netherlands, but that doesn’t mean every gluten-free bread contains iodised salt.
Check the nutritional information and ingredients on each pack, including fibre and any iodised salt, if they’re relevant to your breakfast menu.
Jumbo lists several types of gluten-free bread from Schär, including Classic, Vital, ciabatta and mini baguettes.
Jumbo lists, among other products, a 600 g gluten-free sourdough loaf from Yam.
Jumbo lists 500 g gluten-free white and brown bread in this own-brand range.
PLUS lists white, brown and seeded bread, as well as rolls, in its gluten-free range.
In 2025, Albert Heijn announced an expanded range of gluten-free bakery products within its Vrij Van range.
No. The product label doesn’t prevent cross-contamination during service. Commission Implementing Regulation (EU) No 828/2014 sets the gluten-free claim threshold at a maximum of 20 mg/kg of gluten in the food as sold. However, according to the Netherlands Nutrition Centre, even a stray breadcrumb can cause symptoms for someone with coeliac disease. Use dedicated equipment and keep the bread away from regular bread.
Yes. A hotel in the Netherlands that serves breakfast must inform guests about allergens in the food on offer. According to the Netherlands Food and Consumer Product Safety Authority, allergen information for non-prepacked foods must be available immediately, before guests make their choice. Make sure staff know where to find the information for each product.
Serve the bread separately, or keep it wrapped until the guest receives it if shared buffet equipment can’t be avoided. A separate, open station needs its own tongs, boards and serving dishes, and must be set up so that crumbs from regular bread can’t reach the gluten-free bread.
This matters if gluten-free bread regularly replaces regular bread on the menu. The Netherlands Nutrition Centre describes bread as an important source of iodine in the Netherlands, but you’ll need to check the ingredients of each gluten-free product to see whether it contains iodised salt.
When serving the bread, use the current packaging or product specification for your chosen product. PLUS notes that ingredients, nutritional values and allergen information may change, so update buffet cards and staff information whenever the product changes too.
