For a guest with coeliac disease, choose bread labelled gluten-free on the packaging, and keep it separate from ordinary bread when preparing and serving it; according to the Netherlands Nutrition Centre, even crumbs can cause symptoms. For antipasti or dips, compare ciabatta, mini baguettes, bread rolls and flatbreads by shape, portions and preparation method. If you eat gluten-free bread regularly, also compare the fibre per 100 g and check the label to see whether baker’s salt has been used.
You’re looking for bread clearly labelled gluten-free and want to serve it without it coming into contact with ordinary bread. The Netherlands Nutrition Centre points out that even a bread crumb can cause symptoms for someone with coeliac disease.
For antipasti, dips or bruschetta, you’ll want to choose a suitable type of bread. Jumbo and Albert Heijn list options such as gluten-free ciabatta, rolls and flatbreads in their online ranges.
As well as the shape, compare ingredients and fibre per 100 g. If baker’s salt matters to you, check the label: according to the Netherlands Nutrition Centre, its use in bread is not compulsory.
If you’re catering for a guest with coeliac disease, start by checking that the bread is labelled gluten-free and can be served separately. Then choose a type of bread to suit the meal, and compare portion sizes and nutritional information.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Gluten-free labelling and separate serving | Check the gluten-free labelling, ingredients and allergens on the current packaging. Use clean, separate utensils when serving. | If someone with coeliac disease is joining us, I want to make sure ordinary bread and crumbs don’t come into contact with their food. Around 39% of consumers prioritise labelling and serving food separately. |
| A type of bread to suit the meal | Compare ciabatta, mini baguettes, bread rolls and flatbreads by pack size and preparation method. | For antipasti or dips, I’m looking for pieces that are easy to share, rather than just sliced bread. Around 23% of consumers prioritise this style of serving. |
| Nutritional information and baker’s salt | Compare the fibre per 100 g and check the ingredients to see whether baker’s salt or iodised salt has been used. | If gluten-free bread is a regular part of the menu, I want to look beyond the name and compare its nutritional information. Around 15% of consumers give this consideration priority. |
| Portions and availability | Check the number of pieces, pack weight and current availability before you shop. | For a small table, I want to buy enough suitable portions without relying on an online listing for a product I can’t actually get. This is the main concern for around 23% of consumers. |
The label ‘wheat-free’ alone doesn’t confirm that bread is suitable for a guest with coeliac disease. The Netherlands Food and Consumer Product Safety Authority sets out the requirements for using the gluten-free label.
Choose a product labelled gluten-free and check the current ingredients and allergen information too.
According to the Netherlands Nutrition Centre, even a stray bread crumb can cause symptoms for someone with coeliac disease.
From the moment you open the pack, use a clean, separate chopping board, knife, tongs and bread basket. Keep crumbs out of dips and away from other toppings, too.
The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt. So the name of a gluten-free bread doesn’t tell you whether it was made with it.
Check the ingredients for baker’s salt or iodised salt, especially if this bread regularly replaces ordinary bread.
PLUS warns that ingredients, nutritional values and allergen information can change. This matters when you’re buying food for a guest with coeliac disease.
Use a product page to compare options, but check the packaging of the product you’ve actually bought before serving it.
Albert Heijn’s online gluten-free range includes its own bread and rolls, as well as Schär flatbreads.
Jumbo’s gluten-free range includes sourdough-style bread and ciabatta.
PLUS’s online range includes gluten-free bread and bread rolls.
Dirk’s search results include Schär Meisterbackers Classic, Vital and Mini Baguette.
ALDI mentions gluten-free bread in its information about rolls and bakery products.
Lidl has a page about gluten-free products, including seasonal additions to its range.
That label alone isn’t enough. Choose bread labelled gluten-free and check the ingredients and allergens on the current packaging. The Netherlands Food and Consumer Product Safety Authority sets out requirements for using the gluten-free label.
Keep the gluten-free bread separate from the ordinary baguette from the moment you open it. Use clean, separate cutting and serving utensils, and make sure crumbs don’t end up in shared dips or on the gluten-free bread. According to the Netherlands Nutrition Centre, even crumbs can cause symptoms for someone with coeliac disease.
No. According to the Netherlands Nutrition Centre, using baker’s salt isn’t compulsory, and you can check the label to see whether it has been used. Check each loaf rather than assuming based on the type of bread.
Follow the instructions on your bread’s packaging. For Schär Glutenvrije Meesterbakker Mehrkorn, PLUS says to reseal the packaging after opening and use the bread within a few days, or freeze it straight away.
Check the current packaging before serving. PLUS says that ingredients and allergen information, among other details, can change, so a product page you viewed earlier isn’t enough to confirm the details of the bread you have now.
