If you have coeliac disease, choose bread labelled ‘gluten-free’ and take care not to let crumbs from ordinary bread get onto it when preparing your lunch. Then compare the fibre, ingredients, allergens and any mention of iodised salt on each pack. A bread mix can also work for lunch, but you’ll need to prepare it at home rather than simply adding a filling.
If you need to avoid gluten because of coeliac disease, the label on the pack isn’t the only thing that matters. You also need to keep the bread free from crumbs from gluten-containing bread while storing, slicing and adding fillings, as the Dutch Coeliac Society explains.
If fibre, ingredients, salt and other allergens matter when choosing your lunch, the term ‘gluten-free’ won’t tell you everything. Compare the nutritional information and ingredients for each bread.
If you want to buy lunch bread from your regular supermarket, it helps to know the difference between standard loaves, bake-at-home rolls and changing ranges. Check which specific product is available at your shop or for delivery to your area.
If you need to avoid gluten strictly, start by checking the gluten-free label and taking steps to prevent cross-contamination. Then compare the nutritional information and choose a type of bread that suits how you prepare your lunch.
| What to consider | What should you check? | Who is this most important for? |
|---|---|---|
| Gluten-free labelling and cross-contamination | Read the gluten-free label and allergen information on the pack. Use clean knives, chopping boards and fillings when preparing your lunch. | If I need to avoid gluten because of coeliac disease, I want to prevent crumbs from ordinary bread getting into my lunch. This is the top concern for around 33% of consumers. |
| Fibre and iodised salt | Compare fibre per 100 g and check the ingredients list to see whether iodised salt or baker’s salt has been used. | For my lunch, I want to know not only whether the bread is gluten-free, but also how much fibre it contains and what type of salt it uses. Around 27% of consumers give this nutritional information top priority. |
| Portions and preparation | Check whether you’re buying a loaf, individual rolls or a bread mix, and read the preparation and storage instructions. | When I’m short on time to make lunch, it matters whether I can add a filling straight away or need to bake the bread first. For around 20% of consumers, this convenience matters most. |
| Availability | Check the specific product at your shop or in your delivery area, including the type of bread and pack size. | When doing my regular food shop, I want to know whether I can find the same suitable bread again. Availability is the main consideration for around 20% of consumers. |
The label on the pack can’t stop gluten-containing crumbs getting onto the bread after opening, via a knife, chopping board or shared filling. The Dutch Coeliac Society highlights this risk of cross-contamination.
Prepare the bread using clean or separate utensils, and make sure shared fillings stay free from crumbs.
Fibre and ingredients vary from one product to another. You can’t assume it contains iodine from baker’s salt either: according to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt.
Compare fibre per 100 g and check the ingredients list for iodised salt or baker’s salt. Consider your lunch as a whole, including the filling and any vegetables.
A general mention of gluten-free bread doesn’t tell you which products you can buy at a particular branch. Online categories and in-store ranges may differ.
Check the specific product just before you shop and read the current packaging, especially if you’re looking for a particular gluten-free label or allergen information.
These shop listings can help you see where to compare different types of bread. The packaging of the product you choose is still the best source for ingredients and nutritional information.
Albert Heijn’s online range includes gluten-free bread from its own brand and other brands, including Schär and Consenza.
Jumbo’s online Schär category features gluten-free bread, ciabatta, mini baguettes and rolls.
PLUS’s gluten-free bread category features both own-brand loaves and branded products.
Dirk has a product page for the 150 g Schär Mini Baguette, which is gluten-free.
Lidl has a page for additional gluten-free products, but these should be considered part of a changing range.
ALDI lists gluten-free bread and rolls among its bakery options.
Both of these products require you to check the current packaging: one listing mentions mini baguettes, while the other is a bread mix to prepare at home. Choose the type of product based on how much preparation you want to do for lunch.
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The name suggests mini baguettes for individual lunch portions. Before buying, check the pack for the exact contents and preparation method: the product descriptions aren’t clear about whether this is bread or a mix.
If you need to avoid gluten strictly, also check the gluten-free label and allergen information on the packaging, and take care to prevent cross-contamination during preparation.
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This bread mix is a good option if you’d like to make bread at home rather than simply add a filling to a slice. The product information says it can be prepared by hand or in a bread maker; follow the instructions on the packaging.
The product information lists soya as an allergen. If you’re choosing based on fibre, iodised salt or the need to avoid gluten strictly, check the current nutritional information, ingredients and gluten-free label on the packaging.
Under Commission Implementing Regulation (EU) No 828/2014, the term ‘gluten-free’ may only be used if the food contains no more than 20 mg of gluten per kg when it reaches the final consumer. Also read the ingredients and allergen information, as well as the storage and usage instructions for the bread you choose.
No, this varies from one bread to another: according to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. If it matters to your choice, check the ingredients list for baker’s salt or iodised salt.
Use a clean chopping board and a clean knife, and watch out for crumbs in shared fillings. According to the Dutch Coeliac Society, a chopping board that has just been used to slice gluten-containing bread can cause cross-contamination.
Not just because it’s gluten-free. If you don’t have coeliac disease, a wheat allergy or gluten sensitivity, it’s better to compare bread based on what matters for your lunch, such as its ingredients and fibre per 100 g.
