Regular rye bread is not suitable if you have coeliac disease: rye contains gluten. Choose bread labelled ‘gluten-free’ on its current packaging. If you’re mainly looking for rye bread’s dense, seedy style, compare seeded breads, but also check the ingredients, fibre, allergens and salt used.
You’re looking for a replacement for regular rye bread and checking that the packaging says ‘gluten-free’. According to the Dutch Coeliac Society, rye contains gluten. A dark colour or a name that sounds like rye bread says nothing about whether a product is suitable.
It’s mainly the texture of rye bread you miss. A gluten-free seeded loaf may be more interesting to compare than a soft white loaf, as long as the ingredients and nutritional information also suit your needs.
You want to be able to keep buying bread for breakfast or lunch. As well as checking that it’s labelled gluten-free, look at the fibre per 100 g, the packaging and the salt listed in the ingredients. The Netherlands Nutrition Centre points out that bread does not have to be made with iodised baker’s salt.
When choosing a replacement for rye bread, first check that it’s labelled gluten-free and read the ingredients. Then compare the style of bread, nutritional information and how easy it is to find.
| What to consider | What to check when buying | Who it’s most relevant to |
|---|---|---|
| Gluten-free labelling | Look for ‘gluten-free’ on the current packaging and check the ingredients and allergens. If it contains oats, check that the bread as a whole is labelled gluten-free. | If I have coeliac disease, I don’t want to rely on the colour, name or type of grain alone. For around 33% of consumers, this reassurance comes first. |
| Texture and fibre | Compare the seeds and fibre per 100 g. If the name suggests rye bread, check which grains have actually been used. | If I miss the dense texture of rye bread, I’m more likely to look for a seeded loaf than soft sliced bread. Around 20% of consumers prioritise this style of bread. |
| Everyday use and salt | Compare the nutritional information per 100 g and check the ingredients for iodised salt or baker’s salt. | For my everyday sandwich, I want to know how the fibre and salt used compare. This is the first consideration for around 20% of consumers. |
| Packaging and availability | Check the pack size, storage instructions and current availability at the shop where you do your food shopping. | I want to be able to pick up a suitable loaf on future shopping trips and use up the whole pack. Around 27% of consumers are expected to prioritise this practical consideration. |
Regular rye bread contains rye, but a gluten-free bread may use its name to describe a dark or seeded style. The name alone doesn’t tell you the difference.
Check that it’s labelled ‘gluten-free’, then read the ingredients to see what the bread contains.
According to the Dutch Coeliac Society, oats can come into contact with gluten-containing grains during production.
If you have coeliac disease, choose oat bread only when the finished product is labelled gluten-free on the packaging.
The Netherlands Nutrition Centre says that using baker’s salt is not compulsory. So you can’t assume it’s been used just because a product is bread.
Check the ingredients to see whether iodised salt or baker’s salt has been used.
A loaf listed in an online range may not be available at your local branch every time you shop.
Check current availability before relying on a product for repeat purchases.
Albert Heijn provides product information for options including Schär Pure & Active seeded bread and Consenza high-fibre chia seed bread.
Jumbo has an online category for gluten-free bread, with a range of styles and brands.
PLUS lists its own-brand gluten-free breads online, including brown, multiseed and white varieties.
Dirk’s online search results include various gluten-free bread products from Schär.
ALDI mentions gluten-free bread in its information about the bakery range.
Lidl has a page about gluten-free products, including information about its extended range.
These products offer an alternative to a ready-made, hearty seeded loaf: a bread mix you can bake yourself and a product called Baguette Mini. For the latter, check the packaging to confirm exactly what you’re buying and how to prepare it.
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For anyone who wants to bake gluten-free bread at home instead of buying it ready-made. This is a 1 kg bread mix; baking it yourself takes preparation and won’t automatically give you the texture of rye bread.
Check the current packaging for allergens and the salt used.
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If you’re looking for an alternative to rye bread, first check whether this product’s packaging says ‘gluten-free’. Also confirm the contents and preparation instructions: the available product descriptions don’t clearly specify the product type.
A mini baguette isn’t a direct replacement for the hearty texture of rye bread.
No. According to the Dutch Coeliac Society, rye contains gluten. If you have coeliac disease, choose an alternative labelled ‘gluten-free’ on its current packaging, even if another bread looks like rye bread.
Yes. Bread containing oats can be labelled gluten-free, but according to the Dutch Coeliac Society, regular oats can come into contact with gluten-containing grains during production. So check that the finished loaf is labelled gluten-free.
The name may refer to a style of bread rather than rye as an ingredient. Albert Heijn describes Schär Pure & Active as gluten-free rye bread, while the listed ingredients include seeds and gluten-free oats. When buying, check both the gluten-free label and the ingredients list.
No. According to the Netherlands Nutrition Centre, bread does not have to be made with baker’s salt. Check the ingredients list for the specific loaf to see whether it contains iodised salt or baker’s salt.
Albert Heijn, Jumbo, PLUS and Dirk list gluten-free bread options online; ALDI mentions gluten-free bread in its bakery information. This doesn’t tell you what’s currently available at your local branch. Check the current range and read the packaging of each product you choose.
