Who is this relevant to?

People with coeliac disease looking to replace rye bread

You usually eat rye bread for breakfast or lunch and are looking for bread explicitly labelled gluten-free. According to the Dutch Coeliac Association, rye naturally contains gluten.

Shoppers looking for dark bread with seeds

You want to compare a dark, brown or seeded loaf with the bread you’re used to. Colour and seeds alone don’t tell you whether it’s suitable for a gluten-free diet.

Shoppers comparing nutritional information

You’re replacing bread you eat regularly and want to check the fibre, salt and any mention of iodised salt on each product’s label.

What should you look for when choosing?

If you have coeliac disease, first check that the current packaging explicitly says gluten-free and look for any warnings. Then compare the style of bread and its nutritional information: a dark appearance or the name ‘multigrain’ doesn’t tell you everything you need to know.

What to consider What to check Who should pay particular attention?
Gluten-free suitability Look for a ‘gluten-free’ label or the Crossed Grain symbol, and read the ingredients and any warnings about cross-contamination. Rye contains gluten, according to the Dutch Coeliac Association. If I have coeliac disease, I want to know whether I can choose the bread before considering its colour or taste. Around 50% of consumers put gluten-free suitability first.
Dark or seeded bread Once you’ve checked the gluten-free label, compare the type of bread and its ingredients, including any kernels and seeds. For my usual breakfast or lunch, I’m looking for a darker loaf with a texture I enjoy, without expecting it to taste exactly like rye bread. Around 30% of consumers prioritise this style of bread.
Nutritional information and iodine Compare fibre and salt per 100 g, and check the ingredients for iodised salt or baker’s salt. If I’m changing my usual bread routine, I want to be able to compare the nutritional value of each loaf. Around 20% of consumers give these label checks top priority.

Common mistakes

  • Assuming dark bread is gluten-free

    Rye contains gluten. A dark colour or a layer of seeds doesn’t prove that another type of bread is gluten-free.

    Before comparing bread styles, check the current packaging for a gluten-free label or an appropriate certification mark.

  • Assuming brown or multigrain bread has the same nutritional value

    Gluten-free breads can contain different ingredients and have different fibre and salt levels. The name of a loaf is no substitute for checking its nutritional information.

    Compare the ingredients and nutritional values per 100 g for the varieties you’re considering.

  • Expecting every loaf to contain iodised baker’s salt

    The Netherlands Nutrition Centre says that using baker’s salt is not compulsory. If you’re replacing your usual bread, check each product to see whether it contains it.

    Look for iodised salt or baker’s salt in the ingredients list; don’t rely on the bread’s colour or its ‘gluten-free’ label.

  • Forgetting about crumbs and shared kitchen utensils

    According to the Dutch Coeliac Association, a product can become cross-contaminated through contact with gluten, even after you’ve bought it.

    Keep gluten-free bread separate from bread containing gluten, and use clean knives and other kitchen utensils.

Brands to compare

Albert Heijn / AH Glutenvrij

AH Glutenvrij Brood donker meerzaden half is an option to consider if you’re looking for a dark seeded loaf.

  • Albert Heijn labels this variety gluten-free and lists seeds and iodised salt.
  • Check the current packaging: Albert Heijn notes that ingredients, nutritional values and allergen information can change.

Jumbo / Lekker Vrij van Gluten

Jumbo lists brown and white loaves under its own brand for anyone looking to compare different bread styles.

  • Both the brown and white varieties mentioned come in 500 g packs.
  • Check the ingredients and nutritional information on the packaging for each individual variety.

Schär

This brand offers different bread styles to compare, including Meesterbaker Mehrkorn, Vital and Classic, which Jumbo lists.

  • The different types of bread give shoppers a choice of styles.
  • Don’t assume that one variety has the same fibre, salt, iodine or allergens as another just because of its name.

Consenza

Jumbo lists Consenza Bruin Brood Diepvries, 750 g, among its gluten-free bread options.

  • This variety is brown bread sold frozen.
  • Before choosing it as a replacement, compare the type of bread, storage instructions and current packaging information for each product.

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Frequently asked questions

Can I eat ordinary rye bread if I have coeliac disease, as long as it’s dark and firm?

No. Ordinary rye bread contains rye, and rye contains gluten, according to the Dutch Coeliac Association. Check that an alternative is explicitly labelled gluten-free on the current packaging; don’t judge by its colour or texture.

What does ‘gluten-free’ mean on a bread packet?

According to the Dutch Coeliac Association, the ‘gluten-free’ label means the product contains less than 20 mg of gluten per kilo. The association says the Crossed Grain symbol also involves checks on the product and the production process. Be sure to read the rest of the information on the packaging too.

How can I prevent cross-contamination with gluten in the kitchen?

Keep gluten-free bread separate from bread containing gluten, and use clean knives and other kitchen utensils. Watch out for crumbs and shared spreads too. The Dutch Coeliac Association describes cross-contamination as gluten getting into a product that should not contain it through contact.

Does gluten-free bread always contain iodised salt?

No. The Netherlands Nutrition Centre says that using baker’s salt is not compulsory. Check each loaf’s ingredients list for iodised salt or baker’s salt. Albert Heijn lists iodised salt in its dark gluten-free seeded bread.