If your child has coeliac disease, choose bread clearly labelled gluten-free for their school lunch, rather than ordinary wholemeal bread made from wheat, rye or barley. Also avoid contact with regular bread crumbs when preparing and packing it. Only then compare ingredients, fibre, portion size and how the bread will work in a lunchbox: gluten-free does not automatically mean wholemeal.
For them, choosing bread starts with checking that the packaging clearly states it is gluten-free. Coeliac UK also stresses the importance of avoiding contact with crumbs from regular bread when preparing lunch.
Once they have checked that the bread is gluten-free, they also want to compare the ingredients and nutritional information. A gluten-free label alone tells you nothing about the fibre content or whether wholemeal ingredients have been used.
For them, the right size, storage instructions and whether their child can easily eat the bread at school all matter. Coeliac UK advises parents to consider taste, as well as whether food can be stored and eaten at school.
If your child has coeliac disease, start by checking for a gluten-free label and following a clean packing routine. Then compare the nutritional information and lunchbox suitability of products that meet this requirement.
| What to consider | What to check | Especially relevant for |
|---|---|---|
| Gluten and crumbs | Look for a ‘gluten-free’ label or the Crossed Grain symbol on the packaging, and use clean equipment when packing the lunch. | If my child has coeliac disease, I want to be sure about which bread I pack and avoid any contact with regular bread crumbs. For around 38% of consumers, this is the top priority. |
| Fibre and ingredients | Compare the ingredients list and the stated fibre per 100 g; treat ‘gluten-free’ and ‘wholemeal’ as separate claims. | If gluten-free bread often replaces regular bread in my child’s lunch, I also want to know how the ingredients and fibre content compare between products. Around 23% of consumers prioritise this nutritional information. |
| Taste and lunchbox size | Check the portion size, preparation method and storage instructions, and whether the bread fits in the lunchbox with your chosen filling. | My child needs to be able to eat their lunch independently. Bread that works at home should also be practical for a school lunchbox. For around 23% of consumers, this practical aspect comes first. |
| Packaging and availability | Check the pack size, instructions for after opening and the current range at the shop where you usually do your food shopping. | For a regular school lunch, I want a pack I can use without having to look for a different type of bread each time. For around 16% of consumers, reliable day-to-day availability is the main concern. |
Ordinary wholemeal bread made from wheat, rye or barley is not suitable for someone with coeliac disease. The term ‘wholemeal’ is no substitute for a gluten-free label.
First check that the bread is labelled gluten-free. Only then compare the ingredients and nutritional information of suitable products.
Coeliac UK explains that even a stray bread crumb can cause symptoms for someone with coeliac disease. Gluten-free packaging alone won’t prevent contact with crumbs while you prepare the sandwich.
Use clean hands, a clean knife and a clean work surface. Keep the bread, filling and lunchbox free from crumbs from regular bread.
The use of baker’s salt varies from one loaf to another. The Netherlands Food and Consumer Product Safety Authority says iodine compounds may be added to bread and bread substitutes through baker’s salt; this does not tell you what a particular product contains.
Check the ingredients information or ask the baker or manufacturer which salt was used in that bread.
Albert Heijn lists a gluten-free chia seed bread from Consenza. It’s worth looking at if you want to compare the ingredients as well as the gluten-free label when choosing bread for a school lunch.
Schär’s bread and bakery range includes sliced bread, rolls and wholemeal products. These different formats may be useful for a lunchbox.
Jumbo lists a 500 g brown gluten-free bread in this range. The pack size may be worth considering if you regularly make sandwiches for lunch.
These Joybuy products offer two different ways to think about bread for a gluten-free school lunch: mini baguettes to check for suitability and preparation, and a bread mix for anyone who wants to bake their own. Before use, check the current packaging and avoid contact with regular bread during preparation.
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The mini size could work well in a lunchbox, as long as the packaging confirms that this variety is suitable for the required gluten-free diet. Before buying, also check the preparation instructions: don’t assume the baguettes are ready to pack straight away.
Check the current packaging for ingredients, allergens and fibre. The product name does not confirm that it is wholemeal.
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This gluten-free bread mix could suit anyone who wants to bake their own lunch bread and can prepare it without contact with regular bread crumbs. It’s a 1 kg mix, not a ready-made loaf, so allow time for preparation.
Check the current packaging for ingredients and allergens. The ‘Gluten Free’ label does not confirm that the baked bread will be wholemeal.
No. Ordinary wholemeal bread made from wheat, rye or barley is not suitable for someone with coeliac disease. Choose bread clearly labelled gluten-free, check the allergen information and avoid contact with regular bread crumbs when packing it.
No. ‘Gluten-free’ tells you nothing about whether the bread is wholemeal or how much fibre it contains. Compare the ingredients and nutritional information per 100 g for each individual loaf.
Prepare the bread with clean hands and clean utensils, and keep it separate from regular bread and shared fillings where crumbs could get in. Also check any allergy or food policy at the school or after-school club.
You can’t tell from the gluten-free label. Check the ingredients information or ask the baker or manufacturer which salt was used in that particular bread.
