If coeliac disease is the priority, choose bread whose current packaging explicitly says ‘gluten-free’ or displays the Crossed Grain trademark; ‘wholemeal’, ‘brown’ and ‘multiseed’ are not enough. Then compare the fibre and ingredients if you’re replacing regular wholemeal bread, or the bread format and packaging if you’re planning several lunches. Check for other allergens too, and whether baker’s salt has been used: gluten-free bread doesn’t automatically provide the same iodine as bread made with iodised baker’s salt.
For a gluten-free lunch, it’s not just the packaging that matters. Think about how you slice, spread and store the bread at home, too. The Netherlands Nutrition Centre points out that even a single bread crumb can cause symptoms for someone with coeliac disease.
If you’re replacing regular wholemeal bread, you’ll want to compare the ingredients and fibre per 100 g, as well as checking that it’s labelled gluten-free. A bread’s name doesn’t tell you its nutritional value.
Whether you’re having lunch at home or packing a lunchbox, choosing between a whole loaf, a smaller pack and rolls can make a practical difference. Check the storage instructions and availability at the shop you’re buying from, too.
If coeliac disease is a concern, always start by checking the gluten-free label on the current packaging. Once you’ve found suitable breads, compare the nutritional information and choose packaging that works for your lunch plans.
| What to look for | What to check when buying | Who is this most important for? |
|---|---|---|
| Choosing gluten-free bread and avoiding crumb contact | Look for ‘gluten-free’ or the Crossed Grain trademark on the current packaging. Read the allergen information and keep the bread separate from regular bread when preparing it. | If someone with coeliac disease is eating with us, I don’t want any doubt about the bread or crumbs from other bread getting into the lunch. This is the main concern for around 50% of consumers. |
| Fibre and nutritional value | Compare the fibre per 100 g and check which ingredients have been used. Don’t assume you know what’s in the bread just because ‘brown’ or ‘wholemeal’ appears in its name. | If I’m replacing wholemeal bread, I want to see how much fibre the gluten-free options contain. Around 30% of consumers give this comparison their highest priority. |
| Bread format and planning | Check the pack weight, bread format, storage instructions and availability at your chosen shop. | When I’m getting bread ready for several lunches, the packaging needs to suit how we use it. This is the most important consideration for around 20% of consumers. |
Wheat, including spelt, as well as rye and barley, contains gluten. So the colour of a loaf or the name of a grain is no substitute for a gluten-free label.
Check the current packaging for ‘gluten-free’ or the Crossed Grain trademark, then read the ingredients and allergen information.
Gluten-free breads can contain different ingredients and have different fibre content. Albert Heijn lists 15 g of fibre per 100 g for Céréal Wholemeal Bread; that figure doesn’t apply to other breads.
Compare the nutritional information per 100 g and the ingredients lists for the breads you’re considering.
According to the Netherlands Nutrition Centre, baker’s salt contains iodine, but using it to bake bread isn’t compulsory. This is worth bearing in mind if you’re replacing regular bread with gluten-free bread.
Check whether baker’s salt is listed in the ingredients, or ask the baker which salt they’ve used.
A page listing ingredients or nutritional values doesn’t mean you can order the bread. The listings consulted from Albert Heijn and Jumbo say that Céréal Wholemeal Bread is no longer part of their online range.
Check availability at your shop before planning your lunches around one product.
Albert Heijn’s AH Glutenvrij range includes several types of bread, such as dark multiseed bread, lighter bread, rolls and sourdough. This gives you a few options when choosing a format for lunch.
Jumbo’s Lekker Vrij range includes gluten-free brown and white bread, both in 500 g packs. This pack size could be useful if you’re planning several lunches.
For Céréal Wholemeal Bread, Albert Heijn lists ingredients including wholegrain buckwheat flour, as well as 15 g of fibre per 100 g. These are specific details you can compare with an alternative that’s currently available.
No. Bread made with wheat, spelt, rye or barley, for example, contains gluten, whether it’s called brown or wholemeal. Choose bread labelled ‘gluten-free’ or bearing the Crossed Grain trademark on the current packaging, and check the allergen information too.
Keep gluten-free bread separate when storing, slicing, spreading and toasting it. Use clean utensils and take care around shared surfaces; according to the Netherlands Nutrition Centre, even a stray bread crumb can cause symptoms for someone with coeliac disease.
No, you can’t tell from the words ‘gluten-free’. According to the Netherlands Nutrition Centre, baker’s salt contains iodine, but bread doesn’t have to be made with it. Check the ingredients or ask the baker which salt they’ve used.
For packaged bread, read the ingredients and allergen information on the current packaging; for unpackaged bread, ask for this information. The Netherlands Food and Consumer Product Safety Authority says that sellers must provide customers with information about the 14 EU allergens.
Yes, as long as you use suitable gluten-free ingredients and avoid contact with crumbs from regular bread. The Netherlands Nutrition Centre has a bread machine recipe using gluten-free wholemeal flour and gluten-free baker’s salt; always check the packaging of the ingredients you use.
