If you’re catering for someone with coeliac disease, don’t choose ordinary wholemeal bread. Look for bread clearly labelled ‘gluten-free’. Then compare the ingredients, allergen information and fibre content on the pack, and keep the bread separate from ordinary rolls and Sinterklaas treats when serving.
The bread must be labelled gluten-free and kept free from crumbs from ordinary bread. The Voedingscentrum (Netherlands Nutrition Centre) points out that even a small amount of gluten can cause symptoms in people with coeliac disease.
You’re buying bread and Sinterklaas treats for guests with different needs. Providing a separate gluten-free option also means using a dedicated plate and clean serving utensils.
As well as checking that the bread is labelled gluten-free, you’re looking at its fibre, salt, ingredients and other allergens. Compare the nutritional values on the same basis, for example per 100 g.
If you’re catering for someone with coeliac disease, checking that the bread is labelled gluten-free comes before choosing a type or size. Then compare the packs and think about how you’ll keep the bread separate during the procession.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten and crumb contact | Look for ‘gluten-free’ on the pack; read the allergen information and plan to use separate serving utensils. | If I’m bringing bread for someone with coeliac disease, I don’t want to rely on its colour or the word ‘wholemeal’. That’s why avoiding gluten is the top priority for around 42% of consumers. |
| Fibre and nutritional value | Compare fibre and salt per 100 g and check the ingredients, including whether iodised salt is used. | When I’m looking for a gluten-free alternative to my usual bread, I want to be able to compare the nutritional information on each pack. Around 25% of consumers give this comparison top priority. |
| Bread and festive treats | Check the labels on the treats too, and choose a shape or pack that can be served separately. | I want a guest avoiding gluten to have something suitable alongside their bread during the procession. For around 17% of consumers, having a separate selection is the most important consideration. |
| Availability and pack size | Check your chosen store or delivery area, the number of items and the storage instructions. | When I’m planning food for a group, I want to bring a suitable quantity of bread without relying on just one option. For around 16% of consumers, practical planning is the main concern. |
The colour, seeds or name of a bread don’t tell you whether it’s suitable for someone with coeliac disease. Ordinary bread made with wheat, spelt, rye or barley is not a gluten-free alternative.
Look for ‘gluten-free’ on the pack and read the ingredients and allergen information.
Gluten-free breads may contain other allergens or carry warnings about them. A feature of one product doesn’t automatically apply to another version.
Check the full packaging of the exact bread you’re choosing for your guests.
The Voedingscentrum says that even a stray bread crumb can cause symptoms in someone with coeliac disease.
Use a clean, separate knife and plate, and keep the fillings away from crumbs from ordinary bread too.
Gluten-free breads vary in their ingredients and nutritional value. The Voedingscentrum also describes ordinary bread as an important source of iodine in the Netherlands; a gluten-free alternative won’t necessarily have the same composition.
Compare fibre, salt and ingredients per 100 g on the pack, rather than relying on terms such as ‘brown’ or ‘multigrain’.
Albert Heijn’s range includes gluten-free bread options and Sinterklaas treats, including kruidnoten.
Jumbo lists brown and white gluten-free bread in this range, each weighing 500 g.
PLUS lists gluten-free breads under its own name, including brown, multiseed and white options.
Schär offers gluten-free bread products, including multigrain and Vital varieties listed by PLUS.
These options suit two different plans for the procession: serving small rolls separately or making your own bread from a mix. A bread mix isn’t ready to serve straight away. If you’re catering for someone with coeliac disease, check that both products are currently labelled gluten-free on the packaging.
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An option if you want to serve small rolls separately. They need to be baked before serving, so check the gluten-free label and allergen information on the pack before buying.
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For anyone who’d rather make their own bread than bring ready-made bread. This is a 1 kg bread mix; check the ingredients and allergen information on the pack, and keep ordinary bread and crumbs separate during preparation.
No. Ordinary wholemeal bread made with grains containing gluten isn’t a suitable alternative. Choose bread labelled ‘gluten-free’ and avoid contact with crumbs from ordinary bread.
Not automatically. Read the full ingredients and allergen information for the variety you’ve chosen; a gluten-free label doesn’t tell you whether it meets other dietary needs too.
Don’t assume it is just because it contains oats. According to the Voedingscentrum, oat products can come into contact with gluten; check for the Crossed Grain certification mark and read the label of the specific product.
The amount of iodine can vary from one bread to another. The Voedingscentrum describes ordinary bread as an important source of iodine in the Netherlands. So if you’re changing your bread choice for the long term, check the ingredients of the alternative rather than assuming it has the same composition.
Serve it on its own clean plate with separate utensils and fillings. Check the packaging of the treats too: serving gluten-free bread doesn’t automatically make the rest of the food suitable for someone with coeliac disease.
