If someone with coeliac disease is joining you, choose bread or rolls clearly labelled gluten-free, and keep them separate from ordinary bread during preparation and serving. Then compare the wholemeal claim and nutritional information separately: dark bread with seeds isn’t automatically wholemeal or gluten-free. Sliced bread is handy for toppings; bake-at-home rolls also need a clean preparation area and oven space.
You’re looking for bread labelled gluten-free for your guest, and want to prevent crumbs from ordinary bread getting onto it while it’s being sliced or topped. The Dutch Coeliac Association highlights the risk of cross-contamination.
As well as the gluten-free label, you want to check the ingredients, fibre, sugars, fat, salt and serving size. Gluten-free products don’t automatically have the same ingredients as ordinary wholemeal bread.
You’re looking for a way to serve bread that suits the occasion, such as sliced bread for toppings or bake-at-home rolls. Before you shop, check the packaging, preparation instructions and availability.
If someone has coeliac disease, check the gluten-free label first, then decide which ingredients and serving format will suit your guests.
| What to consider | What to check when buying | Who is this important to? |
|---|---|---|
| Gluten safety | Look for a clear gluten-free label or the Crossed Grain symbol. At home, use clean, separate utensils and toppings without crumbs. | If someone with coeliac disease is joining us, I want to serve the bread without it coming into contact with ordinary bread. Gluten safety is the top priority for around 36% of shoppers. |
| Fibre and wholemeal labelling | Check the wholemeal label and ingredients separately from the gluten-free label; compare fibre and other nutritional values per 100 g. | I’m looking for a gluten-free alternative to wholemeal bread and want to know what’s actually in it, not just how dark it looks. This comparison is the main consideration for an estimated 29% of shoppers. |
| Serving format and availability | Choose between sliced bread and bake-at-home rolls; read the preparation instructions and check the specific product with your shop. | For my Sinterklaas Eve gathering, I want bread that’s easy to serve at the right time. That’s why the serving format matters most to around 21% of shoppers. |
| Portions and storage | Compare the number of items or the weight per pack, and check how the bread should be stored after opening. | If only one guest eats gluten-free, I want to buy the right amount and know what to do with any leftovers. This is the main consideration for an estimated 14% of shoppers. |
A dark colour or visible seeds don’t tell you whether bread is gluten-free. Bread made with wheat, spelt, rye or barley isn’t a suitable gluten-free alternative for someone with coeliac disease.
Check for a clear gluten-free label or the Crossed Grain symbol, and read the current ingredients and allergen information on the packaging.
According to the Dutch Coeliac Association, crumbs can get onto gluten-free bread from a shared chopping board. A knife or spread with crumbs on it can also cause cross-contamination.
Use clean, separate utensils and take toppings from an unopened pack, or set aside a separate portion for your gluten-free guest.
According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour. A gluten-free label describes something different and, by itself, doesn’t tell you how much fibre the bread contains.
Assess the two labels separately, and use the nutritional information per 100 g to compare fibre, fat and salt.
The Netherlands Nutrition Centre says bakers aren’t required to use baker’s salt. So you can’t tell whether bread contains iodine just from the type of bread.
Check the ingredients on the packaging or ask the baker which salt was used.
Albert Heijn has an online gluten-free bread category where you can browse individual products.
Jumbo lists Schär gluten-free bread products online, including a range of bread formats.
PLUS has an online gluten-free bread category, including packaged bread and bake-at-home products.
Dirk’s online search results include Schär gluten-free bread products.
ALDI mentions gluten-free bread options in its information about bread and bake-at-home products.
Lidl has a product range page for gluten-free products.
Ordinary wholemeal bread made with wheat, spelt, rye or barley isn’t suitable for someone with coeliac disease, as these grains contain gluten. Choose bread or rolls clearly labelled gluten-free or bearing the Crossed Grain symbol, and avoid contact with ordinary bread when serving.
According to the Dutch Coeliac Association, the ‘gluten-free’ label means a product contains less than 20 mg of gluten per kg. Check the current packaging; bread without any obvious gluten-containing grain isn’t automatically labelled gluten-free.
Keep the gluten-free bread separate, and use clean hands, clean cutlery and a clean chopping board. Choose toppings without crumbs from ordinary bread too, for example from an unopened pack or a portion you’ve set aside separately.
Not necessarily: a fibre claim isn’t the same as a wholemeal label. According to the Netherlands Nutrition Centre, wholemeal bread is made from 100% wholemeal flour. Check the product name and ingredients if you’re specifically looking for wholemeal bread, and compare the fibre separately in the nutritional information per 100 g.
No, you can’t tell that from the gluten-free label. The Netherlands Nutrition Centre says bakers aren’t required to use baker’s salt. Check the label or ask the baker which salt was used in the bread.
