If you’re catering for someone with coeliac disease, choose bread clearly labelled ‘gluten-free’ and keep it separate from ordinary bread during preparation and serving. Then choose a style that suits the meal: small baguettes or ciabatta to share, or sliced bread if you’d like to prepare portions in advance. Check each pack for other allergens and nutritional information, and whether it contains iodised salt if that matters to you.
You want to serve bread with your Sunday roast without crumbs from ordinary bread getting onto the gluten-free bread. The Voedingscentrum notes that even a stray bread crumb can cause symptoms for someone with coeliac disease.
You’re looking for gluten-free baguettes, ciabatta or rolls to serve alongside the meal. Jumbo lists these styles in its Schär range.
As well as the gluten-free label, you want to check the fibre, ingredients, other allergens and, if relevant, whether the bread contains iodised salt.
If someone with coeliac disease is joining you, checking for a gluten-free label and preventing cross-contamination matter more than choosing between rolls and a whole loaf. Then compare the serving style and the information on the packaging.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Gluten-free labelling and separate preparation | Look for the ‘gluten-free’ label on the packaging. Use clean, separate utensils when preparing and serving. | If someone with coeliac disease is eating with us, I want to make sure not even a crumb of ordinary bread gets onto their portion. Around 33% of consumers put this concern first. |
| Bread style and portions | Check the style of bread, the number of pieces and the preparation instructions. If baking it, make sure it is prepared separately. | If I’m serving bread for everyone to share, I’ll look for a different style than if I want to prepare filled slices in advance. For around 27% of consumers, the serving style matters most. |
| Nutritional information and ingredients | Compare fibre per 100 g and read the ingredients and allergen information. Check for iodised salt too, if relevant. | As well as checking the gluten-free label, I want to know what’s in this particular bread, especially if a guest has another allergy. For around 20% of consumers, product information is the main consideration. |
| Availability | Check the range at your chosen store or delivery area shortly before the meal, and check the packaging when you buy it. | If I need bread for several guests, I want to be able to find a suitable style in good time. Around 20% of consumers make availability their top priority. |
A ‘wheat-free’ label doesn’t confirm that bread is suitable for someone who needs to avoid gluten.
If you’re catering for someone with coeliac disease, choose a product clearly labelled ‘gluten-free’ and check the current packaging.
The Voedingscentrum says that even a stray bread crumb can cause symptoms for someone with coeliac disease. So take care when using a shared knife, the same breadboard or a communal bread basket.
Use clean, separate utensils and keep the gluten-free bread separate during preparation and serving.
These words don’t tell you how much fibre the bread contains or which other allergens it includes. The Schär Meesterbakker Mehrkorn version listed by PLUS contains soya and carries a warning that it may contain lupin, mustard and sesame.
Compare the nutritional information per 100 g and read the allergen information for the version you choose.
Bread listed online may not be available at your chosen store when you need it.
Check availability before the meal, and check the gluten-free label again if you choose an alternative.
Jumbo lists Schär gluten-free mini baguettes and ciabatta, while PLUS also lists a Mehrkorn version. These styles suit different ways of serving bread with a Sunday roast.
PLUS lists gluten-free white, brown and seeded bread under its own brand.
PLUS lists Yam options in its gluten-free bread category, including sourdough and raisin bread.
Not based on the ‘wheat-free’ label alone: it doesn’t automatically mean ‘gluten-free’. Choose bread clearly labelled ‘gluten-free’ and make sure it doesn’t come into contact with ordinary bread during preparation.
Keep the gluten-free bread separate when storing, warming, slicing and serving it. Use a clean knife, a separate breadboard and a separate plate or bread basket. The Voedingscentrum says that even a stray bread crumb can cause symptoms for someone with coeliac disease.
Before buying, ask about the allergen information and how the bread is prepared and handled. Check the gluten-free labelling and the risk of contact with ordinary bread for that specific product, rather than relying on the type of bread alone.
No. Check the ingredients list for the bread you choose. PLUS’s product information lists iodised salt in the Schär Mehrkorn and Vital versions it features; this doesn’t apply to all gluten-free breads.
