If you’re buying lunch for someone with coeliac disease, choose bread labelled ‘gluten-free’ and check the current packaging for other allergens. Keep the bread packaged until serving if possible: even a gluten-free product can come into contact with crumbs, shared utensils or fillings in the canteen. Then choose the type of bread and portions that best suit how it will be served.
For someone with coeliac disease, both the bread and the way it’s served need to be suitable. The Netherlands Nutrition Centre describes a lifelong gluten-free diet as the treatment, while the Dutch Coeliac Association points out that cross-contamination can also occur in a canteen.
When regular bread is prepared alongside gluten-free bread, crumbs and shared utensils need to be taken into account. The Dutch Coeliac Association advises keeping gluten-free products packaged for as long as possible and using clean, separate equipment.
Other allergens and nutritional value can matter too, even with a gluten-free product. Check the allergen information, fibre and salt on each pack; if you’re looking for iodised salt, you’ll find this information in the ingredients list.
Start by checking the gluten-free label and how the bread will be handled in the canteen. Then consider whether slices or individual rolls would be more practical, and which other label information matters to the person eating lunch.
| What to look for | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free label | Check that the specific product is labelled ‘gluten-free’ and read the current allergen information. | If I’m buying lunch for someone with coeliac disease, I don’t want to rely on an ingredients list that simply doesn’t mention wheat. For around 42% of consumers, gluten-free suitability comes first. |
| Preparation and serving | Check whether the bread can stay packaged until serving and whether clean, separate utensils are available. | If there’s a buffet alongside regular bread, I want to prevent crumbs from getting onto the gluten-free lunch. Safe preparation and serving is the main concern for an estimated 33% of consumers. |
| Type of bread and portions | Choose between slices and rolls; compare the pack weight and portion information. | For a quick lunch service, I want a type of bread that suits the planned number of portions. Around 17% of consumers give this practical choice top priority. |
| Additional label information | Read the ‘contains’ and ‘may contain’ statements and, if needed, compare fibre and salt per 100 g and check whether iodised salt is used. | If ingredients or nutritional values other than gluten matter to me, I want to be able to assess them for each product. This is the most important consideration for around 8% of consumers. |
For someone with coeliac disease, leaving wheat out of an ingredients list is no substitute for a gluten-free product label. Under Commission Implementing Regulation (EU) No 828/2014, ‘gluten-free’ may only be used when the food, as sold to the final consumer, contains no more than 20 mg/kg of gluten.
Check the label and other allergen information on the current packaging of the bread you choose.
The Dutch Coeliac Association says that contact with crumbs, chopping boards, knives and worktops can also lead to cross-contamination in a canteen.
Keep the product sealed for as long as possible and use clean, separate equipment for preparation and serving.
The Netherlands Nutrition Centre states that bakers aren’t required to use baker’s salt. Its presence therefore varies from product to product.
Check the ingredients list for iodised salt or baker’s salt.
Albert Heijn lists pre-packed gluten-free bread, including AH Glutenvrij Wit brood half, and gluten-free white rolls.
Jumbo offers Lekker Vrij van Gluten Wit, a white bread option alongside other gluten-free bread products.
PLUS lists both PLUS Wit glutenvrij and gluten-free white petit pains.
Dirk lists gluten-free bread products from Schär in its range, including Meisterbackers Classic.
ALDI includes gluten-free rolls in its range of bake-at-home rolls.
Lidl promotes a changing range of extra gluten-free products.
These mini baguettes are worth considering if you’re looking for individual rolls rather than slices of white bread for a canteen lunch. Before buying, check the gluten-free label, allergens and preparation method on the current packaging.
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The mini baguette format is ideal for a lunch where you’d rather serve rolls than slices; the product name specifies 7 pieces.
Check that the packaging says ‘gluten-free’ and read the allergen information, especially if the lunch is for someone with coeliac disease or additional allergies.
Check the preparation instructions before buying: the available descriptions differ on whether it should be baked or prepared as a mix. Use clean, separate equipment during preparation.
Don’t assume it is. For someone with coeliac disease, choose bread labelled ‘gluten-free’ and check the current packaging. Under Commission Implementing Regulation (EU) No 828/2014, this label means the food, as sold to the final consumer, contains no more than 20 mg/kg of gluten.
Keep gluten-free bread packaged for as long as possible and use clean, separate utensils and a clean work surface. The Dutch Coeliac Association identifies cross-contamination through contact with gluten-containing food as a risk in canteens too.
No. A gluten-free label doesn’t mean that other allergens are absent. For AH Glutenvrij Wit brood half, Albert Heijn mentions that other allergens may be present; for Lekker Vrij van Gluten Wit, Jumbo lists soya and says eggs, milk and nuts may also be present. Always check the label on the pack you buy.
No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. Check the ingredients list for each loaf; the white breads mentioned from Albert Heijn and Jumbo list iodised salt.
That depends on the product. Albert Heijn states that AH Glutenvrij Wit brood half can be frozen on the day of purchase; follow the storage instructions on the current packaging for this or any other bread.
