For guests with coeliac disease, choose bread whose current packaging states that it is gluten-free, and serve it separately from regular bread and shared utensils. Then decide which type of bread suits your buffet. For sliced bread to serve at lunch, compare the fibre per 100 g and check the ingredients and other allergens for every product. Gluten-free does not automatically mean wholegrain or suitable for guests with other allergies.
For these guests, it’s not just the gluten-free label that matters: crumbs and shared utensils also need careful attention when serving. The Netherlands Nutrition Centre points out that even a stray bread crumb can cause symptoms for someone with coeliac disease.
If the gluten-free bread will also be served at lunch, compare the ingredients, type of bread and fibre per 100 g. A brown colour or a name that mentions seeds doesn’t, by itself, tell you whether a loaf is wholegrain.
A gluten-free label says nothing about other allergens such as egg, milk, nuts, sesame or soya. Check the allergen information on the exact packaging against the dietary requirements guests have shared.
Start by choosing a gluten-free product and planning a separate buffet setup. Then compare the type of bread, nutritional information and other allergens for the guests who will be eating it.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Serving gluten-free food | Check the gluten-free label on the current packaging and set aside a separate platter with its own tongs, knife and fillings. | If a guest has coeliac disease, I want to prevent crumbs from regular bread getting into their food. For around 40% of consumers, choosing gluten-free and serving it separately are the top priorities. |
| Fibre and wholegrain | Compare fibre per 100 g and read the product description and ingredients; don’t rely on the colour or the name ‘seeded’ alone. | For filled lunch sandwiches, I want to know how much fibre the gluten-free bread contains rather than judging it by its colour. This is the main consideration for around 20% of consumers. |
| Type of bread and portions | Choose between sliced bread and smaller types of bread; check the pack size and storage instructions for the portions you have planned. | For a self-service buffet, I want bread that guests can easily help themselves to and that fits in with the rest of the spread. Around 30% of consumers say this practical choice comes first. |
| Other allergens | Compare the ingredients and allergen information on the exact packaging with the requirements guests have shared. | If guests also need to avoid egg, milk or nuts, I don’t want to assume that gluten-free bread will automatically be suitable. This additional allergen check is decisive for around 10% of consumers. |
Even when you’ve bought a gluten-free product, crumbs or shared utensils can bring it into contact with regular bread. According to the Netherlands Nutrition Centre, even a small bread crumb can cause symptoms for someone with coeliac disease.
Use a clearly marked, separate platter, and keep the tongs, knife, chopping board and fillings separate too.
Allergens vary from one type of bread to another. The Céréal, Schär and Yam products reviewed list different ingredients or warnings, including for egg, milk, soya and nuts.
Ask guests which allergens they need to avoid and check the current packaging of every product you choose.
The Netherlands Nutrition Centre defines wholemeal bread as bread made from 100% wholemeal flour. A dark colour or a name that mentions seeds is no substitute for that product description, and fibre levels can vary too.
Read the ingredients and compare the fibre per 100 g on the packaging of the variety you buy.
A different pack or product variety may have different ingredients, allergens or portion sizes. This is especially important if you need to provide suitable options for several guests.
Before the wedding, check the packaging, storage instructions and availability of your chosen bread. If you use a substitute, check its allergens against the requirements guests have shared too.
Compare the exact type of bread: sliced bread for lunch, seeded bread and sweet celebration bread don’t serve the same purpose at a buffet.
Sliced gluten-free bread to consider if you’re planning to serve filled sandwiches.
Gluten-free types of bread to compare if you’re considering smaller options for the buffet as well as sliced bread.
Gluten-free sourdough and celebration bread to consider if you’re looking for a different type of bread or a sweet addition.
No. Low in wheat is not a substitute for a gluten-free label. Choose bread whose current packaging states that it is gluten-free, and prevent it from coming into contact with regular bread when serving it. The Netherlands Nutrition Centre warns that even a bread crumb can cause symptoms for someone with coeliac disease.
Set it out in a separate, clearly marked area with its own tongs, knife, chopping board and fillings. This helps prevent crumbs or shared utensils from bringing it into contact with regular bread.
No. The colour and a name that mentions seeds don’t prove that bread is wholegrain. The Netherlands Nutrition Centre defines wholemeal bread as bread made from 100% wholemeal flour, so read the product description and ingredients. To compare the nutritional value, check the fibre per 100 g too.
Check the ingredients list on the exact packaging for iodised salt or bakers’ salt. The ‘gluten-free’ label doesn’t tell you which type of salt has been used in the bread.
Not automatically. The Yam Feestbrood described by PLUS contains egg, nuts and almonds, and may contain soya and milk. Before serving it, compare the current packaging with the allergens guests have told you about.
