If you’re choosing bread for an older person with coeliac disease, look for packaging that clearly says ‘gluten-free’ and serve it without letting it come into contact with crumbs from ordinary bread. Then compare the fibre and salt per 100 g, other allergens, portion size and type of salt used. Gluten-free bread isn’t automatically an equivalent substitute for wholemeal bread.
For them, it’s not just the wording on the bread that matters. It’s also important to prevent contact with ordinary bread crumbs during storage and serving. The Netherlands Nutrition Centre points out that even a stray crumb can matter for someone with coeliac disease.
If you regularly replace wholemeal bread with gluten-free bread, you can compare the fibre per 100 g and the portion size. A dark colour, seeds or the word ‘wholemeal’ alone won’t tell you how much fibre a product contains.
If you’re serving bread with afternoon coffee to someone with coeliac disease, clearly labelled packaging and clean, separate utensils can help. That way, serving it safely is part of making the right choice too.
If you’re choosing bread for someone with coeliac disease, first check that it’s labelled ‘gluten-free’ and prevent contact with crumbs. Then compare the nutritional information and choose a type and portion that suit your coffee break.
| What to look for | What to check when buying | Who it matters to |
|---|---|---|
| Gluten and contact with crumbs | Look for ‘gluten-free’ on the packaging, read the allergen information and keep the bread separate from ordinary bread. | If I’m serving bread to someone with coeliac disease, I also want to prevent contact with ordinary bread crumbs. For around 36% of consumers, gluten safety is the top priority. |
| Fibre and ingredients | Compare the fibre per 100 g and check which types of flour and ingredients are used. | If you regularly replace wholemeal bread, you’ll want to know how much fibre the gluten-free bread provides. Around 29% of consumers say this comparison is their top priority. |
| Portion size and convenience | Consider whether slices or rolls would be more suitable, and read the storage and preparation instructions. | For a small coffee break, I want to be able to serve a suitable portion without opening more bread than necessary. This is the main consideration for around 21% of consumers. |
| Salt and ingredients | Compare the salt per 100 g and check the ingredients list for iodised salt or baker’s salt. | If I regularly replace ordinary bread, I also want to be able to check the type of salt and the other ingredients. Around 14% of consumers put this label check first. |
A bread’s appearance and name don’t confirm that it’s suitable for someone with coeliac disease. According to the Netherlands Food and Consumer Product Safety Authority, the ‘gluten-free’ label is subject to specific requirements.
Check the label on the packaging, and when buying a product for the first time, read the ingredients and allergen information too.
A crumb from ordinary bread can spoil a gluten-free coffee break. The Netherlands Nutrition Centre specifically highlights contact with crumbs as something to watch out for when you have coeliac disease.
Use a clean plate and knife, keep spreads away from ordinary bread crumbs, and take care with the breadboard or toaster too.
‘Wholemeal’, ‘vital’ and ‘multi-seed’ aren’t a substitute for the nutritional information. The ingredients in gluten-free bread vary from product to product.
Compare the fibre per 100 g on the label, especially if the bread regularly replaces wholemeal bread.
Gluten-free bread ingredients lists don’t all specify the same type of salt. So you can’t assume a product contains iodised salt just because it’s gluten-free.
Read the ingredients list for the bread you choose, and compare the salt per 100 g too.
These supermarkets list gluten-free bread options online. Before your coffee break, always check the label on the product you choose and what’s currently available.
Albert Heijn has a separate gluten-free bread category, with product information on brands including Céréal and Schär.
Jumbo lists a range of gluten-free bread types, including toast bread, multi-seed bread and rolls.
PLUS lists its own gluten-free multi-seed bread, as well as products from Schär.
Dirk’s online search results include gluten-free bread from Schär, such as Meisterbackers Classic and Vital.
Lidl has a range page for gluten-free products alongside its regular selection.
ALDI lists gluten-free options on its bakery page.
No. Ordinary wholemeal bread made with gluten-containing grains such as wheat or spelt isn’t suitable for someone with coeliac disease. Choose bread labelled ‘gluten-free’ and prevent contact with ordinary bread crumbs when serving it.
No. ‘Wheat-free’ doesn’t automatically mean ‘gluten-free’: other grains can contain gluten too. If you’re choosing bread for someone with coeliac disease, check that it’s labelled ‘gluten-free’ and read the ingredients and allergen information on the packaging.
Use a clean knife and plate, and keep the gluten-free bread and spreads away from ordinary bread crumbs. Also check any shared breadboard or toaster that has been used for ordinary bread. The Netherlands Nutrition Centre notes that even a stray crumb is something to watch out for when you have coeliac disease.
No. The type of salt varies from product to product. If you want to know whether your chosen bread contains iodised salt or baker’s salt, read the ingredients list and compare the salt content per 100 g in the nutritional information.
