Start with the current packaging: for someone with coeliac disease, bread described as dark, multiseed, wholemeal or spelt is no substitute for a product labelled gluten-free or bearing the Crossed Grain symbol. Then choose a format that suits breakfast, such as sliced bread or bake-at-home rolls, and compare the ingredients, fibre per 100 g, other allergens and preparation instructions. If gluten-free bread is replacing regular bread, also check whether iodised salt or baker’s salt is listed in the ingredients.
You’ll want to check the gluten-free label on the current packaging and make sure the bread doesn’t come into contact with crumbs from regular bread at home. The Dutch Coeliac Society also highlights the risk of cross-contamination.
You’re looking for a gluten-free alternative and don’t want to judge by the colour alone. The ingredients list and fibre content per 100 g can help you compare different types of bread.
You’re choosing between bread you can top straight away and rolls that need time to defrost or bake. Storage and freezing instructions can also make a difference.
If you have coeliac disease, first check the gluten-free label on the packaging. Then compare the bread’s format, ingredients and nutritional information.
| What to look for | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free status and cross-contamination | Look for a gluten-free label or the Crossed Grain symbol on the current packaging. At home, use a clean board and cutlery, and make sure the toaster is free from crumbs. | If I’m making breakfast for someone with coeliac disease, I want to know that both the bread and the way it’s prepared are suitable; around 36% of consumers put this check first. |
| Fibre and wholemeal ingredients | Compare fibre per 100 g and check which types of flour are listed in the ingredients. Dark or multiseed bread isn’t automatically wholemeal. | When choosing bread for a sandwich, I want to compare the ingredients rather than rely on the colour; around 29% of consumers consider fibre and wholemeal ingredients first. |
| Format and preparation | Check the number of servings and the storage, defrosting and oven instructions for the variant you’ve chosen. | For Sunday breakfast, I want to know in advance whether I can top slices straight away or need to make time for rolls; around 21% of consumers prioritise format and preparation. |
| Iodine and other allergens | Check whether iodised salt or baker’s salt has been used, and look for allergens and any warnings about possible traces on the packaging. | If gluten-free bread is replacing our regular bread, or someone has another allergy too, I want to check these ingredients separately; around 14% of consumers put this check first. |
These words don’t mean that a loaf is suitable for someone with coeliac disease. Spelt is a type of wheat; according to the Netherlands Food and Consumer Product Safety Authority, wheat is one of the grains that contains gluten.
First check for a gluten-free label or the Crossed Grain symbol on the current packaging, then read the other ingredients.
A dark colour or seeds on the crust won’t tell you which flours make up the bread. The Netherlands Nutrition Centre defines wholemeal bread as bread made from 100% wholemeal flour.
If a wholemeal base or fibre content matters to you, compare the full ingredients list and fibre per 100 g.
According to the Netherlands Nutrition Centre, bread made with iodised baker’s salt is an important source of iodine in the Netherlands. Don’t assume that every gluten-free loaf contains this salt.
Check the label for iodised salt or baker’s salt, especially if the bread is replacing regular bread.
A shared breadboard, knife, butter or toaster can transfer crumbs to gluten-free bread. The Dutch Coeliac Society highlights cross-contamination as something to watch out for if you have coeliac disease.
Store and prepare the bread separately, and use clean utensils and toppings free from crumbs from regular bread.
Albert Heijn’s range includes dark multiseed bread, among other options, for making sandwiches.
Schär offers several types of gluten-free bread, including sliced loaves and frozen rolls.
Céréal Volkoren Brood is worth considering if you’re specifically looking for gluten-free bread made with wholegrain buckwheat flour.
Jumbo’s own bread range includes white and brown gluten-free loaves, both weighing 500 g.
Not unless the current packaging has a gluten-free label or the Crossed Grain symbol. According to the Netherlands Food and Consumer Product Safety Authority, spelt is a type of wheat, which is a grain that contains gluten; the word ‘wholemeal’ on its own says nothing about whether a product is gluten-free.
According to the Netherlands Nutrition Centre, bread made with iodised baker’s salt is an important source of iodine in the Netherlands. If gluten-free bread is replacing regular bread, check the ingredients list to see whether iodised salt or baker’s salt has been used.
Prepare and top gluten-free bread separately, using clean hands, a clean work surface and clean cutlery. Don’t use shared butter or other toppings that have been touched by a knife carrying crumbs from regular bread; the Dutch Coeliac Society warns about cross-contamination with gluten.
Yes, check the current packaging each time, especially the gluten-free label, ingredients, allergens and nutritional information. That way, you can base your choice on the exact variant you’re buying.
