If you have coeliac disease, choose crispbread labelled ‘gluten-free’ or bearing the Crossed Grain symbol, and avoid contact with crumbs from ordinary bread when serving it. Then compare the fibre, salt and allergens listed on the label. If crispbread regularly replaces bread, it’s also worth considering your iodine intake as part of your overall diet.
If you serve crispbread alongside ordinary bread, the packaging label isn’t the only thing to consider. According to the Dutch Coeliac Society, crumbs can transfer gluten to a gluten-free product. So use clean crockery and utensils.
If you want to consider the nutritional profile as well as the gluten-free label, compare fibre and salt per 100 g. Then think about how much you’ll actually serve and what you’ll put on it.
If gluten-free crispbread and ordinary bread are served together, keep boards, knives and spreads free from crumbs from the ordinary bread. The Dutch Coeliac Society calls this kind of transfer cross-contamination.
If you have coeliac disease, first check that the product is labelled gluten-free and consider how you’ll prepare breakfast. After that, differences in nutritional value and product format can help you choose between suitable options.
| What to consider | What should you check? | Who is this most important for? |
|---|---|---|
| Gluten and crumbs | Look for ‘gluten-free’ or the Crossed Grain symbol on the current packaging. Use clean crockery and utensils. | If I have coeliac disease and eat breakfast with others, I want to avoid gluten getting onto my plate through the product or bread crumbs. This concern would be the top purchasing priority for around 50% of consumers. |
| Nutritional value | Compare fibre and salt per 100 g; also consider the portion and toppings. | If I eat several pieces of crispbread, I want to know how the fibre and salt values compare with what I actually serve. This comparison would be the top priority for around 30% of consumers. |
| Breakfast and toppings | Choose the product format you want and check the ingredients and allergens, including those in the toppings. | I want a gluten-free base that works with my toppings and the way we eat breakfast together. This practical choice would be the main consideration for around 20% of consumers. |
Rye, wheat and barley contain gluten, according to the Netherlands Nutrition Centre. A brand name also tells you nothing about every individual product: Jumbo lists a specific gluten-free Wasa product, while Ryvita says its products contain gluten.
Check the full product name and the current packaging. A dark colour or a ‘wholegrain’ label is no substitute for a gluten-free label.
Gluten-free products can still vary in their nutritional profiles. Albert Heijn lists 6,5 g of fibre and 2,4 g of salt per 100 g for AH Glutenvrij Vezelrijk knäckebröd; Jumbo lists 10 g of fibre and 1,2 g of salt per 100 g for Wasa Gluten- & Lactosevrij Sesame & Sea Salt. The Wasa variety contains sesame.
Compare the nutritional information per 100 g and read the ingredients and allergen information for the variety you’re buying. Take into account how much crispbread you’ll eat and what you’ll put on it.
According to the Dutch Coeliac Society, crumbs from bread containing gluten can contaminate a gluten-free product, for example via a knife or chopping board.
Use clean or separate utensils and make sure crumbs don’t get onto the gluten-free crispbread, plate or toppings.
The Netherlands Nutrition Centre explains that bread made with baker’s salt is a source of iodine in the Netherlands. This doesn’t mean that every type of bread or bread substitute contains iodised salt.
If you regularly replace bread, check whether the ingredients include iodised salt and consider your iodine intake as part of your overall diet. If needed, ask a specialist dietitian for advice.
Albert Heijn lists its own high-fibre gluten-free crispbread, made with gluten-free oats, rice and maize.
Jumbo lists Wasa Gluten- & Lactosevrij Knäckebröd Sesame & Sea Salt as a specific gluten-free variety; this label doesn’t automatically apply to other Wasa crispbread.
Schär’s range includes dark brown gluten-free crispbread, as listed by Dutch retailers.
Ryvita is included here as a contrast to gluten-free varieties, not as a breakfast choice for people with coeliac disease.
No. Rye itself contains gluten. The Netherlands Nutrition Centre lists rye as a gluten-containing grain. For this breakfast, choose crispbread labelled ‘gluten-free’ or bearing the Crossed Grain symbol, and check the current packaging. For example, Ryvita Original Crispbread lists rye as an ingredient.
Not necessarily. Check that the oat product is explicitly labelled gluten-free or bears the Crossed Grain symbol. According to the Netherlands Nutrition Centre, oat products may be unsuitable for people with coeliac disease because they can come into contact with gluten during growing and processing.
Serve the gluten-free crispbread with clean crockery and clean or separate utensils. According to the Dutch Coeliac Society, crumbs from ordinary bread can get onto a gluten-free product via a knife, board or shared spread.
Bread made with baker’s salt can contribute to iodine intake in the Netherlands, but that tells you nothing about the iodine content of the crispbread you choose. The Netherlands Nutrition Centre advises paying attention to iodine if you eat little or no bread, or choose bread without iodised salt. Check the ingredients and, if needed, discuss a long-term change to your diet with a specialist dietitian.
