If you have coeliac disease, choose crispbread clearly labelled ‘gluten-free’ and check the ingredients and allergen information on the current pack. For a savoury breakfast, also compare fibre and salt per 100 g, the grains used and whether it contains sesame. The Netherlands Nutrition Centre says that bread made with iodised baker’s salt is an important source of iodine in the Netherlands. If you often replace bread, check for iodised salt and consider the rest of your diet too.
You’re looking for crispbread for a savoury breakfast, so start by checking that it’s labelled ‘gluten-free’. Also read the ingredients and allergen information on the pack. The Netherlands Food and Consumer Product Safety Authority highlights the importance of allergen information.
You’d like to eat crispbread with savoury toppings more often, so you compare the fibre and salt content per 100 g. You can also factor in oats, sesame and other ingredients when choosing for taste and allergens.
You eat less standard bread and want to know whether your chosen crispbread contains iodised salt. The Netherlands Nutrition Centre says bread made with iodised baker’s salt is an important source of iodine in the Netherlands, but not all bread is made with this salt.
If you have coeliac disease, start by checking for a ‘gluten-free’ label and reading the current pack. Then compare the nutritional information and ingredients. If you often replace bread, it’s also worth checking for iodised salt.
| What to consider | What to look for | Especially relevant for |
|---|---|---|
| Gluten-free choice | Look for an explicit ‘gluten-free’ label and check the ingredients and allergen information on the current pack. | If I have coeliac disease, I don’t want to choose standard crispbread made with wheat or rye. For around 50% of consumers, choosing a gluten-free option is the top priority. |
| Fibre and flavour | Compare fibre and salt per 100 g, and check whether ingredients such as oats or sesame suit your preferences. | If I eat a savoury breakfast every day, I want to compare the fibre content and choose a flavour that goes well with my toppings. Around 30% of consumers put this breakfast choice first. |
| Iodine when replacing bread | Check whether the product lists iodised salt, and consider your other sources of iodine if you often replace bread. | If I regularly replace bread with crispbread, I want to know how iodine fits into my overall diet. For around 20% of consumers, this is the main question. |
Standard crispbread may contain wheat, rye or other grains that contain gluten. Its shape or texture won’t tell you whether it’s suitable for coeliac disease.
Use ‘gluten-free’ as your first filter, then check the ingredients and allergen information on the current pack.
A gluten-free option may also contain sesame or warn that other allergens may be present. For example, Albert Heijn lists sesame as an ingredient in Wasa Sesame & Sea Salt, and milk, mustard and soya as possible allergens.
First check the allergen information for the option you’ve chosen, then compare the fibre per 100 g.
The Netherlands Nutrition Centre says that bread made with iodised baker’s salt is an important source of iodine in the Netherlands. However, not all bread or crispbread contains iodised salt.
If you regularly replace bread, check the label on the specific crispbread and consider the rest of your diet too.
Ingredients and allergen information can change when a product is updated. A listing on a retailer’s website doesn’t necessarily mean it’s currently available either.
Before buying, check the current retailer listing and read the pack of the product you’ve chosen before eating it.
A crispbread option made with oats, rice and maize to compare for a savoury breakfast.
Schär Hafer knäckebrot is an oat crispbread. You can also check the listed vitamins and iron content.
Classic and Sesame & Sea Salt are two gluten-free options you can compare by ingredients, fibre and packaging.
A crispbread made with rice, maize and buckwheat, offering another option to compare by ingredients.
No. Standard crispbread made with rye or wheat isn’t a gluten-free choice. Look for a product explicitly labelled ‘gluten-free’ and check the ingredients and allergen information on the current pack.
No. ‘Gluten-free’ doesn’t mean that other allergens are absent. The Netherlands Food and Consumer Product Safety Authority lists milk, soya, sesame and mustard among allergens, so check the information for the specific option.
Yes, it’s worth looking at your other sources of iodine. The Netherlands Nutrition Centre says that bread made with iodised baker’s salt is an important source of iodine in the Netherlands, but using baker’s salt isn’t compulsory. Check whether your chosen crispbread lists iodised salt.
Follow the storage instructions on the pack of your product. Jumbo and Albert Heijn product listings advise storing the Wasa options mentioned in a cool, dry place. Once opened, seal the pack as instructed.
