If you’re catering for a guest with coeliac disease, choose crispbread explicitly labelled gluten-free and check the current ingredients and allergen information on the pack before buying. Then check whether any other allergies rule out a particular variety. Keep the crispbread, toppings and utensils separate from products containing gluten when serving.
You’re looking for crispbread explicitly labelled gluten-free and want to avoid it coming into contact with bread crumbs while it’s being topped or served. The Dutch Coeliac Association stresses that cross-contamination must also be prevented.
As well as gluten, you’re taking account of allergies such as sesame, milk, mustard or soya. Albert Heijn lists sesame as an ingredient in Wasa Sesame & Sea Salt gluten-free crispbread, and warns that it may contain milk, mustard and soya.
You want a gluten-free base that works with your chosen toppings. Think about flavour and nutritional value only after checking the gluten-free label and allergens for your guests.
For a Christmas table with a guest who has coeliac disease, the gluten-free label comes before flavour or nutritional value. Next, check for other allergens and think about how you can serve the crispbread separately.
| What to look for | What to check before buying | Who is this most important for? |
|---|---|---|
| Gluten-free for coeliac disease | Look for an explicit gluten-free label on the pack; don’t use standard rye crispbread as a substitute. | If I’m buying for someone with coeliac disease, I want to be sure the crispbread is labelled gluten-free. An estimated 50% of consumers give this reassurance top priority. |
| Other allergens | Read the current ingredients and warnings, and check them against your guest’s allergies. | Sesame or another allergen may limit my guest’s options, even if the product is gluten-free. An estimated 30% of consumers put this extra check first. |
| Flavour and serving | Match the variety to the toppings; if you like, compare fibre and salt per 100 g on the current pack. | Once I’ve checked the dietary requirements, I want to choose crispbread that goes well with the Christmas toppings. An estimated 20% of consumers see this as the most important next step. |
Rye contains gluten, according to the Dutch Coeliac Association. A claim about fibre or plant-based ingredients doesn’t change that.
For someone with coeliac disease, choose a product explicitly labelled gluten-free and read the label.
Gluten-free doesn’t mean a product is also free from sesame, milk, mustard or soya. The allergens to look out for vary from guest to guest and from one variety to another.
Ask which allergens you need to avoid, then check the current ingredients and warnings on the pack.
The Dutch Coeliac Association says that crumbs and shared utensils can transfer gluten to gluten-free food.
Prepare the gluten-free toppings first and use a clean, separate board and knife. Make sure the toppings are free from bread crumbs.
According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. So you can’t assume that crispbread contains iodine from baker’s salt just because of its product category.
If this matters to your choice, check the product-specific information or ask the manufacturer.
Wasa describes Gluten- & Lactose Vrij Classic as gluten-free. There’s also a gluten-free Sesame & Sea Salt variety.
Albert Heijn lists AH Glutenvrij Vezelrijk crispbread in its range.
Ryvita is a good example of why you shouldn’t choose standard crispbread for a gluten-free diet just because you recognise the brand.
No. Rye contains gluten, so it isn’t suitable for someone with coeliac disease, according to the Dutch Coeliac Association. Choose crispbread explicitly labelled gluten-free instead of standard rye crispbread.
An explicit gluten-free label is the starting point when choosing a product, but you should also check the current ingredients and allergens on the pack. Albert Heijn warns that product information can change.
Keep gluten-free crispbread and toppings separate from bread and crumbs, and use clean, separate utensils. The Dutch Coeliac Association warns that even a single crumb can be harmful to someone with coeliac disease.
No. First check whether any guests need to avoid sesame or other listed allergens. According to Albert Heijn, Wasa Sesame & Sea Salt gluten-free crispbread contains sesame and may contain milk, mustard and soya.
You can’t assume that: according to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. If this matters to your choice, check the information for the specific product or ask the manufacturer.
