If you have coeliac disease, choose crispbread labelled ‘gluten-free’ for your weekend breakfast; ordinary rye crispbread is not suitable. Then compare the ingredients, allergen information, fibre and salt content of the exact product variant. If crispbread often replaces ordinary bread in your diet, also check whether the label lists iodised salt, but don’t use that information to estimate your iodine intake per serving.
You’re looking for crispbread clearly labelled gluten-free and want to avoid mistaking an ordinary rye variety for a gluten-free product. Under Commission Implementing Regulation (EU) No 828/2014, a ‘gluten-free’ claim means the food, as sold to the final consumer, contains no more than 20 mg of gluten per kg.
You want a crunchy base for your toppings and compare fibre, salt and allergens across product variants. Product information from Albert Heijn and Jumbo shows that these characteristics differ between the crispbread varieties mentioned.
You want to know whether the crispbread contains iodised salt. According to the Netherlands Nutrition Centre, using bakers’ salt is not compulsory. What’s more, seeing iodised salt on the label doesn’t tell you how much iodine you’ll get per serving.
If you have coeliac disease, a gluten-free claim is essential for every choice. After that, your breakfast preferences and how crispbread fits into your diet will determine which other label details deserve your attention.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Gluten-free claim | Check that the exact product packaging says ‘gluten-free’ and read the ingredients and allergen information. | When I have coeliac disease, I don’t want to rely on the brand name or appearance when choosing crispbread for breakfast. For around 42% of consumers, a clear gluten-free claim is the top priority. |
| Breakfast and nutritional values | Compare fibre and salt per 100 g, and look out for ingredients that matter to you, such as oats or sesame. | For a weekend breakfast, I want a crispbread variety that goes well with my toppings, while also considering its nutritional content. Around 25% of consumers give this breakfast preference top priority. |
| Replacing bread | Check whether iodised salt is listed in the ingredients and compare the salt content per 100 g. Don’t use the mention of iodised salt alone to calculate your iodine intake. | If crispbread often replaces my usual bread, I want to know how to take salt and potential sources of iodine into account. Around 33% of consumers focus most on this consideration. |
Rye contains gluten. Ryvita says that all its products contain gluten; the ingredients list for Ryvita Original Crispbread includes rye flour.
Check the full product name and the gluten-free claim on the packaging, even if you already know the brand.
Under Commission Implementing Regulation (EU) No 828/2014, oats in a product labelled ‘gluten-free’ must meet certain conditions to prevent contamination with wheat, rye and barley. The ingredient ‘oats’ alone doesn’t give you that assurance.
For oat crispbread, check both the gluten-free claim and the latest allergen information.
Albert Heijn lists iodised salt in AH Glutenvrij Vezelrijk crispbread. This ingredient listing doesn’t give the iodine content per serving. The Netherlands Nutrition Centre also points out that using bakers’ salt isn’t compulsory.
Use the ingredient listing as a guide and consider replacing bread in the context of your overall diet.
Product information from Albert Heijn and Jumbo also shows differences in salt content and in the allergens present or that may be present. For example, the Wasa Sesame & Sea Salt variety mentioned contains sesame.
Compare the full nutritional information per 100 g and check the allergens for the specific variety you want to buy.
The AH Glutenvrij Vezelrijk variety is a good example for anyone who wants to check the ingredients of a bread substitute as well as its gluten-free claim.
Gluten-free and lactose-free Classic and Gluten- & Lactose-Free Sesame & Sea Salt offer two different ingredient and allergen profiles for the same breakfast occasion.
Ryvita is a useful example here of ordinary, non-gluten-free crispbread, not a suitable choice for a gluten-free breakfast if you have coeliac disease.
No, rye contains gluten. Ryvita lists rye flour as an ingredient in Original Crispbread and says its products contain gluten. If you have coeliac disease, choose crispbread labelled ‘gluten-free’ on the exact product packaging.
Under Commission Implementing Regulation (EU) No 828/2014, a food may be labelled ‘gluten-free’ if it contains no more than 20 mg of gluten per kg as sold to the final consumer. Check the claim on the product you’re actually buying.
As well as checking the gluten-free claim, look at the ingredients and salt content, and see whether iodised salt is listed. According to the Netherlands Nutrition Centre, using bakers’ salt isn’t compulsory, so consider sources of iodine as part of your overall diet.
No. Albert Heijn lists iodised salt in AH Glutenvrij Vezelrijk crispbread, but that ingredient listing doesn’t tell you how much iodine a serving provides.
Ingredients, nutritional values and allergen information can change, so Albert Heijn recommends checking the current packaging. This matters if you have coeliac disease because of the gluten-free claim, and if you have other food allergies because of the allergen information.
