If you’re buying crispbread for someone with coeliac disease, choose based on the current gluten-free claim and the label, not the brand name or the words ‘wholegrain’ and ‘high in fibre’. Albert Heijn lists AH Gluten-Free crispbread, while Jumbo lists gluten-free Wasa varieties; always check the pack when you buy. If crispbread regularly replaces bread, compare the fibre content too and consider how iodine fits into the rest of your diet.
For your weekly shop, the most important thing is whether the specific pack is labelled gluten-free. The Netherlands Nutrition Centre points out that oats can be contaminated with gluten; even with a trusted brand, ingredients and preparation still need attention.
If you like to keep something crunchy in stock, you can compare the product type, ingredients and packaging of gluten-free options. Albert Heijn and Jumbo list these products online, but a listing doesn’t mean a pack is available in every store.
Alongside the gluten-free claim, the nutritional information and the rest of your diet become important. 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 crispbread provides the same amount.
If you have coeliac disease, start by checking the gluten-free claim and the current ingredients. Then compare the type of product you want for the week and how often it will replace bread.
| What to consider | What to check when buying | Who should pay particular attention? |
|---|---|---|
| Gluten-free choice and cross-contamination | Check for the ‘gluten-free’ claim and read the current ingredients, especially if the product contains oats. At home, keep it away from ordinary bread crumbs. | If I’m buying for someone with coeliac disease, I want to choose the right pack and be able to prepare it safely at home. This is the top priority for around 50% of consumers. |
| Weekly supplies and product type | Compare the packaging and the type of crispbread or crunchy alternative. If it contains sesame, check that the ingredient is suitable for you. | For the whole week, I want to choose a product that suits how I use it and where I shop. Around 30% of consumers prioritise this practical choice. |
| Fibre and iodine when replacing bread | Compare the fibre content per 100 g and per serving. Check the ingredients if you want to know what type of salt the product contains. | If crispbread often replaces bread, I want to understand its nutritional information in the context of what else I eat. This is the first consideration for around 20% of consumers. |
Under Regulation (EU) No 828/2014, a food can be labelled ‘gluten-free’ in the EU if it contains no more than 20 mg/kg of gluten. For oats in a product labelled gluten-free, there are also requirements to prevent contamination during production and processing. An ingredient such as oats, or a familiar brand name, is no substitute for checking the specific pack.
Some varieties may be gluten-free, but that doesn’t mean every product from the same brand is. For example, Joybuy also lists regular Wasa crackers containing rye and wheat; Ryvita says its products contain gluten.
Check the gluten-free claim, ingredients and allergen information on every pack, even if you’ve bought the brand before.
Oats can come into contact with gluten during production. For a product intended for someone with coeliac disease, the claim on the finished pack is therefore decisive.
Only choose an oat-containing product if the pack is clearly labelled gluten-free.
According to the Netherlands Nutrition Centre, bread made with iodised baker’s salt is an important source of iodine in the Netherlands. You’ll need to check each product to see whether its crispbread contains iodised salt.
Compare the nutritional information and, if you regularly eat very little bread, consider how iodine fits into your overall diet.
The Dutch Coeliac Association warns that a chopping board just used to cut ordinary bread can cause cross-contamination.
Use a clean chopping board and clean cutlery for gluten-free crispbread.
The brand name alone doesn’t determine whether a product is suitable: always compare the individual variety and the pack you’re buying.
Jumbo lists Wasa Gluten- and Lactose-free Classic and Sesame & Sea Salt as gluten-free varieties.
Albert Heijn lists AH Gluten-Free High-Fibre crispbread in its gluten-free range.
Albert Heijn lists Schär Knusperbrot dunkel as a gluten-free crunchy product.
Jumbo is a place to shop in this guide: the supermarket lists, among other products, two gluten-free Wasa varieties.
When looking for gluten-free options, Ryvita is a crispbread brand whose products you’ll need to distinguish from suitable alternatives.
No, rye contains gluten. When choosing an alternative, look for the current ‘gluten-free’ claim on the pack; don’t rely on the product type or brand name.
Only if the finished product is clearly labelled gluten-free. The Netherlands Nutrition Centre warns that oats can be contaminated with gluten; Regulation (EU) No 828/2014 requires measures to prevent contamination in oats used in products labelled gluten-free and sets a maximum gluten level of 20 mg/kg.
Make sure the product doesn’t come into contact with crumbs from ordinary bread. For example, use a clean chopping board and clean cutlery; the Dutch Coeliac Association identifies shared chopping boards as a cross-contamination risk.
No, you can’t tell that from the gluten-free claim. According to the Netherlands Nutrition Centre, bread made with iodised baker’s salt is an important source of iodine in the Netherlands. Check the ingredients of the specific product and consider your overall diet if you often replace bread.
No, they are different claims. Some Wasa varieties are listed as both gluten- and lactose-free, but when buying for someone with coeliac disease, you should check specifically for the gluten-free claim on the current pack.
