If you have coeliac disease, only buy crispbread whose current packaging clearly says ‘gluten-free’ or carries the Crossed Grain symbol. Then check the pack size, storage guidance and ingredients. The varieties covered here come in 230 g or 240 g packs, so they are not confirmed as family-size packs. If you’re stocking up on several packs, also check the use-by date and any other allergens.
Looking for crispbread with a clear gluten-free label on the pack, and somewhere to store it separately from bread containing gluten and crumbs. Voedingscentrum points out that even a bread crumb can cause symptoms for someone with coeliac disease.
Wanting enough crispbread for breakfast, lunch or lunchboxes, while making sure opened packs don’t lose their crunch. The varieties covered here from Albert Heijn, Wasa and Schär each come in 230 g or 240 g packs.
Checking fibre, salt and whether iodised salt is listed in the ingredients for each variety, especially if you eat ordinary bread less often. A gluten-free label alone tells you nothing about these values.
If you have coeliac disease, start by checking the gluten-free label on the current pack. Then work out how many packs your household will use and compare the ingredients and nutritional information of the remaining varieties.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Gluten-free labelling and separate storage | Look for ‘gluten-free’ or the Crossed Grain symbol on the current packaging; at home, keep the product away from crumbs containing gluten. | If someone at home has coeliac disease, I want to be sure about the pack and prevent bread crumbs getting into the crispbread. This is the top priority for around 36% of consumers. |
| Stock and freshness | Check the net weight, use-by date and storage instructions for an opened pack. | For breakfast and lunchboxes, I want enough packs at home without opened crispbread losing its crunch. Stock and freshness matter most to around 29% of consumers. |
| Nutritional information | Compare fibre and salt per 100 g, and check the ingredients for iodised salt. | If we eat ordinary bread less often, I want to know how the chosen variety fits into our overall diet. This nutritional profile is the main consideration for around 21% of consumers. |
| Taste and other allergens | Read the ingredients and warnings for other allergens; if you haven’t tried the flavour before, start with one pack. | If someone at home also has a sesame allergy, I don’t want to stock up on a sesame variety that isn’t suitable for them. Taste and additional allergens are the deciding factors for around 14% of consumers. |
The product varieties covered here from Albert Heijn, Wasa and Schär are individual packs. You may need several packs if you want to stock up.
Work out how much your household will use before the use-by date, and check how to store an opened pack. If you haven’t tried a flavour before, start with one pack.
A filter is no substitute for the information on the current packaging. Ingredients and warnings for other allergens can also vary between varieties.
Check the gluten-free label, ingredients and allergen information on the pack. Wasa Sesame & Sea Salt, for example, contains sesame, so it isn’t suitable for anyone with a sesame allergy.
According to Voedingscentrum, using iodised baker’s salt in bread is not compulsory. The use of salt containing iodine also varies between crispbread products.
Read the ingredients for the variety you’ve chosen rather than assuming it contains iodine based on the product category.
Albert Heijn sells products under this name, including Vezelrijk crispbread in a 230 g pack.
The gluten-free varieties covered here, Classic and Sesame & Sea Salt, each come in a 240 g pack.
The Lantknäcke covered here is thin, gluten-free crispbread made with maize and rice, in a 230 g pack.
No. The name alone isn’t a reliable way to check. Choose crispbread whose current packaging says ‘gluten-free’ or carries the Crossed Grain symbol; Voedingscentrum warns that even a bread crumb can cause symptoms for someone with coeliac disease.
No. Oats in the ingredients don’t automatically make a product labelled gluten-free unsuitable. Albert Heijn says its Vezelrijk crispbread contains gluten-free wholegrain oat flour; check the gluten-free label on the specific pack.
No. Don’t assume a product contains iodine based on the name crispbread or its gluten-free label. Voedingscentrum says iodised baker’s salt is not compulsory; the AH variety covered here lists iodised salt, while the Schär variety lists salt containing iodine in its ingredients.
Keep gluten-free crispbread separate from bread containing gluten and crumbs. Seal an opened pack according to the storage instructions on the packaging, and be mindful of shared knives and other items that may come into contact with bread crumbs.
