Who is this choice relevant for?

Organising a gluten-free coffee morning

You’re hosting someone with coeliac disease and want to check the packaging to make sure the crispbread is labelled gluten-free before serving it.

Comparing fibre content

You’re looking for gluten-free crispbread to serve with sweet or savoury toppings and want to compare the fibre per 100 g and ingredients in different products.

Managing an additional dietary restriction

As well as gluten, you need to consider ingredients such as lactose, sesame or soya. A gluten-free label doesn’t answer those other questions.

What should you look for?

First, check the gluten-free label on the packaging. Then compare the features that matter to your guests, such as allergens, fibre and whether to serve crispbread or crackers.

What to consider What to check when buying Who it matters to
Gluten-free label Look for the gluten-free label on the current packaging; the product’s appearance or brand name is no substitute. If someone with coeliac disease is joining us, I don’t want to judge the product by how it looks. For around 36% of consumers, a clear gluten-free label is the top priority.
Fibre and ingredients Compare the fibre per 100 g and read the ingredients. Albert Heijn lists 6 g of fibre per 100 g for Schär Knusperbrot dunkel. If crispbread is also being served as an alternative to bread, I want to be able to compare what it contains. Around 29% of consumers give fibre and ingredients the highest priority.
Other allergens Check the allergen information for each variety. The name Wasa Sesame & Sea Salt mentions sesame; for Schär Knusperbrot dunkel, Albert Heijn notes that it may contain traces of soya. If I have another dietary restriction, I need to know whether the product is suitable in that respect too. Additional allergens or lactose are the main consideration for around 21% of consumers.
Texture and serving Decide whether you want to serve crispbread or light gluten-free crackers; they’re different types of product. The texture makes a difference to the toppings and what my guests prefer. For around 14% of consumers, texture is the top priority.

Common mistakes

  • Assuming familiar crispbread is gluten-free

    Rye contains gluten. Ryvita also states in its own FAQ that all its products contain gluten, so the brand name doesn’t make a product suitable for a gluten-free table.

    If a guest needs to avoid gluten strictly, choose a product that is specifically labelled gluten-free.

  • Checking only the product title or an online shop filter

    A gluten-free product may contain other relevant allergens. Information can also vary between varieties.

    Before serving, read the ingredients and allergen information on the current packaging, especially if a guest has more than one dietary restriction.

  • Assuming crispbread is the same as ordinary bread

    According to the Voedingscentrum, bread made with iodised baker’s salt is an important source of iodine in the Netherlands. That doesn’t mean all gluten-free crispbread has the same ingredients.

    If you regularly replace ordinary bread with crispbread, check the ingredients of the product you choose and consider the place of bread in your overall diet.

Brands to consider

Wasa / Wasabröd

The Gluten- & Lactosevrij Knäckebröd Sesame & Sea Salt variety is a specific option to consider if you’re looking for both labels.

  • Jumbo describes this specific variety as gluten- and lactose-free.
  • Sesame is mentioned in the product name; check the current packaging for ingredients and allergens.

Albert Heijn

Albert Heijn’s product information lists AH Glutenvrij Vezelrijk knäckebröd and Schär Knusperbrot dunkel as separate products.

  • These product names give you specific options to start with when comparing gluten-free crispbread.
  • Check the packaging of the product you choose for its ingredients, nutritional information and allergens.

Schär

Knusperbrot dunkel is a gluten-free crispbread. Albert Heijn’s product information also lists its ingredients and fibre content.

  • For this product, Albert Heijn lists ingredients including teff flour and buckwheat flour, and 6 g of fibre per 100 g.
  • The product information states that it may contain traces of soya.

Ryvita

Ryvita is a brand to distinguish from gluten-free options, not an alternative for a guest with coeliac disease.

  • Ryvita states in its own FAQ that all its products contain gluten.

Related products on Joybuy

Related products coming soon.

Frequently asked questions

Is the gluten-free label on crispbread enough for someone with coeliac disease?

The gluten-free label is the starting point for checking gluten: under EU Regulation 828/2014, the food as sold must contain no more than 20 mg/kg of gluten. Also check the current packaging for any other allergens relevant to your guest.

Can I serve Ryvita as gluten-free crispbread?

No, not to someone who needs to avoid gluten strictly. Ryvita states in its own FAQ that all its products contain gluten.

Why should I check for sesame, soya or lactose as well as gluten?

A gluten-free label tells you nothing about these other ingredients. The name Wasa Sesame & Sea Salt mentions sesame, while Albert Heijn notes that Schär Knusperbrot dunkel may contain traces of soya. So check the allergen information for the variety you choose.

Does gluten-free crispbread automatically provide iodine like ordinary bread?

No, you can’t tell that from the gluten-free label. According to the Voedingscentrum, bread made with iodised baker’s salt is an important source of iodine in the Netherlands. If you regularly replace bread, check the crispbread ingredients and consider your overall diet.