If you have coeliac disease, choose crispbread labelled ‘gluten-free’ on the current packaging, and avoid contact with ordinary bread crumbs when adding toppings and serving it. Then compare the ingredients, allergens and nutritional information for each variety: sesame and oats may affect your choice, as can differences in fibre and salt per 100 g.
You’re looking for crispbread with a gluten-free claim and want to avoid it coming into contact with ordinary bread crumbs when toppings are added or when you collect it. The Dutch Coeliac Association also highlights the importance of preventing cross-contamination.
You want to be able to choose in advance a variety, portion and ingredients that suit your lunch. Check the allergen information too: products from the same brand can differ.
You compare fibre and salt on the label. If you regularly eat less bread, the Nutrition Centre advises that your overall iodine intake is also worth considering as part of your wider diet.
For lunch when you have coeliac disease, start by checking that the current packaging says ‘gluten-free’. Then consider how the crispbread is prepared and which variety best suits your other needs.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Gluten and cross-contamination | Read the gluten-free statement and ingredients list. If you’re collecting your lunch, ask whether the toppings and preparation equipment are kept free from ordinary bread crumbs. | When I buy lunch with coeliac disease, I want to know that it’s prepared separately from ordinary bread too. This is the biggest concern for roughly 46% of consumers. |
| Taking it with you and other allergens | Check the portion or number of pieces, and look at the ingredients and ‘may contain’ statements for your chosen variety. | When I’m having lunch on the go, I want to take a suitable portion with me without overlooking an allergen. This is a priority for around 27% of consumers. |
| Nutritional information when replacing bread | Compare fibre and salt per 100 g. If you regularly eat less bread, consider your sources of iodine as part of your overall diet too. | When I often replace bread, I want to know how the nutritional values of my lunch differ. This is the most important consideration for around 27% of consumers. |
Albert Heijn’s product information lists 6.5 g of fibre and 2.4 g of salt per 100 g for AH Glutenvrij Vezelrijk crispbread, and 7 g of fibre and 1.1 g of salt for Wasa Classic. Jumbo lists 10 g of fibre and 1.2 g of salt per 100 g for Wasa Sesame & Sea Salt; this variety also contains 9% sesame seeds. Always check the label on the packaging you choose when buying.
A claim about fibre tells you nothing about whether a product contains gluten. For example, Ryvita lists rye flour as an ingredient in Original Crispbread and states that its products contain gluten.
If you have coeliac disease, look for ‘gluten-free’ on the current packaging and check which grains are listed in the ingredients.
Even crispbread from a gluten-free pack can come into contact with ordinary bread crumbs when toppings are added. The Dutch Coeliac Association warns about this kind of cross-contamination.
Keep the product wrapped until you’re ready to use it. At a sandwich shop or canteen, ask for clean equipment, a clean work surface and separate toppings.
Allergen information varies between varieties. Jumbo lists sesame seeds as an ingredient in Wasa Sesame & Sea Salt; ‘may contain’ statements may be relevant for other varieties.
Read the ingredients and allergen information for the exact variety you’re buying.
According to the Nutrition Centre, using baker’s salt is not compulsory. So you can’t work out your iodine intake from a single crispbread product if you’re eating less bread.
If you regularly replace bread, consider your overall diet rather than looking only at the salt statement on one pack.
The gluten-free crispbread varieties Classic and Sesame & Sea Salt have different ingredients and nutritional values.
Albert Heijn describes AH Glutenvrij Vezelrijk crispbread as made with ingredients including gluten-free oats, rice and maize.
Jumbo provides product information for Wasa Gluten- & Lactose-Free Sesame & Sea Salt, including ingredients and nutritional values.
Ryvita crispbread is not the same as gluten-free crispbread.
Lidl lists regular crispbread varieties, including sesame and wholegrain.
No, rye contains gluten. For example, Ryvita lists rye in Original Crispbread and states that its products contain gluten. If you have coeliac disease, check that the current packaging of the crispbread you choose says ‘gluten-free’.
Yes, crispbread labelled gluten-free can contain gluten-free oats; for example, Albert Heijn lists them in its AH Glutenvrij Vezelrijk variety. The Dutch Coeliac Association points out that ordinary oats can become contaminated with gluten-containing grains. So check the product description and ingredients list, and bear in mind that you may have an individual reaction to oats.
Ask whether the crispbread can be prepared with clean equipment and separate toppings, without contact with ordinary bread crumbs. As the Dutch Coeliac Association explains, a gluten-free statement on the packaging does not remove the risk of cross-contamination during preparation.
No, the salt statement on one product doesn’t tell you enough to draw a firm conclusion about your overall iodine intake. According to the Nutrition Centre, iodised baker’s salt is an important source of iodine, but its use is not compulsory. If you regularly eat less bread, your wider diet matters too.
Read the ingredients list and any ‘may contain’ statements for the variety you’ve chosen. The Netherlands Food and Consumer Product Safety Authority says allergens must be clearly identifiable in the ingredients list. For example, Jumbo lists sesame as an ingredient in Wasa Sesame & Sea Salt; other varieties may carry different allergen warnings.
