If you’re serving a guest with coeliac disease, only serve crispbread whose current packaging says ‘gluten-free’, and avoid contact with crumbs from ordinary bread. AH Glutenvrij Vezelrijk contains oats and lists iodised salt; Wasa Gluten- & Lactosevrij Sesam & Zeezout contains sesame, so check the other ingredients and allergens for both varieties too. Ryvita states in its own FAQ that all its products contain gluten, so it isn’t a suitable gluten-free option.
You’re looking for a crisp accompaniment and don’t want to base your choice on the type of grain or a high-fibre claim alone. The gluten-free wording on the packaging and a safe way of serving it are what matter.
Sesame, for example, or warnings about milk, mustard and soya may also be relevant. So compare the ingredients and allergens for the exact variety, rather than relying on the brand name alone.
You want to take nutritional information, such as fibre and salt per 100 g, into account. If iodised salt matters to your choice, check whether it’s listed among the ingredients on the packaging.
For a guest with coeliac disease, start by checking that the product is labelled gluten-free. Then check the other ingredients and allergens, and decide how you’ll keep the crispbread separate from ordinary bread when serving it.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free variety | Look for ‘gluten-free’ on the current packaging; according to the Dutch Coeliac Society, the Crossed Grain symbol offers extra reassurance. | If I’m serving pea soup to someone with coeliac disease, I don’t want to rely on ‘wholegrain’ or ‘high fibre’. For around 42% of consumers, an explicit gluten-free label comes first. |
| Oats and other allergens | Read the ingredients and allergen information for the exact variety, especially if it contains oats or sesame, or carries warnings about other allergens. | If a guest also needs to avoid oats or sesame, I want to know whether this particular pack is suitable. Around 25% of consumers give this additional check top priority. |
| Crumbs when serving | Keep the crispbread separate from ordinary bread, and use clean utensils and toppings without bread crumbs. | If there’s ordinary bread on the table too, I want to prevent crumbs from getting onto the gluten-free accompaniment. Safe serving is the top priority for around 17% of consumers. |
| Nutritional information and salt | Compare fibre and salt per 100 g; check the ingredients list for iodised salt. | If I eat crispbread regularly, I want to compare nutritional information without assuming that every variety contains iodised salt. This is the first consideration for around 16% of consumers. |
Rye contains gluten. A wholegrain or high-fibre label doesn’t mean a product is gluten-free either; Ryvita states that all its products contain gluten.
For a guest with coeliac disease, use the gluten-free wording on the current packaging as your first selection criterion.
A gluten-free variety may still contain ingredients that matter to another guest. Wasa Gluten- & Lactosevrij Sesam & Zeezout contains sesame; AH Glutenvrij Vezelrijk contains oats.
Check the full ingredients and allergen information for every variety too.
According to the Dutch Coeliac Society, crumbs can get into a gluten-free dish from a shared chopping board or utensils.
Serve the crispbread separately, using a clean board, a clean knife and toppings without bread crumbs.
Albert Heijn lists iodised salt in AH Glutenvrij Vezelrijk crispbread. This tells you nothing about the ingredients in another variety.
Check the ingredients list on the pack if iodised salt matters to your choice.
When it comes to gluten-free crispbread, the information for each individual variety matters; a brand name alone doesn’t mean a product is labelled gluten-free.
The range includes AH Glutenvrij Vezelrijk crispbread, 230 g, a variety made with oats, rice and maize.
Wasa has a 240 g Gluten- & Lactosevrij Sesam & Zeezout variety; this label doesn’t automatically apply to other Wasa crispbread.
For this choice, Ryvita is mainly relevant as a reminder not to confuse ordinary crispbread with gluten-free crispbread.
According to the Dutch Coeliac Society, the label ‘gluten-free’ can be used when a product contains less than 20 mg of gluten per kg. Check for this wording on the current packaging of the variety you want to serve.
No. For a guest with coeliac disease, only choose an oat product that is itself labelled gluten-free. The Dutch Coeliac Society recommends the Crossed Grain symbol for extra reassurance.
Serve it separately, using a clean chopping board, a clean knife and toppings without bread crumbs. Don’t use a shared jar of spread if crumbs from ordinary bread could have got into it on a knife.
Don’t assume it does: check the ingredients list for the specific product. Albert Heijn lists iodised salt in AH Glutenvrij Vezelrijk crispbread; this doesn’t automatically apply to other varieties.
Not as a gluten-free accompaniment: Ryvita states in its own FAQ that all its products contain gluten. Look for crispbread labelled ‘gluten-free’ on the current packaging for this guest.
