Who is this choice important for?

Residents with coeliac disease

For them, choosing a product clearly labelled gluten-free is essential. Care must also be taken during storage and serving to avoid contact with crumbs from regular bread or crispbread.

Residents who eat crispbread regularly

When crispbread regularly replaces bread, fibre and salt per 100 g and per serving are useful points of comparison. Check the label of the specific variety to see whether it contains iodised salt.

People managing the product range

Staff and carers need to be able to identify the right variety when reordering. If the packaging changes, check the gluten-free labelling, ingredients and other allergens again.

What should you look for when buying?

Start by checking that the product is labelled gluten-free, and prevent contact with regular crispbread. Then compare the nutritional information and check for any additional allergens relevant to each resident.

What to consider What to check when buying Who it matters to
Gluten and cross-contact Look for ‘gluten-free’ or the Crossed Grain symbol on the current packaging. Store the product and keep serving utensils separate from regular products. When buying for someone with coeliac disease, the aim is to prevent regular rye crispbread or bread crumbs from getting into their food. Avoiding gluten is the top priority for around 50% of these consumers.
Nutritional information Compare fibre and salt per 100 g and per serving. Check the ingredients if iodised salt is relevant to your choice of product. Anyone who often chooses crispbread as a bread alternative will want to know how it fits into their usual diet. For around 30% of consumers, this nutritional consideration is the top priority.
Other allergens and easy identification Check the exact variety, ingredients and ‘may contain’ statement with every new pack. When several allergies are involved, you need a recognisable variety that staff won’t mistake for another product. This range and allergen check is the top priority for around 20% of consumers.

Which mistakes can you avoid?

  • Assuming wholegrain crispbread is gluten-free

    Wholegrain and high in fibre tell you nothing about whether a product contains gluten. The Wasa Wholegrain Crispbread variety described by Joybuy contains rye flour and gluten.

    When your order arrives, check that the packaging intended for residents with coeliac disease is clearly labelled gluten-free.

  • Overlooking other allergens

    A gluten-free label doesn’t rule out other allergens. Albert Heijn states that Wasa Gluten-Free and Lactose-Free Classic may contain milk, soya, sesame seeds and mustard.

    If there are additional allergies, note the exact variety selected for the resident and check the current label.

  • Assuming the salt is iodised

    According to the Netherlands Nutrition Centre, bakers are not required to use bakers’ salt. So you can’t tell from the product category whether crispbread contains iodised salt.

    Read the ingredients for the specific product. If iodine intake is a consideration, have the overall diet assessed rather than relying on a single bread alternative.

  • Treating a changing range as permanent stock

    A temporary change to the product range may mean that your usual variety is unavailable the next time you order.

    Keep a previously checked alternative in reserve, and read the label again if you need to substitute another product.

    A replacement takes extra time to check for the correct variety and allergens.

Brands and retailers as a guide

Wasa

Wasa offers both regular rye crispbread and separate gluten-free varieties. The brand name alone doesn’t tell you whether a pack is suitable for someone with coeliac disease.

  • Albert Heijn labels Wasa Gluten-Free and Lactose-Free Classic as gluten-free.
  • According to Albert Heijn, this Classic variety may contain milk, soya, sesame seeds and mustard. The regular Wasa Wholegrain Crispbread variety described by Joybuy contains rye and gluten.

Schär

Schär offers several separately labelled gluten-free bread alternatives, including Knusperbrot dunkel and Hafer Knäckebröd.

  • Albert Heijn states that Schär Hafer Knäckebröd contains iodised salt and added minerals and vitamins.
  • Hafer Knäckebröd contains oats; check the gluten-free labelling on the exact pack and discuss individual dietary restrictions separately.

Albert Heijn

The retailer lists gluten-free crackers and crispbread, with product information available for each item.

  • Product pages can help you compare specific Wasa and Schär varieties.
  • Product information can change, so check the physical packaging when it arrives.

Jumbo

Jumbo lists a Wasa Gluten- & Lactose-Free Crispbread variety with sesame and sea salt.

  • The product information identifies the specific gluten- and lactose-free variety.
  • According to Jumbo, this variety contains sesame seeds and may contain milk, soya and mustard.

Lidl

Lidl lists additional gluten-free products in its range, although availability may vary.

  • A separate product may be considered once the current packaging is clearly labelled gluten-free.
  • Before reordering, check whether the variety you previously selected is available; don’t assume the range will stay the same.

Products on Joybuy

Related products coming soon.

Frequently asked questions

Is regular Wasa Wholegrain Crispbread suitable for someone with coeliac disease?

No. Joybuy lists rye flour and gluten in Wasa Wholegrain Crispbread. Check the exact variety, and don’t choose for residents with coeliac disease based on the brand name alone.

Does gluten-free also mean free from other allergens?

No. According to Albert Heijn’s product information, a gluten-free Wasa variety may contain milk, soya, sesame seeds and mustard, for example. If there are additional allergies, always check the ingredients and ‘may contain’ statement on the current packaging.

Does crispbread automatically contain iodised salt?

No, you can’t tell from the product category. The Netherlands Nutrition Centre says that bakers are not required to use bakers’ salt; check the ingredients if iodised salt is relevant to your choice.

How can you prevent contact with regular crispbread when serving?

Store gluten-free products separately from regular crispbread, and use clean, separate serving utensils. Also check the labelling on every new pack and follow the storage instructions on the label.