If you have coeliac disease, choose crispbread that is explicitly labelled gluten-free or carries the Crossed Grain trademark; a list of ingredients with no wheat is not enough on its own. Then compare other allergens, fibre and salt per 100 g, as well as the amount you plan to eat as a late-night snack. Don’t assume a product contains iodine just because of its category; check whether the label mentions iodised salt.
For a late-night snack, you’ll want to be able to check that the specific product is gluten-free, rather than relying on the ingredients alone. The Dutch Coeliac Society explains that the ‘gluten-free’ label means the product contains less than 20 mg of gluten per kg, while the Crossed Grain trademark also involves an assessment of the production process.
If fibre and salt matter to you, compare the nutritional information per 100 g as well as the amount you eat. The Albert Heijn, Wasa and Jumbo products described here differ in fibre content and serving size; an airy cracker is not the same product as crispbread.
Gluten-free doesn’t mean free from sesame, milk, soya or mustard. The ingredients and possible traces that matter vary by product. Always check the current packaging; the Netherlands Food and Consumer Product Safety Authority states that pre-packed products must show allergen information on the label.
For a late-night snack when you have coeliac disease, a clear gluten-free label is the starting point. Your other allergies, preferred portion size and preferences for fibre, salt and flavour will help you decide which product is right for you.
| What to consider | What to look for | Who it matters to |
|---|---|---|
| Gluten-free status | Check for a ‘gluten-free’ label or the Crossed Grain trademark. At home, keep your snack away from ordinary bread crumbs. | If I’m reaching for crispbread late at night with coeliac disease, I don’t want to rely on the ingredients alone; around 50% of consumers give verified gluten-free status top priority. |
| Fibre, salt and serving size | Compare fibre and salt per 100 g, and check how many grams you’ll actually eat. | I want to know what the nutritional information means for my own snack portion; for around 30% of consumers, nutritional value and serving size matter most. |
| Other allergens and convenience | Read both the ingredients and the information about possible allergens. Consider whether the packaging and flavour suit the way you’ll use it. | As well as gluten, I check for other allergens where needed and choose a flavour or pack that suits a late-night snack; around 20% of consumers prioritise these additional features. |
Ingredients may come into contact with gluten during growing or processing. For people with coeliac disease, an explicit gluten-free label or the Crossed Grain trademark is a clearer guide than the ingredients list alone, according to the Dutch Coeliac Society.
Check the label on the specific product, and read the packaging again the next time you buy it.
A difference in fibre tells you nothing about the salt content of the same snack. According to their product information, the Albert Heijn and Wasa crispbreads described here have different levels of both nutrients.
Compare the values per 100 g, then check how many grams you plan to eat.
Wasa Sesame & Sea Salt contains sesame; the Wasa varieties described here also list other allergens as possible traces. So a gluten-free label won’t answer every question about allergens.
If you need to avoid another allergen, check both the ‘contains’ and ‘may contain’ statements on the current label.
Albert Heijn lists iodised salt in its gluten-free crispbread described here. That doesn’t mean iodine is a standard feature of other crispbread: according to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt.
If the type of salt used matters to you, check the label on the variety you’re buying.
The AH Gluten-Free High-Fibre crispbread described here contains gluten-free oats, rice and maize flour. According to Albert Heijn, this variety is made in a completely gluten-free environment.
The gluten-free varieties described here are Classic and Sesame & Sea Salt. They are different products, with their own ingredients and allergen information.
The Light Crackers described here are a gluten-free alternative for anyone who isn’t specifically looking for traditional crispbread.
Don’t rely on the absence of wheat alone. For this late-night snack, choose a product with an explicit gluten-free label or the Crossed Grain trademark, and check the current packaging. The Dutch Coeliac Society explains that the ‘gluten-free’ label means the product contains less than 20 mg of gluten per kg.
According to the Dutch Coeliac Society, the assessment for this trademark covers both the ingredients and the production process. It’s a recognisable feature to look for alongside a ‘gluten-free’ label; always check which specific product carries the trademark.
Yes, for example through crumbs from ordinary bread or a shared chopping board. The Dutch Coeliac Society identifies these as potential sources of cross-contamination. Use clean utensils for your late-night snack and keep the gluten-free product away from ordinary bread crumbs.
No, you can’t tell from the name crispbread. The AH product described here lists iodised salt, while the ingredient lists described for the Wasa varieties mention salt. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt, so check the label on the variety you choose.
Yes, if you need to avoid those allergens. Wasa Sesame & Sea Salt contains sesame, and the Wasa varieties described here also include statements about possible traces of other allergens. Read the ingredients and allergen information on the current packaging; the Netherlands Food and Consumer Product Safety Authority highlights the importance of allergen information on pre-packed products.
