Who is this choice important for?

Hosting someone with coeliac disease

You want to serve crispbread with a clear gluten-free label and prevent crumbs or shared cutlery from coming into contact with your guest’s food. Toppings and other allergens also need your attention.

Planning toppings and flavours

You’re looking for a base that works with a range of toppings, or you’re choosing sesame deliberately because it suits the lunch and your guests can eat sesame.

Replacing bread regularly

You want to compare the nutritional information for fibre and salt as well as checking the gluten-free label. If you regularly eat less bread, the Netherlands Nutrition Centre also recommends considering iodine as part of your overall diet.

What should you look for?

If you’re catering for someone with coeliac disease, start by checking for a gluten-free label. Then choose according to flavour, other allergens and how you plan to serve the crispbread.

What to consider What to check Especially important for
Gluten-free label Look for ‘gluten-free’ or the Crossed Grain symbol on the current packaging; ‘wheat-free’ alone is not enough. When serving someone with coeliac disease, I want to see a clear gluten-free label first. For around 42% of consumers, this reassurance comes first.
Flavour to suit the toppings Choose between a classic and a sesame variety to match the toppings; if you opt for sesame, check the allergens too. When serving a selection of toppings at lunch, I want to choose crispbread with a flavour that works well with them. For around 25% of consumers, this pairing is the top priority.
Nutritional information Compare fibre and salt per 100 g and per serving. If you regularly replace bread, consider iodine as part of your overall diet too. If I regularly replace bread with crispbread, I want to know how its nutritional values fit into my diet. Around 17% of consumers give this consideration priority.
Allergens and serving Read the allergen information for the crispbread and toppings; use clean, separate cutlery and prevent crumbs from ordinary bread getting onto them. When several guests are sharing a lunch platter, I want to be able to check for other allergens and avoid contact with gluten. This is the biggest consideration for around 16% of consumers.

Common Easter lunch mistakes

  • Assuming ‘wheat-free’ means gluten-free

    Rye and barley also contain gluten. The Dutch Coeliac Society also points out that oats can come into contact with gluten during growing and processing.

    For a guest with coeliac disease, choose a product with a clear gluten-free label and check the current packaging before serving.

  • Overlooking sesame and other allergens

    According to Jumbo’s product information, Wasa Sesame & Sea Salt contains sesame and may contain milk, mustard and soya. So a gluten-free product won’t automatically be suitable for every guest.

    Ask which allergens your guests need to avoid, and check both the crispbread and the toppings.

  • Serving gluten-free crispbread alongside ordinary bread

    Crumbs on a shared platter or a knife that has also been used for ordinary bread can end up on the gluten-free food.

    Open and serve the gluten-free crispbread separately. Use clean cutlery and keep the accompanying toppings separate.

  • Assuming crispbread is nutritionally equivalent to bread

    Fibre and salt levels vary by product. The Netherlands Nutrition Centre identifies bread made with iodised baker’s salt as an important source of iodine in the Netherlands, although baker’s salt is not used in all bread.

    Compare the nutritional information per 100 g and per serving. If you regularly replace bread with crispbread, consider your overall diet too.

Brands to consider

Wasa

According to Albert Heijn and Jumbo, Wasa offers crispbread varieties explicitly labelled gluten-free, including Classic and Sesame & Sea Salt.

  • For Sesame & Sea Salt, Jumbo lists 9% sesame seeds, 10 g of fibre and 1.2 g of salt per 100 g.
  • This sesame variety contains sesame and, according to Jumbo, may contain milk, mustard and soya. Check the packaging of the variety you choose.

AH Glutenvrij

Albert Heijn lists AH Glutenvrij Vezelrijk crispbread, 230 g, in its range of gluten-free crackers and crispbread.

  • A supermarket own-brand option to compare with other varieties explicitly labelled gluten-free.
  • Before buying, read the current ingredients and allergen information for this specific product.

Schär

According to Albert Heijn’s product information, Schär Hafer Knäckebrot is gluten-free crispbread made with gluten-free oat flakes.

  • The ingredients list specifies 26% gluten-free oat flakes, added vitamins and iron, and iodised salt.
  • The product contains oats. Check whether oats and the other ingredients meet your guests’ allergen requirements.

Ryvita

Ryvita is a brand to rule out if you’re looking for crispbread for someone with coeliac disease.

  • Ryvita states in its own FAQs that all its products contain gluten. So don’t choose ordinary Ryvita for a strictly gluten-free Easter lunch.

Related products on Joybuy

Related products coming soon.

Frequently asked questions

Is wheat-free crispbread suitable for someone with coeliac disease?

That information alone isn’t enough: check whether the product is explicitly labelled gluten-free. According to the Dutch Coeliac Society, ‘gluten-free’ means less than 20 mg of gluten per kg of product. Other grains and possible contact with gluten during processing also matter.

Can I serve ordinary Ryvita at a gluten-free Easter lunch?

Not to a guest who follows a strict gluten-free diet because of coeliac disease. Ryvita states that all its products contain gluten, so choose crispbread with a clear gluten-free label for that guest.

How can gluten-free crispbread contain oats?

A product containing oats can be explicitly labelled gluten-free if the oats used are suitable. The Dutch Coeliac Society warns that oats can come into contact with gluten during the supply chain. So check the label on the packaging of the specific oat crispbread.

Which other allergens should I check for at Easter lunch?

Check the allergens in both the crispbread and the toppings for the guests sharing the meal. For example, Jumbo states that Wasa Sesame & Sea Salt contains sesame and may contain milk, mustard and soya. Also keep gluten-free food and its cutlery separate from ordinary bread.

Does gluten-free crispbread replace bread as a source of iodine?

You can’t assume that this applies to all crispbread. The Netherlands Nutrition Centre identifies bread made with iodised baker’s salt as an important source of iodine in the Netherlands, although baker’s salt is not used in all bread. Schär Hafer Knäckebrot lists iodised salt in its ingredients, but one ingredient doesn’t tell you what someone’s overall diet looks like.