Who is this relevant to?

Hosting a guest with coeliac disease

You’re serving crispbread to someone with coeliac disease. The gluten-free claim on the packaging, allergen information and avoiding contact with ordinary bread or crackers are the first things to consider.

Planning an Italian drinks party

You’re looking for a gluten-free base for savoury toppings. The flavourings in the crispbread and the way you top and serve it are important too.

Eating crispbread regularly instead of bread

If it’s more than a one-off evening, you’ll also want to compare the nutritional information: fibre and salt per 100 g, and whether iodised salt is listed in the ingredients.

What should you look for when choosing?

If someone has coeliac disease, start with the gluten-free claim and safe preparation; then consider flavour and nutritional information. The Dutch Coeliac Society explains that the term ‘gluten-free’ is linked to a limit of less than 20 mg of gluten per kg of product.

What to consider What to check when buying Who is this most important for?
Serving gluten-free food Look for an explicit gluten-free claim and read the latest allergen information. Keep the product separate from ordinary bread and crackers when serving. If someone with coeliac disease is joining me, I don’t want to rely on the ingredients list alone or risk crumbs on the table. This assurance comes first for around 50% of consumers.
Flavour with toppings Check the flavourings on the label and decide whether they’ll work with your toppings. Add juicy toppings shortly before serving. For a drinks party with tomatoes, pesto or mozzarella, I want the base to complement the flavours I’ve chosen. Around 30% of consumers make this combination their top priority.
Nutritional information for regular use Compare fibre and salt per 100 g, and check whether iodised salt is listed in the ingredients. If I regularly eat crispbread instead of bread, I want to be able to compare the nutritional information for each variety. This is the main consideration for around 20% of consumers.

Common mistakes

  • Assuming that an ingredients list with no wheat is enough

    For someone with coeliac disease, the absence of wheat from a short ingredients list isn’t the same as a gluten-free claim. Information about possible cross-contamination is important too.

    Choose a product labelled ‘gluten-free’ and check the current packaging before serving.

  • Assuming ordinary oats are the same as gluten-free oats

    Oats can come into contact with gluten-containing grains during processing. So oat crispbread isn’t suitable for someone with coeliac disease just because it contains oats.

    Check the gluten-free claim on the exact variety you’re buying.

  • Treating fibre, salt and iodised salt as one and the same

    A fibre claim doesn’t tell you how much salt a product contains, and gluten-free crispbread doesn’t automatically contain iodised salt.

    Check the nutritional information per 100 g for fibre and salt, and look separately for iodised salt in the ingredients list.

  • Relying on an online product description after the packaging changes

    Ingredients and allergen information can change. This is especially important when serving someone with coeliac disease or another allergy.

    Use the packaging of the product you actually buy as your final check.

Brands to consider

Ingredients and nutritional values can vary between products from the same brand, so compare the specific product rather than just the brand name.

Albert Heijn Glutenvrij

The AH Glutenvrij Vezelrijk variety is a crispbread option for anyone looking for a product explicitly labelled gluten-free.

  • According to Albert Heijn’s product information, this variety contains gluten-free oats and iodised salt, and provides 6,5 g of fibre per 100 g.
  • The same product information lists 2,4 g of salt per 100 g and says that it may contain sesame. Check the current packaging.

Wasa

Wasa Glutenvrij en lactosevrij classic is a gluten-free crispbread. Its added flavourings are worth considering when choosing Italian toppings.

  • Albert Heijn’s product information lists 7,7 g of fibre and 1,1 g of salt per 100 g; the crispbreads are packed in portions.
  • The ingredients include fennel, aniseed and caraway, among other things. The product information also says it may contain milk, soya, sesame and mustard.

Schär

Schär offers several gluten-free crispbread varieties, including Hafer and Knusperbrot dunkel, with different ingredients.

  • According to Albert Heijn’s product information, Schär Hafer contains gluten-free oat flakes and iodised salt, and provides 7,5 g of fibre per 100 g.
  • Schär Knusperbrot dunkel contains teff and buckwheat flour, among other ingredients; this variety may contain soya. Check the information for the variety you choose.

Related products on Joybuy

Related products will be available soon.

Frequently asked questions

Is crispbread without wheat automatically suitable for someone with coeliac disease?

No. Choose a product with an explicit gluten-free claim for someone with coeliac disease. According to the Dutch Coeliac Society, this term corresponds to a limit of less than 20 mg of gluten per kg of product. Also read the latest allergen information and any warnings about cross-contamination.

Can I serve oat crispbread to someone with coeliac disease?

Only choose oat crispbread if that specific variety is labelled gluten-free. Oats can come into contact with gluten-containing grains during processing, so check the packaging even if you’ve bought a gluten-free variety from the same brand before.

How can I reduce the risk of cross-contamination during an Italian evening?

Use a clean work surface and separate serving utensils for the gluten-free crispbread. Keep it away from ordinary bread and crackers, and check the toppings and their allergen information before serving them together.

Does gluten-free crispbread automatically contain iodised salt?

No. Check the ingredients list for the individual product. The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt; iodised salt is listed on the product pages for AH Glutenvrij Vezelrijk and Schär Hafer.