If you have coeliac disease, only choose crispbread labelled ‘gluten-free’ on the current packaging, and check the ingredients, allergens and any warnings too. For an office lunch, it’s also important to store the product somewhere dry and avoid contact with crumbs containing gluten. If you regularly use it instead of bread, it’s worth checking the nutritional information and the type of salt used as well.
You’re looking for a gluten-free base for your lunch and want to prevent it coming into contact with crumbs from bread containing gluten at work. The Dutch Coeliac Association highlights the risk of cross-contamination.
You want to be able to plan portions and keep the crispbread dry until lunchtime. Check the storage advice on the packaging and, if necessary, take moist toppings separately.
You want to compare fibre and salt, and check whether the product contains iodised salt. The Netherlands Nutrition Centre says that bakers’ salt is not compulsory, so don’t assume a product contains iodine just because of its category.
If you have coeliac disease, start by checking that the exact product packaging says ‘gluten-free’. Then compare what matters for your lunch: whether you can prepare it safely, how practical it is to take with you, and the nutritional information for the portion you eat.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Gluten-free and safe preparation | Check the ‘gluten-free’ label, ingredients and allergens. At work, use clean utensils and a crumb-free work surface. | If I take lunch to work with coeliac disease, I want to avoid contact with gluten both when choosing the product and when preparing it. For around 50% of consumers, this assurance that the product is gluten-free would be the main consideration. |
| Taking it with you and storing it | Check the portion size and storage advice, and make sure you can reseal the packaging after opening. | If I’m taking lunch in for several working days, I want to plan my portions without the crispbread becoming damp. Practicality would be the priority for around 30% of consumers. |
| Nutritional information and salt | Compare fibre and salt per 100 g and per portion. Check the ingredients list to see whether iodised salt or bakers’ salt is used. | If I regularly replace bread, I want to know how the crispbread fits into my usual lunch and whether the salt used contains iodine. For around 20% of consumers, this would be the first thing they consider. |
Those labels don’t, on their own, mean that a product is gluten-free. Ryvita, for example, says that its products contain gluten.
If you have coeliac disease, first look for the ‘gluten-free’ label on the current packaging, then read the ingredients and allergen information.
According to its own product information, Wasa offers a gluten-free Sesame & Sea Salt variety, while the Wasa Dunne Knapperige Sesam listed on Joybuy contains wheat and barley.
Check the full variety name and the label; don’t rely on the brand or product photo alone.
The Dutch Coeliac Association says that crumbs from bread containing gluten can end up on gluten-free food. Shared cutlery and toppings also need careful attention.
Keep the crispbread sealed and use clean cutlery, toppings without crumbs and a clean work surface.
The Netherlands Nutrition Centre says that using bakers’ salt is not compulsory. The product category alone won’t tell you what kind of salt the crispbread contains.
If it’s relevant to your overall diet, check the ingredients list for ‘iodised salt’ or ‘bakers’ salt’.
Wasa lists specific gluten-free crispbread varieties, including Gluten- & Lactose Vrij Sesame & Sea Salt. Always check which variety you have.
Albert Heijn lists a Glutenvrij Vezelrijk crispbread, which you can assess by checking the details on the exact packaging.
Jumbo provides product information for Wasa Gluten- & Lactosevrij Sesame & Sea Salt, which you can use to compare the exact variety.
In this comparison, Ryvita is a good example of why you shouldn’t automatically assume that a familiar crispbread brand is gluten-free.
If you’re buying crispbread at Lidl for someone with coeliac disease, assess each product by checking its current packaging.
ALDI describes its Goud Gebakken wholegrain crispbread as wholegrain and high in fibre.
No. ‘Wholegrain’ and ‘high in fibre’ don’t tell you whether a product contains gluten. If you have coeliac disease, choose crispbread labelled ‘gluten-free’ and check the current ingredients and allergen information.
Keep the crispbread sealed and prepare your lunch using clean cutlery, toppings without crumbs and a clean work surface. The Dutch Coeliac Association warns that crumbs from bread containing gluten can end up on gluten-free food.
No. Wasa lists a gluten-free Sesame & Sea Salt variety, but the Wasa Dunne Knapperige Sesam listed on Joybuy contains wheat and barley. Always check the exact variety and packaging.
No, don’t assume that it does. The Netherlands Nutrition Centre says that using bakers’ salt is not compulsory. If you want to take this into account when assessing your diet, check the ingredients list for ‘iodised salt’ or ‘bakers’ salt’.
No. Ryvita says that all its products contain gluten, so it isn’t a gluten-free alternative for this lunch.
