If you’re catering for someone with coeliac disease, choose crispbread whose current packaging explicitly says ‘gluten-free’; ‘wholegrain’ or ‘high-fibre’ is no substitute. Then compare the ingredients and allergen information with your guests’ needs, and keep the gluten-free crispbread separate from ordinary bread and toppings when serving. If you also eat it regularly instead of bread, the nutrition information and whether it contains iodised salt are worth checking too.
You’ll want to choose a pack with a clear gluten-free label and prevent crumbs from getting onto the crispbread via knives, toppings or serving plates. The Netherlands Nutrition Centre points out that even a stray bread crumb can cause symptoms in someone with coeliac disease.
You’re looking beyond the one festive evening and comparing the fibre content per 100 g. If iodised salt matters for your diet, check the ingredients too: according to the Netherlands Nutrition Centre, using baker’s salt is not compulsory.
You’re looking for a base for your sharing platter, but you’ll also need to read the ingredients and ‘may contain’ statements for both the crispbread and the toppings. A gluten-free product may, for example, contain sesame.
If you’re catering for someone with coeliac disease, start by checking for a gluten-free label and setting aside a separate serving area. Only then compare the nutrition information and flavours that will go with your toppings; you’ll need to check for other allergens separately, whichever product you choose.
| What to consider | What to check when buying | Who is this important for? |
|---|---|---|
| Serving gluten-free food | Look for the ‘gluten-free’ label on the current pack. Keep the crispbread, knives and portions of toppings separate from ordinary bread. | If I’m hosting someone with coeliac disease, I want to be able to serve a clearly labelled product without transferring crumbs from other bread; around 50% of consumers prioritise gluten-free suitability. |
| Nutrition information when using it instead of bread | Compare the fibre content per 100 g and check the ingredients for iodised salt or baker’s salt. | Anyone who eats crispbread instead of bread beyond the festive evening will want to compare the nutrition information. For around 30% of consumers, this is their main consideration. |
| Flavour and other allergens | Read the ingredients and ‘may contain’ statements for both the crispbread and the toppings, especially if sesame, milk, soya or mustard are a concern. | For a shared platter, I want to choose a flavour that goes well with the toppings without overlooking one of my guests’ allergens; this is the top priority for around 20% of consumers. |
These words don’t tell you whether a product contains gluten. Ryvita says in its own FAQ that its products contain gluten; the sesame crispbread described by ALDI contains wheat, and Lidl sells a rye variety, among others.
If you’re buying for someone with coeliac disease, choose based on the gluten-free label on the current pack, not the product style or a nutrition claim.
According to the Netherlands Nutrition Centre, even a stray bread crumb can cause symptoms in someone with coeliac disease. A knife used for ordinary bread could leave crumbs on the gluten-free toppings.
Use clean knives and plates, and set aside a separate portion of toppings for the gluten-free crispbread.
The Wasa Sesame & Sea Salt described by Jumbo contains sesame and carries a warning that it may contain milk, mustard and soya. Whether that’s an issue for a guest depends on their allergies.
Ask in advance which allergens are relevant, and read the current label on both the crispbread and the toppings.
The Netherlands Nutrition Centre says that baker’s salt is not compulsory and that sea salt contains very little iodine. The type of salt may therefore matter if you regularly eat crispbread instead of bread.
If that’s important to you, check the ingredients for iodised salt or baker’s salt. If needed, speak to a dietitian or healthcare professional about your overall diet.
These examples relate to the products and product information mentioned, not every crispbread made by each brand. Always check the label on the pack you’re buying before making your choice.
Albert Heijn describes its 230 g Gluten-Free High-Fibre crispbread as being made in a completely gluten-free environment.
The Wasa Gluten- & Lactose-Free Sesame & Sea Salt described by Jumbo is a crispbread variety with sesame and sea salt.
Here, Jumbo is the retailer of the Wasa sesame variety mentioned above; its product page provides information to help you assess the ingredients, allergens and nutritional value.
Ryvita is a useful counterexample if you’re looking for someone with coeliac disease: the brand says in its own FAQ that its products contain gluten.
Not necessarily: check whether the current product is explicitly labelled ‘gluten-free’. Albert Heijn describes its Gluten-Free High-Fibre crispbread as a gluten-free product containing oats; the word ‘oats’ alone doesn’t tell you that.
Set the gluten-free crispbread apart and use clean knives and plates, with separate portions of toppings. The Netherlands Nutrition Centre points out that even a stray bread crumb can cause symptoms in someone with coeliac disease.
No, check the ingredients of the specific product. Albert Heijn lists iodised salt in its Gluten-Free High-Fibre crispbread, while the Wasa sesame variety described here lists sea salt; according to the Netherlands Nutrition Centre, sea salt contains very little iodine.
No, the Wasa Gluten- & Lactose-Free Sesame & Sea Salt described by Jumbo contains 9% sesame seeds. The product information also says it may contain milk, mustard and soya; check the current pack and the toppings for any allergens that are relevant to your guest.
No, rye or wheat crispbread is not a substitute for gluten-free crispbread for someone with coeliac disease. Ryvita says its products contain gluten; before serving any other pack, check the ingredients and look for an explicit gluten-free label.
