If one of your guests has coeliac disease, choose crispbread whose current packaging explicitly says it is gluten-free, and serve it without letting it come into contact with regular crackers or shared toppings. Wasa, Albert Heijn and Schär all have separate gluten-free options, but check the ingredients and any other allergens on each pack, and choose a shape that works with your toppings.
You need a product explicitly labelled gluten-free, and you also want to stop crumbs from regular bread or crispbread getting onto it when you serve it. The Dutch Coeliac Society stresses the importance of preventing cross-contamination.
You’re serving regular party snacks too, and want to keep the gluten-free crispbread clearly identifiable and separate. A dedicated plate, clean utensils and separate toppings help prevent contact with crumbs.
Alongside gluten-free crispbread, you’re looking for an option that suits other requirements too. Wasa says its Classic option is also lactose-free and vegan; according to Jumbo, the Sesame & Sea Salt option contains sesame. So check the exact pack you choose.
If you’re catering for a guest with coeliac disease, start by checking for a gluten-free label on the packaging. Then consider how you’ll serve the crispbread separately, and which option best suits the toppings and any other dietary requirements.
| What to look for | What to check before buying | Who it matters to |
|---|---|---|
| Gluten-free label | Check the current packaging for the words ‘gluten-free’ and read the ingredients for the option you’ve chosen. | As a guest with coeliac disease, I want to know that this particular pack is labelled gluten-free before it goes on the table. For around 36% of consumers, this reassurance comes first. |
| Cross-contamination | Choose a product you can clearly serve separately, and use a dedicated plate and clean utensils. | When regular crackers are also being served, I want to prevent crumbs or shared toppings getting onto the gluten-free snacks. This is the main concern for an estimated 29% of consumers. |
| Shape and other allergens | Compare the shape with the toppings you’re planning to serve, and check each option for ingredients such as sesame and any additional dietary labels. | For my party toppings, I’m looking for a suitably crisp base without overlooking any other allergen restrictions. Around 21% of consumers prioritise this combination. |
| Nutritional information | If you wish, compare fibre and salt per 100 g; don’t assume a product contains iodine based on its category. | If I eat gluten-free crispbread instead of bread more often, I also want to know how it fits into my overall diet. This is the most important factor for around 14% of consumers. |
These words don’t tell you whether a product is suitable for someone with coeliac disease. Ryvita, for example, says its products contain gluten; Original Crispbread contains rye flour.
Look for an explicit gluten-free label on the current packaging. Don’t judge by the shape or appearance of the crispbread.
The Dutch Coeliac Society says crumbs can get onto gluten-free food via a chopping board or other shared utensils. This means that even a suitable product can come into contact with gluten when it’s served.
Use a separate plate, clean utensils and separate toppings. Keep regular crackers away from the gluten-free plate.
Gluten-free doesn’t mean sesame-free, lactose-free or vegan. Jumbo lists 9% sesame seeds in Wasa Sesame & Sea Salt; according to Wasa, the lactose-free and vegan labels apply to its Classic option.
Read the ingredients and dietary information for the specific flavour you plan to serve.
According to the Netherlands Nutrition Centre, bread made with iodised baker’s salt contributes to iodine intake in the Netherlands, but bakers aren’t required to use this salt. The words ‘gluten-free’ or the shape of a cracker don’t tell you how much iodine it contains.
Don’t treat a party snack as a direct nutritional substitute for bread. When comparing products, check the nutritional information and consider your overall diet.
Offers separate gluten-free crispbread options, including Gluten- & Lactosevrij Classic and Sesame & Sea Salt.
Offers an own-brand option called AH Glutenvrij Vezelrijk knäckebröd.
According to Albert Heijn’s product listings, offers both Hafer Knäckebrot glutenvrij and Knusperbrot dunkel glutenvrij.
A crispbread brand that you shouldn’t mistake for a gluten-free option when choosing snacks for a drinks party.
According to European Commission Implementing Regulation (EU) No 828/2014, the words ‘gluten-free’ can only be used if the food sold to the final consumer contains no more than 20 mg of gluten per kg. Before your drinks party, check the current packaging for the specific option.
No. You also need to prevent contact with gluten when serving it. The Dutch Coeliac Society highlights the risk of cross-contamination from crumbs and shared utensils, among other things. So use a separate plate, clean utensils and separate toppings.
Not automatically. The iodine in bread depends in part on whether iodised baker’s salt is used, and the Netherlands Nutrition Centre says bakers aren’t required to use it. Don’t assume a gluten-free cracker contains iodine based on its name; check the nutritional information in the context of your overall diet.
No, not to a guest with coeliac disease: Ryvita lists rye flour as an ingredient in Original Crispbread and says in its FAQ that its products contain gluten. Choose a product whose current packaging explicitly says it is gluten-free for that guest.
