If you’re catering for someone with coeliac disease, choose a roll that is explicitly labelled ‘gluten-free’ and keep it separate from regular rolls during preparation and serving. Albert Heijn lists both AH Glutenvrij Pistolets wit and AH Glutenvrij Pistolets meerzaden. Check the current packaging for ingredients, allergens and preparation instructions, and to see whether iodised baker’s salt is used. Don’t assume that every gluten-free roll contains iodine.
They need a roll labelled as gluten-free that won’t come into contact with ordinary bread crumbs when it’s served. According to the Netherlands Nutrition Centre, even a stray bread crumb can cause symptoms for someone with coeliac disease.
You may be serving both regular and gluten-free rolls and want to avoid mix-ups or contact with crumbs. A separate plate and clean, dedicated serving utensils can make all the difference.
You want to check whether iodised baker’s salt has been used in gluten-free rolls. The Netherlands Nutrition Centre points out that bakers aren’t required to use baker’s salt, so check each product individually.
Start by checking the gluten-free label on the packaging. Then think about how you can serve the roll without it coming into contact with ordinary crumbs, and only then compare the other information on the label.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Gluten-free label | Check that the exact variety is explicitly labelled as gluten-free on the current packaging. | If I’m expecting a guest with coeliac disease, I don’t want to rely on the shape of the bread or the term ‘wheat-free’ alone. For around 50% of shoppers, this assurance that a product is gluten-free comes first. |
| Keeping it separate when serving | Use a separate plate and clean, dedicated utensils if you’re also serving regular bread. | When there are regular rolls on the table, I want to stop crumbs getting onto the gluten-free roll. This is the main concern for around 30% of shoppers. |
| Baker’s salt | Look for baker’s salt or iodised salt on the label, and ask the manufacturer or baker if necessary. | If I regularly choose gluten-free bread, I want to know whether the salt used is iodised. Around 20% of shoppers prioritise checking for iodine. |
‘Wheat-free’ isn’t the same as an explicit gluten-free label. EU Regulation 828/2014 also lists spelt as a type of wheat.
If you’re catering for someone with coeliac disease, choose a product that is clearly labelled ‘gluten-free’ on its current packaging.
Even if you’ve taken care when buying it, contact with bread containing gluten can still be a problem. According to the Netherlands Nutrition Centre, even a stray bread crumb can cause symptoms for someone with coeliac disease.
Keep and serve the gluten-free roll separately, on a clean plate and with its own utensils.
According to the Netherlands Nutrition Centre, baker’s salt contains iodine, but bakers aren’t required to use it. So neither the shape of the bread nor its gluten-free label tells you which salt is in the product.
Read the ingredients list and, if anything is unclear, ask which salt has been used.
Albert Heijn lists AH Glutenvrij Pistolets wit and AH Glutenvrij Pistolets meerzaden as separate products.
Schär’s bread and bakery range includes several types of gluten-free bread, including rolls.
Consenza describes itself as a supplier of a wide range of gluten-free products.
This Joybuy product is shaped like a mini baguette, making it an alternative roll for Flag Day rather than a crusty roll. Before buying, check the gluten-free label on the current packaging and see what preparation is required.
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A mini baguette is a good option if you’re looking for a different shape from a crusty roll for your bread board. The product name states that it contains 7 pieces. Check the packaging for the gluten-free label, allergens and preparation instructions. If you’re serving it to someone with coeliac disease, keep it separate from regular bread and use clean, dedicated utensils.
No. Choose a product that is explicitly labelled as gluten-free. The EU sets requirements for this label; ‘wheat-free’ doesn’t mean the same thing, and EU Regulation 828/2014 classifies spelt as a type of wheat.
Keep the gluten-free rolls separate and use a clean plate and a dedicated pair of tongs or knife. Also make sure crumbs don’t get into the packaging or onto the toppings. According to the Netherlands Nutrition Centre, even a stray bread crumb can cause symptoms for someone with coeliac disease.
No, you can’t tell from the gluten-free label. According to the Netherlands Nutrition Centre, baker’s salt contains iodine, but its use isn’t compulsory. Check the label on the product you’ve chosen or ask the baker.
Compare the current packaging for both varieties, checking the gluten-free label, ingredients, allergens, nutritional values, preparation instructions and whether baker’s salt is used. The names ‘wit’ and ‘meerzaden’ alone don’t tell you how they differ in these respects.
