If you have coeliac disease, first choose bread whose current packaging says ‘gluten-free’; a half loaf is not automatically suitable. Then compare the weight with how much you can eat in time or freeze according to the storage instructions. Check the ingredients and nutritional information too, as ‘half’ tells you nothing about whether the bread contains iodised salt.
If you eat gluten-free bread on your own or as a couple, a smaller pack may be better suited to how much you can use in time. Do check the weight, though: Albert Heijn lists some of its gluten-free half loaves at 480 g.
For coeliac disease, the gluten-free claim on the packaging matters more than the type or size of loaf. Voedingscentrum advises checking the label. Once opened, keep the bread separate from ordinary bread to avoid contact with crumbs.
If you eat gluten-free bread regularly, you can compare ingredients and nutritional information across products, including fibre and whether iodised salt is listed. According to Voedingscentrum, bakers are not required to use baker’s salt.
First, check the gluten-free claim on the packaging. Then consider how much bread you will actually use and which label information matters for your choice.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free status and cross-contamination | Look for the ‘gluten-free’ claim on the current packaging. At home, keep the bread separate from ordinary bread and use clean utensils. | When I buy bread for someone with coeliac disease, I want to be able to check the packaging and avoid crumbs from ordinary bread. This is the main purchasing concern for around 50% of shoppers. |
| Quantity and storage | Compare the weight, not just the word ‘half’, and check whether and when you can freeze the bread. | In a small household, I don’t want to open more bread than we can use in time. For around 30% of shoppers, finding a suitable quantity is their main purchasing concern. |
| Ingredients and nutritional information | For example, compare fibre per 100 g and check the ingredients list for iodised salt or baker’s salt. | When I eat gluten-free bread often, I want to see how recipes differ and which salt has been used. Around 20% of shoppers give this label information top priority. |
‘Half’ describes the size, not whether the bread is suitable for coeliac disease. Even after opening, contact with crumbs from ordinary bread can be a problem.
First check that the packaging says ‘gluten-free’, and store and serve the bread separately from ordinary bread.
According to Voedingscentrum, bakers are not required to use baker’s salt. So the type of bread alone won’t tell you which salt the recipe contains.
Read the ingredients list on the bread you buy and look for ‘iodised salt’ or ‘baker’s salt’.
A half loaf may still be more than a small household can use in time: Albert Heijn, for example, lists gluten-free half loaves weighing 480 g.
Compare the weight with how much you use, and follow the storage and freezing instructions for the product you choose.
A recipe or packaging can change, so an ingredients list you read previously may not be accurate for the bread you are using now.
Check the physical packaging again, especially if it says the product has been updated. The Dutch Coeliac Association also highlights the importance of checking labels when this happens.
These retailers and brands offer different types of gluten-free bread. If you have a particular half loaf in mind, always check the current product packaging and what the shop has in stock.
Albert Heijn has product pages for gluten-free half loaves in a range of bread varieties.
Jumbo lists gluten-free bread from its own brand and other brands online.
PLUS lists gluten-free bread from its own brand and Yam online.
Dirk lists branded gluten-free bread online, including products from Schär.
Consenza presents fresh gluten-free bread and gluten-free bake-at-home bread as separate product types.
No. ‘Half’ only describes the size. Choose bread whose current packaging says ‘gluten-free’, and avoid contact with crumbs and utensils used for ordinary bread at home.
Yes, oats can be used in a gluten-free product. Don’t rely on the name of the grain alone: check the gluten-free claim and ingredients on the packaging of the bread you buy.
No. According to Voedingscentrum, bakers are not required to use baker’s salt. Check the ingredients list for each loaf: for example, Albert Heijn’s gluten-free light multiseed half loaf lists iodised salt, but this does not automatically apply to other loaves.
First, compare the weight and read the storage instructions for the exact product. If the packaging says you can freeze it, you can store portions according to those instructions. Keep the bread separate from ordinary bread.
