If you’re catering for someone with coeliac disease, first choose bread clearly labelled as gluten-free, then check the allergen information and preparation instructions. Bake-off rolls are a good choice for serving warm, provided you can prepare them separately; packaged multigrain or multiseed bread is convenient if you want to fill the rolls in advance. In either case, keep crumbs, cutlery, fillings and preparation surfaces separate from ordinary bread.
Bread clearly labelled as gluten-free is the starting point. When preparing it, take care with crumbs and shared knives, chopping boards and grills. The Dutch Coeliac Society highlights the risk of cross-contamination from these items.
For bake-off rolls, it’s important to follow the preparation instructions on the packaging and use a clean, separate preparation area. Albert Heijn and Jumbo list a range of gluten-free rolls, each with its own preparation and storage instructions.
Packaged multigrain or multiseed bread can be prepared in advance without needing to bake it first. Compare the storage instructions, allergen information and nutritional details for the exact product, and use clean cutlery and separate fillings.
First, check that the bread is labelled gluten-free and arrange for it to be prepared separately. Then consider whether bake-off rolls or packaged bread would work better for the way you plan to serve it.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Gluten-free labelling and separate preparation | Look for a gluten-free label on the exact product, read the allergen information and plan to use clean, separate equipment. | If I’m preparing bread for a guest with coeliac disease, I want to prevent crumbs from ordinary bread getting onto it. Around 33% of consumers put this precaution first. |
| Type of bread and preparation | Check whether the bread needs baking, and follow the time, temperature and storage instructions on the packaging. | If I’m serving warm rolls at a barbecue, I want to know whether I can bake them at a clean, separate time. Around 27% of consumers put ease of preparation first. |
| Seeds, fibre and allergens | Compare the ingredients, fibre per 100 g and the full allergen information; the words multigrain or multiseed don’t tell you this by themselves. | If I’m preparing filled rolls in advance, I want to know which seeds the bread contains and how its nutritional information compares. This is the first consideration for around 20% of consumers. |
| Choice of shop and availability | Check the exact product and its availability at your shop before planning your barbecue shopping. | If I want to buy everything in one shop, the gluten-free bread I choose needs to be available there too. Around 20% of consumers prioritise this practical consideration when choosing where to shop. |
Multigrain bread isn’t automatically gluten-free. So, if you’re buying for a guest with coeliac disease, the type of bread alone isn’t enough to go on.
Choose a product clearly labelled as gluten-free, then compare the seeds, fibre and type of bread.
The Dutch Coeliac Society says crumbs can get onto gluten-free bread from items such as chopping boards and knives. Shared fillings also need attention.
Use clean hands and equipment, keep the fillings separate, and prepare the bread away from ordinary bread.
Gluten-free doesn’t mean free from other allergens. The product information for the breads mentioned varies, including in its references to soya and possible traces of other ingredients.
If a guest has another allergy too, check the allergen information on the exact packaging.
According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. The RIVM also notes that not all bread contains iodised salt.
Check the ingredients list of your chosen bread for iodised salt or baker’s salt; the terms multigrain and gluten-free don’t tell you whether it’s included.
Schär offers gluten-free multigrain rolls to bake at home, as well as packaged multigrain bread. Compare the two options with the way you plan to serve them in mind.
Albert Heijn lists its own gluten-free multiseed rolls and Schär Meergranenbroodjes, both designed to be baked before serving.
Jumbo lists both Schär Meergranenbroodjes and its own Lekker Vrij van Gluten Meerzaden Brood.
PLUS lists packaged gluten-free multiseed bread under its own brand, as well as Schär Meesterbäcker Mehrkorn.
Dirk lists Schär Meergranenbroodjes glutenvrij as a possible place to find bake-off rolls.
These shops may offer additional options, provided you check the exact gluten-free product in advance.
Only if the bread you choose is clearly labelled as gluten-free. The word multigrain doesn’t tell you whether a product is gluten-free, so check the allergen information on the packaging too.
You’ll need a clean, separate preparation area and separate equipment. The Dutch Coeliac Society warns that crumbs on items such as chopping boards and knives can cause cross-contamination. Keep the fillings and the surface you serve the bread on separate too.
No, you can’t tell from the name of the bread. The Netherlands Nutrition Centre says bakers aren’t required to use baker’s salt, so check the ingredients list of the exact product for iodised salt or baker’s salt.
Follow the storage instructions on the packaging of your chosen product, especially after opening or defrosting. For its frozen Schär Meergranenbroodjes, Jumbo says not to refreeze the rolls after defrosting, to keep them in the fridge and to eat them within one day.
