If you have coeliac disease, first choose bread labelled ‘gluten-free’ and make sure it doesn’t come into contact with ordinary bread crumbs at the campsite. If you won’t have access to an oven, ready-to-eat bread with suitable storage instructions is more practical than part-baked rolls or a bread mix. Also check the instructions for use after opening and the ingredients on the pack you choose.
You’re looking for bread clearly labelled gluten-free and want to avoid contact with crumbs and shared kitchen utensils after opening, too. The Voedingscentrum points out that even a stray bread crumb can cause symptoms if you have coeliac disease.
You want bread for breakfast or lunch that doesn’t need to be baked first. It’s also important to know whether you can store the sealed pack at your campsite in accordance with the label.
As well as checking that it’s labelled gluten-free, you look at the ingredients, allergens and nutritional information, including fibre and salt per 100 g. If iodised salt matters to you, check whether it’s listed in the ingredients for that product.
If you have coeliac disease, start by checking that the bread is labelled gluten-free and thinking about how to prevent cross-contamination. Then choose between ready-to-eat bread, part-baked rolls and a bread mix, depending on the preparation and storage options available at your campsite.
| What to look for | What to check when buying | Who is this most important for? |
|---|---|---|
| Gluten-free status and cross-contamination | Check that the pack is labelled ‘gluten-free’. Think about how you’ll prepare and serve the bread separately from ordinary bread crumbs. | If I have coeliac disease, the bread itself needs to suit my diet, and so does the way I use it at the campsite. Around 36% of consumers put this first. |
| Storage and preparation | Read the storage instructions and check whether you need an oven. Also check the instructions for use after opening or defrosting. | Without an oven or a suitable cool place to store it, I need to choose a type of bread I can actually use. Convenience is the priority for around 29% of consumers. |
| Nutritional information and ingredients | Compare fibre and salt per 100 g, and read the ingredients and allergen information, especially if you’re looking for iodised salt. | When comparing similar gluten-free breads, I want to know what’s in the pack I choose rather than relying on the words ‘mixed seeds’. These label details are the main consideration for around 21% of consumers. |
| Availability before you set off | Check whether the product you want is available at the shop where you’re doing your food shopping, and check the current label when you buy it. | If I don’t want to rely on finding a particular shop while travelling, I’d rather sort out my bread before setting off. Around 14% of consumers prioritise this kind of planning. |
Multigrain describes the type of bread, not whether it’s suitable for coeliac disease. It may contain grains that provide gluten.
Only choose a product labelled ‘gluten-free’ and read the label on the pack you’re taking with you.
According to the product information, PLUS gluten-free mixed-seed rolls need to be baked in the oven for 10 minutes at 180 °C. A bread mix also requires baking facilities and time.
Choose a type of bread to suit the facilities available where you’re staying. If you can’t bake it, opt for a ready-to-eat product instead.
Also check how long the product keeps after opening or defrosting, so you don’t take more than you can use according to the product instructions.
The Voedingscentrum says that crumbs from bread containing gluten can also be a problem for someone with coeliac disease.
Store gluten-free bread separately and use a separate or thoroughly cleaned knife and chopping board. Take care with shared toasters, too.
Whether a product contains iodised salt varies. Neither the type of bread nor the name ‘multigrain’ tells you whether it does.
Read the ingredients on the pack you choose if you want to know whether it contains iodised salt.
These brands illustrate different types of product: ready-to-eat bread, part-baked rolls and a bread mix. Always compare the specific product and its current packaging, rather than just the brand name.
Meesterbakker Mehrkorn is a packaged gluten-free multigrain bread for anyone looking for a ready-to-eat option.
Meerzaden Brood is a gluten-free bread made with tapioca starch, kernels and seeds.
PLUS sells ready-to-eat gluten-free mixed-seed bread as well as gluten-free mixed-seed rolls for baking in the oven.
The gluten-free mixed-seed roll is a smaller portion for a meal where you can use a defrosted product.
The gluten-free multigrain bread mix is an option if you want to bake your own bread where you’re staying.
Not unless the product is labelled gluten-free. ‘Multigrain’ doesn’t tell you whether it contains gluten. Check the label, then avoid contact with crumbs from other bread.
Under Commission Implementing Regulation (EU) No 828/2014, products labelled ‘gluten-free’ must contain no more than 20 mg of gluten per kg of finished product. Terms such as ‘mixed seeds’ or ‘multigrain’ don’t mean the same thing.
Keep gluten-free bread separate from ordinary bread and use a separate or thoroughly cleaned knife and chopping board. Watch out for crumbs in shared toasters, too. The Voedingscentrum stresses that even a stray crumb can cause symptoms if you have coeliac disease.
Yes. If you don’t have an oven, ready-to-eat bread means you can skip the baking step. Do read the storage instructions on the pack you choose and check how long you can use the product for after opening.
No, don’t assume it does. PLUS product information lists iodised salt for Schär Meesterbakker Mehrkorn, but for any other bread you’ll need to check the ingredients for that specific product.
