If you have coeliac disease, choose bread whose current packaging says ‘gluten-free’; according to the Dutch Coeliac Society, the Crossed Grain symbol offers an extra way to identify it. Then compare supermarket own-brand options, Schär and fresh bread by bread type, ingredients, allergens, fibre and iodised salt. The name ‘multigrain’ alone doesn’t tell you enough.
You’re looking for an alternative to regular multigrain bread and checking the packaging for a gluten-free label. According to the Dutch Coeliac Society, it’s also important to watch out for cross-contamination from regular bread crumbs when storing and serving it.
If you often swap regular bread for gluten-free bread, you can compare the fibre per 100 g and check the ingredients list to see whether iodised salt has been used. The name ‘multiseed’ won’t tell you that.
A gluten-free label doesn’t tell you whether the product contains allergens such as soya, milk, egg, sesame or nuts. Check the current ingredients and allergen warnings for the variety you choose.
When choosing bread for someone with coeliac disease, first check that it’s labelled gluten-free. Then compare breads of the same type by their nutritional information and ingredients. Multiseed bread and multigrain bread aren’t necessarily interchangeable product names.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Gluten-free labelling and crumbs | Look for ‘gluten-free’ on the current packaging; avoid contact with regular bread when storing and serving it. | If we also have regular bread at home, I want clear gluten-free labelling and to make sure crumbs don’t get onto my bread. Around 36% of consumers put this reassurance first. |
| Fibre and nutritional information | Compare the fibre per 100 g in breads of the same type, and check the ingredients and allergens too. | If I eat a bread regularly, I want to compare its nutritional value rather than rely on the word ‘multiseed’. This matters most to around 29% of consumers. |
| Iodised salt | Check the ingredients list for iodised salt or baker’s salt. | If gluten-free bread replaces my regular bread, I want to know what type of salt it contains. Around 21% of consumers give this check priority. |
| Pack size and storage | Choose a suitable pack size and follow the storage or freezing advice on the label. | In a small household, I want to be able to store bread without opening more than I need. Pack size and storage come first for around 14% of consumers. |
Regular multigrain bread may contain grains that contain gluten. The colour and product name don’t tell you whether it’s suitable for someone with coeliac disease.
Check the packaging for a gluten-free label and read the ingredients for the variety you’ve chosen.
A similar-sounding bread doesn’t mean the fibre, salt and allergens are the same. Albert Heijn, Jumbo and PLUS list different product details for the gluten-free products mentioned here.
Compare breads of the same type per 100 g, and check the current nutritional information and allergen statement.
The RIVM says that not all bread in the Netherlands is made with iodised salt. So don’t assume what type of salt is used based on the bread’s name.
Check the ingredients list for iodised salt or baker’s salt for each product.
According to the Dutch Coeliac Society, it’s important for people with coeliac disease to avoid cross-contamination with gluten, even when the bread itself is packaged as gluten-free.
Store the bread separately and use clean hands, a clean work surface and clean utensils when serving it.
Albert Heijn’s own-brand range includes dark multiseed bread in a half-size pack.
Jumbo’s own-brand range includes packaged multiseed bread with an ingredients list and nutritional information.
PLUS sells own-brand multiseed bread labelled gluten-free, as well as gluten-free multiseed bread rolls.
Schär’s range includes Meesterbäcker Mehrkorn, a packaged gluten-free multigrain bread.
Consenza offers a range of fresh gluten-free bread, including multiseed and oat bread.
No. Regular multigrain bread may contain grains that contain gluten. If you have coeliac disease, check that the current packaging labels the bread as ‘gluten-free’.
It’s not the only way to identify gluten-free bread, but the Dutch Coeliac Society says it offers an extra, easily recognised reassurance. Even if bread carries the symbol, check its ingredients and any other allergens that matter to you.
Check that the oats are labelled gluten-free; having ‘oat’ in the product name isn’t enough. Read the ingredients for the variety you’ve chosen, and speak to a specialist dietitian about any personal questions regarding oats and coeliac disease.
No, don’t assume it does. The RIVM says that not all bread in the Netherlands is made with iodised salt. Check each product’s ingredients list for iodised salt or baker’s salt.
Keep gluten-free bread separate from regular bread, and use clean hands, a clean work surface and clean utensils. The Dutch Coeliac Society advises avoiding cross-contamination with gluten during storage and serving too.
