For guests with coeliac disease, choose bread labelled gluten-free and arrange separate storage, preparation and serving. The label on the packaging does not prevent cross-contamination once it has been opened. Sliced bread makes it easier to plan portions in advance; bake-off rolls need oven space, time and separate handling just before the break. Check the latest ingredients and allergen information for both options.
For a conference lunch, it’s not enough for the bread itself to be gluten-free: crumbs from other bread must also be kept away during preparation and serving. The Netherlands Nutrition Centre warns that even a stray breadcrumb can pose a risk.
When the lunch break is short, knowing how many portions are in each pack helps with reserving and serving the bread. Albert Heijn and Jumbo product pages list the number of portions for sliced bread; for rolls, you’ll also need to factor the baking time into your plans.
A gluten-free option may still contain ingredients that matter to other guests, such as soya. So check the latest information for each product against the allergies guests have told you about before finalising the menu.
First, decide whether you want bread that’s ready to serve, can safely bake off rolls, or have access to a separate baking process. Then check the portions, allergens and serving arrangements for each product.
| What to consider | What should you check? | Who is it important for? |
|---|---|---|
| Serving gluten-free food | Check that the packaging says gluten-free, and arrange separate storage, equipment and serving. | If a guest has coeliac disease, I want to prevent crumbs from other bread getting onto their food. Around 36% of consumers would say safe food handling is their main concern. |
| Portions and logistics | Compare the number of portions or pieces per pack with how much you plan to serve during the break. | For a short lunch break, I want to know in advance how much bread I can reserve and serve. Around 29% of consumers would consider portion planning especially important. |
| Other allergens | Check the latest packaging for allergens the product contains or may contain. | If guests have also mentioned other allergies, I need to assess which bread is suitable for them. Around 21% of consumers would put this check first. |
| Baking and storage | Check the storage instructions and, for rolls, the oven temperature and baking time. | If I want to serve rolls just before the break, I need to make sure there’s enough oven space and plan the stock accordingly. Around 14% of consumers would choose this as their main consideration. |
Once opened, the bread can still come into contact with crumbs or shared equipment. According to the Netherlands Nutrition Centre, even a stray breadcrumb can cause symptoms for someone with coeliac disease.
Use a separate workstation and serving utensils. Store and prepare the gluten-free bread separately from bread containing gluten.
Gluten-free doesn’t mean free from soya, milk, egg or other allergens. The information varies between the multiseed breads and rolls from Albert Heijn, Jumbo and Schär.
Check the latest ingredients and allergen information for each product against the allergies guests have told you about, and keep that information available at the serving point.
Albert Heijn recommends baking its gluten-free multiseed rolls for 6–7 minutes at 180 °C; the product page for Schär Meergranenbroodjes gives a baking time of 5–7 minutes at 200 °C. A short break leaves little time for extra oven batches you haven’t planned for.
Plan the batches in advance, along with a separate baking tray, tongs and serving route.
Product ranges and ingredients can change. A multigrain bread you chose before may no longer be the right one to order for the day of the conference.
Confirm the exact product and whether it can be delivered or collected, then check the current packaging and best-before date when it arrives.
Schär offers both sliced Meesterbakker Mehrkorn and par-baked Meergranenbroodjes, giving you a choice between slices and rolls.
The range includes a dark multiseed half loaf and par-baked multiseed rolls: two different options for planning how you’ll serve them.
Meerzaden Brood is an option for caterers who want to plan quantities in advance without baking bread on site.
PLUS Meerzaden glutenvrij is a 500 g own-brand loaf. You can also look for Schär products in the range.
A multigrain bread mix is a practical option only if the caterer can use a separate gluten-free baking process.
Not simply because it doesn’t contain wheat: choose bread labelled gluten-free, then prevent it coming into contact with crumbs from bread containing gluten. The Netherlands Nutrition Centre warns that even a stray breadcrumb can cause symptoms.
Make sure guests can get allergen information even when bread is served unpackaged. The Netherlands Food and Consumer Product Safety Authority says that allergen information for unpackaged products must be provided in a way other than on the packaging, so keep the product information available at the serving point.
No, the gluten-free label doesn’t mean that. According to their product listings, Schär Meesterbakker Mehrkorn and Jumbo Lekker Vrij van Gluten Meerzaden Brood contain soya and also list various allergens that may be present. Check the latest label for each product against the allergies your guests have told you about.
Check the ingredients list for the specific bread; don’t assume all gluten-free products have the same ingredients. The Netherlands Nutrition Centre identifies bread as an important source of iodine in the Netherlands, but that doesn’t tell you which type of salt a particular product contains.
