If you’re cooking for someone with coeliac disease, start by choosing a loaf or bread mix that is clearly labelled ‘gluten-free’: the words multigrain or multiseed don’t tell you anything about that. Sliced bread is practical for toast and sandwiches, rolls are handy for individual portions, and a bread mix is only suitable if you have time to bake from scratch. Also check the latest allergen information and, if bread is a regular feature on your table, its nutritional information and ingredients list.
The product you choose must be labelled ‘gluten-free’; the words multigrain or multiseed are not enough. Before serving the bread, also read the latest ingredients and allergen information.
For burgers or filled rolls, individual rolls are a different option from a loaf you want to slice for sandwiches or toast. Before you shop, think about which type will suit your fakeaway meal.
If you buy gluten-free bread regularly, you can compare fibre and salt per 100 g and check the ingredients list for iodised salt. Don’t assume all gluten-free bread has the same ingredients.
First, decide whether the product needs to be clearly labelled gluten-free, then choose the type you want to serve. After that, compare the nutritional information or preparation time that matters for your meal.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Clearly labelled gluten-free | Look for ‘gluten-free’ on the latest packaging and read the ingredients and allergen information. Under Commission Implementing Regulation (EU) No 828/2014, this statement may only be used if the product contains no more than 20 mg/kg of gluten for the final consumer. | If I’m cooking for someone with coeliac disease, I want to be able to check the gluten-free statement on the exact product. This is the top priority for around 36% of consumers. |
| Type of bread | Choose slices for toast or sandwiches and rolls for individual portions; check any preparation instructions. | I want to serve burgers in individual rolls or toast slices quickly, without baking first. Serving convenience is the main consideration for around 29% of consumers. |
| Nutritional information | Compare fibre and salt per 100 g; check the ingredients list for iodised salt if that matters to you. According to the Netherlands Nutrition Centre, bread does not have to be baked with baker’s salt. | If gluten-free bread is a regular feature on my table, I want to be able to compare the ingredients in different products. This nutritional information is the most important factor for around 21% of consumers. |
| Baking from scratch | Check that the mix is gluten-free and find out what extra ingredients, equipment and preparation time you’ll need. | I want to bake the bread myself and can plan the preparation around my evening. Baking from scratch is the top priority for around 14% of consumers. |
Multigrain or multiseed bread can contain gluten-containing ingredients. If you’re cooking for someone with coeliac disease, the product name is no substitute for a ‘gluten-free’ statement.
Check the latest packaging for the exact loaf or bread mix, then read the ingredients and allergen information.
According to the Netherlands Nutrition Centre, baker’s salt contains extra iodine, but bread does not have to be baked with it. This is also worth bearing in mind when comparing gluten-free breads.
If it matters to your choice, check the ingredients list for iodised salt or baker’s salt.
Ingredients, nutritional values and allergen information can change. A product page you viewed previously is no substitute for checking the label on the bread you’re actually serving.
Read the packaging just before use, especially if you’re preparing a meal for someone with coeliac disease.
Gluten-free bread doesn’t automatically make your sauces, toppings and ready-made side dishes gluten-free.
Check the labels on the other products you’re serving with the bread, too.
These examples show the types of products you can compare. Always check the information for the specific product, not just the brand name.
Schär Meesterbakker Mehrkorn is a packaged gluten-free multigrain bread listed on the PLUS product page.
Albert Heijn’s gluten-free range includes multiseed bread and multiseed rolls as different options for a meal.
Jumbo describes its Lekker Vrij van Gluten Meerzaden Brood as gluten-free bread made with tapioca starch, kernels and seeds.
PLUS Meerzaden glutenvrij is a packaged multiseed bread for anyone who wants to compare the ingredients of a specific product.
Jumbo lists the Consenza Glutenvrije Bakmix voor Meergranenbrood as an option for anyone who wants to bake their own bread.
Under Commission Implementing Regulation (EU) No 828/2014, a product for the final consumer may only be labelled ‘gluten-free’ if it contains no more than 20 mg/kg of gluten. If you’re serving bread to someone with coeliac disease, check for this statement on the latest packaging; ‘multigrain’ and ‘multiseed’ don’t mean the same thing.
No. The Netherlands Nutrition Centre says that baker’s salt contains extra iodine, but bread does not have to be baked with it. If this matters when you’re comparing products, check the ingredients list for iodised salt or baker’s salt.
Follow the storage instructions for the exact bread you buy. PLUS says to store its gluten-free multiseed bread in a cool, dry place. For Schär Meesterbakker Mehrkorn, the packaging says to reseal it after opening and use the bread within a few days or freeze it straight away.
No. For a gluten-free fakeaway meal, check the other products you’re serving, too. Read the labels on sauces, toppings and ready-made side dishes individually; the gluten-free statement on the bread doesn’t apply to the rest of the meal.
