If a guest has coeliac disease, only choose multigrain bread if the current packaging says ‘gluten-free’. Keep it away from ordinary bread crumbs when serving. Sliced bread is ideal for serving straight away, bake-at-home rolls suit a warm table, and a bread mix works if you have time and a clean place to prepare it. Also check for other allergens and compare the nutritional information for the products you choose.
They want to choose bread labelled ‘gluten-free’ and be able to prepare and serve it separately. According to the Voedingscentrum, even a stray bread crumb can cause symptoms in someone with coeliac disease.
They want gluten-free multigrain rolls that can be baked just before the meal, with enough time and a clean place to prepare them. Albert Heijn provides baking instructions for the rolls reviewed.
As well as checking that the bread is labelled gluten-free, they want to compare fibre, salt and iodised salt, and check for other allergens. Product information from Albert Heijn and Jumbo shows that these details vary between products.
For a guest with coeliac disease, you need a gluten-free label and a crumb-free way to serve the bread, whatever its form. Then choose a product that fits your dinner preparations and check the rest of the label for your guests.
Choose this when: you want to serve bread without needing to use the oven. Albert Heijn says its sliced light multiseed bread can be eaten straight away or frozen.
Bear in mind: even with packaged bread, check the allergens in your chosen product and keep it separate from ordinary bread crumbs when serving.
Choose this when: you want to serve individual warm rolls and have room to bake them just before the meal.
Bear in mind: follow the instructions for the specific product and use a baking tray and utensils free from ordinary bread crumbs.
Choose this when: you want to bake your own bread and can plan the preparation before dinner.
Bear in mind: a mix may require extra ingredients and time to rise. Check the allergens on the packaging too, and make sure you have a clean place to prepare it.
| What to consider | What to check when buying | Who this matters most to |
|---|---|---|
| Gluten-free status and cross-contamination | Check that the current packaging says ‘gluten-free’ and plan to use clean, separate utensils when serving. | If someone with coeliac disease is joining us, I want to be sure I can serve the bread without it coming into contact with ordinary bread crumbs. Around 50% of consumers put this reassurance first when choosing. |
| Preparation and serving time | Check whether the bread is ready to eat or needs baking, and read the preparation instructions. | If dinner already involves a lot of preparation, I want bread that can be on the table at the planned time. Around 30% of consumers prioritise this convenience when serving. |
| Nutritional information and other allergens | Compare fibre and salt per 100 g; read the ingredients and allergen information, and check whether iodised salt is listed if needed. | If other food allergies are also a concern, I want to check the exact product and compare its nutritional information too. Around 20% of consumers give these label details top priority. |
According to the Voedingscentrum, ‘multigrain’ means that different types of grain are used; it does not mean that the bread is free from gluten. So the name alone does not make a loaf suitable for a guest with coeliac disease.
Check that the current packaging labels the bread ‘gluten-free’. Don’t judge by its colour or seeds, or rely on a ‘wheat-free’ label alone.
A gluten-free product can come into contact with ordinary bread crumbs during preparation or serving. The Voedingscentrum warns that even a stray crumb can cause symptoms in someone with coeliac disease.
Use clean, separate utensils and a clean bread basket. Check for crumbs on the chopping board and baking tray, and in any shared toaster too.
According to the product information shown, gluten-free breads and mixes may contain soya, for example, or state that they may contain milk, egg, nuts, sesame or lupin.
Ask which allergens matter to your guests and read the full ingredients and allergen information on the exact product you’re buying.
Sliced bread can be served straight away, but bake-at-home rolls need time in the oven. A bread mix also requires extra ingredients and preparation.
Read the instructions before planning dinner, and choose a product that you’ll have enough time and a clean place to prepare.
Albert Heijn offers sliced light multiseed bread, multiseed rolls and a multigrain bread mix under this brand.
The product information shown includes gluten-free multigrain rolls and Meesterbaker Mehrkorn bread from Schär.
Jumbo describes a gluten-free multiseed bread made with tapioca and potato starch, with kernels and seeds.
Consenza offers a gluten-free multigrain bread mix for anyone who wants to bake their own bread.
No. According to the Voedingscentrum, multigrain bread is made from different types of grain; the name does not mean that the bread is gluten-free. If a guest has coeliac disease, choose a product whose current packaging says ‘gluten-free’.
Use clean, separate utensils and keep the bread away from ordinary bread crumbs. Check the bread basket, chopping board and any baking tray too: according to the Voedingscentrum, even a stray crumb can cause symptoms in someone with coeliac disease.
Yes. ‘Gluten-free’ doesn’t mean that a loaf is free from all other allergens. The products shown differ in their declarations for soya, milk, egg, nuts, sesame and lupin, among other things, so read the packaging of the product you choose.
Don’t assume that it does. Iodised salt is listed in the product information for some of the Albert Heijn and Jumbo products shown, but check the ingredients of the bread you actually buy.
