If you have coeliac disease, first choose bread labelled ‘gluten-free’ and check the latest ingredients and allergen information. Then consider whether the person eating it prefers slices or small warm rolls, how many seeds the texture contains and whether the storage instructions suit the way you’ll use it. If bread is a regular source of iodine for your household, also check whether it contains iodised salt.
‘Gluten-free’ is the first thing to look for; the crust, seeds and shape of the bread then help you decide whether it suits the person eating it. The Voedingscentrum advises checking the label. When serving, keep the bread separate from ordinary bread and crumbs.
If someone dislikes visible seeds or prefers a small warm portion, the difference between a whole multiseed loaf and bake-at-home rolls may matter. Compare the ingredients and preparation instructions for the specific product.
For regular bread-based meals, portion size, storage, allergens and nutritional information all matter. Check whether each loaf can be frozen at home and whether iodised salt is listed in the ingredients.
For a fussy eater with coeliac disease, look for the gluten-free label before considering texture, nutritional information and portion sizes.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Choosing gluten-free | Look for the ‘gluten-free’ label on the packaging and avoid contact with ordinary bread at home. | When I buy bread for someone with coeliac disease, I first want to see that it’s labelled gluten-free. This check is the top priority for around 33% of consumers. |
| Texture and portion size | Check the types of seeds and, if you’re unsure, choose a portion that lets you try the texture. | If visible seeds are a concern, I look for a type of bread the person eating it will be willing to try. Around 27% of consumers pay most attention to finding the right texture. |
| Nutritional information | Compare fibre per 100 g for products with the same preparation status and check whether iodised salt is used. | If bread is often on the table, I want to be able to compare the nutritional information and the type of salt used. For around 20% of consumers, the ingredients and nutritional make-up are the top priority. |
| Storage and preparation | Check the number of portions, baking time and instructions for freezing at home. | For meals at different times, I need portions that I can store or prepare according to the packaging instructions. Around 20% of consumers put practical use first. |
Multigrain describes the grains or seeds used, not the gluten content. Under Commission Implementing Regulation (EU) No 828/2014, a food intended for the final consumer may be labelled ‘gluten-free’ if it contains no more than 20 mg of gluten per kg.
If you’re choosing bread for someone with coeliac disease, opt for packaged bread labelled ‘gluten-free’ and avoid contact with crumbs from ordinary bread when serving it.
Multiseed bread and multiseed rolls differ in shape and in the seeds they contain. Someone who dislikes coarse textures may be happy to eat one product but not another.
If you’re unsure, try a small portion first before buying a whole loaf for several meals.
If slices are left uneaten because of the texture, some of a larger pack may go to waste.
Gluten-free multiseed products may also contain soya or other declared allergens.
Check the latest ingredients and allergen information every time you buy, especially if the person eating it has an allergy as well as coeliac disease.
The Voedingscentrum explains that bakers aren’t required to use baker’s salt. So the type of bread alone won’t tell you which salt has been added.
Check the label for ‘iodised salt’ or ‘baker’s salt’ if this matters to your choice.
Albert Heijn sells both gluten-free dark multiseed bread and gluten-free multiseed rolls.
Jumbo lists gluten-free bread under its own Lekker Vrij brand and from other brands, including Schär.
PLUS sells its own 500 g gluten-free multiseed bread.
Dirk lists Schär Meisterbäckers Classic as a 300 g gluten-free bread product.
No. ‘Multigrain’ doesn’t mean ‘gluten-free’. If you’re buying for someone with coeliac disease, look for the gluten-free label on the packaging. Under Commission Implementing Regulation (EU) No 828/2014, a food intended for the final consumer may carry this label if it contains no more than 20 mg of gluten per kg.
Yes, but not all oats are suitable for products sold as gluten-free. Commission Implementing Regulation (EU) No 828/2014 sets conditions for the production, preparation or processing of oats to prevent contamination with cereals containing gluten; the gluten content of the oats must not exceed 20 mg/kg. Check that the bread itself is labelled gluten-free.
No. According to the Voedingscentrum, bakers aren’t required to use baker’s salt. Check the ingredients list for the bread you choose to see whether it lists ‘iodised salt’ or ‘baker’s salt’.
It depends on the product. Albert Heijn says that AH Glutenvrij Brood donker meerzaden half can be frozen at home on the day of purchase and should be used within one month; according to the product information, AH Glutenvrij Meerzaden broodjes aren’t suitable for freezing at home. Always follow the instructions on the packaging of the product you buy.
Yes. ‘Gluten-free’ doesn’t mean a bread is free from other allergens. Product information for various multiseed breads lists soya and the possible presence of milk, egg, nuts, mustard or sesame, among other things. Check the latest packaging if any of these allergens are relevant to the person eating it.
