For someone with coeliac disease, ‘multigrain’ does not mean bread is gluten-free. Choose a product whose packaging explicitly says ‘gluten-free’ or carries the Crossed Grain symbol. Sliced bread is ready to serve, rolls need oven space, and a gluten-free bread mix takes more preparation. Also check for other allergens, nutritional information and ways to prevent cross-contamination at the coffee table.
You need bread labelled as gluten-free, served without contact with crumbs, shared utensils or shared toppings. The Dutch Coeliac Society also warns against cross-contamination from a chopping board used for ordinary bread.
You want a choice of ready-to-serve slices, rolls to bake or bread that can be frozen in portions according to the packaging. The preparation required varies from product to product.
As well as checking that a product is gluten-free, you look for other allergens and compare things such as fibre and salt per 100 g. The ingredients list is also useful if you want to know what type of salt the bread contains.
For coeliac disease, a gluten-free label and careful preparation are essential for every option. Then decide whether additional allergens, nutritional information or serving the bread with coffee is your main consideration.
Choose this if: you want to serve slices without using the oven. Albert Heijn says its gluten-free light multiseed bread is ready to eat or can be frozen.
Bear in mind: a larger pack may leave you with leftovers, and the allergens listed vary by product.
Choose this if: you want to serve warm individual rolls and have time to bake them.
Bear in mind: you’ll need a clean baking surface and time to prepare them. Also check the allergens on the packaging.
Choose this if: you want to decide on the shape and portion sizes yourself, and can bake before coffee time.
Bear in mind: check that the specific mix is labelled gluten-free, and see which ingredients, allergens and preparation steps are involved.
| What to consider | What should you check? | Who is this most important for? |
|---|---|---|
| Serving gluten-free bread | Look for ‘gluten-free’ or the Crossed Grain symbol on the packaging. Use a clean surface, separate utensils and separate toppings. | If there’s ordinary bread on the table too, I want to stop crumbs getting onto the portion for my guest with coeliac disease. For around 50% of consumers, this is the most important consideration. |
| Allergens and nutritional information | Check which allergens the product contains or may contain. Compare fibre and salt on the same basis, per 100 g. | If I have an additional food allergy, I don’t want to rely on the gluten-free label alone; nutritional information can also influence my choice. Around 30% of consumers give these label checks top priority. |
| Preparation and portions | Check the pack size, any baking instructions and the storage or freezing advice. | For a small coffee gathering, I don’t want to open or bake more than I need. The right pack size and preparation come first for around 20% of consumers. |
Multigrain bread can contain cereals with gluten. According to the Netherlands Nutrition Centre, you can identify a gluten-free product by the words ‘gluten-free’ or the Crossed Grain symbol on the packaging.
Check for this label before comparing seeds, pack sizes or nutritional information.
Gluten-free bread can contain other allergens or carry a warning that traces may be present. Product information from Albert Heijn, Jumbo and PLUS shows that allergens vary between loaves.
Check the latest ingredients and allergen information every time you buy, especially if a guest has another food allergy.
According to the Dutch Coeliac Society, crumbs from ordinary bread can get onto gluten-free bread via a shared chopping board.
Prepare the gluten-free portion on a clean surface, using clean utensils and toppings that haven’t come into contact with crumbs from ordinary bread.
A sliced loaf and a pack of rolls to bake need different preparation and portioning. If you’re hosting a small group, you may have bread left over.
Choose a pack size to suit the number of guests and follow the packaging instructions for storage or freezing.
Albert Heijn describes its light gluten-free multiseed half loaf as ready to eat and suitable for freezing.
This own-brand range from Jumbo includes gluten-free multiseed bread made with starch and containing seeds.
PLUS describes its own gluten-free multiseed bread as containing ingredients including linseed and sunflower seeds.
The Schär product ranges described include both packaged gluten-free multigrain bread and gluten-free multigrain rolls to bake.
PLUS describes Yam Light Multiseed Gluten-Free as a bread containing ingredients including oat flour, linseed, sunflower seeds and millet.
No. The name ‘multigrain’ doesn’t mean that bread is gluten-free; it may contain cereals with gluten. For someone with coeliac disease, the Netherlands Nutrition Centre recommends checking the packaging for the explicit words ‘gluten-free’ or the Crossed Grain symbol.
Yes, as long as the gluten-free portion is kept separate from ordinary bread and its crumbs. Use a clean plate, clean utensils and separate toppings. The Dutch Coeliac Society warns that cross-contamination can also happen via a shared chopping board.
Check that the oats are explicitly labelled gluten-free for a gluten-free diet. The Netherlands Nutrition Centre points out that oats can become contaminated with gluten during production. If you have an additional allergy, check the bread’s other allergen information too.
Compare fibre and salt per 100 g, and check the ingredients list to see whether iodised salt has been used. The Netherlands Nutrition Centre points out that cutting bread out of your diet can reduce your iodine intake. Seeing iodised salt listed on one pack doesn’t tell you how much iodine you’re getting overall.
