People with coeliac disease
You need bread that’s clearly labelled gluten-free, and you should also check the current packaging for ingredients and allergens. According to Voedingscentrum, coeliac disease requires a lifelong gluten-free diet.
Who is this choice relevant to?
People who need bread today
You want to be able to eat your bread after a quick top-up shop, without needing an oven or time to defrost it. So check the preparation method and storage instructions on the packaging you choose.
People who also compare nutritional information and allergens
As well as checking that it’s labelled gluten-free, you look at the fibre per 100 g, the ingredients list and any other allergens that matter to you. ‘Gluten-free’ doesn’t mean a bread is also free from, for example, soya, milk or egg.
What should you look for when choosing?
Start by checking the gluten-free label on the current packaging. Then choose between bread that’s ready to eat and rolls that need baking or defrosting. Finally, compare the other features that matter to you.
| What to look for | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free label | Look for ‘gluten-free’ or the Crossed Grain symbol on the current packaging; don’t rely on the colour or the words ‘multigrain’ and ‘seeded’. | If I’m buying bread because I have coeliac disease, the gluten-free label needs to be clear. Around 36% of consumers put this check first. |
| Ready to eat and storage | Check whether the bread is ready to eat or needs baking or defrosting, and read the relevant storage instructions. | For lunch today, I don’t want to use an oven or defrost rolls first. Around 29% of consumers prioritise bread that’s ready to eat. |
| Nutritional information | Compare details such as fibre and salt per 100 g; check the ingredients list to see whether iodised salt is included. | When I replace my usual bread, I want to know what the packaging says is in the alternative. For around 21% of consumers, this nutritional profile matters most. |
| Other allergens | Check both ‘contains’ and ‘may contain’ information for any allergens you need to avoid. | As well as gluten, I may also need to avoid soya or milk, for example, so a single suitable label isn’t enough. Other allergens are the main concern for around 14% of consumers. |
Common mistakes
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Assuming ‘multigrain’ means ‘gluten-free’
Multigrain bread may contain wheat, rye or barley. So its name and appearance won’t tell you whether it’s suitable if you need to avoid gluten.
Check the gluten-free label on the current packaging, then read the ingredients list.
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Overlooking other allergens
Gluten-free bread may still contain soya or state that it may contain milk, egg or nuts.
Check the ‘contains’ and ‘may contain’ information every time you buy it, even if you’ve bought the same product before.
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Choosing bake-at-home rolls when you need bread ready to eat
Some rolls need to go in the oven. Frozen rolls may also come with specific storage instructions once defrosted.
Choose bread that’s ready to eat if you want to eat straight away. Only buy rolls if you can follow the preparation and storage instructions.
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Assuming it has the same nutritional profile as ordinary bread
Gluten-free breads vary in their ingredients and nutritional value. Iodised salt isn’t necessarily listed in every ingredients list either.
Compare the nutritional information per 100 g and check the packaging to see whether iodised salt is listed.
Brands with relevant bread products
AH Glutenvrij
Albert Heijn’s gluten-free range includes a dark seeded loaf which, according to Albert Heijn, can be eaten straight away or frozen.
- According to Albert Heijn, AH Glutenvrij Brood donker meerzaden half weighs 480 g and contains iodised salt and 9,6 g of fibre per 100 g.
- It may contain egg, milk, soya, oats, almonds and hazelnuts, among other allergens. Check the current packaging if other allergens matter to you.
Jumbo Lekker Vrij van Gluten
Jumbo’s range includes a packaged gluten-free seeded loaf made with tapioca and potato starch, with kernels and seeds.
- According to Jumbo, the bread reviewed contains iodised salt and 5,7 g of fibre per 100 g.
- It contains soya and may contain almonds, egg and milk, so the gluten-free label doesn’t answer every question about allergens.
Schär
Schär offers gluten-free multigrain rolls in bake-at-home and frozen varieties.
- According to the product information, Albert Heijn’s multigrain rolls need 5–7 minutes in the oven at 200 °C.
- For the frozen variety at Jumbo, the product information says to keep the rolls refrigerated after defrosting and use them within one day. Check the allergens for each variety too.
Related products on Joybuy
Related products coming soon.
Frequently asked questions
Is multigrain bread automatically gluten-free?
No. Multigrain bread may contain gluten-containing grains such as wheat, rye and barley. If you have coeliac disease, check the current packaging for a clear gluten-free label or the Crossed Grain symbol, as recommended by Voedingscentrum.
Can gluten-free bread still contain other allergens?
Yes. According to Jumbo, the seeded bread reviewed contains soya and may contain almonds, egg and milk, among other allergens. So if you need to avoid anything besides gluten, check the allergens listed on each pack.
Which bread is handy if I don’t want to use an oven today?
Choose gluten-free bread that’s labelled as ready to eat, as long as the other ingredients are suitable for you too. Albert Heijn describes its dark seeded loaf as ready to eat. By contrast, the Schär multigrain rolls reviewed at Albert Heijn need 5–7 minutes in the oven at 200 °C.
Do gluten-free seeded breads have the same fibre and iodine information?
No, compare products individually. Albert Heijn lists 9,6 g of fibre per 100 g for the dark seeded loaf reviewed, while Jumbo lists 5,7 g per 100 g for its seeded loaf reviewed. Both list iodised salt in the ingredients. This doesn’t tell you anything about the ingredients in other gluten-free breads.