If someone with coeliac disease is coming to your coffee morning, choose bread clearly labelled gluten-free on the packaging and keep it separate from regular bread when serving. Sliced multigrain or seeded bread is handy for topping and sharing straight away; bake-at-home rolls are a good option if you have time to prepare them separately and hygienically. For both options, check the current ingredients, allergens and storage instructions.
You’re looking for bread labelled gluten-free and want to prevent it coming into contact with crumbs from regular bread while it’s being prepared or served. The Voedingscentrum points out that even a stray bread crumb can cause symptoms.
You want to prepare small portions for your coffee morning without using the oven. Sliced bread offers a different way to serve than rolls that need to be baked first.
You have the time and oven space to bake gluten-free rolls, using clean baking equipment and a separate area for preparing and serving them.
First, work out how you can prepare and serve the bread separately for your guest with coeliac disease. Then choose between bread that’s ready to top and bake-at-home rolls, and compare the labels of products that suit your guests.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Choosing gluten-free and serving separately | Check the gluten-free labelling on the current packaging. Make sure you also have a clean serving area and separate knives, tongs and toppings. | If regular bread is on the table, I want to stop crumbs from getting onto the bread for my guest with coeliac disease. This precaution is the top priority for around 36% of consumers. |
| Serving and preparation | Check whether the bread is ready to eat or needs baking, and read the portion and storage information. | I want to be able to prepare the sandwiches straight away, or serve warm rolls if there’s time. Around 29% of consumers prioritise this convenience when serving. |
| Nutrition information and allergens | Compare fibre and salt per 100 g. If guests have additional allergies, check both ‘contains’ and ‘may contain’ on the packaging. | If guests also need to avoid other ingredients, I want to know what the label says beyond the gluten-free claim. This product profile receives the most attention from around 21% of consumers. |
| Pack size and availability | Check the number of items or the weight in grams, and look at the current range in the shop where you plan to buy. | For a one-off coffee morning, I want a pack that suits the number of guests and that I can get in time. Around 14% of consumers prioritise this practical planning. |
Product information from Albert Heijn, Jumbo and PLUS includes both sliced gluten-free seeded loaves and bake-at-home rolls. A description such as ‘multigrain’ or ‘seeded’ does not in itself mean a product is suitable for a gluten-free diet. Ingredients and listed allergens also vary between gluten-free products.
Bread made with several types of grain may contain gluten. For a guest with coeliac disease, the product name is no substitute for a gluten-free label.
Check the current packaging every time you buy, even if you’ve served the product before.
According to the Voedingscentrum, even a bread crumb can cause symptoms for someone with coeliac disease. Bread that’s suitable when bought can still come into contact with crumbs during preparation or at the table.
Use a clean, separate area with its own knives, tongs, plates and toppings. Don’t put gluten-free bread in the same bread basket as regular bread.
Gluten-free doesn’t mean free from soya, sesame or other allergens. Product information from brands including Jumbo, Schär and PLUS lists different ingredients and possible traces for each product.
Ask guests about any additional allergies, and check the chosen packaging for both what the product contains and what it may contain.
The products reviewed list varying amounts of fibre per 100 g. Likewise, a mention of iodised salt in one loaf tells you nothing about the recipe of another.
Compare nutritional information on the same basis and read the ingredients list for the product you’re actually serving.
These examples relate to specific gluten-free breads and rolls. Always check the packaging for the particular product you’re considering.
The product information reviewed for Schär includes both Meesterbaker Mehrkorn and multigrain rolls for baking at home.
The dark seeded loaf reviewed is a sliced option that’s ready to top and serve.
The seeded loaf reviewed is a gluten-free bread with kernels and seeds that you can serve without baking.
The PLUS products reviewed offer a choice between sliced gluten-free seeded bread and seeded rolls for baking at home.
No. ‘Multigrain’ doesn’t mean a product is suitable for a gluten-free diet. For a guest with coeliac disease, choose a product whose current packaging clearly says ‘gluten-free’.
Keep the gluten-free bread and its toppings separate from crumbs from regular bread. Use a clean area and separate knives, tongs, chopping boards and plates; the Voedingscentrum warns that even a stray bread crumb can cause symptoms for someone with coeliac disease.
The most important thing when baking them is to prevent the rolls from coming into contact with products or crumbs containing gluten. Use clean baking equipment, keep the rolls separate when serving, and follow the temperature and baking time on the packaging.
No. Check the ingredients list for the bread you’ve chosen. The Voedingscentrum explains that in the Netherlands, iodine is mainly added to baker’s salt. The AH, Jumbo, PLUS and Schär breads described list iodised salt, but that doesn’t mean every gluten-free bread contains it.
That depends on the storage instructions for the product you’ve chosen and when you plan to serve it. Schär advises resealing the Meesterbaker Mehrkorn pack after opening and using the bread within a few days or freezing it straight away. Albert Heijn gives instructions for freezing its dark seeded loaf on the day of purchase. Check the current packaging before planning ahead.
