If you’re choosing bread for someone with coeliac disease, make sure it’s clearly labelled gluten-free and keep it separate from ordinary bread during transport and serving. Ready-to-eat packaged bread needs less preparation, while frozen rolls are a good option if you can plan ahead for baking, defrosting and storage. Check the packaging for other allergens and storage instructions, and look for iodised salt if bread is an important source of iodine for you.
For you, both a gluten-free label and a way of serving the bread that avoids crumbs from ordinary bread are important. The Netherlands Nutrition Centre points out that even a stray bread crumb can matter, so keep the bread sealed until you need it and use separate utensils.
If you’re taking individual rolls for several people, baking, defrosting and storage will determine when you can set off. Jumbo provides specific instructions for storing Schär Multigrain Rolls after defrosting.
As well as checking the gluten-free label, you may want to compare fibre per 100 g, other allergens and iodised salt. According to the Netherlands Nutrition Centre, using baker’s salt isn’t compulsory, so check the ingredients of the bread you choose.
If you have coeliac disease, start by checking for a gluten-free label and taking steps to prevent contact with crumbs. Then compare the different types of bread to find one that suits your preparation and transport plans.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Gluten-free labelling and serving separately | Check for a gluten-free label and take a sealed pack and separate utensils with you. | If I have coeliac disease, I don’t want crumbs from ordinary bread on my sandwich when I unwrap and fill it. This reassurance is the top priority for around 40% of consumers. |
| Preparation and portions | Check whether the bread is ready to eat and what baking, defrosting and storage instructions apply to the pack you choose. | When I’m going to the park with several people, I want to know whether I need to prepare the rolls at home and how many to take. Convenience on the go is the top priority for around 30% of consumers. |
| Nutritional information and allergens | Compare fibre per 100 g and read the ingredients and allergen information, including whether iodised salt is listed. | If I eat this bread regularly or need to avoid other allergens, I also want to be able to check that information on the label. Around 20% of consumers focus most on these checks. |
| Availability | Check that the product you want is available at the shop before you set off, and read the packaging again when you’re there. | If I’m stopping at just one supermarket on the way, I don’t want to find out when I get there that I can’t choose suitable packaged bread. Availability is the main consideration for about 10% of consumers. |
A name mentioning multigrain or seeds doesn’t mean the bread is suitable for someone with coeliac disease; wheat, rye and barley contain gluten.
First, check that the product you choose is clearly labelled gluten-free. Only then compare its size, ingredients and nutritional value.
Crumbs on a chopping board, in a filling or on a shared knife can get onto gluten-free bread. The Netherlands Nutrition Centre stresses that even a stray bread crumb can matter if you have coeliac disease.
Keep the pack sealed until you need the bread, and use a clean surface, separate utensils and fillings that haven’t been in contact with ordinary bread.
Jumbo says that Schär Multigrain Rolls should be kept in the fridge after defrosting, eaten within one day and not refrozen.
Read the instructions on the pack you choose before baking or defrosting the rolls. If that preparation doesn’t fit your plans, choose ready-to-eat bread instead.
According to the Netherlands Nutrition Centre, using baker’s salt isn’t compulsory. So the amount of iodised salt can vary from one loaf to another.
Check the ingredients for iodised salt or baker’s salt if this information is relevant to your choice.
Compare specific packs: a shop or brand name alone doesn’t confirm that every multigrain loaf is gluten-free.
Albert Heijn describes AH Gluten-free Dark Multiseed Half Loaf as a 480 g packaged multiseed loaf that’s ready to eat.
Jumbo’s product information covers both its own gluten-free multiseed bread and Schär Multigrain Rolls.
Jumbo and PLUS list Schär gluten-free multigrain rolls and Meesterbakker Mehrkorn respectively in their product information.
PLUS provides product information for Schär Gluten-free Meesterbakker Mehrkorn, a packaged 300 g multigrain loaf.
Lidl provides information about its gluten-free range, but a general range page doesn’t confirm that a specific multigrain loaf is gluten-free.
ALDI mentions gluten-free bread options in its information about bake-at-home products.
No. The word ‘multigrain’ doesn’t mean a product is gluten-free. If you’re choosing bread for someone with coeliac disease, check that the specific loaf is labelled gluten-free, then check its ingredients and other allergens separately.
Take the gluten-free bread with you in a sealed pack, and use a clean surface and separate utensils when preparing it. Avoid shared containers of fillings if a knife with crumbs from ordinary bread has been used in them. According to the Netherlands Nutrition Centre, even a stray bread crumb can matter if you have coeliac disease.
No. According to the Netherlands Nutrition Centre, using baker’s salt isn’t compulsory. If you want to know whether the bread you choose contains iodised salt, check the ingredients on the packaging.
Frozen rolls are a good option if you can plan ahead for baking, defrosting and storage. Jumbo says that Schär Multigrain Rolls should be kept in the fridge after defrosting, eaten within one day and not refrozen.
