Who is this choice relevant to?

Pupils with coeliac disease and their families

When choosing and packing bread for lunch, a gluten-free label comes first. The Voedingscentrum points out that even a stray breadcrumb can matter for someone with coeliac disease.

Families packing a quick cold lunch

Pre-sliced bread is ready to spread and pack. Bread rolls that need baking have to fit into your morning routine, so check the storage instructions for both types.

Shoppers comparing nutritional information

If fibre content or iodised salt matters to you, compare the nutritional information and ingredients for each product. The word ‘multigrain’ alone doesn’t tell you how much fibre a loaf contains.

What should you look for when choosing?

For any lunch for someone with coeliac disease, a gluten-free label and careful packing are essential. After that, another priority may help you decide which product to choose.

What to consider What to check when buying Especially relevant for
Gluten and cross-contamination Look for ‘gluten-free’ or the Crossed Grain symbol on the current packaging. Use clean utensils when packing and keep the bread separate from ordinary bread. If we also make sandwiches with ordinary bread at home, I want to prevent crumbs getting into the school lunch. This is the main concern when choosing for around 40% of shoppers.
Fibre and ingredients Compare the fibre per 100 g and check whether the ingredients include iodised salt or bakers’ salt. If bread goes into the lunchbox regularly, I want to know what the nutritional information says about the variety I’ve chosen. Around 30% of shoppers prioritise this comparison.
Preparation and storage Check whether the bread is ready to eat or needs baking first, and read the storage and freezing instructions. On a busy school morning, I want to pack lunch without having to put the oven on unexpectedly. Convenience comes first for around 20% of shoppers.
Availability Check which suitable type is available at your usual shop, and read the label again next time you buy it. If I need to pack bread for school several days a week, I want to be able to buy a suitable option again. Availability matters most to around 10% of shoppers.

Common mistakes

  • Assuming ‘multigrain’ means ‘gluten-free’

    Multigrain bread may contain gluten-containing cereals. The Voedingscentrum explains that ordinary bread is therefore not automatically suitable for someone with coeliac disease.

    First check the current packaging for a gluten-free label or the Crossed Grain symbol. Only then compare other product features.

  • Overlooking other allergens

    A gluten-free label doesn’t mean the bread is free from allergens such as soya or sesame. This matters if the pupil also has an allergy.

    Check the ingredients and allergen information for the specific variety every time you buy it.

  • Forgetting about crumbs when packing

    The Voedingscentrum warns that even a stray breadcrumb can cause problems for someone with coeliac disease.

    Use clean utensils, store gluten-free bread separately and pack the lunch on its own. Also check the school’s allergy policy to see what your child can bring.

  • Judging nutritional information by the bread’s name

    The gluten-free breads reviewed vary in fibre content. Iodised salt isn’t necessarily listed in every ingredients list either; the Voedingscentrum says that bakers don’t always use bakers’ salt.

    Compare the nutritional information per 100 g and read the ingredients on the packaging you’ve chosen.

Relevant brands to consider

Schär

Schär’s product ranges reviewed include gluten-free multigrain bread and par-baked multigrain rolls.

  • Product information from Albert Heijn lists 9.9 g of fibre per 100 g for Meesterbakker Mehrkorn; information from Jumbo lists 11 g per 100 g for the rolls.
  • According to Jumbo, the rolls need to be baked in the oven for 5–7 minutes at 200 °C. Check both products for information about soya and any other allergens.

AH Glutenvrij

The light multiseed bread reviewed is pre-sliced and, according to Albert Heijn, can be frozen at home.

  • Albert Heijn lists 9.9 g of fibre per 100 g and iodised salt for this variety.
  • Check the current packaging for potential traces of ingredients including egg, milk, soya, oats and nuts.

Jumbo Lekker Vrij van Gluten

The multiseed bread reviewed is a gluten-free variety made with tapioca starch, kernels and seeds.

  • Jumbo lists 5.7 g of fibre per 100 g and iodised salt for this variety.
  • The bread contains soya. Also check the warning about possible traces of almonds, egg and milk.

PLUS

The range reviewed includes gluten-free multiseed bread and multiseed rolls to bake at home.

  • PLUS lists 7.285 g of fibre per 100 g and iodised salt for the multiseed bread.
  • The rolls contain sesame and, according to PLUS, need 10 minutes in the oven at 180 °C.

Consenza

The organic chia seed bread reviewed is a different type of product from sliced multigrain bread.

  • Product information from PLUS lists 12 g of fibre per 100 g for this seed bread.
  • According to the product information, it may contain soya, sesame and almonds, and keeps for two days after opening.

Joybuy products for this lunch choice

Related products coming soon.

Frequently asked questions

Is ordinary multigrain bread suitable for someone with coeliac disease?

Not unless the current packaging explicitly says ‘gluten-free’ or carries the Crossed Grain symbol. The Voedingscentrum says the cereals in ordinary bread may contain gluten; the word ‘multigrain’ doesn’t confirm that it’s suitable.

Do I need to watch out for crumbs even with gluten-free bread?

Yes. If someone has coeliac disease, prevent contact with crumbs from ordinary bread. The Voedingscentrum points out that even a stray breadcrumb can matter. Use clean utensils and pack the lunch separately.

When are bake-at-home rolls a good choice for a school lunch?

They’re a good choice if you have time and an oven at home before packing lunch. According to the product information, Schär Meergranenbroodjes need to be baked for 5–7 minutes at 200 °C, while PLUS multiseed rolls need 10 minutes at 180 °C.

How can I tell whether gluten-free bread contains iodised salt?

Check the ingredients list for ‘iodised salt’ or ‘bakers’ salt’. The Voedingscentrum says bakers don’t always use bakers’ salt, so don’t assume it’s included just because the product is labelled as bread.

Is gluten-free bread also free from soya, sesame or nuts?

No, the gluten-free label doesn’t tell you that. If there’s another allergy to consider, read the allergen information on the current packaging: the varieties reviewed list different allergens that are present or may be present.