If someone has coeliac disease, first choose bread labelled ‘gluten-free’ or carrying the Crossed Grain Trademark; ‘multigrain’ alone does not mean it is suitable. Then compare the allergens, nutritional information and type of bread. A larger loaf may be practical for a regular coffee break, while rolls or a frozen option may suit smaller portions better.
If you want bread with your afternoon coffee, the gluten-free label matters more than the bread’s name or shape. The Netherlands Nutrition Centre advises looking for ‘gluten-free’ or the Crossed Grain Trademark on the packaging to identify gluten-free products.
If you enjoy a regular coffee break, fibre and salt per 100 g are useful points of comparison. If you’re also keeping an eye on your iodine intake, check the ingredients list for iodised salt or baker’s salt.
If you only have bread with your coffee occasionally, the number of rolls, pack size and storage instructions can help you avoid having portions left over.
If you have coeliac disease, start by checking for a gluten-free label. Then choose a type of bread that suits how often you have coffee breaks, and compare the nutritional information of suitable products on the same basis.
| What to look for | What to check when buying | Who it matters most to |
|---|---|---|
| Gluten-free labelling | Look for ‘gluten-free’ or the Crossed Grain Trademark on the current packaging; don’t rely on the word ‘multigrain’. | If I’m taking bread for someone with coeliac disease, I want to be able to check the packaging before choosing a type of bread. Around 50% of consumers put checking the label first. |
| Nutritional information | Compare fibre and salt per 100 g, and check whether the ingredients include iodised salt or baker’s salt. | When bread is a regular part of my coffee break, I also want to know how its nutritional value fits into my diet. Around 30% of consumers put nutritional composition first. |
| Portions and storage | Compare pack size and type of bread, as well as storage or defrosting instructions; check availability at your chosen shop. | If I only have coffee occasionally, I want to buy an amount I can store or use properly. Portion size and ease of storage are the first consideration for around 20% of consumers. |
The name of the bread doesn’t confirm that it’s suitable for someone with coeliac disease. Wheat, rye and barley contain gluten, and the Netherlands Nutrition Centre points out that ordinary bread isn’t suitable in this case.
First, check the packaging for a gluten-free label or the Crossed Grain Trademark. Only then compare the type of bread and nutritional information.
Fibre, salt and ingredients vary from one product to another. The Netherlands Nutrition Centre also points out that eating little bread, or bread without iodised salt, may affect your iodine intake.
Compare the nutritional information per 100 g and check the ingredients for iodised salt or baker’s salt. Assess the bread as part of your overall diet.
A product may appear online without being available at your chosen shop. For example, PLUS displays an availability notice for a gluten-free multiseed roll that depends on which shop you select.
Check stock at your chosen shop or in your delivery area before setting off or completing your order.
Jumbo lists Schär among its gluten-free breads and shows Schär Multigrain Rolls as a pack of 5, weighing 250 g in total, in its frozen food category.
PLUS lists Yam Light Multiseed Gluten-Free Bread with 8 g of fibre per 100 g, and mentions baker’s salt and a certification standard.
PLUS lists its own Multiseed Gluten-Free Bread in a 500 g pack, with iodised salt, 7,285 g of fibre and 0,743 g of salt per 100 g.
No. The word ‘multigrain’ doesn’t mean that bread is gluten-free. The Netherlands Nutrition Centre recommends a gluten-free diet for people with coeliac disease, so choose bread labelled ‘gluten-free’ or carrying the Crossed Grain Trademark on the packaging.
The salt used matters if bread is an important source of iodine in your diet. According to the Netherlands Nutrition Centre, eating little bread or bread without iodised salt may increase the risk of iodine deficiency. So check whether the ingredients list iodised salt or baker’s salt for each product.
Small rolls or a frozen option may be more practical if you don’t use a whole loaf regularly. Compare the number of portions and follow the storage or defrosting instructions for the product you choose; also check availability at your shop.
