If you’re buying bread for someone with coeliac disease, choose only bread clearly labelled ‘gluten-free’ on the packaging. Keep it separate from ordinary bread and spiced biscuits when preparing and serving it. Packaged bread is convenient if you want to serve it straight away; part-baked rolls need clean baking equipment and time to prepare. Also check the allergens for each product and, if it matters to your choice, whether iodised salt has been used.
If you want to eat gluten-free bread on St Nicholas’ Eve, it’s important to check the packaging and prepare the bread separately. According to the Voedingscentrum, even a stray bread crumb can cause symptoms in people with coeliac disease.
If you’re also serving ordinary bread and spiced biscuits, prepare the gluten-free bread with clean equipment, add toppings separately and serve it on its own platter.
If you buy gluten-free bread regularly, compare the ingredients and nutritional information per 100 g as well as checking for the gluten-free label. Look at the fibre and salt content, and check whether iodised salt or baker’s salt has been used.
Choose this if: you want to serve bread or a bread board without baking it first.
Bear in mind: allergens and nutritional values vary between products, even when both breads are labelled gluten-free.
Choose these if: you want to bake warm rolls just before serving.
Bear in mind: you’ll need time to prepare them and clean baking equipment free from gluten residue.
Choose this if: you have time to bake bread in advance and can buy a suitable gluten-free mix.
Bear in mind: check the ingredients, any additions required and the instructions for your chosen mix. Baking tins and worktops must also be free from gluten residue.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Gluten-free and served separately | Look for the ‘gluten-free’ label on the packaging and plan to use clean, separate equipment for preparation and serving. | If I have coeliac disease, I want to be sure which bread is meant for me and avoid ordinary crumbs getting into it. Around 39% of consumers put this gluten-free choice and separate serving first. |
| Preparation and timing | Check whether the bread is ready to serve or needs baking, and read the preparation and storage instructions. | On a busy festive evening, I want a type of bread that fits the time I have available to prepare and serve it. For around 23% of consumers, convenience is the top priority. |
| Ingredients and nutritional information | Compare fibre and salt per 100 g, and check the ingredients list for iodised salt or baker’s salt. | If I eat this bread regularly, I don’t want to rely on the name ‘multiseed’; I want to be able to compare labels. Around 23% of consumers give the ingredients the highest priority. |
| Availability | Check the latest product information and availability at the shop where you do your shopping. | If I want to do all my festive shopping in one shop, I need to know in good time whether it sells a suitable gluten-free bread. This is the main buying consideration for around 15% of consumers. |
A standard multigrain label tells you nothing about whether a product is suitable for someone with coeliac disease. According to the Voedingscentrum, wheat, rye and barley, among other grains, contain gluten.
Make a clear ‘gluten-free’ label on the current packaging your first requirement.
According to the Voedingscentrum, even a stray bread crumb can cause symptoms in people with coeliac disease. A shared knife, toaster or serving plate could therefore be a problem.
Set out a clean knife, a clean chopping board and a separate serving plate in advance. Keep the gluten-free bread away from ordinary bread and crumbly festive snacks.
According to the Voedingscentrum, baker’s salt contains iodine, but bakers aren’t required to use it. So the name ‘gluten-free multigrain bread’ doesn’t tell you which salt has been added.
Check the ingredients list for ‘iodised salt’ or ‘baker’s salt’, and compare the nutritional information for each product.
A product page can help you choose, but the range and availability can vary from shop to shop.
Check availability at your chosen shop and, before buying, read the current packaging, including the allergen information and best-before date.
These brands offer the gluten-free multiseed or multigrain products mentioned below. Always check the specific product and its current packaging.
According to Jumbo’s product information, Schär Meesterbaker Mehrkorn is a gluten-free multigrain bread.
According to Jumbo, the Meerzaden Brood in this range is gluten-free bread made with tapioca starch, kernels and seeds.
According to Albert Heijn, its Meerzaden broodjes are gluten-free rolls that you can bake before serving.
PLUS has product pages for Meerzaden glutenvrij and Glutenvrije pistolets meerzaden.
Under Commission Implementing Regulation (EU) No 828/2014, food sold to the final consumer in the Netherlands may be labelled ‘gluten-free’ if it contains no more than 20 mg of gluten per kg. So, if you have coeliac disease, don’t rely on the words ‘multigrain’ or ‘multiseed’ alone.
Not necessarily. A ‘may contain’ warning identifies a possible allergen and should be considered alongside the gluten-free label. Check the current packaging for both the gluten-free label and any allergens relevant to the person eating it.
Yes, as long as you make sure crumbs or shared serving equipment don’t come into contact with the gluten-free bread. According to the Voedingscentrum, even a stray bread crumb can cause symptoms in people with coeliac disease, so use a separate plate and clean cutlery.
No. According to the Voedingscentrum, baker’s salt contains iodine, but bakers don’t have to use it. Check the ingredients list for each loaf to see whether it mentions ‘iodised salt’ or ‘baker’s salt’.
