If you’re serving someone with coeliac disease, choose bread that is explicitly labelled gluten-free, and make sure it doesn’t come into contact with gluten-containing food during preparation or at the table. Then compare the pack size, preparation method and current label: ‘multigrain’ or ‘multi-seed’ on its own says nothing about whether bread is gluten-free, how much fibre it contains or whether it includes other allergens.
You need bread that is explicitly labelled gluten-free. Gravy and kitchen utensils also need careful attention: according to the Voedingscentrum, even a crumb of gluten-containing bread can cause problems for someone with coeliac disease.
You’re looking for a suitable pack size without having to prepare it at the last minute. Check whether the bread is ready to serve, can be frozen or needs finishing in the oven, and follow the instructions on the packaging.
You want to compare the nutritional information per 100 g and the ingredients of the exact variant. According to the Voedingscentrum, bakers aren’t required to use baker’s salt, so don’t assume the bread contains iodised salt without checking the label.
If you’re serving someone with coeliac disease, first choose bread that is explicitly labelled gluten-free and plan how to serve it separately. Then consider which pack size and preparation method suit the meal, and compare the nutritional information and allergens of the remaining options.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Choosing gluten-free bread and serving it separately | Look for ‘gluten-free’ on the packaging. Check gravies and sauces too, and use clean, separate serving utensils. | When I’m hosting someone with coeliac disease, I want to prevent gluten getting into the gluten-free bread through crumbs or other parts of the meal. For around 42% of consumers, choosing gluten-free bread and avoiding cross-contamination come first. |
| Quantity and when to serve it | Compare the pack weight and the instructions for storage, freezing or finishing in the oven. | When I’m hosting several guests, I want to put enough bread on the table without having to rethink the oven schedule at the last minute. Around 33% of consumers prioritise quantity and ease of serving above all else. |
| Nutritional information and other allergens | Compare fibre per 100 g, check whether iodised salt is listed, and read both ‘contains’ and ‘may contain’ statements. | If a guest also needs to avoid other ingredients, I want to weigh up that information alongside the fibre content and type of salt. For around 25% of consumers, comparing labels is the top priority. |
The name doesn’t tell you how much fibre the bread contains per 100 g. Jumbo’s product information lists 5,7 g of fibre per 100 g for the multi-seed bread reviewed; Jumbo lists 9,9 g per 100 g for Schär Meesterbaker Mehrkorn.
Compare the nutritional information and ingredients for the exact variant, rather than relying on words such as ‘dark’, ‘multi-seed’ or ‘multigrain’.
According to the Voedingscentrum, even a crumb of gluten-containing bread can cause problems for someone with coeliac disease. Gluten can also get into the bread through other parts of the meal or shared kitchen utensils.
Use clean, separate utensils and check the ingredients in gravy, sauces, marinades and breadcrumbs.
According to the Voedingscentrum, bakers aren’t required to use baker’s salt. So you can’t tell whether bread contains iodised salt from the type of bread alone.
Check the ingredients list for ‘iodised salt’ or ‘baker’s salt’.
The gluten-free breads reviewed differ in their ingredients and warnings about the possible presence of other allergens. A gluten-free label doesn’t answer that separate question.
Ask which allergens are relevant and check both ‘contains’ and ‘may contain’ on the current packaging.
Albert Heijn’s own-brand range includes a 480 g dark gluten-free multi-seed bread that can be eaten straight away or frozen at home.
The Jumbo gluten-free multi-seed bread reviewed comes in a 500 g pack and is made with tapioca starch, kernels and seeds.
Schär offers packaged gluten-free multigrain bread and multigrain rolls that need finishing in the oven. Check which option suits your serving plans.
PLUS offers a 500 g gluten-free multi-seed bread for anyone looking to serve a larger loaf at the table.
No. ‘Multigrain’ doesn’t mean that bread is gluten-free. If you’re serving someone with coeliac disease, choose a product that is explicitly labelled gluten-free and check the current label.
Use clean, separate kitchen utensils and keep the gluten-free bread apart from regular bread. Also check the ingredients in gravy, marinades, breadcrumbs and sauces; according to the Voedingscentrum, even a crumb of gluten-containing bread can cause problems for someone with coeliac disease.
No. You can’t tell from the words ‘gluten-free’ or ‘multi-seed’. According to the Voedingscentrum, bakers aren’t required to use baker’s salt, so check the ingredients list for the bread you choose.
