If one of your guests has coeliac disease, choose multigrain bread or rolls whose current packaging explicitly says ‘gluten-free’ or carries the Crossed Grain trademark. Keep the product separate from ordinary bread during preparation and serving. Sliced bread is easy to serve straight away; bake-at-home rolls need oven space and clean, separate utensils. Also compare the other allergens and nutritional information for the option you choose.
Needs a product with a clear gluten-free label and must be able to rely on the bread not coming into contact with crumbs from ordinary bread. The Voedingscentrum identifies the ‘gluten-free’ label and the Crossed Grain trademark as signs to look for on the packaging.
Wants to serve gluten-free bread alongside ordinary bread without mixing up the products or serving utensils. A separate area, bread basket and pair of tongs make the distinction clear throughout the meal.
Wants to choose bread that suits the occasion: ready to serve straight from the packet or warm from the oven. If you’re baking it, you’ll also need a clean preparation area and separate utensils.
First, check that the exact product is labelled gluten-free, then plan how to prepare and serve it. After that, compare the nutritional information and any other allergens in the options that may suit your guests.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Gluten-free status and crumbs | Look for ‘gluten-free’ or the Crossed Grain trademark on the current packaging. Use a separate chopping board and clean serving utensils. | If I have coeliac disease, my bread must stay free from crumbs from ordinary bread, even after it has been unwrapped. Around 50% of consumers prioritise certainty that a product is gluten-free. |
| Type of bread and timing | Choose between bread that’s ready to serve and rolls that need baking; read the preparation and storage instructions on the packaging of your chosen product. | If I want to serve warm rolls with a meal, I need to be able to fit the baking in without mixing the gluten-free bread with ordinary bread. Around 30% of consumers prioritise this practical planning. |
| Nutritional information and other allergens | Compare fibre and salt per 100 g, read the allergen information and check whether iodised salt is listed in the ingredients. | If several breads are suitable, I also want to be able to choose with other allergies and nutritional information in mind. Around 20% of consumers prioritise comparing labels. |
The name multigrain doesn’t tell you whether a bread contains gluten. Ordinary multigrain bread is therefore not automatically a suitable alternative for someone with coeliac disease.
Check for a gluten-free label or the Crossed Grain trademark on the packaging of the exact product, and read the ingredients and allergen information too.
The Voedingscentrum says that even a stray bread crumb can cause symptoms for someone with coeliac disease. Shared tongs, a breadboard or a toaster can bring gluten-free bread into contact with crumbs.
Keep the bread sealed until you’re ready to use it, and use a clean preparation area, a separate bread basket and its own serving utensils.
Allergens vary from product to product. PLUS lists soya in Schär Meesterbakker Mehrkorn and says it may contain lupin, mustard and sesame; Albert Heijn says that AH Glutenvrij Meerzaden rolls may contain, among other things, egg, milk and certain nuts.
If you have any other allergies, always check the allergen information for your chosen option on the current packaging.
The Voedingscentrum points out that bread is a source of iodine in the Netherlands. Whether a gluten-free bread contains iodised salt varies from product to product.
Check the ingredients list if you want to compare products containing iodised salt. If you’re avoiding bread for a long time or following a medically required gluten-free diet, you can discuss your overall diet with a specialist dietitian if needed.
Schär offers gluten-free multigrain bread and multigrain rolls, among other products. PLUS, Jumbo and Dirk list specific options in their ranges.
Albert Heijn’s own-brand range includes pre-baked gluten-free seeded rolls. Seeded rolls are not the same product as multigrain bread.
Consenza lists gluten-free multigrain bake-at-home rolls as an option if you want to serve warm rolls.
No. The name multigrain says nothing about the gluten content. If you’re choosing for a guest with coeliac disease, pick a product whose current packaging says ‘gluten-free’ or carries the Crossed Grain trademark. Under Commission Implementing Regulation (EU) No 828/2014, the statement ‘gluten-free’ may only be used on a product for the final consumer if its gluten content is no more than 20 mg per kg.
No. The Voedingscentrum points out that grains which are naturally gluten-free can still come into contact with gluten during processing. If you’re choosing for a guest with coeliac disease, check that the actual bread is labelled gluten-free or carries the Crossed Grain trademark. Don’t rely on the presence of oats alone.
Yes. If ordinary bread is also being prepared or served, keeping the two separate is important to prevent contact with crumbs. Use a clean preparation surface and separate utensils; don’t put the gluten-free bread on a baking tray or in a toaster containing crumbs from ordinary bread.
No. Check the ingredients list for the bread you’ve chosen. PLUS lists iodised salt in Schär Meesterbakker Mehrkorn, and Albert Heijn does so for its gluten-free seeded rolls. The Voedingscentrum says that bread is a source of iodine in the Netherlands, so your overall diet is worth considering if you’re avoiding bread for a long time.
