If you have coeliac disease, choose bread labelled ‘gluten-free’ and make sure it doesn’t come into contact with crumbs from other bread when slicing, toasting or adding toppings. Then compare sliced bread, ready-to-bake rolls and seeded bread by preparation, fibre, salt, other allergens and whether iodised salt is listed. The word ‘multigrain’ on its own tells you nothing about whether a bread contains gluten.
For you, the first step is choosing bread labelled ‘gluten-free’. You’ll also need to take care when preparing breakfast: according to the Dutch Coeliac Society, crumbs from bread containing gluten can cause cross-contamination.
You’re looking for gluten-free bread with seeds or a multigrain character, but you don’t want to rely on the name alone. Fibre and salt per 100 g, along with the ingredients, can help you compare products.
You’re choosing between sliced bread, ready-to-bake rolls and frozen rolls. Check whether you can use the bread straight away, how much preparation it needs, and how it should be stored or frozen.
Start by checking for a gluten-free label and taking care during preparation. Then compare the bread format and nutritional information of the products that work for your breakfast routine.
| What to consider | What to check | Who should pay particular attention? |
|---|---|---|
| Gluten-free option | Check the packaging for a ‘gluten-free’ label. At home, avoid contact with crumbs on knives, worktops and toasters. | If I have coeliac disease, I want to enjoy breakfast without my bread coming into contact with crumbs from other bread; this check is a top priority for around 42% of consumers. |
| Bread format and preparation | Check whether the bread is ready to eat, needs baking or is frozen. Read the storage and freezing instructions too. | If I need to get breakfast ready quickly, it makes a difference whether I can simply grab some bread or need to use the oven first. For around 33% of consumers, convenience is the deciding factor. |
| Nutritional information and allergens | Compare fibre and salt per 100 g; read the allergen information and check whether iodised salt or baker’s salt is listed among the ingredients. | I want to choose a savoury breakfast that suits my dietary needs, based on its ingredients and nutritional information, especially if I also need to avoid other allergens; this is the first consideration for around 25% of consumers. |
Multigrain bread can contain gluten-containing grains. Under Commission Implementing Regulation (EU) No 828/2014, the label ‘gluten-free’ may only be used if the food contains no more than 20 mg of gluten per kg for the final consumer.
If you have coeliac disease, don’t choose bread based on its colour, seeds or product name. Check the packaging for a gluten-free label.
According to the Dutch Coeliac Society, people with coeliac disease can also become ill through cross-contamination. It’s important to take care with knives, toasters and jars of spreads that have come into contact with ordinary bread.
Use clean utensils and keep gluten-free bread separate from bread containing gluten.
Breads with seeds also vary in their salt content and allergens. A gluten-free label doesn’t mean a product is free from allergens such as soya, sesame or nuts.
Compare the nutritional values per 100 g and read the allergen information on the exact pack you’re choosing.
According to the Netherlands Nutrition Centre, baker’s salt contains iodine, but bakers aren’t required to use it. This applies to gluten-free bread too.
Check the label to see whether ‘baker’s salt’ or ‘iodised salt’ is listed among the ingredients.
Albert Heijn lists gluten-free dark multiseed bread and gluten-free multiseed rolls.
Jumbo offers two different bread formats: its own-brand gluten-free multiseed bread and Schär frozen multigrain rolls.
The PLUS range described includes gluten-free multiseed bread, bake-at-home pistolets and breads from Schär, Yam and Consenza.
The Schär products described include Meesterbakker Mehrkorn and frozen multigrain rolls.
The Consenza product described is an organic gluten-free seeded bread with chia.
Yam Licht multiseed is the gluten-free bread described as being made with oat flour and seeds.
If you’re considering rolls for a savoury breakfast, you’ll find a mini baguette option here. Before comparing it with the multigrain or seeded bread discussed above, check the gluten-free label and preparation instructions on the packaging.
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A roll option for a savoury breakfast. If you have coeliac disease, check the packaging for a ‘gluten-free’ label; also look at the allergen information and preparation instructions.
No. The word ‘multigrain’ doesn’t mean that a bread is gluten-free. If you have coeliac disease, check the packaging for a ‘gluten-free’ label. Under Commission Implementing Regulation (EU) No 828/2014, this label means the food contains no more than 20 mg of gluten per kg for the final consumer.
No. You also need to prevent the bread from coming into contact with crumbs containing gluten during preparation. The Dutch Coeliac Society highlights the risk of cross-contamination for people with coeliac disease, so use a clean knife and work surface, and take care with shared spreads and the toaster.
No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. Check the label on your chosen bread to see whether baker’s salt or iodised salt is listed in the ingredients.
No. ‘Gluten-free’ doesn’t tell you whether other allergens are present. The breads described vary in their listed allergens, including soya and sesame, and possible traces of egg, milk or nuts. Always read the allergen information for the specific product.
