If you’re hosting a guest with coeliac disease, choose bread or a bread roll that is explicitly labelled gluten-free, and serve it separately from ordinary bread. A whole loaf is handy for sharing; part-baked rolls are ideal for warm individual portions, provided you have oven space just before dinner. Also check the chosen product for other allergens, preparation instructions and ingredients, including whether it contains iodised salt.
They’re looking for explicitly gluten-free bread that can be prepared and served separately. The Dutch Nutrition Centre points out that even a stray bread crumb can matter for someone with coeliac disease.
They want to serve individual rolls at the table and can fit baking them into the meal preparations. PLUS’s gluten-free multiseed rolls are one example.
As well as checking that the product is labelled gluten-free, they need to check the ingredients and warnings for other allergens on the chosen pack. The allergens listed vary between the breads and rolls described.
Start by checking for a gluten-free label and planning a separate place to serve the bread. Then choose between a loaf to share and individual rolls, depending on your table and the oven space available.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Serving gluten-free | Check for an explicit gluten-free label. Set aside a clean board and a separate knife or serving tongs. | If I’m serving a guest with coeliac disease, I want to prevent crumbs from ordinary bread getting onto their portion; around 50% of consumers prioritise gluten-free food and serving it separately. |
| Shape and timing | Compare the number of rolls or the loaf’s weight with your guest list, and check the oven instructions for part-baked products. | I want to serve warm rolls without baking them getting in the way of the main meal; around 30% of consumers consider the way the bread is served most important. |
| Ingredients and allergens | Read the allergen information and ingredients list on the chosen pack, including whether it contains iodised salt. | If other allergies are involved, I want to know which ingredients and warnings apply to this particular bread; around 20% of consumers prioritise these checks. |
Ordinary multigrain bread can contain wheat, rye or barley, so it isn’t automatically suitable for a guest with coeliac disease.
Choose a product with an explicit gluten-free label and keep the packaging so your guest can check the information.
The Dutch Nutrition Centre says that even a stray bread crumb can be a problem for someone with coeliac disease. A shared board, knife or pair of tongs can transfer crumbs.
Keep gluten-free bread separate from ordinary bread and use clean, separate utensils when preparing and serving it.
The multiseed products described list ingredients such as soya or sesame and, depending on the product, may warn of the possible presence of other allergens.
Ask your guests in advance which allergens they need to avoid, then read the information on the exact product’s packaging.
The Schär and PLUS multiseed breads reviewed list iodised salt as an ingredient. The words ‘multigrain’ or ‘gluten-free’ don’t mean that every bread contains it.
Check the ingredients list if the presence of iodised salt matters to your choice.
Schär offers products including Meesterbakker Mehrkorn and gluten-free multigrain rolls. PLUS describes Mehrkorn as gluten-free multigrain bread.
The own-brand range includes a 500 g gluten-free multiseed loaf and gluten-free multiseed rolls sold in packs of two.
This gluten-free range includes a 500 g multiseed loaf, as well as white and brown loaves.
Albert Heijn’s range includes dark multiseed bread and gluten-free multiseed rolls.
Not unless it has an explicit gluten-free label: multigrain bread can contain cereals with gluten, such as wheat, rye or barley. Choose a product labelled gluten-free for your guest and check the packaging.
If you’re serving someone with coeliac disease, serve it separately. The Dutch Nutrition Centre highlights the risk posed by even a stray bread crumb, so use clean, separate utensils too.
Check for all allergens relevant to your guests, even if the bread is gluten-free. The products described, for example, list soya or sesame; check both the ingredients and any warnings on the packaging of the product you choose.
No, don’t assume that based on the type of bread. PLUS lists iodised salt in the Schär and PLUS multiseed breads described; for any other product, check its own ingredients list.
Follow the instructions on the packaging of the product you choose and make sure you have oven space just before serving. For PLUS’s gluten-free multiseed rolls, the recommendation is to remove the foil and bake for 10 minutes in a preheated oven at 180 °C.
