If you have coeliac disease, first choose bread whose current packaging says ‘gluten-free’ or displays the Crossed Grain symbol. Seeds or a multigrain appearance alone don’t tell you whether it’s suitable. Then compare fibre per 100 g, ingredients, allergens and storage instructions. If the bread contains oats, check that they’re labelled gluten-free too; don’t assume a particular type of bread contains iodised salt.
You check the gluten-free label, ingredients and possible cross-contamination before considering the seeds or texture of the bread. The Voedingscentrum identifies the ‘gluten-free’ label and the Crossed Grain symbol as things to look for on the packaging.
You look for particular seeds within bread labelled gluten-free and compare the stated fibre content per 100 g. Product information from Albert Heijn and Jumbo shows which details you can compare.
You want to know which bread is available in your usual shop, and check the packaging, storage instructions and best-before date in store. Online product information and ranges can change.
When choosing multiseed bread for someone with coeliac disease, check the gluten-free label first. Only then is it useful to compare nutritional information, ingredients and convenience.
| What to consider | What to check before buying | Who is this important for? |
|---|---|---|
| Gluten-free suitability | Look for ‘gluten-free’ or the Crossed Grain symbol on the current packaging; also read the ingredients and allergen information. | When I buy bread for someone with coeliac disease, I don’t want to rely on the seeds or appearance if its gluten-free suitability is unclear. This check comes first for around 42% of shoppers. |
| Fibre and ingredients | Compare fibre and salt per 100 g on the nutrition panel of breads that meet the gluten-free requirement. | When choosing between suitable breads, I want to compare the nutritional information rather than rely on the words ‘multiseed’; around 25% of shoppers give this the highest priority. |
| Seeds, oats and allergens | Check which seeds are used, whether any oats are labelled gluten-free, and which other allergens are listed. | I want bread with a suitable texture and ingredients I can eat, especially if oats or another allergen are relevant to me. Ingredients are the top priority for around 17% of shoppers. |
| Availability and storage | Check the current range in store, the best-before date and the storage instructions on the packaging. | If I shop at the same store regularly or want to keep bread for longer, the packaging also needs to suit how I use it; this matters most to around 16% of shoppers. |
Seeds tell you nothing about which grains have been used, and spelt contains gluten. You can’t tell whether bread is gluten-free from its name, even if it contains maize or oats.
Check the gluten-free label or Crossed Grain symbol on the packaging, then read the ingredients.
Ingredients and allergen information can change. The Consenza seeded bread shown has conflicting information on the same online product page: it is labelled gluten-free, but the page also says it contains gluten-containing cereals.
Check the physical packaging. If the information is contradictory, ask the shop or manufacturer to clarify before using the bread for someone with coeliac disease.
The Dutch Coeliac Society warns that ordinary oats can be contaminated with gluten and notes that a small number of people with coeliac disease also react to pure oats.
If you choose bread containing oats, only buy a product that clearly labels both the oats and the finished product as gluten-free. Speak to your healthcare professional if you have questions about your own tolerance to oats.
After you buy gluten-free bread, crumbs or shared kitchen utensils can bring it into contact with gluten.
Keep the bread well wrapped and separate, and use a clean work surface, bread knife and chopping board. The Dutch Coeliac Society advises storing gluten-free foods separately.
Albert Heijn lists its own 480 g gluten-free light multiseed bread.
Jumbo lists Lekker Vrij van Gluten multiseed bread, which includes tapioca and potato starch.
PLUS lists its own 500 g gluten-free multiseed bread.
Lidl has a page about an additional gluten-free range; don’t use it as confirmation that a specific seeded bread is available in your store.
ALDI lists a multigrain baguette with seeds.
Dirk lists Schär gluten-free bread products online, including Meisterbackers classic and vital.
Not just because of the seeds or the name. Check that the packaging says ‘gluten-free’ or displays the Crossed Grain symbol, and read the ingredients; bread containing wheat or spelt, for example, is not suitable.
Check that both the oats and the finished product are clearly labelled gluten-free. The Dutch Coeliac Society warns that ordinary oats can be contaminated with gluten and that a small number of people with coeliac disease also react to pure oats.
Keep it well wrapped and separate, and use a clean work surface, bread knife and chopping board. This helps prevent the bread coming into contact with gluten through crumbs or shared kitchen utensils.
Read the ingredients list on the current packaging. Albert Heijn and Jumbo list iodised salt in the gluten-free multiseed breads mentioned here; don’t assume another bread contains it just because of its type.
Compare the fibre per 100 g on the nutrition panel of breads that meet the gluten-free requirement. Albert Heijn lists 9,9 g per 100 g for the bread mentioned here, while Jumbo lists 5,7 g per 100 g for its example; check the values on the packaging you buy.
