If you have coeliac disease, first choose a roll that is specifically labelled gluten-free; an ordinary white or spelt roll is not a suitable alternative. Then compare rolls with other gluten-free options based on their shape, how they can be sliced and how they need to be prepared. A product name or photo won’t tell you whether a roll is sturdy enough for generous toppings.
You’re looking for a roll or similar bread product that is labelled gluten-free. You’ll also want to avoid contact with crumbs from ordinary bread when storing and preparing it. The Voedingscentrum warns that even a stray breadcrumb can cause symptoms.
You want to know whether the roll can be sliced and topped the way you like. Check its shape and the instructions on the packaging rather than trying to judge how sturdy it is from a product photo.
A seeded roll, bread roll or ciabatta might be a better shape for your snack. Check that each individual product is labelled gluten-free; the name of the type of bread doesn’t tell you this on its own.
If you have coeliac disease, start by checking that the specific product is labelled gluten-free. Then compare its shape and preparation instructions with the snack you want to make.
| What to consider | What should you check? | Who is this most important for? |
|---|---|---|
| Gluten-free and kept free from crumbs | Check the gluten-free label and ingredients on the current packaging. Keep the roll separate from ordinary bread and crumbs during preparation and storage. | When I’m preparing a roll for someone with coeliac disease, I want to check the label first and avoid contact with ordinary bread crumbs. This is the top priority for around 50% of consumers. |
| Shape and sturdiness for toppings | Check whether the roll is whole, pre-sliced or suitable for slicing yourself. See how it holds up after preparation before adding plenty of toppings. | When I want to add plenty of toppings to a snack, the prepared roll needs to be the right shape for the job. Sturdiness comes first for around 30% of consumers. |
| Choice of roll shapes | Compare rolls with products such as gluten-free bread rolls or ciabatta, and check the preparation instructions for each one. | If a roll isn’t right for my snack, I want to be able to choose another gluten-free shape. This matters most to around 20% of consumers. |
A type of grain or bread style is no substitute for a gluten-free label. Spelt is a type of wheat, so an ordinary spelt roll is not a suitable alternative if you have coeliac disease.
Choose based on the label on the specific product, not the name of the grain.
A product photo won’t show how the roll feels after preparation or how much room it has for toppings.
Check the packaging and see whether the prepared roll can be sliced and topped the way you like.
The Voedingscentrum says that even a stray breadcrumb can cause symptoms if you have coeliac disease.
Keep the rolls separate from ordinary bread and use clean chopping boards, knives and storage containers.
The use of baker’s salt varies from product to product; the type of bread alone won’t tell you whether it has been used.
If the type of salt matters when you’re buying, check the ingredients list or ask about it when buying an unpackaged roll.
Albert Heijn lists AH Glutenvrij Pistolets wit and AH Glutenvrij Pistolets meerzaden separately.
Albert Heijn lists Schär Ciabatta glutenvrij as a different type of roll from a pistolet.
Among its gluten-free breads, Jumbo lists options such as ciabatta, as well as a standard pistolet category.
This mini baguette is an alternative if you don’t specifically need a pistolet. Check the gluten-free label on the current packaging and, once prepared, see whether its shape works for generous toppings.
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A mini baguette for anyone happy to choose a different type of roll from a pistolet. You bake the rolls at home; check the preparation instructions and gluten-free label on the current packaging. Once baked, see whether they can be sliced and topped the way you like.
No. An ordinary spelt pistolet is not an alternative to a product labelled gluten-free: spelt is a type of wheat. Always check the label on the roll you want to buy.
Under Regulation (EU) No 828/2014, a food labelled gluten-free may contain no more than 20 mg/kg of gluten in the finished product. Check the label on the specific roll; its type of bread is no substitute for this.
Store and prepare them separately from ordinary bread, and use clean chopping boards, knives and storage containers. The Voedingscentrum warns that even a stray breadcrumb can cause symptoms if you have coeliac disease.
No. Don’t assume this based on the type of bread. Check the ingredients list for baker’s salt or iodised salt, or ask which type of salt was used if the roll is unpackaged.
