If you have coeliac disease, choose rusks that are explicitly labelled gluten-free or carry the Crossed Grain trademark, and check the current packaging. Albert Heijn describes Schär Zwieback as gluten-free rusks. If you mainly want something to eat with toppings, gluten-free bread, crackers or crispbread may also work, although these are different types of product. If you regularly replace ordinary bread, also check whether the bread you still eat is labelled as containing iodised baker’s salt.
You want the crisp texture of rusks for breakfast or lunch, but only choose a product after checking that it is labelled gluten-free and looking at the current packaging. The Netherlands Nutrition Centre recommends looking for the word ‘gluten-free’ or the Crossed Grain trademark.
You mainly want something to eat with toppings if gluten-free rusks aren’t available. Gluten-free bread, crackers or crispbread may be alternatives, as long as you check the packaging of the product you choose.
You regularly replace bread and want to understand how that affects your diet. According to the Netherlands Nutrition Centre, bread made with iodised baker’s salt is an important source of iodine in the Netherlands, but using baker’s salt is not compulsory.
First, check whether the specific product is labelled gluten-free. Then choose a type that suits the occasion. If you’re also replacing ordinary bread, factor the use of baker’s salt into your decision.
| What to consider | What to check when buying | Most relevant to |
|---|---|---|
| Gluten-free suitability | Look for a gluten-free label or the Crossed Grain trademark, and read the current ingredients and allergen information. | If I have coeliac disease, I want to choose rusks without confusing them with an ordinary variety containing wheat or rye. Around 50% of consumers prioritise this when buying. |
| Bread and iodine | For packaged bread, check whether it is labelled as containing iodised baker’s salt. Don’t assume that the word ‘salt’ alone tells you anything about its iodine content. | If you often replace ordinary bread, you’ll also want to assess how this affects your overall diet. This is the first thing around 30% of consumers consider. |
| Availability and type | Compare gluten-free rusks with bread, crackers or crispbread to find the type you want, and check what’s currently available. | I mainly want something to eat with toppings when my usual rusks aren’t available. This practical replacement is the priority for around 20% of consumers. |
A similar shape says nothing about the ingredients. Bolletje lists wheat flour, rye flour and gluten-containing cereals in the allergen information for its Echte Beschuit.
If you have coeliac disease, choose a product specifically labelled gluten-free and check the current packaging every time.
Albert Heijn lists Damhert Gluten-Free Rusks on a product page, but also marks them as ‘No longer available’.
Check what’s currently available before relying on a specific product, and read the packaging again when you buy it.
According to the Netherlands Nutrition Centre, bread made with iodised baker’s salt is an important source of iodine in the Netherlands, but using baker’s salt is not compulsory. A gluten-free product won’t automatically replace that contribution.
For packaged bread, check whether baker’s salt is listed. If you’re cutting out a lot of bread and have questions about your overall diet, discuss them with a specialist dietitian.
Even after you’ve bought them, gluten-free rusks can come into contact with gluten via a worktop, knife or spread jar used for ordinary bread.
Store products separately and use clean kitchen utensils when preparing them.
Schär is worth considering if you’re specifically looking for gluten-free rusks: Albert Heijn describes Schär Zwieback as gluten- and wheat-free.
Damhert is a name to look out for when searching for gluten-free rusks.
Bolletje Echte Beschuit is an example of ordinary rusks that you shouldn’t choose based on their familiar shape if you have coeliac disease.
Don’t assume they are: check the ingredients and look for an explicit gluten-free label on the specific product. For example, Bolletje lists wheat flour, rye flour and gluten-containing cereals for its Echte Beschuit.
Under Commission Implementing Regulation (EU) No 828/2014, the term ‘gluten-free’ may be used if the food, as sold to the final consumer, contains no more than 20 mg/kg of gluten. Also check the current packaging of the product you’re buying.
Not automatically. According to the Netherlands Nutrition Centre, bread made with iodised baker’s salt is an important source of iodine in the Netherlands, but using it isn’t compulsory. The ingredient ‘salt’ listed for the Schär Zwieback described by Albert Heijn doesn’t, on its own, tell you how much iodine it contains.
Keep gluten-free rusks away from ordinary bread crumbs and use clean utensils, worktops and spreaders. This helps prevent them coming into contact with ordinary bread after you’ve opened the pack.
Gluten-free bread, crackers or crispbread may be alternatives if you mainly need something to eat with toppings. They’re different types of product, so choose what suits the occasion and check the gluten-free label on the current packaging.
