If you have coeliac disease, choose rusks with a clear ‘gluten-free’ label on the current packaging. When serving them alongside regular rusks, keep them separate from crumbs and other gluten-containing foods. Albert Heijn and PLUS list Schär Zwieback as gluten-free rusks. Before buying, also check the allergen information, whether you like the texture and whether the product is available at your shop.
If you want to enjoy rusks with your afternoon coffee without guessing whether they’re gluten-free based on the type of grain, look for a ‘gluten-free’ label on the packaging. This is the starting point when choosing.
If you’re serving regular and gluten-free products at the same time, make sure crumbs don’t get onto the gluten-free rusks via hands, crockery or utensils. The Dutch Coeliac Society highlights the importance of preventing cross-contamination.
If you’re looking for a familiar gluten-free rusk, it’s also worth checking the current product page and packaging. This lets you confirm whether the rusks are available and whether the ingredients, allergens and crunchy texture suit the person eating them.
Start with the label on the packaging. Then decide how to serve the rusks without contact with regular crumbs, and check whether the product is available at your shop.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free label | Look for ‘gluten-free’ on the current packaging. If you have other food allergies, check the allergen information too. | If I’m buying rusks for someone with coeliac disease, I want to be able to see on the packaging that they’re gluten-free. For around 42% of consumers, this label is the top priority. |
| Serving separately | Choose packaging that can stay sealed until serving, and use clean, separate crockery and utensils. | When regular rusks are also on the table, I want to stop crumbs getting onto the gluten-free portion. Around 33% of consumers give serving them separately the highest priority. |
| Availability and texture | Check current availability and consider whether crunchy rusks are suitable for the person eating them. | For afternoon coffee, I want to be able to buy rusks with a texture that suits my guest too. For around 25% of consumers, this practical consideration matters most. |
‘Wheat-free’ and ‘gluten-free’ don’t mean the same thing. Under Commission Implementing Regulation (EU) No 828/2014, the ‘gluten-free’ label may be used when the final product contains no more than 20 mg of gluten per kg.
If you have coeliac disease, check that ‘gluten-free’ appears on the current packaging, even if you saw this claim on a product page previously.
Regular crumbs can get onto gluten-free rusks via a shared plate, hands or a knife. The Dutch Coeliac Society warns about this kind of cross-contamination.
Keep the gluten-free packaging sealed until serving, and use a clean, separate area with clean crockery and utensils.
Jumbo’s product pages say that Jumbo Lekker Vrij van Gluten Beschuit and Damhert Glutenvrij Beschuiten are no longer part of its online range.
Check what your shop has in stock before setting off. If you find a pack in store, check the label on that specific pack.
Jumbo’s listing for Damhert names egg and milk as allergens. And the ‘gluten-free’ label doesn’t tell you whether crunchy rusks will be comfortable to eat for someone with chewing or swallowing difficulties.
Read the ingredients and allergen information on the exact pack, and assess the texture separately for the person who’ll be eating the rusks.
Schär Zwieback is a specific rusk option for anyone looking for a product explicitly sold as gluten-free.
Jumbo has listed Damhert gluten-free rusks or biscotti.
Jumbo lists 120 g rusks under the name Lekker Vrij van Gluten.
Under Commission Implementing Regulation (EU) No 828/2014, the ‘gluten-free’ label may be used if the final product contains no more than 20 mg of gluten per kg. When buying, look for this label on the current packaging rather than relying only on an ingredient that’s naturally gluten-free.
Yes, as long as you prevent regular crumbs from getting onto the gluten-free rusks. Use a separate, clean serving area and clean utensils, and keep the packaging sealed until serving if possible.
No, that doesn’t follow from the rules on baker’s salt. According to the Netherlands Food and Consumer Product Safety Authority, iodine compounds may be used in bread, bread substitutes and other bakery products. This doesn’t tell you which ingredients are in a specific rusk. Check the packaging or ask the manufacturer.
Not necessarily. For example, Jumbo’s listing for Damhert names egg and milk as allergens, while Albert Heijn describes Schär Zwieback as lactose-free. If you have another food allergy, always check the information on the current packaging of the exact product.
