For a guest with coeliac disease, choose rusks whose current packaging says ‘gluten-free’. Under Commission Implementing Regulation (EU) No 828/2014, this claim may be used for products containing no more than 20 mg/kg of gluten. In the canteen, you’ll still need to store and serve them separately to prevent contact with gluten-containing products. If rusks aren’t suitable for lunch, consider a bread or cracker alternative labelled gluten-free, taking the same care with toppings and allergen information.
They need a gluten-free lunch that stays free from gluten-containing crumbs, even after the packaging has been opened. The Netherlands Nutrition Centre points out that even a stray bread crumb can cause symptoms in someone with coeliac disease.
They need to know which product they’re serving, what allergen information applies to it, and how to store and serve it separately from gluten-containing food.
They may need to watch out for allergens other than gluten, too. So the ‘gluten-free’ label doesn’t replace checking the ingredients and allergen information for both the rusks and the toppings.
Start by checking for a gluten-free claim on the packaging. Then consider how the lunch will be prepared and served, whether the product format suits the occasion, and which nutritional information matters if it’s a regular lunch choice.
| What to consider | What to check before buying | Who is this important for? |
|---|---|---|
| Suitable for someone with coeliac disease | Look for the ‘gluten-free’ claim on the current packaging; ‘wheat-free’ doesn’t mean the same thing. Commission Implementing Regulation (EU) No 828/2014 sets a maximum gluten content of 20 mg/kg for the ‘gluten-free’ claim. | If I’m choosing rusks for someone with coeliac disease, I want to check the gluten-free claim before the product goes into the canteen. Around 36% of consumers say checking the product is their top priority. |
| Allergens and serving | Check the allergens in both the rusks and the toppings. When serving unpackaged food, make sure guests can access information about any allergens present, as advised by the Netherlands Food and Consumer Product Safety Authority for catering businesses and canteens. | At a lunch bar, I want to know what’s in the toppings and make sure shared kitchen utensils don’t transfer gluten to the rusks. For around 29% of consumers, this is the most important check when serving food. |
| Suitable for lunch | Check the portion size, packaging and preparation instructions. Compare a bread or cracker alternative with rusks separately; they’re not the same type of product. | If rusks aren’t a good fit for the planned serving occasion, I look for a gluten-free alternative that’s practical for the canteen to serve. For around 21% of consumers, practicality is their main concern. |
| Nutritional information for regular use | Compare the nutritional values per 100 g and per serving, and check the label for iodised salt. Don’t assume how much iodine a product contains based on its category. | If I regularly replace bread with a different lunch staple, I also want to assess its nutritional value and check whether it contains iodised salt. For around 14% of consumers, this ongoing consideration matters most. |
A product that contains no wheat doesn’t automatically qualify for the regulated ‘gluten-free’ claim. For a guest with coeliac disease, how the product is handled after opening matters, too.
Check the current gluten-free claim on the packaging and keep the product separate from gluten-containing food during storage and preparation.
Crumbs on a work surface or a shared knife can bring gluten into contact with an otherwise gluten-free product. Toppings may also contain other allergens.
Use a clean work surface and separate utensils, or make sure they’ve been thoroughly cleaned. Check the toppings before putting the lunch together.
The Netherlands Food and Consumer Product Safety Authority says consumers must be able to access information about allergens in unpackaged foods.
Make sure guests can get this information when food is served, and update it if the product, recipe or toppings change.
The Netherlands Nutrition Centre describes bread made with iodised baker’s salt as an important source of iodine in the Netherlands. That doesn’t mean every gluten-free rusk or bread alternative contains iodised salt.
If you’re making a regular substitution, check the ingredients on the label and assess the nutritional information for the lunch as a whole.
These product listings can help you identify direct rusk options. The current packaging remains the best source of information on ingredients and allergens.
Albert Heijn lists Schär Zwieback as gluten-free rusks.
Jumbo lists Jumbo Lekker Vrij van Gluten Beschuit 120 g in its gluten-free range.
Jumbo lists Damhert Nutrition Glutenvrij Beschuiten Biscottes 125 g; Albert Heijn lists Damhert Glutenvrije beschuit.
This product could be a bread alternative for a canteen lunch, but it isn’t a rusk. Before buying and serving it, check that the current packaging carries the ‘gluten-free’ claim and find out how it needs to be prepared.
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Worth considering if you’re looking for a bread-style option for lunch instead of rusks. Check the current packaging for the gluten-free claim, preparation instructions and allergen information. Keep the product separate from gluten-containing food during preparation and serving.
The claim is an important factor when choosing a product, but how it’s handled after opening matters, too. Under Commission Implementing Regulation (EU) No 828/2014, ‘gluten-free’ may be used for products containing no more than 20 mg/kg of gluten. After opening, prevent contact with crumbs, shared toppings and kitchen utensils.
The Netherlands Food and Consumer Product Safety Authority says guests must be able to access information about allergens in unpackaged foods. So check both the rusks and the toppings, and make sure the information is available when the food is served.
Store them separately from regular bread and rusks. When adding toppings, use a clean work surface and separate utensils, or make sure they’ve been thoroughly cleaned. The Netherlands Nutrition Centre points out that even a stray bread crumb can cause symptoms in someone with coeliac disease.
You can’t tell from the ‘gluten-free’ claim, so check the ingredients of the product you choose. The Netherlands Nutrition Centre describes bread made with iodised baker’s salt as an important source of iodine in the Netherlands, but that doesn’t tell you anything about the salt in a particular rusk product.
