If you have coeliac disease, first choose rusks or crackers whose current packaging clearly says ‘gluten-free’. Then decide whether you’d prefer the shape and texture of rusks or would rather take light, crisp crackers with you. Compare the nutritional information for the exact products, and keep the crisp base dry and separate from any toppings that need to stay chilled. If you eat little standard bread, it’s also worth considering the role of baker’s salt in your overall iodine intake.
You’re looking for a product with a clear gluten-free label on its current packaging. If others are bringing bread containing gluten, separate, clean containers and knives are also important to prevent contact with crumbs.
You want the familiar shape of a rusk for your toppings. Check whether the exact gluten-free product is available, and compare the fibre and salt information on the label.
You’d rather take a dry, crisp base with you and add your toppings once you’re in the park. Light crackers can be an alternative, but they aren’t traditional rusks. Keep both protected from moisture and breakage during transport.
First, check that the exact product is labelled gluten-free. Then choose between rusks and crackers based on the shape you want, how you’ll transport them and the nutritional information.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free label | Check that the current packaging says ‘gluten-free’. If the product contains oats, pay particular attention to this label. | If I have coeliac disease, I don’t want to rely on a cracker’s shape or colour to decide whether it’s gluten-free. This check comes first for around 36% of consumers. |
| Transport and hygiene | Check whether you can take the crisp base with you dry and protected, and transport chilled toppings separately. | I want my rusks to stay whole on the way there, and I don’t want toppings that need to stay chilled sitting outside the cool bag for hours. Around 29% of consumers focus most on transport. |
| Product type and availability | Check whether the product is a rusk or a light cracker, and whether the exact variety is available. | I’m specifically looking for rusks to go with my toppings. If they aren’t available, I want to decide whether crackers will work instead. This product choice is the main concern for around 21% of consumers. |
| Nutritional information | Compare fibre and salt per 100 g. If you have questions about iodine, check whether baker’s salt is listed in the ingredients. | I want to compare the nutritional value of my options and, if I eat little standard bread, consider my overall iodine intake. This matters most to around 14% of consumers. |
A wholemeal or high-fibre label doesn’t mean a product is gluten-free. According to the Dutch Coeliac Society, ‘gluten-free’ means the finished product contains less than 20 mg of gluten per kg.
Check the gluten-free label on the current packaging, and read the ingredients and allergen information.
Toppings can make rusks go soft. For products that are normally kept in the fridge, it’s also important to consider how long they’ll be out of the fridge.
Keep the rusks dry, use a cool bag for chilled toppings and add them just before eating. The Netherlands Nutrition Centre advises throwing away products that are normally kept chilled if they have been left unrefrigerated for more than two hours.
According to the Netherlands Nutrition Centre, bread made with iodised baker’s salt is an important source of iodine in the Netherlands, but bakers aren’t required to use baker’s salt. So the ingredients of a single rusk product don’t tell you enough about your overall iodine intake.
Check the product’s ingredients if baker’s salt is relevant to your comparison, and consider iodine as part of your overall diet.
Albert Heijn lists Damhert Glutenvrije beschuit as discontinued. Jumbo says that its Lekker Vrij van Gluten Beschuit is no longer available online.
Before your picnic, check whether the exact variety is available and read the packaging again when you buy it. A gluten-free cracker is only an alternative if you’re happy with a different type of product.
Schär Zwieback is one specific option for anyone looking for gluten-free rusks.
This range includes light gluten-free crackers as an alternative to rusks.
PLUS offers light gluten-free crackers for anyone happy with a crisp base other than rusks.
Damhert is worth noting as the name of a specific gluten-free rusk variety.
Choose rusks whose current packaging says ‘gluten-free’. According to the Dutch Coeliac Society, this label means the finished product contains less than 20 mg of gluten per kg. Check the ingredients and allergen information too, and keep the product separate from crumbs containing gluten during your picnic.
No. The presence of oats doesn’t automatically make a cracker gluten-free. Check the gluten-free label on the packaging. The Dutch Coeliac Society recommends choosing gluten-free oats with the Crossed Grain symbol where possible.
Keep the rusks dry and protected from breakage, and add the toppings just before eating. Use separate, clean containers and knives if there will also be food containing gluten. Carry toppings that need to stay chilled in a cool bag; the Netherlands Nutrition Centre advises throwing them away if they have been out of the fridge for more than two hours.
Check the ingredients for baker’s salt if you want to know whether it’s in the rusks you’ve chosen. According to the Netherlands Nutrition Centre, bread made with iodised baker’s salt is an important source of iodine in the Netherlands, but not all bakers use this salt. So one gluten-free picnic product won’t give you a complete picture of your iodine intake.
