For anyone with coeliac disease, ordinary rye bread is not gluten-free: according to the Netherlands Nutrition Centre, rye contains gluten. For Sunday breakfast, look for an alternative labelled ‘gluten-free’ or bearing the Crossed Grain symbol on the packaging. Then compare the seeds, fibre, other allergens and pack size. A dark colour says nothing about whether a loaf contains gluten.
Ordinary rye bread is not suitable because rye contains gluten. The Netherlands Nutrition Centre recommends looking for products labelled ‘gluten-free’ or bearing the Crossed Grain symbol; at home, take care to avoid contact with crumbs from ordinary bread too.
If you’re mainly after the dark appearance or seeds of rye bread, compare the ingredients and nutritional information of gluten-free alternatives. Seeded bread isn’t automatically gluten-free.
Compare the pack size and storage instructions with how much bread you’ll eat at the table. Each time you buy, check for any other allergens that matter to those eating, such as soya.
If you have coeliac disease, check that the packaging says ‘gluten-free’ before choosing a dark, brown or seeded loaf. After that, the kind of breakfast you want and who else is eating will determine which product information to compare.
| What to look for | What to check when buying | Especially relevant for |
|---|---|---|
| Gluten-free option | Look for ‘gluten-free’ or the Crossed Grain symbol on the packaging, and check the ingredients for rye. | With coeliac disease, I don’t want to judge a loaf by its dark colour when making breakfast. For around 50% of consumers looking for this kind of alternative, checking that it’s gluten-free comes first. |
| Dark bread and seeds | Compare the ingredients and fibre content per 100 g of products labelled gluten-free. | I’m mainly looking for a dark seeded loaf for Sunday breakfast, even if its ingredients differ from rye bread. Around 30% of these consumers give this type of bread the highest priority. |
| Serving at the table | Check the pack size, storage instructions after opening and any allergens that matter to other people eating. | If several people are eating, I want to know whether the pack size suits how much we’ll use and how to store the bread. Around 20% of these consumers put practical considerations first. |
According to the Netherlands Nutrition Centre, rye contains gluten. A dark colour, seeds or sourdough do not prove that another bread is gluten-free either.
First check the packaging for a ‘gluten-free’ label or the Crossed Grain symbol. Only then compare the type of bread and its ingredients.
Ingredients and allergen information can vary between products and may change. The properties of one loaf do not automatically apply to other breads from the same brand.
Read the current packaging every time you buy, especially if other allergens as well as gluten are a concern.
At a shared breakfast, gluten-free bread can come into contact with crumbs via a toaster, chopping board, knife or spread. The Netherlands Nutrition Centre warns that even a stray bread crumb can cause symptoms for someone with coeliac disease.
Use clean or separate utensils for the gluten-free bread when ordinary bread is also being served.
A range to look at if you’re shopping at the supermarket for a dark, gluten-free seeded loaf.
A range to compare if you’re looking for gluten-free brown bread for several breakfasts.
A brand to look at if you want to compare gluten-free seeded bread with chia against other types of bread.
A brand to consider if you’re thinking about a different type of gluten-free breakfast bread as well as dark bread.
No. Ordinary rye bread contains rye, and according to the Netherlands Nutrition Centre, rye contains gluten. Choose an alternative labelled ‘gluten-free’ or bearing the Crossed Grain symbol on the packaging; a dark colour or seeds are no substitute for this.
Keep the gluten-free bread away from crumbs from ordinary bread. Use clean or separate equipment, such as a toaster, chopping board and knife. According to the Netherlands Nutrition Centre, even a stray bread crumb can cause symptoms for someone with coeliac disease.
Follow the storage instructions for the bread you buy. For Schär Meesterbakker classic, Schär recommends storing it somewhere cool and dry, then eating it within a few days of opening or freezing it straight away. Don’t automatically apply this advice to other products.
Check the ingredients list on the packaging of the specific loaf. The product information reviewed for Jumbo and Schär mentions iodised salt, but that doesn’t tell you anything about the ingredients in other breads.
