Rye bread is not suitable for a pupil with coeliac disease to take to school: rye contains gluten. Choose bread or rolls labelled ‘gluten-free’, avoid contact with regular bread when preparing the lunch, then compare the format and nutritional information.
They’re looking for a school lunch without rye or other gluten-containing ingredients. The Netherlands Food and Consumer Product Safety Authority lists rye among the gluten-containing cereals. It’s also important to avoid contact with regular bread while spreading and packing the lunch.
They want a gluten-free alternative with a similar shape or texture to rye bread. A dark colour or multiseed appearance doesn’t mean a product is gluten-free: the label on the pack is what matters.
They’re comparing slices of bread with individual rolls or bake-at-home options for a lunchbox. A supermarket’s online range can help you explore what’s available; before the new school term starts, check which option is in stock and read the label on the pack you choose.
If your child has coeliac disease, start by checking for the gluten-free label. Then choose a format that suits their school lunch and compare the nutritional information if gluten-free bread regularly replaces regular bread.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free status and cross-contamination | Look for the ‘gluten-free’ label and read the ingredients and allergen information. Use a clean knife and work surface at home. | If my child has coeliac disease, I want to know that the bread is suitable and won’t come into contact with crumbs from regular bread. For around 50% of consumers, this reassurance is the top priority when making this choice. |
| Lunch format and availability | Compare sliced bread, individual rolls and bake-at-home options. For bake-at-home products, check the instructions; check with the shop that your chosen option is available. | For a school lunch, I want a portion that fits in the lunchbox and can be prepared in time. For around 30% of consumers, this practical format is the first thing they consider. |
| Fibre and iodine | Compare the fibre per 100 g or per portion, and check whether the ingredients or nutritional information mention iodised salt. | If gluten-free bread often replaces regular bread in our household, I also want to compare the nutritional information. For around 20% of consumers, this replacement is the top priority. |
Dark bread or multiseed bread isn’t automatically gluten-free. The Netherlands Food and Consumer Product Safety Authority lists rye itself among the gluten-containing cereals.
If your child has coeliac disease, don’t choose rye bread as an alternative. Check the gluten-free label and allergen information on the other bread.
The Netherlands Nutrition Centre says that even a small amount of gluten can cause symptoms in people with coeliac disease. Crumbs can get onto a gluten-free lunch while spreading or packing it.
Use clean utensils and a clean work surface, and pack the gluten-free bread separately from regular bread.
Gluten-free breads can vary in their ingredients and nutritional value. The Netherlands Nutrition Centre also highlights the contribution of bread made with iodised baker’s salt to iodine intake.
Compare the fibre information on the label. If gluten-free bread regularly replaces regular bread, check which sources of iodine are included in your diet.
A bread option shown online may not be available at every branch when you need it. This can be a problem if you’ve planned your child’s school lunch around a specific pack.
Check that your chosen option is available at the shop shortly before buying, and read the label again if you pick up a different product.
Schär features in the online ranges of supermarkets including Albert Heijn, Jumbo and PLUS, with various gluten-free bread formats.
Albert Heijn’s online bread range includes its own gluten-free options, such as white bread, dark multiseed bread and rolls.
Jumbo lists white and brown bread options under the name Lekker Vrij van Gluten.
PLUS shows its own gluten-free bread options online, including white bread and multiseed pistolets.
This product is an option with individual mini baguettes rather than sliced bread. Bear in mind that you’ll need to bake them at home before packing the school lunch, and check the gluten-free label on the pack.
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These individual rolls are a handy option when sliced bread isn’t as practical. Bake them at home before packing, and check the gluten-free label and allergen information on the pack.
No. The Netherlands Food and Consumer Product Safety Authority lists rye as a gluten-containing cereal. Rye bread is therefore not a gluten-free lunch option for a pupil with coeliac disease.
No. Other cereals, including wheat and barley, also contain gluten. Choose a product labelled ‘gluten-free’ for a school lunch and avoid contact with regular bread while preparing it.
If gluten-free bread regularly replaces regular bread, it’s worth looking at the sources of iodine in your overall diet. The Netherlands Nutrition Centre points out that bread made with iodised baker’s salt contributes to iodine intake in the Netherlands. So check the information for the gluten-free bread you choose.
