Rye bread isn’t suitable for someone with coeliac disease, as rye contains gluten. In your holiday cottage, choose a bread alternative whose current packaging says ‘gluten-free’. If you’re looking for something similar to dark bread, compare dark bread varieties with gluten-free crispbread. For a short stay, portion size, storage instructions and the kitchen equipment available also matter.
Regular rye bread is out because rye contains gluten. The Netherlands Nutrition Centre lists rye as a gluten-containing grain. When choosing an alternative, check that the current packaging says ‘gluten-free’ and avoid contact with crumbs from regular bread.
For a short stay, you’ll want to choose an amount you can use and store. Compare the portions and storage instructions for bread and crispbread. For bake-at-home or frozen products, also check whether your holiday cottage has the necessary equipment.
If you mainly want to replace rye bread at the table, look for gluten-free dark bread, multigrain bread or dark crispbread. These are still different products: their colour and name don’t mean they’ll have the same taste, texture or ingredients.
Start by checking for a gluten-free label. Then choose a product that suits your meals and the storage and cooking facilities in your holiday cottage.
When to choose it: If you want sandwiches and are looking for a dark alternative to rye bread.
Things to consider: It isn’t rye bread; taste, texture and ingredients vary from one product to another.
When to choose it: If a dry bread alternative fits in with your plans for a short stay.
Things to consider: It’s crunchy, so it won’t replace a soft sandwich or the texture of rye bread.
When to choose it: If you want to prepare bread and have access to the necessary oven or freezer space.
Things to consider: Preparing and storing it takes planning. Keep gluten-free bread separate from bread containing gluten and its crumbs.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Gluten-free | Look for ‘gluten-free’ on the current packaging; don’t judge dark or wheat-free bread by those words alone. | If I’m buying for someone with coeliac disease, I need to confirm the gluten-free label before taste or convenience comes into it. For around 36% of consumers, this check is their top priority when buying. |
| Storage and preparation | Check the portion size, storage instructions after opening, and whether you’ll need an oven or freezer space. | For a short stay, I want bread I can use without relying on equipment that might not be available. Easy storage and preparation are top priorities for around 29% of consumers. |
| Bread experience | Compare dark bread, multigrain bread and dark crispbread as different types of product. | When I miss rye bread, I mainly look for a darker or heartier alternative and accept that it’ll taste different. That’s the most important preference for around 21% of consumers. |
| Ingredients | Read the ingredients, other allergens and nutritional information on the packaging; don’t assume it contains iodised salt. | If I need to watch out for ingredients other than gluten too, I want to know what’s in this specific product. For around 14% of consumers, the ingredients are their top priority. |
Rye contains gluten, and a bread’s colour or the fact that it contains no wheat doesn’t prove that it’s gluten-free.
If you’re buying for someone with coeliac disease, check for a ‘gluten-free’ label and read the ingredients and allergen information on the packaging.
Albert Heijn and PLUS point out that product ingredients and allergen information can change.
Before serving, read the packaging of the bread you actually bought, even if you know the product name.
The Netherlands Nutrition Centre advises avoiding contact with bread containing gluten and its crumbs, even when using gluten-free bread.
Store the bread separately and use clean, separate utensils, as well as a suitable separate solution for toasting.
This means setting aside space and time for separate equipment, especially when you’re sharing the kitchen with others.
Gluten-free doesn’t mean free from other allergens. For example, a Jumbo product called Lekker Vrij van Gluten Wit lists soya as an ingredient.
Check the other allergens and ingredients on each product’s packaging. If you’re concerned about iodine, don’t assume based on the product category alone: the Netherlands Food and Consumer Product Safety Authority describes the conditions for adding iodine via baker’s salt, but this doesn’t mean that every gluten-free bread contains it.
Albert Heijn has an online gluten-free bread category, including a brown loaf under its own brand.
Jumbo offers white and brown gluten-free bread under its Lekker Vrij van Gluten range.
PLUS lists gluten-free bread and crispbread online, including its own-brand bread and a Schär multigrain loaf.
Dirk’s online search results include gluten-free bread and dark gluten-free crispbread from Schär.
These mini baguettes are an option if you want small rolls in your holiday cottage. They aren’t a dark, hearty alternative to the experience of eating rye bread. If you’re buying for someone with coeliac disease, always check for a gluten-free label on the current packaging.
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For anyone who wants small rolls instead of dark rye bread. Before buying, check the gluten-free label and preparation instructions on the current packaging so you know what equipment you’ll need. If you have any other allergies, read the ingredients and allergen information too.
No. Regular rye bread contains rye, which the Netherlands Nutrition Centre lists as a gluten-containing grain. If you’re buying for someone with coeliac disease, look for an alternative labelled ‘gluten-free’ on the current packaging.
Under Commission Implementing Regulation (EU) No 828/2014, a food may be labelled ‘gluten-free’ if, as sold to the final consumer, it contains no more than 20 mg of gluten per kg. This EU rule also applies in the Netherlands, so check the label on the product you buy.
If you’re catering for someone with coeliac disease, make sure gluten-free bread doesn’t come into contact with crumbs from regular bread. Store it separately and use separate equipment for toasting and other kitchen utensils, in line with the Netherlands Nutrition Centre’s advice on cross-contact.
No, you can’t tell from the words ‘gluten-free’. The Netherlands Food and Consumer Product Safety Authority explains that iodine compounds may be added to bread and bread alternatives via baker’s salt, under set conditions. This doesn’t mean that every product contains iodised salt. Check the ingredients list if this is important to your choice.
Albert Heijn, Jumbo and PLUS list gluten-free bread options online. Dirk’s search results also include gluten-free bread and crispbread. Check that the product you want is available and read the current packaging before relying on it during your stay.
