Don’t serve ordinary rye bread to someone with coeliac disease: rye contains gluten, according to the Voedingscentrum (Netherlands Nutrition Centre). A dark loaf labelled ‘gluten-free’ can take the place of rye bread on a sharing board; if you’d like to serve warm bread, gluten-free rolls are a better choice. In either case, check the packaging and avoid contact with crumbs from ordinary bread when preparing and serving it.
For this guest, choosing a product labelled ‘gluten-free’ and avoiding contact with ordinary bread crumbs take priority over finding something that looks like rye bread. The Voedingscentrum lists rye as a gluten-containing grain.
If you’re serving toppings or putting together a sharing board, you might be looking for a dark, seedy slice of bread. A gluten-free multiseed loaf can fill that role, but it isn’t rye bread.
Smaller gluten-free rolls, such as the mini baguettes listed by Jumbo, work well with dips or toppings as a starter. Check the preparation instructions and keep the bread separate from products containing gluten.
If you’re having dinner with someone who has coeliac disease, check that the packaging says ‘gluten-free’ first. Then decide whether you’d prefer slices for toppings or bread that you can serve warm and share.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten and cross-contamination | Look for ‘gluten-free’ on the current packaging and read the ingredients and allergen information. Use clean utensils when serving. | If I’m cooking for someone with coeliac disease, I want to make sure ordinary bread crumbs don’t come into contact with their portion. For around 42% of consumers, gluten safety would be their top purchasing priority. |
| Dark-bread style | Compare the shape of the loaf and the listed nuts and seeds; don’t expect gluten-free multiseed bread to have the same ingredients as rye bread. | For a sharing board, I look for slices that can take the place of dark, seedy rye bread. This style of bread would be the top priority for around 33% of consumers. |
| Serving and sharing | Check the size, the number of pieces and whether the bread is ready to serve or needs baking or defrosting first. | If I want to serve warm bread at the table, a sharing-friendly size matters more to me than a resemblance to rye bread. For around 25% of consumers, how the bread is served would be the main reason for their choice. |
The colour and name of a loaf don’t tell you whether it’s suitable for someone with coeliac disease. According to the Voedingscentrum, rye contains gluten.
Check that the current packaging says ‘gluten-free’ rather than judging by the appearance or type of bread.
Even after choosing a suitable product, the bread can come into contact with crumbs from gluten-containing bread when it’s sliced, toasted or served. The Voedingscentrum warns that even a stray crumb can cause symptoms in someone with coeliac disease.
Use a clean knife and chopping board, and serve the gluten-free bread in a separate place. Don’t use a toaster that still has crumbs from ordinary bread in it.
The label ‘gluten-free’ doesn’t tell you what kind of salt has been used in a particular loaf. Albert Heijn lists iodised salt in its dark gluten-free multiseed bread; this doesn’t apply to other products.
If you want to know whether a particular loaf contains iodised salt, check the ingredients list on its packaging.
Albert Heijn’s dark multiseed bread is an option if you’re looking for slices to serve with toppings in place of rye bread.
Jumbo lists several types of gluten-free Schär bread, including multigrain loaves and mini baguettes. The shape can help you decide whether you want slices for toppings or bread to share at the table.
Consenza offers fresh gluten-free bread and other types of bread for anyone planning to share bread at the table.
No. According to the Voedingscentrum, rye is a gluten-containing grain. If you’re serving a guest with coeliac disease, choose an alternative whose current packaging says ‘gluten-free’.
Under Commission Implementing Regulation (EU) No 828/2014, a food can only be labelled ‘gluten-free’ if it contains no more than 20 mg of gluten per kg as sold. Check that the bread you’re serving has this label on its packaging.
Keep the gluten-free bread separate from ordinary bread, and use a clean knife and chopping board as well as a separate serving area. Watch out for crumbs in the toaster, too.
You can’t tell from the ‘gluten-free’ label. Albert Heijn lists iodised salt in the ingredients for its dark gluten-free multiseed bread; for other loaves, check their individual ingredients lists.
Yes, if the instructions for that bread say it can be frozen. Albert Heijn says its dark gluten-free multiseed bread can be frozen at home on the day of purchase; for other products, follow their own storage and preparation instructions.
