Don’t serve ordinary rye bread to someone with coeliac disease: rye contains gluten. For your Flag Day table, choose a gluten-free bread alternative, such as dark multiseed bread if you want slices to go with savoury toppings, or rolls if individual portions are more convenient. Check the packaging, and keep preparation, toppings and serving utensils separate from gluten-containing bread.
Looking for a bread alternative labelled gluten-free and wants to prevent crumbs from ordinary bread getting onto it during preparation or serving. The Netherlands Nutrition Centre lists rye as a gluten-containing grain, while the Dutch Coeliac Society highlights the risks of sharing kitchen utensils.
Wants to keep dark slices on the fish platter without serving rye. Albert Heijn product pages list dark multiseed bread and seeded bread as separate gluten-free options.
Wants individual portions of bread that are easy to top and serve. Jumbo and PLUS list gluten-free mini baguettes; with bake-at-home products, preparation instructions and a separate work surface are also important.
If someone with coeliac disease is joining you, start by looking for the gluten-free label. Then choose between dark slices, individual rolls and a mix you prepare yourself, depending on how you want to arrange the table.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Choose gluten-free and serve separately | Read the gluten-free label and allergen information on the packaging. When serving, use clean, separate utensils and toppings. | If someone with coeliac disease is joining us, I want to offer bread without crumbs from ordinary rye bread getting onto it. For around 50% of consumers with this shopping need, this is the main concern. |
| A dark bread alternative | Compare dark multiseed or seeded breads by product type, ingredients and gluten-free labelling; colour alone tells you nothing about what the bread contains. | With fish and savoury toppings, I’d prefer dark slices to small white rolls, even if they don’t taste the same as rye bread. Around 30% of consumers give this type of bread the highest priority. |
| Individual portions and preparation | Check the product format and preparation instructions: ready-to-eat rolls, bake-at-home rolls and bread mixes all require different planning. | For a platter of individual portions, I want to know what I need to prepare in advance and what needs doing just before serving. For around 20% of consumers, ease of serving is the top priority. |
A dark colour and seeds don’t tell you whether bread contains gluten. According to the Netherlands Nutrition Centre, rye naturally contains gluten.
For a guest with coeliac disease, choose a product labelled gluten-free and check the current packaging.
The Dutch Coeliac Society warns that crumbs can get onto gluten-free bread via a shared chopping board, knife or toppings.
Prepare and serve the gluten-free option separately, using clean utensils and toppings that haven’t come into contact with bread crumbs.
The type of salt can vary from one product to another. The Netherlands Nutrition Centre lists baker’s salt as a possible source of iodine, but this doesn’t tell you what a particular gluten-free bread contains.
If you want to know what type of salt a loaf contains, check the ingredients on the packaging.
Albert Heijn notes in its product information that ingredients and allergen information can change. So if you’re preparing a meal for someone with coeliac disease, it’s important to check the packaging of the product you’ve chosen.
Check the packaging again before preparing and serving the bread.
A brand to consider if you’re choosing between sliced bread and individual rolls.
A brand to consider if you’re choosing between sliced bread and rolls.
A supermarket own-brand option to compare if dark bread or multiseed rolls would suit your table.
These Joybuy products suit two ways of preparing for the occasion: mini baguettes for individual portions, and a bread mix for making your own loaf. Before using either product for someone with coeliac disease, check the current packaging for the gluten-free label, product format and preparation instructions.
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An option to consider if you want to serve individual portions at your Flag Day table. Check the packaging to see whether you’re buying rolls or a mix, what preparation is needed and whether the product is labelled gluten-free. Prepare and serve it separately from ordinary bread.
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For anyone who wants to make their own bread for the Flag Day table; this is a mix, not a ready-made loaf. Check the preparation instructions, gluten-free label and allergen information on the packaging. Use clean, separate utensils when preparing and serving it.
No, ordinary rye bread isn’t suitable: according to the Netherlands Nutrition Centre, rye naturally contains gluten. Choose a bread alternative labelled gluten-free and check the packaging of the specific product.
Under Commission Implementing Regulation (EU) No 828/2014, a food product in the Netherlands can be labelled gluten-free if the finished product contains no more than 20 mg/kg of gluten. The label doesn’t tell you how the bread tastes or how to serve it alongside ordinary bread.
Keep the gluten-free bread, utensils and toppings separate from the rye bread. The Dutch Coeliac Society warns that crumbs can get onto a gluten-free dish, for example via a chopping board that has already been used.
You can’t assume this is the case for every product; check the ingredients on the packaging if the type of salt matters to your choice. The Netherlands Nutrition Centre lists baker’s salt as a possible source of iodine, but this general information doesn’t tell you which type of salt has been used in a particular loaf.
