For an office lunch that must be strictly gluten-free, ordinary rye bread is out: according to the European Commission, rye is one of the cereals that contain gluten. Choose bread, flatbread or rolls labelled explicitly as gluten-free, then compare the fibre content, portion sizes and other allergens on the packaging. The Voedingscentrum warns that even a single bread crumb can cause symptoms for someone with coeliac disease, so prepare and serve gluten-free food separately from ordinary bread.
For employees with coeliac disease or another reason to avoid gluten, it’s not just the choice of bread that matters. The Voedingscentrum says that contact with bread crumbs during preparation can also be a concern.
If you usually choose rye bread for its firm texture, you can compare gluten-free alternatives by their fibre content per 100 g, ingredients and portion size.
If you’re buying and handing out bread for colleagues, clear allergen information, suitable portions and a way to keep gluten-free bread separate from ordinary bread are all important.
Start by checking the gluten-free labelling and how the food will be prepared at the office. Then compare the nutritional information and choose a pack that suits the number of lunch portions you need.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free status and cross-contamination | Check the gluten-free labelling on the current packaging and arrange separate utensils and a separate place to serve the food. | For a lunch for someone with coeliac disease, I want to prevent gluten from rye or bread crumbs getting into the meal. Around 50% of consumers prioritise gluten-free status and separate preparation. |
| Fibre and bread texture | Compare fibre per 100 g and per planned portion; check the ingredients and other allergen information for bread containing seeds. | If you miss the firm texture of rye bread, you may want to choose an alternative based on its fibre and seeds. These bread characteristics are a priority for around 30% of consumers. |
| Portions and storage | Check the pack weight, number of portions and storage or freezing instructions for your chosen product. | For a team lunch, I want to buy the right amount and be able to store and serve the bread separately. Around 20% of consumers prioritise portion sizes and practical organisation. |
Rye contains gluten, even if a loaf contains no wheat. That means ordinary rye bread isn’t suitable for a strictly gluten-free lunch.
Choose a bread product labelled explicitly as gluten-free and check the current packaging.
The Voedingscentrum says that even a stray bread crumb can cause symptoms for someone with coeliac disease. A shared knife, chopping board or toaster could bring gluten-free bread into contact with ordinary bread.
Use clean, separate utensils and keep the bread separate when serving it too. Choose sealed portions if it’s difficult to organise separate preparation at the office.
Gluten-free bread may contain other allergens. For example, Jumbo lists soya in its gluten-free white bread and warns that it may contain egg, milk and nuts.
For anyone with a relevant allergy, read the full allergen information on the packaging of the product you’ve chosen.
A half loaf, a larger sliced loaf and a flatbread all need different serving and storage arrangements for a team lunch.
Compare the nutritional values per 100 g and per planned portion, and follow the storage or freezing instructions on the packaging.
Albert Heijn offers several gluten-free breads under its own brand, including multiseed bread.
Jumbo Lekker Vrij is a gluten-free range that includes white bread.
Schär features in the bread ranges at Albert Heijn and Jumbo, with a variety of formats including sliced bread and smaller lunch options.
Consenza features in Dutch supermarket ranges, with products including brown bread and seeded bread.
No. Ordinary rye bread isn’t gluten-free: according to the European Commission, rye contains gluten. If someone needs to avoid gluten strictly, choose an alternative labelled explicitly as gluten-free and keep it separate from ordinary bread during preparation.
No. Bread without wheat may still contain gluten from ingredients such as rye or barley. So check the gluten-free labelling and ingredients list on the current packaging.
Store and serve gluten-free bread separately, using clean, separate utensils and a separate toaster or serving method. The Voedingscentrum points out that even a bread crumb can cause symptoms for someone with coeliac disease.
Yes. Gluten-free labelling says nothing about other allergens. For example, Jumbo lists soya in its gluten-free white bread and warns that it may contain egg, milk and nuts. Always check the current allergen information for the product you choose.
Check the ingredients list for the specific bread to see whether it includes iodised salt. Albert Heijn and Jumbo mention it in the product information for the breads discussed here, but that doesn’t tell you anything about other gluten-free bread products.
