If you have coeliac disease, don’t choose regular sourdough bread just because it’s made with a sourdough starter: check that the current packaging explicitly states that the bread is gluten-free. Then compare the ingredients and allergen information, and choose a loaf that suits how much you’ll use and how it needs to be stored.
For someone with coeliac disease, the gluten-free label comes first; flavour and crust come afterwards. The Netherlands Nutrition Centre stresses the importance of a strict gluten-free diet for people with coeliac disease. The Dutch Coeliac Society also highlights the need to prevent cross-contamination.
If you’re choosing between bread made with gluten-free oats and varieties with buckwheat, poppy seeds or other seeds, comparing the ingredients lists can help. If you have an additional allergy, the allergen information on the packaging is important too.
For a small household or if your bread consumption varies, loaf weight, defrosting time and how long the bread keeps after defrosting all make a difference. The AH sourdough breads mentioned need to be defrosted at home and eaten the same day; Jumbo sells YAM Gluten-Free Sourdough Bread as an unsliced 600 g loaf.
Start by checking the gluten-free label on the packaging. Only then is it worth comparing the ingredients, other allergens and practical storage requirements.
| What to consider | What should you check? | Who should pay particular attention? |
|---|---|---|
| Gluten-free labelling and handling | Check that the current packaging explicitly states that the bread is gluten-free. At home, avoid contact with crumbs and kitchen utensils that have been in contact with gluten. | When I buy bread for someone with coeliac disease, I want to be able to check the gluten-free label and keep the bread separate at home. Around 50% of consumers put this reassurance first. |
| Ingredients and allergens | Check whether any oats used are explicitly labelled gluten-free. If you have an additional allergy, read both the ingredients and any warnings about possible allergens. | If I have an additional allergy or prefer oats, poppy seeds or other seeds, I want to know what’s in the bread. For around 30% of consumers, the ingredients are the most important factor. |
| Storage and how you’ll use it | Compare the loaf weight, whether it’s sliced, defrosting instructions and how soon you need to eat the bread after defrosting. | If I don’t eat bread every day, the quantity needs to suit how quickly I’ll use it. Around 20% of consumers put this practical consideration first. |
Sourdough describes how the bread is made; it doesn’t tell you whether it contains gluten-containing grains. According to the Netherlands Nutrition Centre, a strict gluten-free diet is essential for people with coeliac disease.
So check that the current packaging explicitly states that the bread is gluten-free. Don’t choose regular sourdough bread as a substitute based on its name alone.
During production and processing, ordinary oats may come into contact with gluten-containing grains. The Dutch Coeliac Society advises checking for a gluten-free claim or the Crossed Grain symbol on products containing oats.
When buying oat sourdough bread, check the label on the packaging and read the rest of the ingredients and allergen information too.
Even after you’ve bought it, gluten-free bread can come into contact with crumbs from other bread, for example on a worktop, in a butter dish or on kitchen utensils. The Dutch Coeliac Society warns about this risk.
Store the bread separately and use clean or separate utensils when preparing it.
According to their product information, the AH sourdough breads mentioned need to be defrosted in their packaging and eaten the same day. This can make defrosting a whole loaf at once impractical.
Before buying, read the storage and defrosting instructions, and choose a quantity that you can use within the time specified.
Albert Heijn lists two 330 g AH Gluten-Free sourdough breads: one with poppy seeds and one with pumpkin and sunflower seeds.
Jumbo lists YAM Gluten-Free Sourdough Bread as an unsliced 600 g loaf, made with ingredients including gluten-free oats and sourdough.
PLUS lists YAM Gluten-Free Sourdough in its gluten-free bread range, alongside gluten-free breads from its own brand.
Not based on the word ‘sourdough’ alone: it doesn’t tell you whether the bread is gluten-free. Choose bread whose current packaging explicitly states that it is gluten-free.
Check that the oats are explicitly labelled gluten-free, and make sure the bread is suitable for you if you can tolerate oats. The Dutch Coeliac Society advises checking for a gluten-free claim or the Crossed Grain symbol on products containing oats; the YAM variety mentioned is labelled as containing gluten-free oats.
Keep the bread separate from bread containing gluten, and use clean hands, worktops and utensils. Also watch out for shared butter and leftover crumbs, as advised by the Dutch Coeliac Society.
Follow the instructions on the packaging for the variety you’ve chosen. According to Albert Heijn’s product information, the breads mentioned take around 2.5 hours to defrost in their packaging at room temperature. They must not be refrozen afterwards and should be eaten the same day.
You can’t tell from the words ‘gluten-free’ or ‘sourdough’. Albert Heijn lists iodised salt in the AH varieties mentioned; for any other bread, check the ingredients list on the current packaging.
