For guests with coeliac disease, choose bread or rolls with a clear gluten-free label that you can store, prepare and serve separately; a tiger crust says nothing about whether a product is gluten-free. Individual portions help keep bread separate before serving, while a whole or sliced loaf requires its own cutting and serving process. Check the other allergens and preparation instructions for both options.
You’re looking for a bread alternative that you can store, prepare and serve separately from regular bread. The Dutch Coeliac Association recommends preparing gluten-free foods separately.
When guests help themselves to bread and toppings, you need to prevent crumbs or shared tongs and knives from coming into contact with the gluten-free options. Separate serving arrangements or staff service may help.
You want to offer a different type of bread alongside tiger bread, such as a white roll, pistolet or mini baguette. Compare each product’s gluten-free label, allergens, preparation method and availability.
Start by checking for a gluten-free label and making sure you can keep the buffet process separate. Then choose a type of bread you can prepare, serve and reorder in the same way.
| What to consider | What to check when buying | Who is this important for? |
|---|---|---|
| Cross-contamination | Check that storage, any preparation and serving can all be kept separate from regular bread, using clean utensils. | If I serve regular bread on the same buffet, I want to stop crumbs or shared utensils from coming into contact with the gluten-free bread. This is the main concern for around 36% of consumers. |
| Gluten-free status and allergens | Read the gluten-free label and the full allergen information on the current product packaging. | I want to know what information I can give guests about the bread before serving it, including details of other allergens. This is a top priority for around 29% of consumers. |
| Type of bread | Compare a roll, pistolet or mini baguette with sliced bread, and check whether it needs preparing. | For a breakfast with toppings, I’d rather serve individual rolls than look for a substitute with exactly the same crust as tiger bread. This is the main consideration for around 21% of consumers. |
| Reliable reordering | Check local availability and storage and preparation instructions; also consider an alternative for your next order. | I need to be able to order the bread regularly and use it as part of our buffet process. For around 14% of consumers, this practicality is the top priority. |
Crumbs and shared utensils can contaminate gluten-free bread. The Dutch Coeliac Association identifies shared chopping boards, knives and toasters as potential risks.
Store and prepare the bread separately, and use clean, dedicated utensils and a separate serving area.
The name and crust of a tiger roll don’t tell you anything conclusive about its ingredients or gluten-free status.
Choose a specific product with a gluten-free label and check the current packaging before offering it to guests with coeliac disease.
A gluten-free label doesn’t tell you which other allergens a loaf or roll contains. The Netherlands Food and Consumer Product Safety Authority says that food businesses must inform customers about allergens in the food they offer.
Keep a record of the allergen information for your chosen product and make sure it’s available at the buffet.
A type of bread listed in an online range may not be available from the same branch with every order.
Confirm availability for your hotel order and have a pre-approved alternative ready.
Schär offers several types of bread that you could add to a hotel breakfast as an alternative to tiger bread.
This Albert Heijn range offers different types of bread and rolls for breakfast.
This Jumbo range is worth considering if you’re looking for a gluten-free loaf to serve across several breakfasts.
The PLUS gluten-free range includes both bread and pistolets.
ALDI lists gluten-free bread as part of its bakery range.
These mini baguettes are a roll option rather than tiger bread. Before serving them to guests with coeliac disease, check for a gluten-free label on the delivered packaging and make sure the preparation method fits with a separate buffet process.
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The mini baguette shape works well for a breakfast where you want to serve individual rolls. Before buying, check the gluten-free label, allergens and preparation method on the current packaging. Separate work areas and clean equipment are needed when preparing and serving food to guests with coeliac disease.
Not based on its name or crust. Choose a product that is labelled gluten-free, then prevent it from coming into contact with regular bread during storage, preparation and serving.
No. A sealed pack keeps the product separate before it’s opened, but crumbs and shared knives, chopping boards, toasters or spreads can still cause cross-contamination afterwards. Use a separate work area and clean equipment, as recommended by the Dutch Coeliac Association.
Make sure guests can get information about the allergens in the bread and prepared products you offer. The Netherlands Food and Consumer Product Safety Authority reminds food businesses of their duty to inform customers, so check the information for every type of bread you choose.
No, that doesn’t follow from a gluten-free label. If the type of salt used matters to you, check the ingredients list for the specific bread; don’t infer it from the type of bread or the country where it was bought.
