If you have coeliac disease, ordinary wheat-based tiger bread isn’t suitable: look for bread, rolls or a bread mix with a clear gluten-free label. If you don’t have an oven, packaged bread that’s ready to eat is the practical choice; bake-at-home rolls and homemade bread require suitable equipment and a preparation area free from crumbs containing gluten. Only judge the crust and flavour once you’ve checked the label and preparation instructions.
You want to keep bread and fillings separate from crumbs containing gluten. In that case, a clear gluten-free label, the packaging and separate preparation matter more than a crust that looks like tiger bread. The Dutch Coeliac Society advises preparing gluten-free food separately.
You’re looking for bread you can take with you and eat without baking. The Dutch Coeliac Society lists vacuum-packed gluten-free bread as an option for a campsite meal.
You’d rather have a warm roll than a slice of bread, and can arrange the extra preparation. Choose only a gluten-free product that you can prepare using clean equipment kept separate from other food.
First, choose a product that is clearly labelled gluten-free. Then decide which preparation method is practical at the campsite. A crisp crust should never be a reason to skip checking the label or taking precautions against cross-contamination.
Choose this: if you want to eat without an oven; the Dutch Coeliac Society lists vacuum-packed gluten-free bread for a campsite meal.
Consider: it won’t give you the distinctive crust of tiger bread; keep it separate from food containing gluten.
Choose this: if you want a warm roll and can follow the preparation instructions at the campsite.
Consider: you’ll need a suitable heat source and clean preparation equipment kept separate from other food.
Choose this: if you want to choose the ingredients and preparation yourself, and have the equipment you need.
Consider: the ingredients, work surface and equipment must all be suitable to prevent contact with gluten.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Gluten-free label | Check the current packaging and look for an explicit gluten-free label; don’t rely on the words ‘wheat-free’ alone. | If I have coeliac disease, I don’t want to have to rely on the bread’s name to decide whether it’s suitable. Around 36% of consumers put this reassurance first. |
| Packaging and use without an oven | Check whether the bread is ready to eat and how to store it after opening, according to the packaging. | Without a reliable oven, I want to be able to take a meal that needs little preparation. This is the main requirement for around 29% of consumers. |
| Crust and shape | Choose between sliced bread and bake-at-home rolls; if baking, check what equipment you’ll need. | I’d like to consider some extra preparation to get the flavour and crust I miss from tiger bread, without getting crumbs containing gluten in my food. Around 21% of consumers put this bread experience first. |
| Iodised salt | Check the ingredients list for baker’s salt or iodised salt; don’t assume it has been used. | If I also judge my bread by the type of salt used, I want to be able to identify it on the label. For around 14% of consumers, this is the first additional consideration after gluten-free status. |
A bread that doesn’t have wheat in its name isn’t necessarily labelled gluten-free. If you have coeliac disease, the product name alone doesn’t tell you whether it’s suitable.
Look for an explicit gluten-free label and check the current ingredients and allergen information on the packaging.
The Dutch Coeliac Society warns that crumbs can get onto gluten-free food via kitchen utensils and fillings.
Keep bread and fillings separate, and use clean utensils and a clean preparation surface.
Gluten-free white bread, multiseed bread and bake-at-home rolls differ from ordinary tiger bread in shape and preparation.
First choose a type of bread that works at the campsite, then decide whether the flavour and crust suit your preferences.
The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt.
Check the label to see whether baker’s salt or iodised salt is listed in the ingredients.
Albert Heijn’s gluten-free range includes several types of packaged bread, including loaves and bake-at-home options.
PLUS lists gluten-free white, brown and multiseed bread among its bread products.
Schär offers various types of gluten-free bread in the bread ranges at Albert Heijn and PLUS.
Lidl has a page for gluten-free products.
This bread mix is suited to making gluten-free bread yourself. If you’re looking for bread that’s ready to eat, a mix alone won’t be enough.
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For anyone who wants to make their own gluten-free bread and has suitable facilities for preparing it. This is a 1 kg bread mix, not bread that’s ready to eat; check the preparation instructions and the required heat source on the packaging before you set off.
No. Ordinary wheat-based tiger bread isn’t suitable if you have coeliac disease. Choose a product with a clear gluten-free label and check the packaging of the bread you’re taking with you.
According to the Dutch Coeliac Society, gluten-free means that a product contains less than 20 mg of gluten per kg. Check the label on the current packaging; wheat-free is not the same as gluten-free.
Store the bread separately and use clean utensils, a clean work surface and fillings that have been kept separate. The Dutch Coeliac Society lists shared chopping boards, knives and butter as possible sources of cross-contamination.
No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. Check the ingredients list for the specific bread to see whether baker’s salt or iodised salt is listed.
