If you have coeliac disease, neither the name nor the crust of tiger bread is a reason to consider it gluten-free: choose bread or a roll clearly labelled gluten-free. In a workplace canteen, how it’s prepared and served matters too. Sliced bread is convenient if it can be served straight away, while part-baked rolls need a separate, controlled preparation process.
As well as clearly labelled gluten-free bread, they need it to be served in a way that avoids contact with crumbs or equipment used for regular bread. The Netherlands Nutrition Centre points out that even a stray bread crumb can cause problems for someone with coeliac disease.
They need to make allergen information available to customers for unpackaged rolls and prepared lunches. The Netherlands Food and Consumer Product Safety Authority explains this requirement for unpackaged foods.
There are options including multiseed bread and rolls. Compare the gluten-free labelling, bread shape and preparation instructions separately: a similar style of lunch says nothing about its gluten content.
Start with the gluten-free labelling and the canteen’s procedures. Then compare whether sliced bread or an individual roll is better suited to the way lunch is served.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Eating gluten-free without cross-contact | Check the current gluten-free labelling and ask how the bread and fillings are kept separate from crumbs, tongs and work surfaces used for regular bread. | If I have coeliac disease, I want to know that my lunch won’t come into contact with regular bread during preparation or serving. For around 50% of consumers, choosing gluten-free food with controlled serving procedures comes first. |
| Quick, individual serving | Check whether the bread is ready to eat or needs to be baked, and whether a separate preparation process is possible. | When I have a short break at work, I want to be able to grab a roll without any uncertainty about how it’s prepared. For around 30% of consumers, this convenience is the most important factor. |
| Bread shape and variety | Compare the shape, ingredients and nutritional information on the packaging. For part-baked products, check the preparation instructions too. | I’d rather have a choice of slices and rolls for lunch than eat the same shape of bread every time. For around 20% of consumers, variety is the deciding factor once their gluten-free choice and serving arrangements are sorted. |
Tiger bread, multiseed and sourdough describe the type of bread, not its gluten content. Under European Commission Implementing Regulation (EU) No 828/2014, products labelled ‘gluten-free’ must contain no more than 20 mg of gluten per kg of food as sold.
Check the gluten-free labelling on the specific product rather than relying on its style of bread.
Bread can come into contact with crumbs from regular bread when it’s sliced, filled, toasted or served. The Netherlands Nutrition Centre warns that even a stray crumb can cause problems for someone with coeliac disease.
Ask what clean equipment the canteen uses and whether it follows a separate preparation process.
Customers need information about allergens in unpackaged lunches so they can make an informed choice. The Netherlands Food and Consumer Product Safety Authority states that this information must be provided.
Before buying, ask for allergen information about both the bread and the filling, and find out how the food will be served.
Ingredients and allergen information can change, as Albert Heijn and PLUS note in their product information.
Check the label on the actual packaging being used each time you buy.
Albert Heijn offers gluten-free bread in various forms, including light multiseed bread and part-baked rolls.
Jumbo’s gluten-free bread range includes multiseed bread, ciabattas and rolls.
PLUS offers its own gluten-free bread and small rolls, as well as bread from Schär.
Schär offers gluten-free bread and rolls featured on Dutch supermarket websites.
You can’t tell from the name: choose bread that is clearly labelled gluten-free. Under European Commission Implementing Regulation (EU) No 828/2014, a product with this label can contain no more than 20 mg of gluten per kg as sold.
The canteen must tell customers which allergens are present, including which cereals containing gluten are used. Ask for this information before buying, for both the bread and the filling. The Netherlands Food and Consumer Product Safety Authority explains the rules for unpackaged foods.
Don’t assume the roll will stay free from contact with gluten. The Netherlands Nutrition Centre warns about cross-contamination for people with coeliac disease, so ask the canteen how it keeps tongs, work surfaces and equipment clean and separate.
No. ‘Gluten-free’ doesn’t tell you whether a product contains iodine. If this matters to you, check the ingredients list for the specific bread for ingredients such as iodised salt.
