For a guest with coeliac disease, serve toast or crackers clearly labelled gluten-free, and keep them separate from regular toast during storage, preparation and serving. If you’re offering a range of toppings, choose a mildly flavoured base. With a seasoned variety, consider how its flavour and any other allergens suit your guests.
You’re looking for toast labelled gluten-free and want to avoid crumbs from regular toast getting mixed in during preparation and serving. The Netherlands Nutrition Centre and the Dutch Coeliac Association highlight the importance of preparing food separately.
You want to offer a range of toppings on a base whose flavour won’t overpower them. Schär describes its Zwieback as gluten-free toast in a small cracker format, ready to top.
You compare the ingredients and allergen information for each product, because gluten-free doesn’t mean a toast is also free from ingredients such as soya, egg, nuts or sesame. Product information from Albert Heijn and Jumbo shows that these vary between varieties.
When entertaining a guest with coeliac disease, choosing a gluten-free product and preparing it separately are essential, whatever other buying consideration matters most to you.
| What to consider | What should you check? | Who is this most important for? |
|---|---|---|
| Gluten-free choice and separate preparation | Look for ‘gluten-free’ on the packaging or the Crossed Grain symbol. Also use a separate serving plate and clean cutlery. | A guest with coeliac disease is joining us, and I want to prevent crumbs or shared cutlery coming into contact with the gluten-free food. Around 36% of consumers put separate preparation first. |
| Shape and flavour for toppings | Check the size and flavour variety: a mildly flavoured base leaves more room for different toppings, while seasonings influence the overall combination. | I want to offer a range of toppings without the toast dictating the flavour each time. Around 29% of consumers prioritise this versatility. |
| Other allergens and dietary requirements | Check the ingredients and allergen information for both the toast and toppings on the current packaging. | If guests have other allergies too, I want to know which toast and toppings are suitable for them. Around 21% of consumers make this their top priority. |
| Availability before the dinner party | Check current availability and buy a clearly labelled gluten-free option in good time. | I want to have the toast ready before the dinner party, rather than having to look for an alternative at the last minute. Around 14% of consumers prioritise availability in good time. |
‘Wheat-free’ on its own isn’t a suitable way to check what’s safe for a guest with coeliac disease: gluten can also come from rye and barley.
Choose packaging labelled ‘gluten-free’ or bearing the Crossed Grain symbol, as recommended by the Netherlands Nutrition Centre.
The Dutch Coeliac Association says that crumbs on a chopping board and shared knives or spreads can cause cross-contamination.
Store the gluten-free toast separately, and use a clean serving plate and separate cutlery for adding toppings and serving.
A gluten-free label doesn’t mean a product is also free from soya, egg, nuts or sesame. The allergens listed vary between toast varieties.
Ask guests about any other allergies and check the current packaging for both the toast and toppings before serving.
Availability can change, so your preferred flavour or pack may not be in stock when you need it.
Buy the toast in good time and, if necessary, keep a second clearly labelled gluten-free option in reserve.
Schär describes its Zwieback as gluten-free toast in a small cracker format, ready to top for a party snack.
Albert Heijn describes Laurieri Scrocchi sea salt as gluten-free premium toast.
Jumbo lists gluten-free toast from this brand in an Italian-seasoned 100 g variety.
Not on the basis of ‘wheat-free’ alone. The Netherlands Nutrition Centre recommends choosing toast labelled ‘gluten-free’ or bearing the Crossed Grain symbol; gluten can also come from other grains, including rye and barley.
Keep the gluten-free toast on a separate, clean serving plate and use separate cutlery. The Dutch Coeliac Association points out that shared chopping boards, knives and spreads can cause cross-contamination.
Check the ingredients in your toppings too, and make sure they don’t come into contact with used cutlery or crumbs. If guests have other allergies, ask about their needs and read the allergen information for everything you serve.
Don’t assume all gluten-free toast has the same ingredients. Check the ingredients list, and ask the manufacturer for product-specific information if the iodine content matters to your choice.
Check current availability first; a specific variety may be out of stock when you need it. Buy in good time or keep another toast or cracker clearly labelled gluten-free in reserve.
