If you have coeliac disease, start by choosing a product that is explicitly labelled gluten-free, then check its current ingredients and allergen information. For small savoury toppings, cracker-sized toast may be a good fit; if you want to replace bread more often, compare crispbreads for fibre and salt too. With flavoured toast, pay particular attention to the allergens listed and how they pair with your toppings.
You’re looking for a crunchy base for a savoury breakfast, and you check that the specific product is labelled gluten-free, along with its ingredients and allergens. Crumbs from regular bread products can also be a concern during preparation, according to the Netherlands Nutrition Centre.
You want to choose between small, plain toasts for a range of toppings, flavoured toasts with their own seasoning or a larger piece of crispbread.
You regularly eat a crunchy, gluten-free bread alternative, so you want to consider fibre, salt and whether iodised salt is listed, as well as the taste. The Netherlands Nutrition Centre highlights bread made with iodised baker’s salt as an important source of iodine in the Netherlands.
If you have coeliac disease, always start by checking that the specific product is labelled gluten-free. Then compare its shape, other allergens and nutritional information in relation to your toppings and how often you replace bread.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free labelling | Look for the explicit ‘gluten-free’ label and read the current ingredients and allergen information. The European Commission sets a limit of no more than 20 mg of gluten per kg of finished product for this label. | If I have coeliac disease, I don’t want to rely on the name or shape of a toast, and I also watch out for crumbs during preparation. For around 46% of consumers, confidence in choosing a gluten-free product comes first. |
| Taste, size and allergens | Compare plain and flavoured varieties for size and ingredients; also check for allergens other than gluten and any warnings about traces. | I want my savoury toppings to suit the taste and size of the base, without overlooking any other relevant allergens. For around 27% of consumers, this combination is the top priority. |
| Fibre, salt and iodine | Compare fibre and salt per 100 g and per serving; check the ingredients list for iodised salt or baker’s salt. | If I regularly replace bread, I want to be able to take the nutritional information of my crunchy alternative into account. For around 27% of consumers, this everyday consideration comes first. |
‘Melba’ describes a type of toast; it doesn’t mean the product is gluten-free. According to Jumbo’s product information, Van der Meulen Melba Toast Naturel contains wheat flour and barley malt flour, so this variety isn’t suitable for a gluten-free diet if you have coeliac disease.
For every variety, check that it is explicitly labelled gluten-free and read the current ingredients list, even if the product name sounds familiar.
A gluten-free label says nothing about other allergens. For Gluten Free Bakery Holland Toastjes Italiaans Gekruid, Jumbo lists egg and oats, and warns that the product may contain traces of nuts and sesame.
If you have another allergy, read the allergen information on the specific packaging, including any warnings about possible traces.
Italian-seasoned toasts already add flavour to your breakfast. For the Gluten Free Bakery Holland variety, Jumbo also lists 6,6 g of salt per 100 g.
Choose by considering the taste of both the toast and the toppings; if you eat a typical serving, compare the amount of salt too.
According to the Netherlands Nutrition Centre, bread made with iodised baker’s salt is an important source of iodine in the Netherlands. Crunchy gluten-free alternatives can also vary in their fibre and salt content.
Compare the nutritional information and check whether iodised salt or baker’s salt is listed on the label if a product often takes the place of bread.
Always compare the specific product: a brand name or a crunchy toast shape alone doesn’t tell you whether a variety is gluten-free.
Schär offers both small, cracker-sized toast and gluten-free crispbread for a savoury breakfast.
The Italian-seasoned gluten-free toasts are designed for anyone looking for a base with its own savoury flavour.
Albert Heijn offers a range of gluten-free bread products and crunchy alternatives under this own brand, including crackers and crispbreads.
Melba Toast Naturel shows why a familiar type of toast isn’t proof that a product is gluten-free.
Bolletje makes crackers for breakfast and lunch, but check whether each product is gluten-free individually.
Under Implementing Regulation (EU) No 828/2014, the label ‘gluten-free’ may be used if the food sold to the final consumer contains no more than 20 mg of gluten per kg. This EU rule also applies in the Netherlands; you should also check the current ingredients and allergen information for the toast you choose.
Not based on the name alone: the Van der Meulen Melba Toast Naturel described by Jumbo contains wheat flour and barley malt flour, so it isn’t a gluten-free option. If you’re considering a different Melba variety, check its label and ingredients on the current packaging separately.
No. The presence of oats in the ingredients list doesn’t in itself mean a product is labelled gluten-free. Implementing Regulation (EU) No 828/2014 sets conditions for oats in food offered as gluten-free, to prevent contamination with wheat, rye and barley, and sets a maximum of 20 mg of gluten per kg of oats. So, check the label on the specific product.
According to the Netherlands Nutrition Centre, bread made with iodised baker’s salt is an important source of iodine in the Netherlands. Using baker’s salt isn’t compulsory, so check the ingredients list of a crunchy bread alternative for iodised salt or baker’s salt, and consider this information as part of your overall diet.
