Who is this relevant to?

Parents and carers of a fussy eater with coeliac disease

Looking for a familiar sandwich for a familiar mealtime, without exposing gluten-free bread to crumbs on utensils or in spreads.

Households keeping an eye on iodine

Want to know whether a bread contains iodised salt or baker’s salt when switching from ordinary to gluten-free bread. According to the Netherlands Nutrition Centre, bakers are not required to use baker’s salt.

Shoppers comparing shops

Looking for a suitable type of bread and checking the current range, rather than assuming every shop stocks the same gluten-free white bread.

What should you look for when choosing?

Start by checking that the bread is labelled gluten-free and thinking about how to prevent cross-contamination. Then compare the type of bread, the label and how much you can use or store.

What to consider What to check before buying Who is this most important for?
Gluten-free safety Look for the gluten-free label or Crossed Grain trademark, and read the latest ingredients and allergen information. Also plan how to keep the bread and spreads free from ordinary bread crumbs. If someone with coeliac disease is eating too, I don’t want a suitable sandwich to come into contact with ordinary bread crumbs. For around 36% of consumers, this safety consideration comes first.
Shape and acceptance Choose between a familiar slice of bread and a small roll; try a small portion first with a familiar spread. If a different crust or shape might put them off, I want to be able to try what the fussy eater will accept. Around 29% of consumers put acceptance first.
Iodine and nutritional information Check the ingredients for iodised salt or baker’s salt, and look at the nutritional information on the packaging. If I’m replacing ordinary bread as part of a restricted diet, I want to know whether the sources of iodine are changing. This is the most important consideration for around 21% of consumers.
Availability and storage Check the local range, pack size and storage instructions. If only one person eats the bread, I want a practical portion to try and a way to store the rest. Around 14% of consumers prioritise this practical consideration.

Common mistakes

  • Confusing wheat-free with gluten-free

    A wheat-free label alone doesn’t mean bread is suitable for someone with coeliac disease. Contact with ordinary bread crumbs at mealtimes matters too.

    Follow the Netherlands Nutrition Centre’s advice: look for gluten-free on the packaging or the Crossed Grain trademark. Also use clean or separate utensils, and spreads that are free from ordinary bread crumbs.

  • Assuming all bread contains baker’s salt

    According to the Netherlands Nutrition Centre, bakers are not required to use baker’s salt. So, replacing ordinary bread may also change how much iodine bread contributes to your diet.

    Check the ingredients for iodised salt or baker’s salt. If your diet is very restricted, speak to a dietitian if needed, rather than trying to work out your total intake from one ingredient.

  • Buying a large pack before trying it

    The ingredients and shape of the bread can’t predict which flavour or texture a fussy eater will accept. Once opened, you’ll also need to follow the storage advice for the product you choose.

    Try a small portion first with a familiar spread. Follow the packaging instructions for the rest; PLUS says Schär Meesterbakker Classic should be eaten within a few days of opening or frozen straight away.

    A pack that doesn’t get eaten can lead to food waste.

  • Planning a meal around a changing range

    A product listing in a shop doesn’t guarantee the same bread will be available on your next visit. Lidl says its extra gluten-free products are not available.

    Check the current range before planning meals, and keep another suitable gluten-free product in mind as an option.

Brands and shops to explore

Albert Heijn

Albert Heijn lists AH Glutenvrij Wit brood half.

  • A familiar own-brand option to assess by its shape and packaging.
  • Albert Heijn warns that ingredients, nutritional values and allergy information may change, so check the packaging.

Jumbo

Jumbo lists Lekker Vrij van Gluten Wit 500 g.

  • The listed ingredients, including tapioca and potato starch, inulin fibre, psyllium fibre and iodised salt, give you specific details to compare on the label.
  • The ingredients don’t tell you whether a fussy eater will accept the flavour or texture.

PLUS

PLUS lists PLUS Wit glutenvrij as an own-brand product.

  • Another own-brand option if you’re looking for a gluten-free white sandwich loaf.
  • Check the packaging when it arrives, as product information can change.

Schär

PLUS lists Schär Meesterbakker Classic as gluten-free bread.

  • The product listing mentions millet, quinoa, sourdough, psyllium and iodised salt among the ingredients in this variety.
  • That ingredient list can’t predict whether the flavour will be accepted; follow the storage instructions for this pack too.

Dirk

Dirk’s range overview shows several gluten-free bread products from Schär.

  • Useful for exploring branded loaves and rolls as different options to try.
  • Check the label and packaging for each product you choose; an overview of bread types isn’t a label for an individual product.

ALDI

ALDI includes gluten-free bread in its range of bake-at-home rolls and snacks.

  • A smaller bread shape may be practical for a first try.
  • Availability depends on shops with an in-store bakery; check the packaging of the specific roll.

Lidl

Lidl provides information about a gluten-free range.

  • The range information can help you look for suitable products before you go shopping.
  • Lidl says its extra gluten-free products are not available; check the current range before planning a meal around them.

Related Joybuy products

Related products coming soon.

Frequently asked questions

Is ordinary white bread suitable for someone with coeliac disease?

Ordinary white bread isn’t suitable if it contains gluten. The Netherlands Nutrition Centre recommends a gluten-free diet for people with coeliac disease. Choose bread clearly labelled gluten-free and prevent contact with ordinary bread crumbs.

Is a wheat-free label enough?

No, wheat-free doesn’t replace the need to check that a product is gluten-free. The Netherlands Nutrition Centre advises looking for the word gluten-free or the Crossed Grain trademark on the current packaging, and checking the ingredients and allergen information too.

How can I keep a gluten-free sandwich free from ordinary bread crumbs?

Use clean or separate utensils, a clean work surface and spreads that haven’t come into contact with ordinary bread crumbs. Also take care with shared toasters, chopping boards and jars of spread.

Does gluten-free white bread automatically contain iodised salt?

No, check the ingredients list for the bread you choose. According to the Netherlands Nutrition Centre, bakers are not required to use baker’s salt. If you follow a restricted diet, a dietitian can help assess your overall diet.