If you have coeliac disease, choose white bread labelled ‘gluten-free’ or bearing the Crossed Grain symbol on the packaging, rather than ordinary white bread. Then check the current label for other allergens, nutritional information and iodised salt. If you want medium-sliced bread, check the slice thickness on the packaging or ask the shop.
The Netherlands Nutrition Centre says that people with coeliac disease need to follow a gluten-free diet. So check the label on the packaging and make sure crumbs from ordinary bread don’t get onto your gluten-free bread at home.
You’re looking for white bread for breakfast or lunch, ideally medium-sliced and easy to store. Check the slice thickness separately: information about weight or freezing won’t tell you how thick the slices are.
You want to compare fibre and salt per 100 g and check the ingredients for iodised salt and other allergens. The Netherlands Nutrition Centre says bakers aren’t required to use baker’s salt.
If you have coeliac disease, a gluten-free label is essential for any bread you’re considering. Then compare slice thickness, convenience and the information on the label that matters to you.
| What to consider | What to check when buying | Especially useful for |
|---|---|---|
| Gluten-free and crumb-free use | Look for ‘gluten-free’ or the Crossed Grain symbol on the current packaging. Keep your breadboard, knife and toaster free from crumbs from ordinary bread. | I want to choose bread based on its gluten-free label and keep it separate from ordinary bread at home because I have coeliac disease; around 42% of consumers put this safety first. |
| Slice thickness and storage | Check whether the packaging says ‘medium-sliced’, or ask the shop. Also compare the loaf weight and storage instructions. | For my everyday sandwiches, I want slices of the thickness I prefer and a loaf I can store appropriately; for around 33% of consumers, practical use matters most. |
| Nutritional information and other allergens | Compare fibre and salt per 100 g. Check the ingredients for iodised salt and look for any other allergens that are relevant to you. | When choosing between gluten-free breads, I also want to know what they contain and whether the label lists any other allergens; for around 25% of consumers, the ingredients are the deciding factor. |
White bread made from grains containing gluten is not the same as gluten-free white bread. The Netherlands Nutrition Centre says that people with coeliac disease need to follow a gluten-free diet.
Base your choice on the ‘gluten-free’ label or the Crossed Grain symbol on the packaging.
The Netherlands Nutrition Centre says bakers aren’t required to use baker’s salt, so its presence varies from loaf to loaf.
Check the ingredients of the bread you buy for baker’s salt or iodised salt.
Ingredients and allergen information can change. What’s more, a loaf’s weight doesn’t confirm that it’s medium-sliced.
Read the packaging before eating the bread, and ask the shop about slice thickness if it’s important to your choice.
Gluten-free bread may still contain ingredients that matter if you have a separate allergy. For example, Jumbo and PLUS list soya in the white breads mentioned here.
As well as checking the gluten-free label, read the full allergen information for the specific loaf.
Albert Heijn describes AH Gluten-free White bread, half loaf, as 480 g of gluten-free white bread.
Jumbo offers Lekker Vrij van Gluten White as a 500 g loaf of gluten-free white bread.
PLUS describes PLUS White gluten-free as gluten-free white bread.
Dirk’s search results include Schär’s gluten-free Meesterbackers Classic and Vital breads.
No. Ordinary white bread made from grains containing gluten isn’t suitable for a gluten-free diet for coeliac disease. Choose bread labelled ‘gluten-free’ or bearing the Crossed Grain symbol on the packaging, as recommended by the Netherlands Nutrition Centre.
No. ‘Wheat-free’ on its own isn’t enough when choosing bread for coeliac disease: gluten can also come from other grains, including rye and barley. So check for a gluten-free label or the Crossed Grain symbol.
No. The Netherlands Nutrition Centre says bakers aren’t required to use baker’s salt. Check the label on the specific loaf to see whether baker’s salt or iodised salt is listed in the ingredients.
Use a separate or thoroughly cleaned breadboard, knife and toaster for gluten-free bread. Make sure crumbs from ordinary bread don’t get onto it.
Use online information to compare products, but check the current packaging before eating the bread. Albert Heijn and PLUS say that ingredients and allergen information can change.
