If you’re hosting someone with coeliac disease, choose white bread clearly labelled as gluten-free and serve it separately from ordinary bread. Match the pack size to the number of people eating, and check the allergen information separately: gluten-free does not mean free from other allergens. If you also want to check the iodine content, look separately to see whether iodised salt or baker’s salt is listed among the ingredients.
You want to serve bread on St Nicholas’ Eve without any contact with crumbs or shared cutting utensils. The Netherlands Nutrition Centre warns that even a stray bread crumb can cause symptoms for someone with coeliac disease.
You want to work out in advance how much bread you’ll need and what to do with any leftovers. The pack weight, portion information and storage advice for your chosen product can help.
You buy gluten-free bread regularly and want to compare fibre, salt, other allergens and whether iodised salt is listed, as well as checking the gluten-free label.
Start by checking that the bread is labelled gluten-free, and set aside a separate space for slicing and preparing it. Then compare the pack size and other label information with what you’ll need for the evening.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Serving gluten-free | Check that the finished product is labelled gluten-free. Set out a clean knife, a separate board and a serving plate of its own. | When I’m hosting a guest with coeliac disease, I want to keep ordinary bread crumbs away from their food. This is the top priority for around 42% of consumers. |
| Portions and storage | Compare the net weight and portion information; check the advice on freezing and storing the bread after opening. | When several people will be eating the bread, I want to have enough ready without leaving unused portions. This is the main consideration for around 25% of consumers. |
| Nutritional information and iodine | Compare fibre and salt per 100 g, and check the ingredients for iodised salt or baker’s salt. | If I buy gluten-free bread regularly, I want to know what else is on the label besides the gluten-free claim. This is the most important factor for around 17% of consumers. |
| Availability | Check the latest product information at the shop where you do your food shopping, and check the exact bread and pack size. | If I’m shopping just before St Nicholas’ Eve, I want to know whether I can find my chosen bread in my local shop. Availability is the main concern for around 16% of consumers. |
On their own, those words don’t confirm that the finished product is suitable as a gluten-free choice. Under Implementing Regulation (EU) No 828/2014, the term ‘gluten-free’ may be used when the food sold to the final consumer contains no more than 20 mg/kg of gluten.
Check the gluten-free claim on the pack of the exact bread you’re buying.
A gluten-free label won’t prevent crumbs from coming into contact with the bread while it’s being prepared. The Netherlands Nutrition Centre also identifies a stray bread crumb as a potential problem for someone with coeliac disease.
Use a clean, separate knife, a separate board and a plate of its own for the gluten-free bread and toppings.
Jumbo lists soya in its Lekker Vrij van Gluten Wit and also notes the possible presence of eggs, milk and nuts. Other allergens or possible traces are also listed for the Albert Heijn and Schär breads mentioned here.
If a guest has a separate allergy, check the latest allergen information for the exact product.
According to the Netherlands Nutrition Centre, bakers in the Netherlands aren’t required to use baker’s salt. So the term ‘gluten-free’ tells you nothing about whether the bread contains iodised salt.
Check the ingredients of your chosen bread to see whether iodised salt or baker’s salt is listed.
These product ranges give you an idea of the differences you may find on the label. Always check the pack of the variant you choose when you buy.
Albert Heijn describes its own 480 g gluten-free white bread, with 12 portions of 40 g.
Jumbo lists Lekker Vrij van Gluten Wit in a 500 g pack, alongside other bread varieties in the same range.
PLUS lists products including PLUS Wit glutenvrij, gluten-free white rolls and Schär Meesterbakker Classic.
Schär offers several types of gluten-free bread. PLUS specifically describes Meesterbakker Classic as white bread made with millet, quinoa and sourdough.
Dirk’s search results show several gluten-free Schär breads, including Meesterbackers Classic, Kaiserbrötchen and ciabatta.
Ordinary white bread made with gluten-containing grains isn’t a gluten-free choice for someone with coeliac disease. Choose bread labelled gluten-free and keep it separate from ordinary bread when serving.
Under Implementing Regulation (EU) No 828/2014, the term ‘gluten-free’ may be used if the food sold to the final consumer contains no more than 20 mg/kg of gluten. This EU requirement also applies to products sold in the Netherlands.
If you’re serving a guest with coeliac disease, use a clean, separate knife, board and plate. This helps prevent contact with crumbs from ordinary bread; according to the Netherlands Nutrition Centre, even a stray bread crumb can cause symptoms.
No, the gluten-free claim doesn’t tell you whether the bread contains iodised salt. The Netherlands Nutrition Centre says that bakers in the Netherlands aren’t required to use baker’s salt. So check the ingredients of the exact bread for ‘iodised salt’ or ‘baker’s salt’.
Follow the storage advice for the product you choose. Albert Heijn says its gluten-free white bread can be frozen on the day of purchase; PLUS advises eating Schär Meesterbakker Classic within a few days of opening or freezing it straight away.
