For a conference, choose gluten-free white bread whose current label you can check and whose storage, preparation and serving can all be managed separately. A 480–500 g loaf can help you plan portions for a larger group, while a 300 g pack may be a better fit for a smaller group. Check for other allergens and follow the storage instructions too: a gluten-free label alone doesn’t mean the bread is suitable for every attendee.
You want to do more than buy bread labelled gluten-free: you also need to prevent it coming into contact with regular bread during storage, preparation or serving. The Netherlands Food and Consumer Product Safety Authority points out that businesses must inform consumers about the allergens present, and that cross-contamination can unintentionally introduce allergens into food.
If only a few attendees eat gluten-free, pack size and instructions for storing the bread after opening also matter. This helps you plan portions without relying on the loaf’s weight alone.
As well as gluten, you may need to consider soya, milk, eggs, nuts, lupin or mustard. Check the current ingredient and allergen information for each bread and type of filling you choose.
First, establish who the gluten-free lunch is for and how it will be served separately. Then choose a pack size that suits the number of portions and your storage options.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Serving gluten-free food | Check the exact product label and agree how the bread, fillings and utensils will be kept separate from regular products. | When arranging lunch for attendees with coeliac disease, I want to know that the bread will remain separate after opening too. Around 42% of consumers prioritise this safe serving approach. |
| Other allergens | Read the current allergen information for both the bread and fillings, including warnings about possible traces. | When members of the group have different allergies, I need to assess which parts of the lunch are suitable for each attendee. Around 33% of consumers prioritise these additional allergen checks. |
| Portions and storage | Compare the pack weight and stated number of portions with the number of attendees; follow the storage and freezing instructions. | For a small gluten-free group, I want to buy enough portions without ending up with too much opened bread. This planning is the top priority for around 25% of consumers. |
The gluten-free breads described may contain soya or carry warnings about other allergens. Bread that suits one attendee may therefore be unsuitable for someone else.
Before ordering, ask which allergens are relevant and check the current packaging for the exact bread and fillings.
At a buffet, shared knives, tongs, chopping boards or bread baskets can lead to cross-contact. The Netherlands Food and Consumer Product Safety Authority describes cross-contamination as allergens unintentionally getting into food.
Plan separate storage, preparation and serving, and agree with the catering team who will oversee the process during lunch.
The packs described range from 300 g to 500 g. How much you need also depends on the lunch menu and what happens to the bread after opening.
Plan the gluten-free portions separately and check the storage and freezing instructions for each product.
An opened pack that can’t be stored according to the product instructions may end up as waste.
According to the Netherlands Nutrition Centre, baker’s salt has iodine added, but bakers aren’t required to use it. Its presence therefore varies from product to product.
If iodised salt is relevant to your choice, check the ingredients list or ask the supplier.
Albert Heijn lists its own gluten-free white bread and Schär bread in its online range.
Jumbo has its own gluten-free white bread and also lists Schär breads in its online range.
PLUS lists white bread and rolls among the products in its gluten-free bread category.
Dirk’s online search results show several gluten-free bread products from Schär.
ALDI includes gluten-free options in its range of bake-off rolls and snacks.
Lidl publishes information about gluten-free products and an ingredients guide for freshly baked bread.
Store, prepare and serve the bread separately from regular bread, using separate knives, tongs and chopping boards. Make sure attendees can check the allergen information for the bread and fillings before eating.
Not necessarily: the products described may contain soya, for example, or carry warnings about eggs, milk, nuts, lupin or mustard. Check the current labels for both the bread and fillings for every attendee concerned.
No, you can’t assume that every loaf does. The Netherlands Nutrition Centre says baker’s salt contains added iodine, but bakers aren’t required to use it. Check the ingredients list for the product you choose.
It depends on the instructions for the bread you choose. Albert Heijn says AH Glutenvrij Wit brood half can be frozen on the day of purchase; for the Schär bread described, the advice is to use it within a few days of opening or freeze it straight away. Keep the bread separate from regular bread during storage too.
