If you have coeliac disease, first choose bread with a clear gluten-free statement or a recognised gluten-free certification mark, and check the packaging label. For one meal, smaller packs may better suit what you eat; a larger loaf is an option if you use it promptly after opening or freeze it in portions. If you eat gluten-free bread often, also compare the fibre per 100 g and check whether iodised salt is listed.
A type of bread that appears to contain naturally gluten-free ingredients is not automatically suitable. Look for a clear gluten-free statement or a recognised certification mark, read the current label and avoid contact with ordinary breadcrumbs at home.
If you eat one or two rolls at a time, packs of two may suit your meal. With a larger loaf, storage advice becomes important: can you finish it promptly after opening or freeze it in portions?
As well as checking the gluten-free statement, compare the nutritional information for the specific bread, including fibre per 100 g. Check the ingredients list for iodised salt or baker’s salt; this varies between gluten-free breads.
First, make sure the bread is suitable for coeliac disease. Then choose a pack that matches how much you use, and compare the nutritional information if you eat it regularly.
| What to consider | What should you check? | Who should pay particular attention? |
|---|---|---|
| Choosing gluten-free | Look for a gluten-free statement or a recognised gluten-free certification mark, and read the current ingredients and allergen information. Avoid contact with ordinary breadcrumbs at home. | If I have coeliac disease, I don’t want to rely on the type of grain or product name alone, as the way it is made matters too. This check is the top priority for around 42% of consumers. |
| Portions and storage | Compare the number of items and the storage advice. For a larger loaf, check whether you can finish it promptly after opening or freeze it in portions. | If I eat lunch alone, I don’t want to open more bread than I can use. The right portion size is the main concern for around 33% of consumers. |
| Fibre and iodine | Compare fibre per 100 g and check the ingredients list for iodised salt or baker’s salt. | When bread is a regular part of my diet, I want to know how my choice compares with other gluten-free breads. This gets the most attention from around 25% of consumers. |
A named ingredient does not automatically make the finished product gluten-free. If you have coeliac disease, contact with gluten-containing ingredients or breadcrumbs can also matter.
Choose bread with a clear gluten-free statement or a recognised certification mark, read the packaging and use clean utensils when preparing it.
If you eat only a little bread at a time, you may end up keeping an opened pack for longer than the product instructions recommend. For Schär Meesterbakker Classic, PLUS says to eat the bread within a few days of opening or freeze it straight away.
Consider rolls in a small pack, or divide a larger loaf into portions as soon as you open it, following the storage advice.
Gluten-free breads vary in composition. A gluten-free statement does not tell you how much fibre a specific bread contains.
Compare the fibre per 100 g in the nutritional information for the products you are considering.
According to the Voedingscentrum, bread made with iodised baker’s salt is an important source of iodine in the Netherlands. The Dutch Coeliac Society points out that gluten-free bread is not always made with baker’s salt.
If you eat a particular bread often, check the ingredients list for that exact product rather than assuming anything based on the type of bread.
A product listed in a retailer’s range can help you compare different types of bread. Always check the packaging of the product you choose for suitability and nutritional information.
Schär offers gluten-free breads for different occasions. Jumbo lists Bon Matín at 2 × 100 g and Mini Baguette at 2 × 75 g, while PLUS lists Meesterbakker Classic at 300 g.
Albert Heijn lists AH Glutenvrij white rolls and white pistolets, both sold in packs of two.
Jumbo lists several types of Schär bread, including mini baguettes and a larger loaf.
PLUS lists Schär Meesterbakker Classic as a 300 g gluten-free white loaf, with product information and storage advice.
Dirk lists gluten-free breads including Schär Mini Baguette, Ciabatta and Meesterbäcker Classic.
ALDI mentions gluten-free bread in its information about its bread range. Lidl provides separate information about additional gluten-free products.
This mini baguette could suit you if you’re looking for bread for a smaller meal. If you have coeliac disease, check the gluten-free statement on the packaging before use. Also check how many rolls the pack contains and how to prepare them.
Image not available
Mini baguettes could work well for a smaller bread-based meal, provided the packaging confirms the gluten-free statement you need.
Before buying, check the number of items, net weight and preparation instructions on the packaging; the available product descriptions give conflicting information about weight and preparation.
Not on the basis of a ‘wheat-free’ statement alone. If you have coeliac disease, look for a clear gluten-free statement or a recognised gluten-free certification mark, and read the ingredients and allergen information on the packaging.
According to the Dutch Coeliac Society, a finished product labelled ‘gluten-free’ contains less than 20 mg of gluten per kg. Check the current packaging of the bread you buy, and avoid contact with ordinary breadcrumbs when preparing it.
Follow the storage advice for the bread you choose and, if needed, freeze it in portions for individual meals. For Schär Meesterbakker Classic, PLUS advises resealing the pack after opening and eating the bread within a few days or freezing it straight away.
Compare fibre per 100 g and check whether iodised salt or baker’s salt appears in the ingredients list. The Voedingscentrum describes bread made with iodised baker’s salt as an important source of iodine in the Netherlands, while the Dutch Coeliac Society says gluten-free bread is not always made with baker’s salt.
