If you’re hosting Friday after-work drinks with a guest who has coeliac disease, choose white bread whose current packaging says ‘gluten-free’ or displays the Crossed Grain symbol. Check the allergen information too, and keep the bread separate from ordinary bread crumbs, knives and dips when serving. Then compare the pack size and, if you’ll be serving the bread regularly, its nutritional information and ingredients.
You want to choose bread labelled gluten-free and serve it without contact with ordinary bread crumbs, shared knives or dips. The Netherlands Nutrition Centre and the Dutch Coeliac Society highlight the importance of keeping these separate.
You’re looking for pre-packed white bread or rolls that you can serve in the right number of portions, without having to do lots of preparation just before your get-together.
As well as pack size, you compare fibre per 100 g, allergens and whether the packaging lists iodised salt.
Start with the gluten-free label and how you’ll serve the bread. After that, match the pack size and nutritional information to your get-together and any plans to eat it regularly.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Choosing gluten-free bread and serving it separately | Look for ‘gluten-free’ or the Crossed Grain symbol on the current packaging. Use separate, clean serving equipment and dips. | If a guest has coeliac disease, I want to make sure suitable bread doesn’t come into contact with crumbs at the get-together. Around 50% of consumers say this is their top priority. |
| Pack size and preparation | Compare the pack contents and storage instructions; check whether rolls need baking or defrosting. | When hosting a group, I want to make enough appetisers without having too much bread left over. Around 30% of consumers say ease of serving comes first. |
| Nutritional information and other allergens | Compare fibre per 100 g and read the allergen information. If you’ll be eating it regularly, also check whether the ingredients list includes iodised salt or baker’s salt. | If I eat gluten-free bread regularly, I want to be able to weigh up its ingredients and take account of other allergies. For around 20% of consumers, this is the most important consideration. |
A product name or the impression given by its ingredients is no substitute for a gluten-free label. The Netherlands Nutrition Centre advises people with coeliac disease to look for ‘gluten-free’ or the Crossed Grain symbol on the packaging.
Check the label on the product you’re actually buying, and ask your guest to check it with you if you’re unsure.
Even bread that was suitable when you bought it can come into contact with gluten-containing crumbs when you serve it. The Dutch Coeliac Society recommends keeping gluten-free products wrapped for as long as possible.
Use a separate, clean area of the table, dedicated serving equipment and a dip that hasn’t been used with ordinary bread.
According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. If you eat bread regularly, it’s worth comparing the ingredients in different loaves.
Check the packaging for iodised salt or baker’s salt.
A mention of gluten-free rolls or a temporary product range doesn’t tell you which suitable bread will be available to buy on the day of your get-together.
Check the current range in advance, and read the packaging of your chosen product in store.
AH Gluten-Free White Bread Half is a 480 g white loaf.
Jumbo Lekker Vrij van Gluten Wit is a 500 g loaf.
PLUS Gluten-Free White is an own-brand loaf made with tapioca starch.
Schär Meesterbakker Classic is a 300 g gluten-free white loaf that you can compare with larger loaves for size and ingredients.
Dirk lists Schär Meisterbackers Classic gluten-free bread, 300 g, in its product range.
ALDI includes gluten-free rolls and gluten-free bread in its range of bake-at-home rolls and snacks.
Lidl also offers additional gluten-free products as part of a changing range.
Check whether the current packaging says ‘gluten-free’ or displays the Crossed Grain symbol. Also check the ingredients and allergen information for any other sensitivities your guest may have.
Only if you can prevent it from coming into contact with ordinary bread crumbs. Keep the gluten-free bread wrapped for as long as possible, and use clean, separate knives, boards, serving dishes and dips.
No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. If you eat bread regularly, compare the ingredients lists for ‘iodised salt’ or ‘baker’s salt’.
No. Fibre content isn’t the first thing to check when serving a guest with coeliac disease: start with the gluten-free label, allergens and measures to prevent cross-contamination. If you eat the bread regularly, you can compare the fibre per 100 g in individual products.
No. If you’re serving a guest with coeliac disease, only choose a specific variety whose current packaging says ‘gluten-free’ or displays the Crossed Grain symbol. Check the allergens too, and use clean equipment when baking the rolls, keeping them separate from ordinary bread.
