For a pupil with coeliac disease, choose white bread that is labelled gluten-free on the current packaging and prepare it without letting it come into contact with ordinary bread. Then compare the other allergens, fibre per 100 g, iodised salt and portion sizes. When packing lunch, also take the school’s arrangements into account.
Needs gluten-free bread for school lunch, which must not come into contact with crumbs from ordinary bread while it is being prepared and packed. The Netherlands Nutrition Centre points out that even a small amount of gluten can cause symptoms in people with coeliac disease.
Compares fibre and the presence of iodised salt across the gluten-free range, as well as considering the fillings and the rest of the diet. According to the Netherlands Nutrition Centre, getting nutrients from bread needs attention as part of a gluten-free diet.
Checks the current ingredients and allergen information for the bread they choose, as well as its gluten-free label. Product information from Albert Heijn, Jumbo, PLUS and Schär shows that warnings for ingredients such as soya, oats, milk, egg, nuts, lupin and mustard vary from product to product.
For someone with coeliac disease, start by checking the gluten-free label and taking steps to prevent cross-contamination. Then compare the nutritional information and packaging, and consider what will make preparing school lunch practical.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Gluten-free labelling and separate preparation | Read the gluten-free label on the current packaging and check the other allergens too. Use clean kitchen utensils to prepare lunch and keep the bread separate from ordinary bread. | When I prepare lunch for a pupil with coeliac disease, I want to prevent crumbs containing gluten from getting into it. Around 36% of consumers put this safety consideration first. |
| Fibre and iodised salt | Compare fibre per 100 g and check the ingredients list for iodised salt or baking salt. | If this bread goes to school regularly, I want to know how its nutritional information fits in with the rest of the diet. For around 29% of consumers, this is the main consideration. |
| Portions and storage | Check the pack weight, portion information and instructions for storing or freezing the bread. | I like to prepare lunches in advance without opening more bread than I need. For around 21% of consumers, this practical consideration is what makes the difference. |
| Availability | Check whether the product you have chosen is available in store, and decide in advance which other gluten-free product meets the same essential requirements. | If my usual bread isn’t available, I want to be able to take a suitable alternative for the next school day. Around 14% of consumers put this peace of mind first. |
According to the Netherlands Nutrition Centre, even a stray bread crumb can cause symptoms in someone with coeliac disease. So buying the right bread isn’t enough if it comes into contact with gluten during preparation.
Use a clean chopping board and knife, choose fillings without bread crumbs and pack the gluten-free lunch separately.
Gluten-free white breads can contain other allergens too. The ingredients and warnings listed vary between products from Albert Heijn, Jumbo, PLUS and Schär.
Check the full ingredients list and allergen information on the exact product packaging every time you buy it.
The Netherlands Nutrition Centre says that bakers aren’t required to use baking salt. So don’t assume a bread contains iodine based on its type.
Look for iodised salt or baking salt on the label, and consider the nutritional information as part of the overall diet.
A recipe or allergen statement can change. Even packaging you’ve bought before may not have the same information as the pack currently in store.
Use product pages to compare options, but check the current packaging before packing lunch.
These brands offer examples you can use to compare labels and packaging. Assess each product on its own merits rather than relying on the brand name alone.
Albert Heijn describes AH Glutenvrij Wit brood half as gluten-free white bread in a 480 g pack.
Jumbo describes Lekker Vrij van Gluten Wit as gluten-free white bread in a 500 g pack.
Schär Meesterbakker Classic is a 300 g gluten-free white bread listed by retailers including Jumbo and Dirk.
PLUS describes Wit glutenvrij as bread made with tapioca starch.
These gluten-free mini baguettes are an option if you can bake them at home before packing school lunch. They aren’t slices of white bread, so check that the preparation method and other allergens are suitable for the lunch.
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For a gluten-free school lunch with rolls you can bake at home in advance and pack separately.
The pack contains seven mini baguettes. Before buying, check the preparation instructions and the latest information about soya, lupin and mustard. Use clean kitchen utensils when preparing them and keep the rolls separate from ordinary bread.
No, ordinary white bread containing gluten isn’t suitable for a pupil with coeliac disease. Choose bread clearly labelled gluten-free and prevent it from coming into contact with ordinary bread during preparation and packing. The Netherlands Nutrition Centre warns that even small amounts of gluten can cause symptoms.
Yes, ask the school what arrangements apply to food brought from home and allergens. The Netherlands Nutrition Centre advises parents to find out whether the school has a food policy; follow its guidance on how to bring gluten-free lunch.
No, the gluten-free label on its own doesn’t tell you anything about other allergens. Product information from Albert Heijn, Schär and PLUS, for example, lists soya or warnings about other ingredients. Always check the current packaging of the product you choose.
No, don’t assume that bread contains iodised salt based on its type. According to the Netherlands Nutrition Centre, bakers aren’t required to use baking salt, so check the ingredients list of the bread you buy.
