For a guest with coeliac disease, choose bread labelled ‘gluten-free’ and avoid contact with regular bread and crumbs during preparation and serving, as advised by the Dutch Coeliac Association. Then choose a bread style to suit your dishes: sliced white bread for canapés, mini baguettes for individual rolls, or flatbreads for dips and fillings. Check the current label too if fibre or iodised baker’s salt is important to your choice.
If regular bread is also being served, you’ll need both a product labelled ‘gluten-free’ and a way of serving it that avoids contact with gluten-containing crumbs. The Dutch Coeliac Association highlights chopping boards and other kitchen utensils as potential sources of contact.
Different bread styles work well for canapés, dips and filled rolls. Choose a style to suit what you’re serving, and check the gluten-free label on the specific pack.
If you buy gluten-free bread regularly, you can compare fibre on the nutrition table and check the ingredients list for iodised baker’s salt. According to the Netherlands Nutrition Centre, some gluten-free flour blends can be low in fibre, and not all bakers use baker’s salt.
For a guest with coeliac disease, first check that the product is labelled gluten-free and make sure it can be prepared without contact with crumbs. Then decide which bread style suits the menu and compare the nutritional information of suitable products.
| What to consider | What to check when buying | Who is this important for? |
|---|---|---|
| Gluten-free label and contact with crumbs | Check that the current pack says ‘gluten-free’, and use clean, separate utensils and toppings. Under Commission Implementing Regulation (EU) No 828/2014, foods labelled this way for the final consumer must contain no more than 20 mg of gluten per kg. | If a guest has coeliac disease, I want to make sure the bread I choose doesn’t come into contact with regular bread when it’s served. This is the top priority for around 36% of consumers. |
| Bread style to suit the dishes | Choose between slices, mini baguettes and flatbreads to suit the dishes; check the preparation instructions for bake-at-home products. | I look for a different style for dips or filled rolls than I do for canapés. The right bread style is the main priority for around 29% of consumers. |
| Fibre and iodised baker’s salt | Compare the fibre content in the nutrition table and check the ingredients list to see whether iodised baker’s salt is used. | If bread is a regular part of my meals, I want to know how my chosen variety fits into the rest of my diet. Around 21% of consumers prioritise this nutritional information above all else. |
| Choice of shop and quantity | Check whether your preferred bread style is available locally and how much you’ll need for the meal; an online range doesn’t guarantee stock in every shop. | If several suitable products are available, I want to be able to buy the quantity I need from a conveniently located shop. This is the top priority for around 14% of consumers. |
According to the Dutch Coeliac Association, crumbs can get onto gluten-free bread from a chopping board or other kitchen utensils. The label on the pack won’t prevent contact when the bread is served.
Use clean, separate utensils and toppings, and keep gluten-free bread apart from regular bread.
‘Wheat-free’ is not the same as ‘gluten-free’. For a guest with coeliac disease, the absence of wheat alone doesn’t provide the product information you need.
Look for the words ‘gluten-free’ on the pack you plan to serve, and check the current ingredients and allergen information too.
According to the Netherlands Nutrition Centre, some gluten-free flour blends can be low in fibre. Not every bread is made with iodised baker’s salt either.
Compare the nutritional values per 100 g and check the ingredients list if fibre or the use of iodised baker’s salt could affect your choice.
An online gluten-free bread category, including a product page for Schär Meesterbakker Classic.
Its online range features several gluten-free bread styles, including sliced bread, flatbreads and ciabatta.
Has product pages for Schär Meesterbakker Classic and gluten-free mini baguettes.
Its online search results show several gluten-free Schär bread products.
These Joybuy products offer two ways to provide bread for your meal: mini baguettes or a gluten-free mix for baking your own bread. Before buying either, check how it needs to be prepared; the bread mix isn’t ready-made white bread.
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This variety is labelled gluten-free and is designed for serving mini baguettes alongside shared dishes. Check the pack to see whether you’re buying bread rolls or a mix, and how it needs to be prepared.
Prepare and serve the product separately from gluten-containing bread, using clean kitchen utensils and avoiding contact with crumbs.
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This 1 kg gluten-free bread mix is for anyone who wants to bake their own bread; it isn’t ready-made white bread. Check the preparation instructions and make sure the style of bread you want to bake will suit your menu.
Use clean kitchen utensils when preparing and serving it, and keep it separate from gluten-containing bread. Check the current ingredients list if iodised baker’s salt is important to your choice.
No. Choose a product labelled ‘gluten-free’. Under Commission Implementing Regulation (EU) No 828/2014, food for the final consumer can only be labelled this way if it contains no more than 20 mg of gluten per kg. Check the wording on the current pack.
For a guest with coeliac disease, use a clean board with no crumbs from regular bread. The Dutch Coeliac Association warns that crumbs containing gluten can get onto gluten-free bread from chopping boards, knives and other kitchen utensils.
Choose sliced white bread for canapés, mini baguettes for individual rolls, and flatbreads for serving with dips or fillings. Check the gluten-free label on each product you choose and, if it needs preparing, follow the instructions on the pack.
No. Check the ingredients list for the specific bread. According to the Netherlands Nutrition Centre, bread made with iodised baker’s salt is an important source of iodine in the Netherlands, but bakers aren’t required to use baker’s salt.
