If you have coeliac disease, choose bread that is explicitly labelled gluten-free; a dark colour, seeds or spelt are not alternatives. Then compare the ingredients, fibre per 100 g, allergens and type of salt on the label, especially if the bread is replacing regular wholemeal bread in your daily diet.
If you need to replace regular wholemeal bread, you’ll need a product that is strictly gluten-free, as well as paying attention to the rest of your diet. According to the Netherlands Nutrition Centre, a lifelong gluten-free diet is the treatment for coeliac disease; getting enough nutrients also remains important for older people.
If you chose wholemeal bread for its fibre, check the nutritional information and types of flour used when choosing gluten-free bread. Gluten-free, brown and multiseed don’t mean the same thing as wholemeal.
If you’re doing someone else’s shopping, you can’t rely on a familiar product name alone. Check the gluten-free label and current allergen information when you buy it, especially if the person has allergies as well as coeliac disease.
First, make sure the bread is suitable for someone with coeliac disease. Then compare the ingredients and pack size to find an option that suits everyday use.
| What to consider | What to check when buying | Who should pay particular attention? |
|---|---|---|
| Gluten-free safety | Look for an explicit gluten-free label and read the current allergen information. Keep crumbs from regular bread away from gluten-free food at home. | When I buy bread for someone with coeliac disease, I want to be sure which product I’m taking home and avoid cross-contamination. Around 36% of consumers would put gluten-free safety first. |
| Fibre and ingredients | Compare fibre per 100 g and check whether the ingredients list actually includes a wholemeal ingredient. | When wholemeal bread is no longer part of my diet, I want to know how much fibre the replacement bread contains and what ingredients it uses. Around 29% of consumers would consider this their main priority. |
| Regular availability | Check whether the exact bread is available where you usually shop, and have a suitable alternative in mind. | I need a bread substitute I can buy on my next shopping trip too. Around 21% of consumers would prioritise regular availability. |
| Storage and portions | Check the pack size, use-by date and storage instructions, including any guidance on freezing. | If we don’t eat much bread at home, I want to be able to finish the pack or store it as directed on the label. Around 14% of consumers would consider this their main concern when buying. |
A dark colour and visible seeds don’t tell you whether a bread contains gluten. Spelt contains gluten, so it isn’t a suitable substitute for gluten-free bread if you have coeliac disease.
Choose based on the explicit gluten-free label on the specific product, not its appearance or the name of the bread.
Gluten-free breads can contain different types of flour and starch. Fibre content can also vary from one product to another.
Read the ingredients list if wholemeal ingredients matter to you, and compare fibre on a like-for-like basis: per 100 g.
The type of salt varies between gluten-free breads: product information from Jumbo, PLUS and Schär lists iodised salt in the breads described, while Albert Heijn lists sea salt in Céréal Wholemeal Bread.
Check the ingredients on the pack you buy. Consider questions about iodine as part of your overall diet, consulting a specialist dietitian if needed.
Ingredients and allergen information can change. Pack size also matters if you have a small household and don’t get through bread quickly.
Read the label again and follow the storage or freezing instructions for the product you choose.
A retailer’s name doesn’t mean a bread is suitable for someone with coeliac disease: always check the label on the specific product.
Albert Heijn has a gluten-free bread category, which includes Céréal Wholemeal Bread.
Jumbo has a gluten-free bread category, including Jumbo Lekker Vrij van Gluten Bruin.
PLUS offers gluten-free bread options, including PLUS Meerzaden glutenvrij.
Dirk lists gluten-free Schär bread products, including Meisterbackers Vital and Classic.
Lidl describes its additional gluten-free range as a limited-time offer.
ALDI mentions gluten-free options in its communications about its bakery range.
Spelt bread isn’t a gluten-free alternative: spelt contains gluten. Someone with coeliac disease should only eat multigrain bread if it is explicitly labelled gluten-free; its colour and the grains named on the pack aren’t enough to make it suitable.
No, don’t assume all products in this category use the same type of salt. The Jumbo, PLUS and Schär products described list iodised salt, while Albert Heijn lists sea salt in Céréal Wholemeal Bread. So check the ingredients on the specific bread you’re buying.
Gluten-free doesn’t tell you how much fibre a bread contains or whether it includes wholemeal ingredients. Compare the nutritional information per 100 g and read the ingredients list. A specialist dietitian can help with questions about nutrients in your overall diet.
Use a clean work surface and clean utensils for gluten-free bread. Keep it away from crumbs and knives that have also been used for regular bread; according to the Netherlands Nutrition Centre, even a stray bread crumb can cause symptoms in someone with coeliac disease.
