If you’re hosting someone with coeliac disease, choose bread or rolls whose current packaging explicitly says ‘gluten-free’; ordinary wholemeal wheat bread is not a suitable alternative. Then decide between slices and individual rolls based on the menu, or leave bread out if it doesn’t serve a purpose. Check sauces and toppings separately, and make sure gluten-free food doesn’t come into contact with crumbs during preparation or serving.
You’re looking for a demonstrably gluten-free bread alternative for your Asian-themed evening, and a way to prepare it separately. According to the Voedingscentrum, coeliac disease requires a strict gluten-free diet; the Dutch Coeliac Association warns that even contact with crumbs can be a problem.
You want to serve toppings separately and are looking for rolls or pita bread that you can serve to each guest individually. The shape of the product can help with planning, but the bread, toppings and serving area must all be suitable for your guest.
As well as checking that it’s labelled gluten-free, you also pay attention to the nutritional information on bread you eat regularly. Compare the stated fibre content and check the ingredients list for iodised salt or baker’s salt; according to the Voedingscentrum, bakers aren’t required to use this salt.
For a guest with coeliac disease, the gluten-free label on the current packaging takes priority over whether the bread is wholemeal, its shape or its nutritional value. After that, the menu will determine whether slices, individual rolls or no bread at all is most practical.
Best for: slices for small sandwiches or as a bread accompaniment to the dishes, provided the variety you choose is labelled gluten-free.
Consider: ingredients, allergens and nutritional value vary by recipe; ‘wholemeal’ doesn’t replace the need to check that it’s gluten-free.
Best for: a buffet where you want to add fillings or toppings for each guest individually.
Consider: check the current variety and its availability; gluten-free rolls aren’t automatically wholemeal.
Best for: a menu where bread doesn’t have a clear role.
Consider: you’ll miss having bread as part of the meal, but won’t need to prepare it separately; you’ll still need to check the other dishes.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Gluten-free label | Look for ‘gluten-free’ or the Crossed Grain symbol on the current packaging, and read the allergen information for the variety you’ve chosen. | If I’m inviting someone with coeliac disease, I want to know whether the bread I’ve chosen is labelled gluten-free before deciding how to serve it. For around 39% of consumers, choosing the right product comes first. |
| Contact with crumbs | Plan a clean work surface and separate utensils; also keep dips and sauces away from bread containing gluten. | When there’s ordinary bread on the table at a buffet, I want to prevent crumbs from getting into the gluten-free food or dips. Serving food safely is the main concern for around 23% of consumers. |
| How to serve it | Choose between slices, rolls and pita bread based on how you plan to serve the toppings; check the current preparation instructions. | For a table with separate toppings, I’m looking for something I can set out for each guest. For around 23% of consumers, how the food is served makes the difference. |
| Fibre and type of salt | Compare the stated fibre content per 100 g and check whether iodised salt or baker’s salt is listed in the ingredients. | If I eat gluten-free bread regularly, I want to compare the nutritional information rather than rely on the word ‘wholemeal’. For around 15% of consumers, fibre and the stated type of salt matter most. |
The type of grain still matters: PLUS lists wheat, wheat gluten and barley among the ingredients in its regular Boeren wholemeal bread. A dark colour or stated fibre content doesn’t make this type of bread suitable for someone with coeliac disease.
First, check the gluten-free label on the exact packaging. Only then compare wholemeal ingredients and nutritional information.
According to the Dutch Coeliac Association, crumbs can also cause cross-contamination. A shared knife, work surface or dip bowl could undo the care you took when choosing the product.
Use a clean work surface and separate utensils. Serve the gluten-free bread with its own dip, well away from crumbs from other bread.
An online listing doesn’t guarantee that the same variety will be available when you do your shopping. Ingredients and allergen information can also vary between product varieties.
Check availability when planning your meal, and read the packaging of the product you actually bought before using it.
Recipes vary, and according to the Voedingscentrum, bakers aren’t required to use baker’s salt. The label ‘gluten-free’ alone tells you nothing about the amount of fibre or the type of salt used.
If you eat bread regularly, compare the nutritional information per 100 g and check the ingredients list for iodised salt or baker’s salt.
The supermarkets mentioned offer different types of bread. Always check the specific product: a gluten-free category doesn’t make ordinary wholemeal bread from the same shop gluten-free.
Albert Heijn lists gluten-free wholemeal pita breads as one of its product options.
Jumbo has a Lekker Vrij gluten-free bread category.
Lidl lists regular wholemeal bread and provides separate information about gluten-free products.
Aldi includes gluten-free options in its rolls and bakery range.
Plus lists gluten-free bread online in different forms, including loaves and bread rolls.
Dirk lists Schär products among its gluten-free breads, including rolls and baguettes.
Don’t choose ordinary wholemeal wheat bread as a gluten-free alternative. The Voedingscentrum recommends a strict gluten-free diet for coeliac disease, so check that the current packaging of the bread you want to serve says it’s gluten-free.
Prepare and serve the roll separately from bread containing gluten. Use clean hands, a clean work surface and separate utensils, and provide a separate dip that no other bread is dipped into. The Dutch Coeliac Association also warns about cross-contamination from crumbs.
Yes. Check the ingredients and allergen information for everything you’re serving to your guest. Also keep checked toppings and dips separate from bread containing gluten and shared utensils.
No. Check the ingredients list for the specific bread. According to the Voedingscentrum, bakers aren’t required to use baker’s salt; the label will tell you whether it’s been used.
Use a product page to compare options, but base your final checks on the packaging of the variety you buy. Look for the gluten-free label, ingredients, allergen information and any preparation instructions.
