If you have coeliac disease, a premium look is no reason to choose ordinary wholemeal bread: first check that the current packaging explicitly says the bread is gluten-free or carries a gluten-free certification mark. Only then compare the types of flour and fibre per 100 g. Also check for any ingredients you want to avoid, storage instructions and whether iodised baker’s salt is used.
Dark bread, sourdough and artisanal packaging tell you nothing about whether a product is labelled gluten-free. So start with the label, and keep ordinary bread crumbs away from your bread when storing and preparing it.
Among breads labelled gluten-free, you’ll want to know which flours have been used and how much fibre the nutritional information lists per 100 g. The Dutch Coeliac Society recommends checking the packaging first when choosing gluten-free bread; colour and seeds are no substitute for this check.
You may also want to avoid oats, wheat starch, milk or lactose, or need bread that can be stored in the freezer. In that case, the full ingredients list and storage instructions will help you decide which gluten-free options are practical for you.
Use the gluten-free label as your first filter. Then compare the ingredients and nutritional information of breads that meet this requirement.
| What to consider | What to check when buying | Who should pay particular attention? |
|---|---|---|
| Gluten and cross-contamination | Look for ‘gluten-free’ or a gluten-free certification mark on the current packaging. At home, keep the bread separate from ordinary bread crumbs. | I want to choose bread without relying on its dark colour or name. For around 39% of consumers, gluten safety comes first. |
| Wholemeal flour and fibre | Check which gluten-free flours are listed in the ingredients and compare fibre per 100 g; ‘multiseed’ and ‘sourdough’ don’t tell you how much fibre it contains. | If I eat bread every day, I want to compare the ingredients and nutritional value. Around 31% of consumers put this question about wholemeal bread and fibre first. |
| Other ingredients and storage | Check for oats, wheat starch, milk or lactose if you want to avoid them. For frozen bread, read the storage and defrosting instructions. | As well as choosing gluten-free bread, I need to watch out for another ingredient, or I need to be able to store my bread. This is the main consideration for around 15% of consumers. |
| Iodised baker’s salt and nutritional information | Check whether baker’s salt is listed in the ingredients, and consider the nutritional information in the context of what else you eat. | When I replace ordinary bread, I also want to consider how much iodine my bread provides. For around 15% of consumers, this is the most important consideration. |
The Netherlands Nutrition Centre describes bread made with iodised baker’s salt as an important source of iodine in the Netherlands. Don’t assume gluten-free bread provides the same amount: check the ingredients, as a gluten-free label tells you nothing about the salt used.
These words describe the bread, but don’t confirm that it’s gluten-free. Spelt is a type of wheat, and the name ‘cornbread’ alone doesn’t mean the bread is gluten-free either.
Follow the advice of the Netherlands Nutrition Centre and the Dutch Coeliac Society: check for a gluten-free label or certification mark on the current packaging before comparing flavours or types of bread.
Seeds and a dark colour don’t tell you how much fibre the bread contains per 100 g. The types of flour used can also vary between gluten-free breads.
Read the ingredients and compare the fibre content in the nutritional information on the packs you’re considering.
According to the Netherlands Nutrition Centre, the iodine in many Dutch breads comes from iodised baker’s salt. You can’t tell whether this salt has been used from the ‘gluten-free’ label.
Check the ingredients for baker’s salt. If you eat little bread or mainly choose bread without baker’s salt, you can discuss your overall diet with a dietitian.
A bread you find online may no longer be available. The packaging of the product you actually buy is also the definitive source of ingredient and allergen information.
Before buying, check the current label and, if you’re looking for a particular bread, confirm that it’s available and check any storage instructions.
These product examples can help you compare labels more closely. A brand name alone doesn’t confirm that every bread in the range is wholemeal or suits the same ingredient requirements.
Céréal Wholemeal Bread is an example for anyone looking for wholemeal buckwheat flour and a lactose-free label in a gluten-free bread.
The range listed by Albert Heijn includes several types of gluten-free bread, including dark multiseed bread and sourdough bread with seeds.
Jumbo listed both a brown and a white bread in its Lekker Vrij van Gluten range.
The Garbo Dark Wholemeal Sourdough Bread described by Jumbo is an example for anyone looking to avoid wheat and milk as well as gluten.
Not based on its name or appearance: only choose bread whose current packaging explicitly says it’s gluten-free or carries a gluten-free certification mark. According to the Netherlands Nutrition Centre and the Dutch Coeliac Society, terms such as ‘wholemeal’, ‘sourdough’ and ‘multiseed’ don’t make checking the label any less important.
Yes. Bread made with gluten-free wheat starch can be labelled gluten-free; ordinary wheat starch is a different ingredient. Check that the finished product is labelled gluten-free, and read the ingredients list if you also want to avoid wheat.
No. Check that the oat bread itself is labelled gluten-free. The Dutch Coeliac Society points out that oats must not be contaminated with gluten-containing grains, and that a small number of people with coeliac disease also react to uncontaminated oats.
Check whether the gluten-free bread contains baker’s salt; don’t assume it provides the same amount of iodine as ordinary bread. The Netherlands Nutrition Centre describes bread made with iodised baker’s salt as an important source of iodine in the Netherlands. If you don’t eat much of this type of bread, you can discuss your overall diet with a dietitian.
Store it separately and use clean utensils and a clean work surface when slicing and making sandwiches. The Netherlands Nutrition Centre emphasises that cross-contamination can also happen through bread crumbs when you have coeliac disease.
