If a guest has coeliac disease, choose bread that is clearly labelled gluten-free on the packaging, and serve it separately from ordinary bread. If you also want wholemeal bread, check the wholegrain ingredients and compare the fibre content per 100 g: dark or seeded bread is not automatically wholemeal. When planning your Easter lunch, remember to consider other allergens and the number of guests.
For this guest, both the gluten-free label on the packaging and the way you prepare and serve the bread matter. According to the Netherlands Nutrition Centre, even a stray crumb of ordinary bread can cause symptoms for someone with coeliac disease.
If you’re looking for a gluten-free alternative to wholemeal bread, compare the ingredients list and fibre content per 100 g. The colour or a name such as ‘seeded’ doesn’t tell you whether the bread contains wholemeal flour.
When serving both ordinary and gluten-free bread, the number of guests, portion sizes and serving the breads separately are all practical considerations. Part-baked rolls can work well for lunch, as long as the packaging confirms they’re suitable for your guest and you prepare them separately.
If someone has coeliac disease, start by checking for a gluten-free label and plan to serve the bread separately. Then compare its wholegrain content, nutritional values and the amount you’ll need.
| What to consider | What to check when buying | Who it matters most to |
|---|---|---|
| Gluten-free labelling and serving separately | Look for a clear gluten-free label on the packaging, read the allergen information and set out clean, separate serving utensils. | If someone with coeliac disease is joining us, I want to be able to check the bread and prevent crumbs from ordinary bread getting near it. Around 42% of consumers put gluten-free safety first. |
| Wholegrain ingredients and fibre | Check which flours have been used and compare fibre on a like-for-like basis: per 100 g. Don’t judge by the colour or the name of the bread alone. | If I’m looking for wholemeal bread, I want to know whether the gluten-free alternative really contains wholegrain ingredients. For around 33% of consumers, this and the fibre content matter most. |
| Portions and storage | Compare the pack weight with the number of guests, and check the use-by date and freezing instructions for the bread you choose. | When planning lunch, I want to serve enough bread without having an awkward amount left over. For around 25% of consumers, this practical consideration comes first. |
Gluten-free breads can contain different ingredients. For example, PLUS describes its Meerzaden glutenvrij as bread made with tapioca starch, while Céréal lists wholemeal buckwheat flour in its gluten-free wholemeal bread.
If wholemeal is a requirement, check both the wholemeal description and the ingredients list. Then compare the fibre content per 100 g.
A gluten-free label on the bread won’t prevent it coming into contact with ordinary bread during preparation. The Netherlands Nutrition Centre points out that even a bread crumb can matter for someone with coeliac disease.
Use a clean board and knife, keep the bread separate, and provide separate butter or toppings for your gluten-free guest.
A general range page doesn’t tell you which gluten-free bread is available in your shop. ALDI lists gluten-free bread in its part-baked range, but that doesn’t confirm that gluten-free wholemeal bread is available too.
Check the specific product before doing your Easter shopping, and read the packaging when you buy it. If someone has coeliac disease, choose bread that is clearly labelled gluten-free.
These examples can help you compare types of bread and packaging. A shop’s name alone doesn’t tell you whether a particular product is suitable.
Albert Heijn describes AH Glutenvrij Brood donker meerzaden half as gluten-free bread for anyone looking for a seeded option.
At Jumbo, you can compare Jumbo Lekker Vrij Bruin with Céréal Gluten Free Lactose Free Volkorenbrood.
PLUS includes gluten-free seeded bread in its bread range.
Dirk’s search results include gluten-free breads from Schär, including Meisterbäckers Classic and Vital.
ALDI lists gluten-free bread among its part-baked products for breakfast, brunch or lunch.
Lidl lists gluten-free products, but a general range page doesn’t confirm that a specific gluten-free wholemeal bread is available.
If you’d like to serve small rolls at Easter lunch, this mini baguette is one option to consider. If someone has coeliac disease, check the gluten-free label on the packaging; the bread’s name doesn’t confirm that it contains wholegrain ingredients.
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These mini baguettes are worth considering if you’d like to serve small rolls at Easter lunch.
Before buying, check the number of baguettes and the pack weight. Also read the gluten-free label, ingredients and allergens on the packaging. Keep the bread separate from ordinary bread during preparation and serving.
No. Ordinary wholemeal bread made with wheat, rye or barley contains gluten. Choose bread that is clearly labelled gluten-free for this guest, and prevent it coming into contact with ordinary bread when serving.
Not necessarily: the colour and seeds don’t tell you which flours have been used. Céréal lists wholemeal buckwheat flour in its gluten-free wholemeal bread, while PLUS describes its gluten-free seeded bread as being made with tapioca starch.
Keep the gluten-free bread separate, and use a clean board, a clean knife and separate butter or toppings. According to the Netherlands Nutrition Centre, even a crumb of ordinary bread can cause symptoms for someone with coeliac disease.
Yes, as long as the use-by date or freezing instructions for your chosen bread fit your plans. For example, Albert Heijn says that AH Glutenvrij Brood donker meerzaden half can be frozen on the day of purchase; follow the instructions on the current packaging.
Don’t assume that every gluten-free bread contains iodised salt. Check the ingredients list for the product you choose to see whether it lists iodised salt or baker’s salt.
