If someone at the table has coeliac disease, choose bread clearly labelled gluten-free and keep it separate from regular bread during preparation. Then consider which type of bread suits the meal, and check the ingredients if you also want a wholemeal base: gluten-free and seeded do not automatically mean wholemeal.
For a pitta, burger or filled roll, it’s not enough for the bread itself to be gluten-free: it must also be kept away from crumbs from regular bread when heating and filling it. The Netherlands Nutrition Centre warns that even a small amount of gluten can cause symptoms in people with coeliac disease.
A gluten-free seeded loaf can go well with a meal without being wholemeal. If those qualities matter to you, compare the ingredients list with the nutrition information for fibre per 100 g.
If you’re serving both regular and gluten-free bread, make sure knives, fillings and preparation equipment are kept separate. This helps prevent crumbs from getting onto the gluten-free bread.
When choosing bread for a takeaway night, a clear gluten-free label and separate preparation come first if someone has coeliac disease. Then you can match the shape of the bread, its ingredients and the nutrition information to what you’re planning to serve.
| What to consider | What to check when buying | Who is this important to? |
|---|---|---|
| Gluten-free labelling and separate preparation | Look for a clear gluten-free label on the packaging, and use clean, separate preparation equipment. | If I have coeliac disease, I want to enjoy the meal without crumbs from regular bread getting onto my bread. This precaution is a top priority for around 46% of consumers looking for gluten-free bread for a takeaway night. |
| Wholemeal base and fibre | Read the product description and ingredients; compare fibre on a like-for-like basis, per 100 g. | I want to know whether my gluten-free bread really has a wholemeal base, rather than judging by its colour or seeds. This is a key consideration for around 27% of these consumers. |
| Shape and preparation | Choose a pitta, slice or roll to suit the planned filling, and follow the preparation instructions on the packaging. | For a filled snack, I want bread I can prepare separately and in good time. Around 18% of these consumers focus most on this practical consideration. |
| Local availability | Check the specific product at your chosen shop, and read the label again if you choose an alternative. | If I’m shopping on the same evening, I want to be able to pick up suitable bread without relying on an out-of-date product page. This is the first thing around 9% of these consumers consider. |
Spelt contains gluten, and the word ‘seeded’ says nothing about whether a product is labelled gluten-free. This confusion could lead to an unsuitable choice for someone with coeliac disease.
Check the gluten-free label, allergen information and ingredients on the specific product.
Gluten-free bread can be made with a starch-based mixture. For example, PLUS describes its gluten-free seeded bread as being made with tapioca starch.
If wholemeal is a must for you, check the product description and ingredients. Use the nutrition information per 100 g to compare fibre values.
According to the Netherlands Nutrition Centre, even a stray breadcrumb can cause symptoms in someone with coeliac disease. Bread that is suitable straight from the pack can still come into contact with gluten during preparation.
Use clean, separate equipment for heating, slicing and filling, and keep the bread apart from regular rolls.
A place to look at specific gluten-free bread options, such as pittas.
Shows gluten-free bread as a possible base for filled snacks.
Offers gluten-free seeded bread and Schär multigrain bread, which you can compare by looking at the product descriptions and nutrition information.
A shop to explore Schär gluten-free bread options.
A shop to explore rolls and bake-at-home options for your meal.
No. Regular bread made with wheat, rye, barley or spelt is not a gluten-free alternative. Choose bread clearly labelled gluten-free, and avoid contact with regular bread when serving it.
Under European rules for the gluten-free label, the finished product may contain no more than 20 mg of gluten per kg. Terms such as ‘wheat-free’ or ‘seeded’ are no substitute for that label. If you have coeliac disease, check the rest of the information on the packaging too.
Not necessarily. PLUS describes its gluten-free seeded bread as being made with tapioca starch. If you’re specifically looking for a wholemeal base, check the product description and ingredients.
Use clean, separate preparation equipment to prevent crumbs from regular bread getting onto the gluten-free bread. Always follow the instructions on the packaging of the product you choose for cooking times and temperatures.
Don’t assume so. Check the ingredients list on the specific loaf if you want to know which salt has been used. The rules described by the Netherlands Food and Consumer Product Safety Authority don’t mean that every loaf contains iodised baker’s salt.
