If someone with coeliac disease is joining you, choose bread labelled ‘gluten-free’ on the packaging and prevent contact with crumbs from ordinary bread. Also check the pea soup and toppings. If you’re also looking for an alternative to wholemeal bread, compare the ingredients and fibre per 100 g: a dark colour or extra seeds alone say nothing about whether it’s labelled gluten-free or how much fibre it contains.
For people with coeliac disease or another confirmed reason to avoid gluten, both the label on the bread and contact with crumbs while serving matter. The Netherlands Nutrition Centre points out that even a stray bread crumb can be significant for someone with coeliac disease.
If you’d like gluten-free bread with particular grains, seeds or fibre to go with your pea soup, compare the ingredients lists and nutritional values per 100 g of different products.
If you’re buying bread at the same time as your soup ingredients, the product format, pack size and storage instructions are practical points to compare. The range may vary from shop to shop.
Start with the gluten-free label if someone eating with you needs it. Then compare the fibre content and choose a pack that suits the number of people and when you plan to store it.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free choice and contact with crumbs | Check the ‘gluten-free’ label and the ingredients in the bread, soup and toppings. Keep the bread away from ordinary bread crumbs when preparing and serving it. | If someone with coeliac disease is eating with me, I want to serve the bread and soup carefully, without contact with ordinary bread crumbs. For around 42% of consumers, this check is their main reason for choosing a product. |
| Fibre and ingredients | Compare fibre per 100 g and check which flours and seeds have been used. Also check for allergens that matter to the people eating with you. | With a hearty bowl of soup, I want to choose bread with ingredients and fibre that match what I look for in wholemeal bread. Around 33% of consumers prioritise this nutritional profile. |
| Packaging and storage | Check the pack size, product format and storage or freezing instructions. Before setting off, check whether your chosen product is available at your shop. | For a single meal of soup, I want to buy the right amount and know what to do with any leftover bread. This practical consideration comes first for around 25% of consumers. |
The colour and style of a loaf don’t tell you whether it contains gluten. Spelt is a type of wheat, so ordinary spelt bread is not a suitable alternative when someone with coeliac disease is eating with you.
Look for the ‘gluten-free’ label on the packaging and read the ingredients list instead of judging by appearance.
The ingredients in pea soup, stock, thickeners and toppings also need attention. The Netherlands Nutrition Centre also notes that even a stray bread crumb can be significant for someone with coeliac disease.
Check the packaging of all the meal components and use clean knives, chopping boards and serving utensils for the gluten-free bread.
A gluten-free label doesn’t tell you how much fibre the bread contains. ‘Brown’ and ‘seeded’ don’t automatically mean the same thing as wholemeal bread either.
Compare the ingredients and fibre per 100 g of the breads you’re considering, and read the allergen information.
According to the Netherlands Nutrition Centre, bakers aren’t required to use iodised baker’s salt. So you can’t tell whether gluten-free bread contains it from the type of bread alone.
Check the ingredients list if iodised salt is important to your choice.
These ranges give you a starting point for comparing different types of bread. Always check the packaging and availability at your shop for the specific product you’re considering.
Albert Heijn’s gluten-free range includes breads from the AH Glutenvrij line, as well as products from other brands.
Jumbo lists Lekker Vrij van Gluten bread in brown and white varieties, in 500 g packs.
Lidl’s bakery range includes regular wholemeal bread.
ALDI lists both regular wholemeal bread and gluten-free bread options in its bakery range.
PLUS’s gluten-free bread category includes own-brand products and breads from other brands, including seeded varieties.
Search results for gluten-free bread at Dirk include products from Schär.
This is a bread mix for anyone who wants to make their own gluten-free bread to serve with pea soup. It needs to be prepared, so it isn’t a ready-to-eat loaf for the table.
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For anyone who wants to make their own bread to serve with pea soup instead of buying a ready-made loaf.
Gluten-free bread mix in a 1 kg pack. Follow the preparation instructions on the packaging and avoid contact with ordinary bread crumbs while making and serving it.
Check the allergen information if anyone also needs to avoid other ingredients, and check the nutritional value per 100 g if fibre is important to your choice.
Choose bread labelled ‘gluten-free’ on the packaging and also check the ingredients in the pea soup and toppings. Keep the bread away from crumbs from ordinary bread while preparing and serving it.
Not based on those words alone. Check the gluten-free label separately, then compare the types of flour, seeds and fibre per 100 g if you’re looking for an alternative to wholemeal bread.
Use ingredients that meet the gluten-free requirements you need, and keep your equipment free from ordinary bread crumbs. If you’re using a bread mix, follow the instructions on the packaging; you’ll need to prepare it before you can serve the bread with your soup.
No, you can’t tell from the gluten-free label. According to the Netherlands Nutrition Centre, using iodised baker’s salt isn’t compulsory, so check the ingredients list of the bread you want to buy.
That depends on the storage and freezing instructions for the bread you choose. Check them before buying, and see what the packaging recommends after opening so you can plan how much bread you’ll need for the meal.
