If breakfast is for someone with coeliac disease, choose a loaf whose specific packaging states that it is gluten-free; the name ‘tiger bread’ alone does not guarantee this. A specialist gluten-free tiger loaf is a good fit if you want the crust and a whole loaf, while packaged gluten-free rolls or other bread are alternatives if the shape matters less. When serving, keep your chosen product separate from bread containing gluten and its crumbs.
You’re looking for bread labelled gluten-free and want to prevent it coming into contact with ordinary bread crumbs at a shared breakfast. The Dutch Coeliac Society points out that crumbs can get onto gluten-free bread via a shared chopping board.
You’re thinking not only about bread for someone who needs a gluten-free diet, but also about the distinctive tiger crust and the shape of a whole loaf. A specialist gluten-free tiger loaf fits the bill; Bakker Leo offers one.
You want to provide bread or rolls for several people and are happy with a different type of gluten-free bread. For example, Albert Heijn lists gluten-free rolls, seeded rolls and white bread; check the packaging and storage instructions for each product you choose.
First, distinguish between bread labelled gluten-free and ordinary tiger bread. Then decide how important the tiger crust, number of portions and weekend preparation are to you.
A good fit if: you want to serve a whole loaf with a tiger crust. Bakker Leo offers a 350 g sliced white gluten-free tiger loaf.
Bear in mind: you’ll need to plan ahead. Bakker Leo says this bread keeps for two days outside the freezer and for at least two months in the freezer.
A good fit if: a roll or another type of bread is fine for breakfast and a tiger crust isn’t essential.
Bear in mind: your chosen gluten-free bread won’t automatically be tiger bread. Check the specific product and its availability at your shop.
| What to consider | What to check when buying | Who this matters to |
|---|---|---|
| Gluten-free labelling and crumbs | Read the gluten-free label and allergen information on the packaging. If you’re also serving ordinary bread, plan to use separate, clean chopping and spreading utensils. | If someone with coeliac disease is eating with us, I want to be sure which bread I’m serving and prevent ordinary bread crumbs getting onto it. This certainty is the top priority for around 46% of consumers. |
| Tiger crust and loaf shape | Check that it is gluten-free tiger bread and that the loaf shape and number of slices suit breakfast. | I’m looking for a whole loaf with a distinctive tiger crust, not just any gluten-free roll. For around 36% of consumers, this particular type of bread is the main priority. |
| Portions and preparation | Check the number of items, storage instructions and, for bake-at-home rolls, the preparation instructions. | I want to make sure we have enough rolls for the weekend without relying on one specific type of bread. For around 18% of consumers, convenience is the main consideration. |
European rules allow a food to be labelled gluten-free only if it contains no more than 20 mg/kg of gluten when sold to consumers. Separate preparation is still important when serving: the Dutch Coeliac Society says crumbs from ordinary bread can get onto gluten-free bread via a chopping board.
The name of the bread tells you nothing about whether it is labelled gluten-free. For example, Jumbo lists boeren tiger loaves in several varieties; the name of this bread doesn’t confirm that it’s suitable for someone who needs gluten-free bread.
Rely on the labelling and allergen information on the specific packaging, not the type of bread or where it is displayed in the shop.
The Dutch Coeliac Society says crumbs can get onto gluten-free bread via a shared chopping board. Keeping the two separate matters just as much at a shared weekend breakfast.
Use a clean surface and separate or clean chopping and spreading utensils. Also watch out for crumbs in shared spreads.
Albert Heijn lists several types of gluten-free bread, including rolls and white bread. This range alone doesn’t tell you whether gluten-free tiger bread is available too.
Decide whether the tiger crust is essential. If another type of bread will do, compare the specific gluten-free products. If the crust is important, look for a specialist tiger loaf in good time.
The Netherlands Food and Consumer Product Safety Authority explains when iodine may be present in bread and other baked goods through baker’s salt. This doesn’t tell you which salt is used in every individual gluten-free loaf.
Check the product’s ingredients if this distinction matters to you when buying.
A gluten-free bread category and a range of tiger bread can exist side by side. So always check the specific product you’re planning to buy for breakfast.
Supermarket with an online selection of gluten-free bakery products, including its own rolls and white bread.
Supermarket with a gluten-free bread category, as well as boeren tiger bread in white, brown and wholemeal varieties.
Supermarket that stocks standard tiger rolls and provides information about its gluten-free range.
Brand offering packaged gluten-free bread alternatives. Schär lists Albert Heijn, Jumbo, Dirk and Plus among the retailers that stock its range.
Specialist bakery offering white gluten-free tiger bread for anyone looking for this particular type of loaf.
These mini baguettes are a good fit for a breakfast where a tiger crust isn’t essential. If you’re buying them for someone with coeliac disease, check the gluten-free label and allergen information on the specific packaging.
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An option if you’d like to serve several small rolls instead of a whole tiger loaf. Before breakfast, check the gluten-free label, allergen information and preparation instructions on the packaging.
Pack: 7 mini baguettes.
No. The filling alone doesn’t determine whether the bread is suitable for someone with coeliac disease. Wheat, rye and barley contain gluten, as stated in the European rules on gluten-free labelling. Choose bread labelled gluten-free and read the information on the specific packaging.
Under Commission Implementing Regulation (EU) No 828/2014, a food can only be labelled gluten-free if it contains no more than 20 mg/kg of gluten when sold to consumers. Words such as ‘tiger bread’ or ‘fresh’ don’t replace that label.
Serve it on a clean, separate surface and use clean chopping and spreading utensils. The Dutch Coeliac Society points out that ordinary bread crumbs can get onto gluten-free bread via a shared chopping board, so watch out for crumbs in shared spreads too.
You can’t tell from the gluten-free label. The Netherlands Food and Consumer Product Safety Authority states that iodine compounds may be present in bread and other baked goods through baker’s salt, at a maximum of 65 mg of iodine per kg of salt. Check the ingredients information for the bread you choose.
