If you’re buying bread for someone with coeliac disease, choose a product that is explicitly labelled gluten-free; the name ‘multigrain bread’ doesn’t guarantee that it is. Then check that the pack size and storage instructions suit how much bread you use each day. Alternatively, choose bake-at-home rolls if you’re happy to spend extra time preparing smaller portions.
First, check that the packaging explicitly says the bread is gluten-free. According to the Netherlands Nutrition Centre, ‘multigrain’ only tells you how many types of grain have been used; it doesn’t mean the product is free from gluten. Check the label again next time you buy it, as ingredients can change.
Choose a pack size that suits how much bread you use. A larger pack is only practical if you can store or freeze the bread according to the instructions before it goes off.
Bake-at-home rolls can be a good option if you don’t want to open a larger loaf each time. Bear in mind that they need an oven and time to prepare; Jumbo lists this preparation method for its gluten-free Schär multigrain rolls.
If you have coeliac disease, first check that the product is labelled gluten-free. Then consider whether the type of bread, portion size and preparation method suit the way you plan to use it.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free labelling | Look for ‘gluten-free’ on the packaging, and check the ingredients and allergen information again every time you buy it. | When I’m buying bread for someone with coeliac disease, I don’t want to mistake ordinary multigrain bread for a gluten-free product. For around 42% of consumers, this reassurance comes first. |
| Pack size | Check the net weight and storage instructions; only assume you can freeze it if the packaging says so. | If I eat bread every day, I don’t want to open more than I can eat or store in time. Around 33% of consumers are most concerned about avoiding waste. |
| Preparation and portions | Check whether the rolls need baking, and read the label—including whether it mentions baker’s salt—before deciding if the product suits your diet. | Smaller portions work better for me if I’m happy to allow time for preparation. This convenience and the information on the label matter most to around 25% of consumers. |
According to the Netherlands Nutrition Centre, multigrain bread contains at least three types of grain. Some of these may contain gluten.
If the bread is for someone with coeliac disease, make an explicit gluten-free label your first requirement.
The gluten-free Schär multigrain rolls described by Jumbo need five to seven minutes in the oven. That’s worth bearing in mind if you’re looking for bread you can eat without any preparation.
Choose bake-at-home rolls if the smaller portions suit you and you have the time and an oven to prepare them.
The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt. So you can’t assume that iodised salt has been added just because of the type of bread.
Check the ingredients list or ask the baker which salt they have used if this matters to your dietary choices.
Albert Heijn’s gluten-free range includes dark and light multiseed bread in half-size packs. Multiseed bread isn’t automatically the same as multigrain bread.
Jumbo describes its 210 g gluten-free Schär multigrain rolls as a bake-at-home product.
Schär is a brand of gluten-free bread products. Product information from Albert Heijn and Jumbo describes a range of Schär loaves and rolls.
No. The name ‘multigrain bread’ doesn’t mean a product is gluten-free. According to the Netherlands Nutrition Centre, ‘multigrain’ refers to at least three types of grain. For this purchase, check that the bread is explicitly labelled gluten-free.
According to Commission Implementing Regulation (EU) No 828/2014, a food may be labelled ‘gluten-free’ if, as sold to the final consumer, it contains no more than 20 mg of gluten per kilogram. The name of a grain or type of bread is no substitute for this label.
No. The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt. Check the label or ask the baker which salt the bread contains if you want to take this into account when choosing what to eat.
No. The presence of oats in the name or ingredients list isn’t enough. The Netherlands Nutrition Centre points out that oats may be contaminated with gluten-containing grains and says that oat products for people with coeliac disease must carry the Crossed Grain mark. Also check that the complete bread product is labelled gluten-free.
