If you need to avoid gluten strictly, look for rusks explicitly labelled gluten-free; the Wasa rye sourdough crispbread reviewed here contains rye, barley and gluten, so it is not a suitable alternative. If you need to avoid wheat, egg or sesame, also check the current ingredients and any cross-contamination warnings for each product. Names such as sourdough and spelt don’t tell you whether a product is suitable.
If you’re looking for rusks explicitly labelled gluten-free, don’t rely on the word sourdough. If you have a wheat allergy, also check that your chosen product is labelled wheat-free and read the current packaging.
For these allergens, the ingredients list and any cross-contamination warnings matter more than terms such as wholemeal or spelt. Bolletje, Albert Heijn and PLUS, among others, list egg or sesame in the rusk varieties reviewed.
If rye, barley and gluten aren’t a concern for you, sourdough crispbread could be a crunchy alternative. The Wasa product reviewed is not a traditional round rusk.
When to choose it: if you’re looking for rusks and need to avoid gluten strictly; Albert Heijn labels Schär Zwieback as gluten- and wheat-free.
Bear in mind: this isn’t the sourdough option reviewed here. Check the current packaging for other allergens too.
When to choose it: if you’re mainly looking for a sourdough flavour and a crunchy alternative, and can eat rye, barley and gluten.
Bear in mind: the Wasa variety reviewed is crispbread, not rusks, and contains rye, barley and gluten.
When to choose them: if you want traditional rusks and the allergens in your chosen variety aren’t a concern for you.
Bear in mind: the Bolletje, Jumbo, Albert Heijn and PLUS varieties reviewed list wheat and egg; some varieties also contain other allergens.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten and wheat | If you avoid gluten, look for an explicit gluten-free label. If you have a wheat allergy, also check the wheat information on the packaging. | If I need to avoid gluten strictly, I don’t want to rely on the word sourdough. For around 36% of consumers, strictly checking for gluten or wheat comes first. |
| Egg and sesame | Check both the allergens present and any cross-contamination warnings, especially for spelt and seeded varieties. | I want to choose a crunchy product without overlooking an allergen that matters to me. Around 29% of consumers prioritise avoiding egg, sesame or multiple allergens. |
| Sourdough flavour and product type | Check whether you’re buying rusks or crispbread, and which grains the product contains. | The sourdough flavour matters to me, but I want to know that I’m buying crispbread rather than round rusks. For around 21% of consumers, this is the main question when choosing, without a gluten restriction. |
| Comparing regular rusks | Compare the current labels on plain, wholemeal and spelt varieties, checking their ingredients and allergens. | If I’m looking for regular rusks, I want to compare varieties by their labels without assuming that wholemeal or spelt tells me anything about allergens. For around 14% of consumers, this comparison is the main thing to consider. |
Albert Heijn lists rye, barley and gluten-containing grains for Wasa Sourdough Rye. So the word sourdough in the product name doesn’t mean this crispbread is gluten-free.
If you avoid gluten, look for an explicit gluten-free label and then read the current packaging.
According to Albert Heijn, AH Spelt Rusks contain, among other things, wheat, egg and sesame. Wholemeal and seeded rusks can also contain allergens that affect your choice.
Check the highlighted allergens before comparing product names or other features.
Jumbo lists sesame as an allergen in Robuust Spelt Rusks; PLUS does the same for its wholemeal rusks with seeds. Other varieties may list sesame as a possible allergen.
Read both the ingredients list and any cross-contamination warning on the packaging you buy.
The Voedingscentrum describes baker’s salt as a source of iodine in bread. That doesn’t tell you what type of salt is used in a particular pack of rusks.
If you want to know whether a particular rusk contains baker’s salt, check the packaging or ask the manufacturer.
Bolletje offers classic rusks as well as varieties with seeds.
Albert Heijn offers its own-brand rusks and also lists Schär Zwieback as a gluten- and wheat-free product.
Jumbo sells plain and spelt rusks as separate product varieties.
PLUS offers wholemeal rusks and a separate seeded variety.
ALDI lists plain rusks among its product types.
Lidl lists plain rusks as a product available in store.
This rye sourdough crispbread is a crunchy alternative if you don’t need to avoid gluten; it isn’t round rusks and it isn’t gluten-free.
No image available
For anyone looking for a sourdough flavour in a crunchy alternative to rusks, and able to eat rye, barley and gluten.
Sourdough rye crackers; 235 g pack. Wasa’s product information lists rye, barley and gluten as allergens present, and sesame and milk as possible allergens. Check the current packaging before you buy.
No. According to Albert Heijn, the Wasa Sourdough Rye reviewed here lists rye, barley and gluten-containing grains. If you avoid gluten, look for an explicit gluten-free label rather than relying on the preparation method mentioned in the product name.
Not based on the word spelt alone: according to Albert Heijn, AH Spelt Rusks contain spelt flour listed as wheat and also name wheat among the allergens. Check the wheat information for the specific product.
It warns that an allergen may be present, in addition to any allergens listed as ingredients. The Netherlands Food and Consumer Product Safety Authority explains the rules for these warnings, which have applied since 1 January 2026. When buying, check both the ingredients list and the warning on the current packaging.
Use online information to compare products, but check the packaging of the item you buy. Lidl, for example, says it doesn’t provide online lists of ingredients and allergens for its food products; if you have questions about a specific item, you can ask Lidl for information.
You can’t assume this is true for every pack of rusks. The Voedingscentrum describes baker’s salt as a source of iodine in bread, but a label that only says ‘salt’ doesn’t tell you what type of salt was used in a particular rusk. Check the packaging or ask the manufacturer if you want to know.
