Ordinary rye bread is not suitable for someone with coeliac disease: rye contains gluten. Choose a bread alternative with an explicit ‘gluten-free’ label on the packaging, and prevent contact with gluten-containing bread during storage, preparation and serving. Then decide whether seeded bread, standard bread, frozen bread or a bread mix best suits the occasion and the setting’s way of working.
With coeliac disease, choosing bread is not just about what is on the shelf. The way a setting receives and serves it matters too.
For buyers and staff who check the packaging and store, prepare and serve the bread separately. The Dutch Coeliac Society stresses that working practices must prevent cross-contamination with gluten.
For a resident or visitor looking for a familiar bread occasion, but who needs to avoid rye because it contains gluten. Seeded bread or oat bread may be an alternative; the ingredients and gluten-free label remain decisive.
For a shop or bread service that needs to match portions and stock to fluctuating demand. A frozen product is one possible stock option, provided its packaging and separate preparation method work for the setting.
First, check the gluten-free label and the measures in place to prevent cross-contamination. Only then compare the product type, portion sizes and ingredients with the bread occasion the setting wants to offer.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Gluten-free and served separately | Check the current packaging for the ‘gluten-free’ label and make sure storage, preparation and serving can take place separately from gluten-containing bread. | When I buy bread for a resident with coeliac disease, I also want to prevent contact with ordinary bread crumbs while serving it. For around 42% of consumers, this safety measure would be their main concern. |
| Stock and portions | Compare the pack size and product type with expected demand, and follow the storage and defrosting instructions for the product you choose. | When demand is occasional, I want to serve only what is needed without compromising the quality of the bread. Around 25% of consumers would focus mainly on stock and portions. |
| A rye bread-style occasion | Read the ingredients as well as the product name: seeds or gluten-free oats do not make a product rye bread. | If I want to keep a familiar bread occasion, I’m more likely to look for a suitable seeded bread than ordinary rye bread. A similar experience would be the top priority for around 17% of consumers. |
| Meeting dietary requirements | Check the nutritional information and allergens on the current packaging; don’t assume that every gluten-free bread contains iodised baker’s salt. | If a resident has additional dietary requirements, I want to make sure the bread I choose fits within them. For around 16% of consumers, this would be the main reason for their choice. |
Rye contains gluten, according to the Dutch Coeliac Society. A product may be offered as an alternative to rye bread while using different ingredients: Albert Heijn describes Schär Pure & Active as containing seeds and gluten-free oats.
Read the ingredients and check the ‘gluten-free’ label on the current packaging. When serving it, describe the product as an alternative, not as rye bread made with rye.
Gluten-free packaging does not protect the bread from contact with gluten when it is being served. The Dutch Coeliac Society calls for working practices that prevent cross-contamination.
Set out who receives the bread, where it is stored, and how clean utensils and separate serving are managed.
The ‘gluten-free’ label does not tell you whether a particular bread is made with iodised baker’s salt. This may matter if a resident has specific dietary requirements.
Check the ingredients on the current packaging and discuss any questions about the overall diet with a specialist dietitian.
Frozen bread may suit occasional demand, but the pack size needs to match how much will be used. The Netherlands Nutrition Centre notes that freezing bread can affect its quality over time.
Compare the pack size with the number of bread occasions, and follow the storage and defrosting instructions for the product you choose.
The product ranges mentioned here show a variety of bread types. Check the packaging for each product and assess separately whether the setting can serve it without cross-contamination.
Jumbo lists Meesterbakker Vital, among other products, as gluten-free bread. Albert Heijn sells Schär Pure & Active as gluten-free seeded bread, which could work as an alternative for a rye bread occasion.
Jumbo lists Consenza Bruin Brood as gluten-free frozen bread in a 750 g pack, an option to consider when demand varies.
These products offer two other ways to plan a bread occasion: a product sold as mini baguettes and a mix for making bread yourself. Before planning how to prepare the mini baguettes, check the product format on the packaging; neither option replaces measures to prevent cross-contamination.
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For a separate bread occasion when smaller portions are needed. Before buying, check whether the pack contains bread rolls to bake or a mix: product descriptions differ on this point. Also read the current gluten-free label, allergen information and preparation instructions.
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For a setting that wants to make its own bread instead of buying it ready-made. This is a bread mix, so adapt the preparation and portions to the instructions on the packaging. Check the current gluten-free label and allergen information, and keep the preparation process separate from gluten-containing bread.
No. Ordinary rye bread contains rye, a gluten-containing grain according to the Dutch Coeliac Society. Choose an alternative whose current packaging states ‘gluten-free’, and prevent contact with gluten-containing bread while serving it.
Under Commission Implementing Regulation (EU) No 828/2014, ‘gluten-free’ may be used if the food contains no more than 20 mg of gluten per kg when sold to the final consumer. The label on the packaging does not remove the need for measures to prevent cross-contamination when serving.
No. Check the packaging of the product that will actually be served, then protect it from contact with gluten. The Dutch Coeliac Society recommends working practices covering storage, preparation and serving too.
No. You cannot tell from the ‘gluten-free’ label whether iodised baker’s salt has been used. Check the ingredients on the current packaging and discuss individual questions about the overall diet with a specialist dietitian.
Frozen bread may be suitable if the pack size matches demand and the setting can store and serve it according to the product instructions. The Netherlands Nutrition Centre notes that bread quality can decline when it is frozen for longer periods. So consider the planned portions and storage time too.
