Regular rye bread is not suitable for coeliac disease: rye contains gluten, according to the Voedingscentrum. Choose a bread alternative that is explicitly labelled gluten-free, and avoid contact with gluten-containing crumbs. Ready-made bread needs less preparation; a bread mix requires a clean space to prepare it and time to bake.
If you’re looking for a bread-like base for a quick meal, start by checking that it is explicitly labelled gluten-free. The Voedingscentrum points out that even gluten-containing crumbs can be a problem for people with coeliac disease, so pay attention to how you prepare and top your bread, too.
If you want to use one pack for several meals, check the number of portions and the storage and freezing instructions. A bread mix also takes time and a suitable place to bake.
If bread is a regular part of your menu, fibre per 100 g, other allergens and whether it contains iodised salt are all useful things to check for each product. The gluten-free label alone tells you nothing about these features.
For a meal suitable for coeliac disease, first check that the bread is labelled gluten-free and keep the preparation area free from gluten-containing crumbs. Then choose between ready-to-eat bread and a mix that you need to bake.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Gluten-free and free from crumbs | Look for a gluten-free label or the Crossed Grain symbol. Use clean kitchen utensils when preparing your food. | In a shared kitchen, I want to be able to top my bread without crumbs from regular bread getting mixed in. Around 42% of consumers put this safety consideration for coeliac disease first. |
| Portions and storage | Check the pack size and the storage and freezing instructions. If you’re buying a mix, factor in the preparation time too. | When I cook just for myself, I want to be able to save the rest for another meal. For around 33% of consumers, meal planning is the most important consideration. |
| Nutritional information | Compare fibre per 100 g and read the ingredients and allergen information, including whether iodised salt is listed. | When I eat the same bread often, I want to know what it contains beyond being gluten-free. Around 25% of consumers give this product information top priority. |
A product without wheat may still contain gluten from rye or barley. That’s why regular rye bread is not an alternative for people with coeliac disease.
Look for an explicit gluten-free label or the Crossed Grain symbol, and read the ingredients.
If you don’t use up the bread in time, you may have some left over.
Check the storage and freezing instructions before planning portions for several meals.
According to the Voedingscentrum, even crumbs from bread containing gluten can cause problems for people with coeliac disease.
Use a separate or thoroughly cleaned bread knife, a clean chopping board and a toaster that is free from gluten-containing crumbs.
According to the Voedingscentrum, bakers are not required to use iodised baker’s salt.
Check the ingredients of each loaf for iodised salt or baker’s salt rather than assuming it contains either based on the type of bread.
Albert Heijn has an online gluten-free bread category featuring its own products and Schär products.
Jumbo features several Schär breads in its gluten-free bread category.
PLUS stocks its own gluten-free bread varieties alongside other brands.
Dirk has a product page for Schär Meisterbackers Classic gluten-free bread.
ALDI lists gluten-free options among its bread and bake-at-home products.
Lidl provides information about gluten-free products in its range.
These products are suitable for a student meal if you want to plan portions of gluten-free bread or bake your own. Always check the packaging when preparing and serving, and avoid contact with gluten-containing crumbs.
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The pack of seven mini baguettes is a good option if you want to plan bread portions for several meals.
Check the packaging to see how they need to be prepared. Keep your kitchen utensils free from gluten-containing crumbs when preparing them.
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This mix is for anyone who wants to bake their own gluten-free bread and has the time and a clean space to prepare it.
The pack contains 1 kg of bread mix, not ready-to-eat bread. According to the product information, you can knead the mix by hand or use a bread maker. Follow the preparation instructions on the packaging.
No, regular rye bread contains gluten from rye. The Voedingscentrum lists rye as a grain containing gluten. If you have coeliac disease, choose an alternative that is explicitly labelled gluten-free.
Not based on the wheat-free label alone. Rye and barley also contain gluten, so look for a gluten-free label or the Crossed Grain symbol on the packaging, and read the ingredients.
Use a clean bread knife and chopping board, and avoid contact with crumbs in a shared toaster. Keep bread containing gluten separate when you prepare your meal, too.
No, you can’t tell from the gluten-free label. According to the Voedingscentrum, the use of baker’s salt is not compulsory, so check the ingredients of each product for iodised salt or baker’s salt.
A bread mix is a good choice if you want to bake your own bread and have the time, the necessary equipment and a place free from gluten-containing crumbs. Check the preparation and storage instructions so you can plan how much bread to use for future meals.
