If you have coeliac disease, don’t serve ordinary rye bread: rye contains gluten. Choose a packaged alternative labelled gluten-free, and pick a format to suit the food: a bread roll for fillings, flatbread for dips or crackers for cold nibbles. Keep the product, toppings and utensils separate from ordinary bread and crumbs.
You’re looking not only for a gluten-free alternative to rye bread, but also for a way to serve it without contact with ordinary bread, crumbs or shared utensils. According to the Voedingscentrum, even a small amount of gluten can cause symptoms for someone with coeliac disease.
You want something to serve with cheese, dips or grilled vegetables. A dark colour or seeds don’t make a product gluten-free: check the label rather than relying on how much it looks like rye bread.
You’re choosing between bread rolls, flatbreads and crackers, depending on what you want to serve. Check the label on the specific product, as ranges and product information can vary between shops and over time.
First, check that the product is labelled gluten-free and consider how to avoid contact with ordinary bread. Then choose a format that suits the toppings and how you plan to serve it.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Choose gluten-free and serve separately | Read the gluten-free label and allergen information on the packaging. Use a clean board, plate and pair of tongs. | If someone with coeliac disease is joining us, I want an alternative that won’t end up among ordinary bread and crumbs. For around 46% of consumers, choosing gluten-free and preparing food separately are the top priorities. |
| A format for toppings and nibbles | Choose a bread roll for a meal with fillings, flatbread for dips or a cracker for a cold snack. Check the portion size and any preparation instructions. | For a burger, I want to serve something different from what I’d put out with a bowl of dips or cold nibbles. Around 36% of consumers pay most attention to choosing the right format for serving. |
| Nutritional value if you’re making a regular swap | Compare fibre and salt per 100 g or per portion. If you’re replacing bread over the long term, also consider your iodine intake as part of your overall diet. | If I replace bread more often, I want to know how the nutritional value compares with my usual choice. Around 18% of consumers prioritise this nutritional comparison. |
Rye is a grain that contains gluten. A dark colour or visible seeds don’t tell you whether bread is suitable for someone with coeliac disease.
Choose an alternative labelled gluten-free and read the label on the pack you buy.
Even a gluten-free product can come into contact with crumbs from ordinary bread when it’s served. The Voedingscentrum warns that even a small amount of gluten can cause symptoms for someone with coeliac disease.
Use a clean bread board, plate, knife and pair of tongs. Keep gluten-free food separate during preparation too.
An online category shows the types of products a shop sells, but it doesn’t tell you which pack will be on the shelf on the day you shop.
Check the gluten-free label, ingredients and allergen information on the specific product again.
Gluten-free doesn’t, in itself, tell you how much fibre or salt a product contains, or whether it provides iodine. According to the Voedingscentrum, bread accounts for around 45% of average iodine intake in the Netherlands.
If you regularly replace bread, compare the nutritional information per 100 g or per portion, and consider your choice as part of your overall diet.
Albert Heijn lists a range of gluten-free bakery products, including bread-style products and crackers.
Jumbo lists Lekker Vrij bread in its gluten-free bread category, alongside bread products from other brands.
Schär offers gluten-free bread products and crackers, each of which can serve a different purpose at the table.
Nairn's offers gluten-free flatbreads and crackers for snacks with dips or toppings.
PLUS lists gluten-free bread, rolls and crackers in its range.
These lentil wafers work as a crunchy snack alongside a barbecue, rather than as a burger bun. If you’re serving someone with coeliac disease, you’ll still need to check the current gluten-free label and serve them separately.
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An option for a cold snack alongside a barbecue, not for serving as a filled roll. If you’re serving someone with coeliac disease, check the gluten-free label and allergen information on the current pack, and keep the wafers separate from ordinary bread. Follow any preparation instructions before heating them.
Ordinary rye bread containing rye isn’t gluten-free: rye contains gluten. Choose a separately packaged alternative labelled gluten-free for your guest, and check the label.
Use a clean plate, bread board, knife and pair of tongs for the gluten-free snacks. Keep them away from ordinary bread and crumbs, both during preparation and when adding toppings.
Choose a gluten-free bread roll for a meal with fillings, flatbread for dips and toppings, or crackers for cold snacks. Whatever the format, check the gluten-free label on the specific pack.
Yes. If you regularly replace bread, it’s worth considering your diet as a whole. According to the Voedingscentrum, bread accounts for around 45% of average iodine intake in the Netherlands; a gluten-free alternative won’t automatically have the same nutritional content.
Don’t assume every shop will have the same range. ALDI lists gluten-free bread in its bakery range, while Lidl’s additional gluten-free products may vary. Check what’s currently available and, above all, read the label on the product you buy.
