Regular rye bread is not an option for an employee with coeliac disease: according to the Netherlands Nutrition Centre, rye contains gluten. For a canteen lunch, choose a bread product labelled ‘gluten-free’ and make sure it is stored and prepared separately from bread containing gluten. If you’re looking for the compact, seed-rich texture of rye bread, you can then compare the shape, ingredients, allergens and nutritional information on each pack.
For a gluten-free canteen lunch, both the packaged bread and the way it is served matter.
They need a bread product labelled gluten-free that does not come into contact with bread containing gluten during storage, preparation or serving. The Netherlands Nutrition Centre lists rye as a gluten-containing grain, while the Dutch Coeliac Association highlights the importance of preventing cross-contamination.
A dark or seed-rich loaf may be an appealing alternative for them. But the name and colour alone can never replace checking the gluten-free label, ingredients and allergens on the current packaging.
As well as purchasing the bread, they need to organise its storage, preparation, slicing, any toasting and serving. The Dutch Coeliac Association advises keeping gluten-free products separately packaged and preventing cross-contamination during preparation.
Start with a product labelled gluten-free and a separate process in the canteen. Then compare the bread style and nutritional information to find what best suits your lunch preferences.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free product and separate serving | Check for the ‘gluten-free’ label on the packaging. Agree how the bread will be stored separately and prepared with clean or separate utensils. | If I have coeliac disease, my filled canteen sandwich must also stay free from crumbs from other bread. This is the top priority for around 46% of consumers. |
| Bread style and texture | Compare the shape, ingredients and portions of dark multiseed bread and seed bread; don’t assume a product is suitable just because its name sounds like rye bread. | If you usually choose rye bread, you may miss a compact or seed-rich slice at lunchtime. Around 27% of consumers place the greatest importance on this similarity. |
| Nutritional information | Compare fibre, sugars, fat and salt per 100 g or per portion. Check the ingredients list for iodised salt if that is relevant to your choice. | When putting together a canteen lunch, I want to compare the nutritional value of different breads without making assumptions based on the ‘gluten-free’ category. Around 27% of consumers prioritise this information. |
Rye contains gluten, while a bread’s colour and name do not establish whether it is suitable for someone with coeliac disease. According to the Dutch Coeliac Association, the ‘gluten-free’ label on the finished product is the relevant starting point.
Do not choose regular rye bread for an employee with coeliac disease. When choosing an alternative, check the current packaging, ingredients and any allergen warnings.
Packaged gluten-free bread can still come into contact with crumbs, a used knife or a shared breadboard when it is being filled or served.
Agree in advance how the bread will be stored separately and which clean or separate work surfaces and utensils the canteen will use. Follow the Dutch Coeliac Association’s guidance to prevent cross-contamination.
Breads labelled gluten-free can contain different ingredients and have different nutritional values. The label alone also does not tell you whether iodised salt has been used.
Compare the nutritional information on the packaging and check the ingredients list if iodised salt is a consideration.
These brands offer different styles of bread. For an employee with coeliac disease, always assess the individual product and the canteen’s procedures, rather than relying on the brand name alone.
Albert Heijn’s range includes AH Glutenvrij Brood donker meerzaden half, a loaf-style option for anyone looking for a slice of bread with their lunch.
At Albert Heijn, Schär Pure & Active seed bread is listed as gluten-free; PLUS lists a gluten-free Mehrkorn multigrain loaf from Schär.
Albert Heijn lists Consenza Vezelrijk zadenbrood chia as gluten-free. It is a seed bread that you can compare with other styles of bread.
No. Ordinary rye bread contains rye, so it is not an alternative for someone with coeliac disease. The Netherlands Nutrition Centre lists rye as a gluten-containing grain; choose a bread product labelled ‘gluten-free’.
Not unless separate procedures are in place. According to the Dutch Coeliac Association, cross-contamination must be prevented, including when the bread is filled, sliced, toasted or served.
No. The ‘gluten-free’ label on the finished product is the starting point when choosing a product. The Dutch Coeliac Association states that bread carrying this label contains less than 20 mg/kg of gluten; you should also check how the canteen prevents cross-contamination.
No, you can’t tell from the ‘gluten-free’ label. Check the ingredients list for each product to see whether iodised salt is included if it matters to your choice of bread.
