Caterers serving guests with coeliac disease
You need a separate gluten-free bread option. The Netherlands Nutrition Centre lists rye as a gluten-containing grain, so don’t include rye bread in the gluten-free selection.
Who is this choice important for?
Organisers serving a mixed bread buffet
You want to keep offering rye bread without guests mistaking it for one of the gluten-free options. A clear, separate presentation and allergen information for each product can help guests choose.
Caterers preparing portions in advance
You’re looking for bread or flatbreads that suit the occasion. Check the portions, preparation instructions and allergens on each product you choose before planning how to serve it.
What should you look for when buying?
First decide what you’ll serve to guests with coeliac disease. Then choose a format that works for lunch or the buffet, and organise the serving area so the products are clearly identifiable and kept separate.
Traditional rye bread
When: as a separate option for guests who eat gluten.
Limitations: rye contains gluten; according to the Netherlands Nutrition Centre, rye bread isn’t suitable for guests with coeliac disease.
Gluten-free bread
When: if you’re looking for a bread format for, say, a sandwich lunch.
Limitations: gluten-free bread won’t necessarily match rye bread in taste, texture or portion size, so compare the product you choose.
Gluten-free flatbreads
When: for a toppings station or drinks reception where a crisp base works well.
Limitations: flatbreads aren’t a substitute for soft slices of bread; check the other allergens too.
| What to consider | What to check when buying | Who is this important for? |
|---|---|---|
| Gluten-free option | Check that the product you choose is labelled gluten-free, and keep rye bread out of this selection. | When I’m ordering for guests with coeliac disease, I don’t want rye bread to be mistaken for their bread. This would be the top priority for around 50% of consumers. |
| A suitable serving format | Compare slices of bread for a sandwich lunch with flatbreads for a toppings station, and check the portion sizes too. | For a buffet, I want to choose a format that suits what we’re serving, without treating a crisp flatbread like a sandwich slice. This would be the main priority for around 30% of consumers. |
| Serving and allergens | Check the latest allergen information and preparation instructions, and plan to present the options separately. | When several bread options are served at once, I want to know what each product is and how to keep it clearly identifiable. This would matter most to around 20% of consumers. |
Common mistakes when serving
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Mistaking rye for gluten-free
Rye contains gluten, according to the Netherlands Nutrition Centre. Rye bread is therefore not suitable for a guest with coeliac disease.
Serve rye bread with the gluten-containing options, and use a product labelled gluten-free for the separate gluten-free choice.
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Reading only the online product title
A gluten-free label doesn’t tell you which other allergens are relevant to the product you choose. The product information for the bread and flatbread examples mentioned includes oats, soya or the possible presence of other allergens.
Check the packaging of the product actually delivered, and keep its allergen information available where it’s served.
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Putting out a bread basket without product information
The Netherlands Food and Consumer Product Safety Authority says guests must be able to get information about allergens present, even when catering is served unpackaged.
Make it clear which product each type of bread is, and ensure staff know where to find the relevant allergen information.
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Assuming every loaf contains iodised baker’s salt
You can’t tell what type of salt a specific loaf contains just from where it’s sold. Brood.net Professionals describes the use of iodine-enriched baker’s salt in the Dutch baking industry as part of an agreement.
If the type of salt is relevant to your menu information, check the ingredients list for the bread you choose.
Brands and product examples for reference
Schär
A bread option for a gluten-free conference lunch: Jumbo describes Schär Meesterbakker Classic as gluten-free bread.
- Jumbo’s product information lists millet, quinoa and sourdough among the ingredients in Meesterbakker Classic.
- The same product information lists soya as an allergen and says the product may contain lupin and mustard. Check the specific variant you choose.
Consenza
Consenza chia seed bread comes in a smaller loaf format; Albert Heijn lists four portions of around 69 g for this product.
- Albert Heijn labels this specific seeded bread gluten-free, lactose-free and vegan.
- The product information lists oats and says it may contain soya, sesame, almonds and nuts. Check the label on the variant delivered.
Nairn's
Original Flatbreads offer a crisp format for toppings; Albert Heijn lists twelve pieces in two bags.
- According to Albert Heijn’s product information, gluten-free wholegrain oats are the main ingredient in these flatbreads.
- The information lists oats, says the product may contain nuts, and notes that it’s made using equipment that comes into contact with milk. Check the other allergens on each pack.
Bread option at Joybuy
These mini baguettes are a suitable shape to serve at lunch alongside rye bread. Before serving them to guests with coeliac disease, check that the packaging delivered is labelled gluten-free; keep them separate from the rye bread when serving.
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Gv Baguette Mini, 7 pieces
These mini baguettes are a bread format for individual portions at lunch. The product name lists 7 pieces; before serving them to guests with coeliac disease, check the packaging delivered for a gluten-free label, allergen information and any baking instructions.
Frequently asked questions
Can rye bread be included with the gluten-free options?
No: rye contains gluten, as the Netherlands Nutrition Centre explains. Offer rye bread separately, only for guests who eat gluten, and choose a product labelled gluten-free for guests with coeliac disease.
What does the gluten-free label on a product mean?
Under Commission Implementing Regulation (EU) No 828/2014, the label may be used when the gluten content of the food sold to the final consumer is no more than 20 mg/kg. Also check the packaging of the product you choose for other allergens.
What allergen information must be available at an unpackaged buffet?
The Netherlands Food and Consumer Product Safety Authority says information about allergens present must be available to guests, even when catering is served unpackaged. Make this information accessible for each product served, and ensure staff know where to find it.
How can I check whether bread contains iodised baker’s salt?
Check the ingredients list for the specific bread rather than trying to work it out from where it’s sold. Brood.net Professionals describes the use of iodine-enriched baker’s salt in the Dutch baking industry as part of an agreement.