Seeded rye bread is not suitable for people with coeliac disease: rye contains gluten, and seeds do not change that. For a similar texture, look for bread clearly labelled gluten-free, then compare the ingredients, nutritional information and allergens. You may also want to check whether the bread contains iodised salt, as this varies from product to product.
Your first step is to make sure the bread is gluten-free. According to the Netherlands Nutrition Centre, rye naturally contains gluten, so adding seeds and kernels does not make rye bread suitable.
You’re looking for a gluten-free alternative, then want to compare the types of seeds, the main ingredients and the nutritional information.
You want to be able to check the ingredients list for iodised salt or baker’s salt in gluten-free bread. The Dutch Coeliac Society points out that gluten-free bread is not always made with baker’s salt.
When choosing seeded bread for someone with coeliac disease, check that it’s labelled gluten-free before comparing seeds, nutritional information and salt.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free status | Look for the gluten-free label on the packaging and read the ingredients list; don’t choose rye bread. | When I’m buying for someone with coeliac disease, I want to know first whether the bread is gluten-free. For around 56% of consumers, this check comes first. |
| Seeds and texture | Compare the seeds and kernels listed and check the fibre per 100 g. | I’m mainly looking for gluten-free bread with the seeds and kernels I enjoy. For around 33% of consumers, this preference comes first once they’ve checked that the bread is gluten-free. |
| Iodised salt | Check the ingredients list for iodised salt or baker’s salt. | As well as checking that it’s gluten-free, I want to know what type of salt the bread contains. Around 11% of consumers mainly look for a mention of iodised salt. |
According to the Netherlands Nutrition Centre, rye contains gluten. Adding linseed or sunflower seeds doesn’t change that if the bread is made with rye.
Check that it’s labelled gluten-free first; only then compare the seeds and nutritional information.
The name ‘mixed seeds’ doesn’t tell you what other ingredients or allergens the bread contains. Albert Heijn also warns that product information can change.
Check the ingredients list, allergen information and nutritional information on the current packaging.
According to the Dutch Coeliac Society, gluten-free bread is not always made with baker’s salt.
If this matters to your choice, look for ‘iodised salt’ or ‘baker’s salt’ on the label.
The Dutch Coeliac Society explains that cross-contamination can introduce gluten into a product that should not contain it.
Keep gluten-free bread separate from ordinary bread, and use clean utensils and spreads without any crumbs left in them.
Albert Heijn lists light and dark gluten-free mixed-seed bread under its own brand.
Jumbo lists Lekker Vrij van Gluten Meerzaden Brood, described as bread made with tapioca starch and seeds and kernels.
PLUS lists Meerzaden glutenvrij, a bread made with tapioca starch, linseed and sunflower seeds.
Lidl provides information about its gluten-free range.
Aldi also lists regular multigrain bread with seeds and kernels.
Among the products shown in Dirk’s gluten-free bread search results are Schär Meisterbackers products.
No. According to the Netherlands Nutrition Centre, rye naturally contains gluten; seeds and kernels don’t change that. Rye bread is therefore not suitable for someone with coeliac disease.
Look for the words ‘gluten-free’ on the current packaging. The Dutch Coeliac Society also recommends looking for the Crossed Grain symbol. Check the ingredients and allergen information too, along with any other criteria that matter to you.
No. ‘Mixed seeds’ doesn’t tell you whether bread contains gluten. Check that it’s labelled gluten-free before comparing the seeds, fibre or other features.
No. The Dutch Coeliac Society says that gluten-free bread is not always made with baker’s salt. If this matters to your choice, check the ingredients list for ‘iodised salt’ or ‘baker’s salt’.
Store it separately and use a clean chopping board, a clean knife and spreads with no crumbs left in them. This helps limit contact with gluten from ordinary bread and reduce the risk of cross-contamination, as described by the Dutch Coeliac Society.
