If you’re after a thin, crisp rye base for toppings, Wasa Sourdough Rye could be a good fit. If you prefer a sturdier, triangular crispbread, compare it with Leksands Sourdough. Wasa Sourdough Multigrain is another option if you’re looking for a mix of grains. As well as the shape and grains, check the ingredients, nutrition information and allergens on the pack: sourdough doesn’t make these varieties gluten-free.
If you’ll be serving your crispbread with just a few toppings, the grain base, shape and texture can all influence your choice. Wasa describes its rye variety as thin and crisp, while Leksands highlights the sturdier texture of its sourdough variety.
For breakfast or lunch, compare the wholegrain ingredients and fibre per 100 g. Albert Heijn’s Dutch product information lists 19 g of fibre per 100 g for Wasa Sourdough Rye; Jumbo lists 21 g per 100 g for Leksands Sourdough. The amount you get per serving depends on how much you eat.
If you need to avoid certain grains or allergens, the word ‘sourdough’ alone isn’t enough to assess a product. Check the ingredients and allergen information on the pack you’re buying, even if you’ve previously chosen a different variety from the same brand.
First, choose a grain base and texture that suit how you’ll use it. Then check the ingredients, allergens and nutrition information for the specific variety.
| What to consider | What should you check? | Who is it important for? |
|---|---|---|
| Flavour and texture | Compare the grain base and shape: a thin rye crispbread or a sturdier triangle. | For a sharing platter, I want a crispbread whose shape and texture work well with my toppings. For around 40% of consumers, flavour and texture are the top priorities when choosing. |
| Wholegrains and fibre | Check the wholegrain ingredients and compare fibre per 100 g and per serving. | For breakfast or lunch, I want to know how much wholegrain and fibre I’ll get in my usual serving. Around 30% of consumers give this the highest priority. |
| Grains and allergens | Read the ingredients, allergen information and any ‘may contain’ statement on the current pack. | If I need to avoid an ingredient, I don’t want to rely on the product name alone. Avoiding unsuitable grains or allergens is the most important consideration for around 20% of consumers. |
| Pack size and availability | Check the pack size, best-before date and current delivery or in-store options. | If I’m considering a larger pack, I want to know whether I’ll use it in time and where I can buy that variety. For around 10% of consumers, this is the first thing they consider. |
Wasa Sourdough Rye contains rye and barley; the Leksands variety reviewed contains rye, wheat and barley. The way it’s made doesn’t change those ingredients.
If you need a gluten-free option, choose a separate product that is specifically labelled gluten-free, and check the current pack.
The Voedingscentrum says that bakers in the Netherlands aren’t required to use baker’s salt. So you can’t tell which salt has been used just from the words ‘sourdough’ or ‘crispbread’.
If the type of salt used matters to you, check the ingredients list or ask about it when buying loose crispbread.
The fibre value per 100 g doesn’t tell you how much you’ll eat per serving, and says nothing about the other ingredients or the salt content.
Compare the nutrition information on the same basis and decide how much you’ll actually eat in a serving.
Wasa offers a rye sourdough variety as well as a multigrain variety. The choice between them comes down to the grain base you prefer, not just the word ‘sourdough’.
The sourdough variety reviewed is a triangular crispbread for anyone looking for a sturdier cracker.
This selection focuses on a rye variety for anyone looking for sourdough crispbread as a base for breakfast, lunch or toppings. If you’re after a different grain mix or texture, compare the ingredients and shape of the variety you’re considering.
No image available
Worth considering if you’re looking for a thin rye crispbread with sourdough for breakfast, lunch or toppings.
The product information for Wasa Sourdough Rye lists wholegrain rye and rye sourdough, 19 g of fibre and 1,2 g of salt per 100 g.
This variety contains rye and barley, so it isn’t suitable if you need a gluten-free option. If you have allergies, also check the current information about possible traces of sesame and milk.
Not automatically. The Wasa and Leksands varieties reviewed contain gluten-containing grains. If you need to eat gluten-free, check that the specific product is labelled gluten-free and read the allergen information on the pack you’re planning to buy.
No. According to the Voedingscentrum, bakers in the Netherlands aren’t required to use baker’s salt. Check the ingredients list or ask which type of salt has been used if you’re buying loose crispbread.
Store it somewhere dry and seal the pack well after opening to keep moisture out. Also follow the storage instructions on the pack: Wasa recommends a cool, dry place, while Leksands recommends a dark, dry place.
First compare the fibre per 100 g, then check how much you eat per serving. When making your choice, also consider the ingredients and other nutrition information, including salt.
