Anyone making lunch for themselves
You want to top one or two pieces without using a whole pack straight away. Think about the portion you choose and reseal the pack carefully after opening to keep the crispbread crisp.
Who is this relevant for?
Anyone comparing wholegrain cereals and fibre
You’re looking for sourdough crispbread and want to know which grain it contains. Compare the ingredients list and fibre per 100 g, rather than relying on the wording on the front of the pack.
Anyone who needs to check the label carefully
Allergens, salt or the use of iodised baking salt may be important to your choice. The word ‘sourdough’ alone won’t tell you this.
What should you look for when choosing?
Start with the ingredients if sourdough is a must for you. Then compare the nutritional information per 100 g and consider what portion you’ll have with your chosen toppings.
| What to look for | What to check when buying | Who it matters to |
|---|---|---|
| Wholegrain base and fibre | Check which grain is used and compare fibre per 100 g. Albert Heijn lists 19 g for Wasa Sourdough Rye and 21 g for Leksands. | If I use crispbread as the base for my lunch, I want to be able to compare the wholegrain and fibre content. Around 42% of consumers prioritise this meal base. |
| Sourdough as an ingredient | Look for sourdough in the ingredients list and check which grain it’s made from; the label doesn’t tell you how long it was fermented. | For a topped portion, I specifically want rye sourdough, not just regular wholegrain crispbread. Around 25% of consumers prioritise this choice. |
| Allergens and salt | Read the allergen statement and check the salt per 100 g. Check the product information about baking salt if iodine is relevant to you. | Before adding toppings, I want to know which grains the product contains and whether the label information meets my dietary needs. Around 33% of consumers consider this check the most important. |
Common mistakes
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Assuming sourdough means a long, traditional process
An ingredient containing sourdough doesn’t tell you how long the dough was fermented. It also doesn’t mean the crispbread has a nutritional advantage over a version without sourdough.
Choose based on the ingredients listed, and compare the nutritional information and allergens too.
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Assuming sourdough is gluten-free
The Wasa and Leksands sourdough varieties reviewed contain cereals containing gluten. So the word ‘sourdough’ is no substitute for checking the allergens.
Read the allergen statement on the specific pack if you need to avoid gluten or certain cereals.
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Inferring iodine content from the product name
You can’t tell from the words ‘sourdough’ or ‘crispbread’ whether iodised baking salt has been used.
Check the information on the pack or ask the manufacturer about the specific product if this matters to you.
Brands compared
The differences below apply to the varieties listed, not to every product from these brands.
Wasa
Wasa Sourdough Rye is crispbread made with wholegrain rye and rye sourdough.
- Albert Heijn lists 19 g of fibre per 100 g for this variety.
- This variety contains rye, barley and cereals containing gluten. Check each Wasa product separately to see whether it contains sourdough.
Leksands
The Swedish rye crispbread from Leksands reviewed here lists rye sourdough as an ingredient.
- Albert Heijn lists 21 g of fibre per 100 g for this variety.
- This variety contains rye, wheat, barley and gluten. The word ‘sourdough’ doesn’t tell you how long the dough was fermented.
Albert Heijn
AH Wholegrain Crispbread is a standard wholegrain option to compare with sourdough crispbread.
- Albert Heijn lists 12 g of fibre and 0.7 g of salt per 100 g for this variety.
- The ingredients list shown doesn’t mention sourdough. Don’t choose this variety if sourdough is a specific requirement.
Sourdough crispbread at Joybuy
You could consider this sourdough rye variety as a crisp base for a topped portion. Check the current packaging if a specific ingredient ratio is important to your choice.
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Wasa Sourdough Rye Crackers 235 g
Use as a crisp base with toppings for breakfast or lunch for one.
The product information lists wholegrain rye, rye sourdough, 19 g of fibre and 1.2 g of salt per 100 g.
Contains rye, barley and cereals containing gluten; possible traces of sesame and milk are also listed. Reseal the pack carefully after opening.
Frequently asked questions
Is sourdough crispbread gluten-free?
Not automatically: the Wasa and Leksands sourdough varieties reviewed contain cereals containing gluten. Check the allergen statement on every pack if you need to avoid gluten.
Can I tell from the word ‘sourdough’ whether crispbread contains iodised baking salt?
No, the word ‘sourdough’ doesn’t tell you that. Check the pack or ask the manufacturer about the ingredients of the specific product if iodised baking salt is relevant to you.
How should I store crispbread if I don’t use the whole pack?
Store it somewhere cool and dry, and reseal the pack carefully after opening. Check the storage instructions on the pack too; keeping it sealed helps it stay crisp when you use it over several meals.
Do a few pieces of sourdough crispbread make a complete meal?
Crispbread on its own doesn’t tell you what a meal with toppings contains overall. For your portion, consider the toppings and quantities too, rather than treating the crispbread’s nutritional value as that of the whole meal.