Choose sourdough crispbread for a school-holiday lunch as a crunchy base for toppings, rather than as a complete lunch on its own. If wholegrain matters to you, check the ingredients on the specific pack. Also look at allergens and salt, and round out the lunch with suitable toppings and vegetables or fruit, as the Netherlands Nutrition Centre recommends for school lunches.
If you want to serve crispbread as an alternative to bread, wholegrain is a separate factor to consider when buying. The Netherlands Nutrition Centre lists wholegrain crackers as an option for a school lunch and also recommends adding vegetables or fruit.
If your child isn’t familiar with a strong rye flavour, taste and texture matter more than the brand name alone. Leksands describes its own sourdough variety as dark and rustic, but that doesn’t tell you whether your child will like it.
If you need to avoid certain grains or keep an eye on the type of salt used, you’ll need to check the label on the pack you choose. Leksands’ product specifications list rye and wheat, among other ingredients, in Sourdough Triangle. The word ‘sourdough’ doesn’t tell you whether iodised baker’s salt has been used.
For a school-holiday lunch, first check what the crispbread contains, then decide whether its taste and size will suit the toppings and your child.
| What to consider | What to check when buying | Who is this important for? |
|---|---|---|
| Wholegrain and fibre | Check whether wholegrain is listed in the ingredients and compare fibre content on a like-for-like basis, for example per 100 g. | If I’m choosing a base for a lunch with toppings, I want to know whether the crispbread really is made with wholegrain. Wholegrain and fibre are priorities for around 45% of consumers. |
| Taste and suitability for toppings | Check the shape and thickness; try an unfamiliar flavour with a topping your child already likes. | If a child isn’t used to a strong rye flavour, I want to avoid buying a pack that goes uneaten. Taste and how practical the crispbread is to top are the biggest considerations for around 33% of consumers. |
| Ingredients and salt | Read the allergen information and salt content on the pack. If you have questions about iodine, check whether iodised salt is mentioned. | If certain grains need to be avoided or the type of salt matters, I don’t want to rely on the word ‘sourdough’. Checking the label is the top priority for around 22% of consumers. |
Sourdough describes how a product is made, not whether it uses wholegrain. So you can’t tell from the product name alone whether it’s a wholegrain option.
Look for wholegrain in the ingredients and compare fibre values per 100 g when weighing up different products.
Leksands describes its sourdough crispbread as dark and rustic, but the manufacturer’s description can’t predict whether your child will enjoy the flavour.
Try one pack with a familiar topping before buying more.
Leksands’ product specifications for Sourdough Triangle list rye and wheat. The word ‘sourdough’ doesn’t make a product gluten-free.
If you’re following a gluten-free diet, check the latest labelling on a suitable alternative.
The version of the Commodities Act Decree dated 14 November 2014 defines baker’s salt as iodised table salt. Neither the product category nor the word ‘sourdough’ tells you what kind of salt has been used in a particular pack.
Check the ingredients on that pack or ask the manufacturer which salt they use.
Leksands makes a triangular sourdough crispbread with rye. Albert Heijn and Jumbo list a Leksands sourdough product.
Albert Heijn lists Wasa Sourdough Rye and Sourdough Multigrain; Jumbo also lists Wasa Sourdough Rye 235 g.
This selection focuses on sourdough rye crispbread that you could use as the base for a lunch with toppings. Check the packaging against your preferences for wholegrain, allergens and salt.
Image unavailable
An option if you’re looking for sourdough rye crispbread to use as the base for a lunch with toppings.
Check the current packaging for wholegrain ingredients, allergens, salt and, if relevant, iodised salt.
No. Crispbread is a base, and ‘sourdough’ says nothing about the make-up of the whole lunch. The Netherlands Nutrition Centre lists wholegrain crackers as an alternative for school lunches and also recommends vegetables or fruit; add suitable toppings too.
No. Sourdough doesn’t mean rye crispbread is gluten-free. Leksands’ product specifications for Sourdough Triangle list rye and wheat; if you need a gluten-free alternative, always check the label on the specific product.
You can’t tell from the product name. The version of the Commodities Act Decree dated 14 November 2014 defines baker’s salt as iodised table salt. Check the packaging to see what salt has actually been used, or ask the manufacturer.
Keep the crispbread dry and pack moist toppings separately until it’s time to eat. That way, you can add the toppings just before lunch.
First compare the salt content per 100 g so you’re comparing packs on the same basis. Then consider the portion being eaten and what else is included in the lunch.
