For a coffee get-together, choose sourdough crispbread with a grain profile that complements your toppings: opt for rye if you want the crispbread itself to have a distinct flavour, or a multigrain variety if you also want to serve seeds and other grains. Then compare the nutritional information per 100 g and check the allergen information for your guests. The word ‘sourdough’ alone tells you neither whether a product is gluten-free nor whether it contains iodised salt.
If you’re serving sweet and savoury toppings, the flavour of the crispbread helps shape the combination. Decide whether you want a pronounced rye sourdough flavour or would rather offer a mix of grains and seeds.
The ingredients list and nutritional information per 100 g matter if you’re comparing products. Also check the portion size: a figure per 100 g isn’t the same as the amount in each piece you eat.
If your guests have specific dietary requirements, the gluten-containing grains and possible traces matter more than the word ‘sourdough’. Also check the salt content and, if the type of salt matters to you, the ingredients list on the pack.
First decide what role the crispbread will play alongside your planned toppings. Then use the ingredients list and nutritional information to compare varieties on a like-for-like basis.
| What to consider | What to check when buying | Who is this most important to? |
|---|---|---|
| Flavour and toppings | Check whether rye sourdough, other grains, seeds or flavourings appear in the ingredients list. | When I’m putting out a selection of toppings, I want the crispbread’s flavour to suit the table. This combination is the top priority for around 40% of consumers. |
| Wholegrains and fibre | Compare the wholegrain ingredients and fibre content per 100 g, and check how many pieces you’ll be serving. | I’m looking for a wholegrain base and want to know how much fibre is in the portion I’ve chosen. Around 30% of consumers give this comparison top priority. |
| Allergens and labelling | Read the allergen information and compare salt per 100 g. Check the ingredients if you want to know whether iodised salt has been used. | For guests with specific dietary requirements, I want to be able to check the pack’s label before serving. This is the most important check for around 30% of consumers. |
The Wasa and Leksands sourdough varieties described here contain rye. Albert Heijn’s ingredients list for the Leksands variety also includes wheat and barley. The Wasa varieties checked may also contain traces of sesame and milk.
For guests, check the allergen information on the exact pack rather than relying on the word ‘sourdough’ alone.
The product category or the fact that a product is sold in the Netherlands doesn’t tell you what type of salt the manufacturer has used. The Netherlands Nutrition Centre notes that bakers don’t always use baker’s salt.
If the type of salt matters to you, look for baker’s salt, iodised salt or another clear mention of iodine in the ingredients list.
A figure per 100 g doesn’t tell you how much fibre is in a single piece of crispbread. The salt in your chosen toppings also contributes to what you’re serving.
Compare fibre and salt on the same basis, then consider the portion you’ll put out for each guest.
Ingredients and allergen information may change when a product is updated, so the details might differ from what you read online earlier.
Check the physical pack again before serving the crispbread to guests with specific dietary requirements.
Compare specific varieties, not just brand names: not every crispbread from the brands listed is a sourdough product.
Wasa describes both a rye and a multigrain variety made with sourdough.
The sourdough variety is a rye crispbread, and Albert Heijn publishes its ingredients information.
Dark Rye is a dark rye crispbread worth considering if sourdough isn’t a requirement.
ALDI describes a robust wholegrain crispbread with seeds under this own-brand label.
This is a good choice for a coffee get-together if you’re looking for a crunchy rye sourdough base to serve with sweet or savoury toppings. Check the allergens and salt content alongside what you plan to serve on top.
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A rye sourdough variety for anyone serving crispbread with sweet or savoury toppings.
Joybuy lists natural sourdough, 19 g of fibre and 1.2 g of salt per 100 g. The product contains gluten-containing grains, including rye and barley, and may contain sesame and milk. For guests, check the allergen information and, if the type of salt matters to you, the ingredients list on the pack.
No. Sourdough on its own doesn’t mean that crispbread is gluten-free. The Wasa and Leksands sourdough varieties described here contain rye and other gluten-containing grains. Always check the allergen information on the exact pack.
No. You can’t tell which type of salt has been used just because a product is sold in the Netherlands. If it matters to your choice, look for baker’s salt, iodised salt or iodine in the ingredients list.
Keep leftover crispbread in a dry place and seal the pack well after opening. Keep it away from moisture to preserve its crunch.
