Looking for a crispbread base for Italian-style toppings? Wasa Sourdough Rye is a wholegrain rye option, while Leksands’ triangular pieces are handy for serving individual bites. According to Albert Heijn product information, the Leksands variety reviewed contains 21 g of fibre per 100 g, compared with 19 g for Wasa; both contain cereals containing gluten. Check the current label before serving your guests, especially if allergens or salt are key to your choice.
For a sharing board with toppings such as tomato, cheese or olives, look for a crisp base that lists rye sourdough in its ingredients. Both Wasa and Leksands have a variety containing this ingredient.
If crispbread makes up a larger part of the meal, you can compare the nutritional information per 100 g. Albert Heijn lists 19 g of fibre per 100 g for Wasa Sourdough Rye and 21 g for the Leksands variety reviewed.
Both products reviewed contain cereals containing gluten. Check the other allergen information and any ‘may contain’ warnings too, before putting together the same sharing board for several guests.
Start by choosing the ingredients and serving style that work with your toppings. Then compare the nutritional information per 100 g and check that the product is suitable for all your guests.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Sourdough and serving style | Look for rye sourdough in the ingredients list and check whether the shape suits the bites you want to make. | I want to top crispbread with tomato or olives, so I’m looking for a rye sourdough base; taste and serving style come first for around 40% of shoppers. |
| Wholegrain content and fibre | Compare the wholegrain base and fibre per 100 g on the current packaging. | If I’m serving lots of crispbread, I want to compare the wholegrain base and fibre properly; these are the top priorities for around 30% of shoppers. |
| Allergens and salt | Check the ingredients, allergen information and salt per 100 g, and factor in the toppings too. | I want to serve a separate suitable product to any guest who needs to avoid gluten, and I also keep an eye on salt when serving savoury toppings; around 30% of shoppers prioritise allergen and salt information. |
The Wasa and Leksands varieties reviewed contain cereals containing gluten. Rye sourdough crispbread is therefore not a substitute for crispbread that needs to be gluten-free for a guest.
Check the ingredients and allergen information for each product. Choose a separate product for that guest, with a current label that carries the required gluten-free claim.
The 2008 Bakers’ Salt Use Covenant, published by the Ministry of Health, Welfare and Sport, encourages participating organisations to use iodised salt. This does not guarantee the iodine content of any individual crispbread.
If iodine is important to your choice, check the current packaging or ask the manufacturer for product-specific information.
The details below apply to the sourdough varieties mentioned, not to these brands’ entire ranges.
Wasa Sourdough Rye 235 g is a crispbread made with wholegrain rye and rye sourdough.
The Leksands crispbread reviewed contains rye sourdough and is available as triangular pieces.
This Wasa variety is a good choice if you’re looking for rye sourdough crispbread as a base for toppings at an Italian night.
No image available
A rye sourdough base for serving crispbread with toppings.
This variety lists 100% wholegrain rye, 19 g of fibre and 1.2 g of salt per 100 g.
Contains rye and barley and is not gluten-free. Check the current allergen information, including the warning that the product may contain sesame and milk.
No. The presence of rye sourdough as an ingredient doesn’t tell you exactly how a product was made. Read the ingredients and assess any claims about the production method for the specific variety.
No. The Wasa variety reviewed contains rye and barley, while the Leksands variety contains cereals containing gluten, including rye, wheat and barley. If a guest needs to eat gluten-free, check a separate product and its current label.
No, you can’t assume this is the case for every product. The Bakers’ Salt Use Covenant, published by the Ministry of Health, Welfare and Sport, encourages participating organisations to use iodised salt, but does not guarantee the iodine content of individual products. Check the packaging or ask the manufacturer if this matters for your purchase.
Follow the storage advice on the packaging and add toppings shortly before serving if you want to keep the crispbread crunchy. The Wasa variety reviewed should be stored in a cool, dry place; Leksands recommends storing its product in a dark, dry place.
