If you have coeliac disease, don’t buy a croissant based on the word ‘sourdough’ alone: check that it is explicitly labelled gluten-free. A croissant made with wheat, spelt, rye or barley isn’t suitable, as these grains contain gluten. For a gluten-free croissant, check the current allergen information, preparation instructions and storage guidance. If iodine is a consideration in your wider diet, also check what type of salt has been used.
An artisan or long-fermented croissant may sound appealing, but how it is made doesn’t tell you whether the grain used contains gluten. If you have coeliac disease, you need to check its gluten status separately.
With a packaged product, you can check the gluten-free claim, ingredients, allergens and preparation instructions before you buy. If you’re buying an unwrapped croissant, ask for this information first.
A gluten-free claim doesn’t answer questions about ingredients such as egg, milk, soya or wheat. If you want to know what type of salt has been used, you’ll also need to check the information for that specific product.
First, check that the croissant is explicitly labelled gluten-free. Then choose a product whose preparation, storage and other ingredients suit your needs. The term ‘sourdough’ doesn’t replace that first check.
| What to check | What to look for when buying | Who it matters to |
|---|---|---|
| Gluten-free claim | Look for a current gluten-free claim and read the ingredients and warnings about possible contact with gluten-containing grains. Under EU Regulation 828/2014, a product can only be labelled gluten-free if it contains no more than 20 mg of gluten per kg of finished product. | If I’m buying a croissant because I have coeliac disease, I don’t want to base my choice on the word ‘sourdough’ when the dough may contain gluten-containing grains. For around 36% of consumers, verified gluten-free status would be their main concern when buying. |
| Preparation and storage | Check whether the croissant needs to be baked before serving or kept frozen, and follow the pack instructions. When preparing it, avoid contact with crumbs from gluten-containing baked goods. | For breakfast, the preparation method needs to fit the time I have and the space available in my freezer or cupboard. Preparation and storage would be the top priorities for around 29% of consumers. |
| Salt and iodine | Check which type of salt is listed in the ingredients, or ask if the product is unwrapped. Don’t assume a particular type of salt contains a specific amount of iodine. | If I don’t eat much standard bread, I want to know how a croissant fits into my overall iodine intake. For around 21% of consumers, this would be the main additional question when buying. |
| Other allergens | As well as checking the gluten-free claim, read the ingredients and allergen information for egg, milk, soya and wheat, among other things. Check dietary suitability for each product. | I’m looking for a gluten-free croissant, but also need to avoid another ingredient or check that it meets a specific dietary requirement. These additional requirements would determine the main choice for around 14% of consumers. |
Sourdough describes how something is made, not the grain it contains. The Netherlands Nutrition Centre lists wheat, including spelt, rye and barley, as gluten-containing grains.
Think of sourdough as a flavour or preparation feature, and check the current label separately for a gluten-free claim, ingredients and warnings.
A bakery croissant doesn’t come with a pack you can check at home for its ingredients. The Netherlands Food and Consumer Product Safety Authority says that allergen information must be available to consumers for unpackaged food.
Before buying, ask which grains have been used and what the bakery can tell you about possible contact with gluten. If the information isn’t clear, choose an alternative with clear labelling.
The gluten-free croissants described by Albert Heijn and Jumbo also differ in their other ingredients and warnings. A gluten-free product may contain egg or milk, for example. If you have a separate wheat allergy, gluten-free wheat starch needs to be assessed separately.
Check the current allergen information every time you buy, even if you already know the brand.
The Netherlands Nutrition Centre says that using baker’s salt in bread is not compulsory. You can’t tell whether a gluten-free croissant contains this type of salt from the words ‘gluten-free’ or ‘sourdough’.
Check the ingredients or ask the baker what type of salt has been used. Don’t assess your overall iodine intake based on a single croissant.
These examples show which product features you can compare. A brand name alone doesn’t tell you what is in every croissant from that brand.
The bake-at-home croissants in this range are worth considering if you’re looking for a small, pre-packed gluten-free option.
Croissant à la Française is a gluten-free frozen product, for anyone weighing up freezer storage against other product formats.
The gluten-free croissants are sold in packs of three and can be prepared in an oven or microwave.
Jumbo’s product information lets you compare the Schär frozen croissants described here with Consenza croissants that can be prepared in an oven or microwave.
Not if it’s made with wheat, spelt, rye or barley: these grains contain gluten, and calling something sourdough doesn’t make it gluten-free. Check that the croissant is explicitly labelled gluten-free, and read the current ingredients and warnings.
Only if you can get enough allergen information before buying to assess whether it’s gluten-free. You can’t tell from the fact that it’s artisan or sourdough alone. The Netherlands Food and Consumer Product Safety Authority says allergen information must be available for unpackaged food. Also ask the baker which grains have been used and whether there may have been contact with gluten.
Wheat starch can be processed so that the finished product meets the requirements for a gluten-free claim. The Dutch Coeliac Society describes gluten-free wheat starch as a separate ingredient category. Under EU Regulation 828/2014, a product labelled gluten-free can contain no more than 20 mg of gluten per kg of finished product. A gluten-free claim doesn’t automatically mean the croissant is suitable if you have a separate wheat allergy.
No, you can’t tell from its gluten-free status. The Netherlands Nutrition Centre says that using baker’s salt in bread is not compulsory. Check the croissant’s ingredients or, if it’s unwrapped, ask what type of salt has been used. An ingredient listing alone doesn’t tell you the exact amount of iodine.
