Choose a wholemeal or multigrain sourdough roll if you’re mainly interested in the type of grain and fibre, and compare the ingredients and nutritional information. A white sourdough roll is another option if your child prefers a simpler roll; a part-baked variety is handy if you want to keep rolls in stock and finish baking them at home. Whatever you choose, check the allergens on the packaging and your school’s rules: sourdough does not mean a roll is gluten-free.
If your child needs to avoid certain ingredients, start with the current allergen information. A standard sourdough roll containing wheat, rye or spelt is not gluten-free. Also check the school’s rules on bringing in and sharing food.
Compare the type of grain, the proportion of wholemeal flour and the fibre per 100 g, rather than relying on the word sourdough. The Netherlands Nutrition Centre recommends replacing white bread with wholemeal or brown bread as often as possible.
A part-baked or frozen pack needs to fit into your after-school routine. Before buying, check what equipment you’ll need, the storage and defrosting instructions, and how many rolls are in the pack.
Start with the ingredients and allergens that matter to your child or their school. Then compare the type of grain and fibre, and decide whether you want a roll that’s ready to eat or one that needs baking.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Allergens and school rules | Read the current ingredients and allergen information. Ask the school what rules apply to food brought in from home. | If my child needs to avoid gluten or another allergen, I want to know whether the roll is suitable before packing it. This is the top priority for around 42% of consumers. |
| Type of grain and fibre | Compare the proportion of wholemeal flour and the fibre per 100 g; don’t judge the ingredients by colour or the name ‘multigrain’ alone. | When comparing rolls for after school, I want to know which grains they contain and how much fibre they provide. This is the first thing around 33% of consumers consider. |
| Preparation and storage | Check the baking instructions, equipment needed, pack size and storage or defrosting guidance. | When there’s little time after school, I want to use what I have in stock without missing a preparation step. Around 25% of consumers put convenience first. |
A sourdough roll can contain wheat, rye or spelt. Calling it sourdough doesn’t change those ingredients, and the name alone tells you nothing about other allergens either.
Read the ingredients and allergen information on the pack you’ve chosen, even if you’ve bought a similar roll before.
Multigrain means that more than one type of grain has been used; it doesn’t tell you how much wholemeal flour the roll contains. So the name alone isn’t a useful way to compare fibre content.
Check the proportion of wholemeal flour in the ingredients list and compare fibre per 100 g in the nutritional information.
Part-baked rolls need to be baked before serving. Frozen products may also come with instructions on defrosting and refreezing.
Check that the preparation method suits your equipment and the time you have, and follow the storage instructions on the pack.
Ingredients vary from product to product. A general assumption about the salt used by bakers won’t tell you what’s in the roll you’ve chosen.
Check the ingredients list if the type of salt used matters to you.
For these brands, compare the specific roll variety: a roll or multigrain roll isn’t automatically a sourdough roll.
Albert Heijn lists a wholemeal sourdough roll under its AH Liefde & Passie range.
Jumbo sells a brown frozen roll made with rye sourdough.
PLUS lists a white sourdough roll, as well as part-baked multigrain and spelt sourdough rolls.
Lidl publishes ingredients and allergen information for its oven-fresh bread.
ALDI lists an individual white roll in its bakery range.
Dirk lists a multigrain roll in its product range.
No, not simply because it’s called sourdough. A roll containing wheat, rye, barley or spelt is not gluten-free. If gluten needs to be avoided, check the ingredients and gluten-free labelling for the specific product.
No, sourdough and added baker’s yeast can both be used in a roll. For example, the white sourdough roll from PLUS lists both. Read the full ingredients list if you’re specifically looking for a roll with no added yeast.
Follow the storage instructions on the pack you’ve chosen, especially for part-baked and frozen rolls. The Netherlands Nutrition Centre advises against keeping bread in the fridge because it dries out there. For frozen products, also check the instructions on defrosting and refreezing.
You can’t tell from the type of product alone. Check the ingredients list of the roll you want to buy to see what type of salt it contains.
