Choose Wasa Sourdough Rye if you’re looking for crispbread made with 100% wholegrain rye to serve with a range of toppings. Leksands is another option if you want to serve triangular pieces with dips or on a sharing board, but it contains wheat and barley as well as rye. Both products reviewed contain gluten; sourdough does not make them gluten-free.
If you want to serve a range of toppings, consider the shape and ingredients of the crispbread. According to Albert Heijn’s product information, Wasa Sourdough Rye is made with 100% wholegrain rye and rye sourdough. Choose the quantity according to how many pieces you plan to top.
If you’ll also be serving the crispbread on its own with dips or on a sharing board, its shape and grain composition may help you decide. The Leksands sourdough variety comes in triangular pieces and, according to Albert Heijn, contains wheat and barley ingredients as well as wholegrain rye.
If you have questions about gluten, other allergens, salt or iodine, always check the current packaging. Rye, wheat and barley are gluten-containing grains, as explained by the Netherlands Nutrition Centre. Don’t assume that sourdough means a product is gluten-free or made with iodised baking salt.
First, decide whether the crispbread will mainly hold toppings or whether you’ll also serve it on its own with dips. Then check the types of grain and the label for anything that matters to you and your guests.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Base for toppings | Check the shape, number of pieces and ingredients if you want to combine a range of toppings. | If I’m serving different toppings, I want to choose pieces that work well with them; this is the top priority for around 38% of consumers. |
| Rye and sourdough | Compare the full grain composition and check whether rye sourdough appears in the ingredients list. | If you also serve crispbread on its own with dips, you may want to prioritise its shape and grain composition; this is the main deciding factor for around 31% of consumers. |
| Label and dietary requirements | Check for gluten-containing grains, allergen information and salt per 100 g; if iodine matters to your choice, ask what type of salt is used. | If I have an allergy or a question about salt or iodine, I want to be able to check the product against my own requirements; label checks come first for around 31% of consumers. |
According to Albert Heijn’s product information, the Wasa and Leksands varieties reviewed list yeast as well as sourdough. Wasa also lists an emulsifier; Leksands contains ingredients including wheat bran, wheat flour and barley malt flour.
Read the full ingredients list if you want to avoid certain grains or additives. The word sourdough alone doesn’t tell you enough.
Sourdough doesn’t change the fact that rye, wheat and barley are gluten-containing grains. The Wasa and Leksands varieties reviewed contain these grains.
If you have coeliac disease, look for a product explicitly labelled gluten-free and check the current packaging. If you have a wheat allergy, check the ingredients and information about possible wheat traces separately.
The word sourdough doesn’t tell you what type of salt was used in the crispbread. The Netherlands Nutrition Centre says that using baking salt when making bread is not compulsory.
If iodine matters to your purchasing decision, check the current label or ask the manufacturer which salt is used in the variety you’ve chosen.
Compare the varieties listed here based on their own ingredients and shape. A brand name alone doesn’t tell you whether every product from that brand contains sourdough.
Wasa Sourdough Rye is an option if you’re looking for a rye base to serve with a range of toppings.
The sourdough variety reviewed comes in triangular pieces, making it a good option if you want to serve crispbread on its own with dips or on a sharing board.
Ryvita Dark Rye Crispbread offers a comparison with a different rye crispbread, rather than a confirmed sourdough variety.
This product suits anyone looking for rye crispbread made with sourdough as a base for different toppings. Check the ingredients and allergen information before choosing it for your fakeaway night.
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A good option if you’re looking for crispbread made with wholegrain rye and sourdough to serve with a range of toppings.
Joybuy lists 100% wholegrain rye and 19 g of fibre per 100 g. The product contains rye and barley and isn’t gluten-free; if you have allergies, also check the current information about the possible presence of other allergens.
No. Sourdough doesn’t make gluten-containing grains such as rye, wheat and barley gluten-free. The Wasa and Leksands varieties reviewed contain these grains. If you have coeliac disease or follow another specific diet, check the label and ingredients on the current packaging.
No, you can’t tell from the word sourdough. The Netherlands Nutrition Centre says that using baking salt when making bread is not compulsory. Check the label or ask the manufacturer which salt is used in the crispbread you’ve chosen.
Store it in a dry place and follow the instructions on the packaging. Add moist toppings just before serving to limit the time moisture from the toppings has to seep into the crispbread.
No. Ingredients and warnings can vary between varieties. Read the current ingredients and allergen information for the specific product, even if you’ve bought crispbread from the same brand before.
