For conference catering where guests with coeliac disease will be present, clearly labelled, packaged gluten-free sliced bread is an obvious choice if you need to serve filled portions without baking. Bake-off rolls are an option if you have an oven and can keep preparation separate; bread mixes also require a suitable kitchen and time to prepare. Whichever option you choose, check the information on the actual pack you use and follow a process that prevents contact with foods containing gluten.
You need to choose a suitably labelled product and be able to check its ingredients and allergen information right through to serving. The German Coeliac Society (Deutsche Zöliakie Gesellschaft) stresses the importance of a strict gluten-free diet and the particular challenges of eating out.
If you’re serving filled slices without baking, pack size and the actual number of slices matter. EDEKA, for example, lists a gluten-free Herzstücke seeded bread in a 300-g pack. Keep the information on the pack you receive for your allergen planning.
You can plan warm individual portions or freshly baked bread if you have the time, equipment and separate preparation processes. EDEKA gives a baking time of around 7–9 minutes for its gluten-free Herzstücke bake-off rolls.
How you plan to serve the bread determines the workload. Packaged slices can be filled without baking, while bake-off rolls and bread mixes need more preparation on site.
A good choice if: You need filled slices ready for a short break without baking.
Bear in mind: The specific bread must fit your wider allergen plan. EDEKA says its Herzstücke seeded bread contains soya and may contain traces of sesame.
A good choice if: You want warm individual portions and have an oven and utensils that can be kept separate.
Bear in mind: Make sure the baking time and oven capacity work for the number of guests. Bakery products containing gluten must be kept out of the same preparation process.
A good choice if: You have a dedicated, controllable kitchen and enough time to bake bread from scratch.
Bear in mind: The specific mix must be clearly labelled as gluten-free. Baking and cleaning add extra steps.
| Priority | What to check when buying | Who should pay particular attention |
|---|---|---|
| Gluten-free status and separate handling | Check that the specific pack is labelled ‘gluten-free’ and plan how to keep the bread, fillings and utensils separate. | If I’m catering for guests with coeliac disease, I want to offer clearly labelled bread and avoid contact with foods containing gluten. For around 46% of consumers, this reassurance is the main consideration when choosing. |
| Predictable serving | Check the pack size and actual number of slices; confirm the quantity needed and how you’ll source it before the event. | For a short break with lots of sandwiches, I need portions ready on time without a baking step. Around 27% of consumers prioritise predictable serving. |
| Warm individual portions | Check the baking instructions against the oven capacity needed for each batch. | If warm rolls are wanted for the break, I’m happy to allow extra preparation time. For around 27% of consumers, serving food warm is the main selection criterion. |
Bread labelled gluten-free may still contain other relevant allergens. EDEKA says its Herzstücke seeded bread contains soya and may contain traces of sesame.
Before assembling the bread and fillings, check the ingredients, allergens and precautionary statements on the actual pack you’ll use.
Guests must be able to identify the allergens in fillings, too, when food is served unpackaged. The consumer advice centre explains that the 14 major allergens must also be declared for food served by caterers.
Keep ingredient and allergen information to hand for every type of bread and filling, and update it if products or batches change.
Ovens, trays, tongs and worktops can all bring food into contact with bakery products containing gluten. Preparation must be organised appropriately for guests with coeliac disease.
Only plan warm options if you have separate utensils and a clearly defined process. Otherwise, packaged sliced bread can be served without baking.
If you need to set up separate utensils on site, allow extra time for preparation and cleaning.
EDEKA notes that availability of the bread products mentioned may vary by store, and that the information on the packaging takes precedence.
Confirm the quantity and how you’ll source the products in advance, then check the labelling on every variety you use when the delivery arrives.
EDEKA describes its gluten-free seeded bread and gluten-free bake-off rolls as different options for serving.
RUF is an option for teams that can bake their own bread. The brand offers bread mixes, including gluten-free varieties.
No. ‘Wheat-free’ does not mean the same as ‘gluten-free’. Choose a product clearly labelled as gluten-free, and organise storage, preparation and serving separately from foods containing gluten.
The relevant major allergens must be declared even for unpackaged filled sandwiches. The Federal Ministry of Agriculture, Food and Regional Identity describes the declaration of the 14 major allergens as a legal requirement, and the consumer advice centre explains that this applies to caterers, too. Include information for the bread and every filling.
Bake-off rolls are a good choice if you want warm individual portions and have an oven, enough time and separate utensils. EDEKA gives a baking time of around 7–9 minutes for its gluten-free Herzstücke bake-off rolls. If you’re baking several batches, remember to allow for the oven capacity you’ll need.
Check the ingredients, other allergens and precautionary statements on the actual pack you’ll use. EDEKA says its Herzstücke seeded bread contains soya and may contain traces of sesame; its gluten-free bake-off rolls may contain traces of soya and sesame.