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Netherlands

High celiac awareness

Certified by: NCV — Nederlandse Coeliakie Vereniging

The Netherlands has excellent labeling laws and a growing number of certified GF restaurants. Dutch supermarkets have strong free-from ranges. Awareness among staff is generally good.

Capital

Amsterdam

Language

Dutch

Awareness

High

Emergency

112

Many certified venues, staff understand cross-contamination, GF products widely available.

Generally safer choices

NCV-certified restaurants
Stamppot (potato-based — confirm)
Herring (haring — plain)
Dutch aged cheese (Gouda, Edam)
Bitterballen (ask — usually wheat)
Pea soup without roux

Avoid or verify carefully

Kroket & Bitterballen (usually wheat batter)
Stroopwafels
Poffertjes
Dutch apple pie (appeltaart)
Beer (most Dutch beers)
Hagelslag on bread

Trusted GF brands in stores

Schär
Glutenvrij.nl range
Albert Heijn Glutenvrij
HEMA glutenvrije producten
Lidl Free From

Look for these in the free-from / "sans gluten" / "glutenvrij" aisle, or in the diabetic / health section.

Celiac travel tips

Albert Heijn has a large own-brand glutenvrij range.
NCV has a restaurant finder on their website.
Marqt and Ekoplaza stock excellent GF products.
Most Dutch menus now show allergens — look for the wheat symbol.

Words to scan on food labels (Dutch)

Avoid products listing any of these ingredients:

tarwe tarwemeel gerst rogge haver mout spelt kamut couscous

Safe to look for on packaging:

glutenvrij doorgekruiste graanaar

How to order in a restaurant (Dutch)

Ask if it's gluten-free

Is het glutenvrij?

Ask about cross-contamination

Kunt u mijn eten apart bereiden zonder kruisbesmetting?

Say thank you

Dank u wel!

Tip: show, don't tell. Generate a printable card and let the kitchen staff read it directly.

Cross-contamination red flags

Shared fryers (fries, tempura, calamari)
Same toaster used for regular bread
Shared pasta water or noodle broth
Wooden spoons and rolling pins (porous, retain gluten)
Pizza ovens dusted with semolina
Sauces thickened with wheat flour (roux, gravy, bechamel)
Soy sauce, oyster sauce and many marinades
Buffet utensils swapped between dishes
Bulk bins (cross-contact from scoops)
Flour-dusted boards for cutting fruit or cheese

Pack this before flying to Netherlands

Translation card in Dutch
GF snack bars / crackers for travel days
Travel-size tamari packets (for soy sauce countries)
List of certified restaurants near your hotel
Photo of the NCV — Nederlandse Coeliakie Vereniging logo so you recognise it
Doctor's note mentioning celiac disease (for customs / pharmacies)
Address of the nearest hospital + emergency number saved offline
Insurance card with celiac listed as a medical condition

Eating-out playbook

1
Research before you go
Check Find Me Gluten Free, the local celiac association's restaurant finder, or our restaurant search for Amsterdam.
2
Call ahead for dinner
Reserve and mention celiac disease — kitchens that aren't equipped will tell you, and good ones will prep.
3
Show your card on arrival
Hand it to the waiter before ordering, ideally to the manager or chef.
4
Confirm preparation
Ask: clean utensils, separate pan, dedicated fryer, no shared sauces, no flour dusting.
5
Eat off-peak when possible
Lunches and early dinners reduce kitchen pressure and mistakes.
6
Keep evidence
Photo of menu / packaging. If you react, you can report cross-contact and warn other celiacs in reviews.

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Emergency phrase — Dutch

Ik heb coeliakie. Zelfs een kleine hoeveelheid gluten maakt mij ernstig ziek. Kunt u mijn eten apart bereiden met schone materialen, zonder kruisbesmetting?

Local emergency: 112Show this to the waiter or chef.