I had heard the rumors – Canyon Bakehouse gluten-free bread reportedly has such an amazing texture that it need not be toasted …
Needless to say, I was eager to trial this allergy-friendly line out. It’s free of dairy, nuts and soy, but they do use eggs. The company was kind enough to ship me all of their loaves, hamburger buns and bagels to taste test, which threw a bit of a wrench in the thoroughness of my review. With so many loaves and bags arriving just after I had baked myself, I was forced to freeze them all and forgo experiencing that soft, fresh texture.
Fortunately, Canyon Bakehouse gluten-free bread freezes very, very well. I’m not a fan of heavily toasted, crunch bread, so I lightly toasted the slices and found the texture quite appealing and very, dare I say, bread like. It was tender rather than chewy, while being soft and crisp in all the right spots. When it cooled fully, there was just a hint of that gummy gluten-free consistency, but not enough to be very noticeable when used for sandwiches or slathered with a spread.
As for the taste and functionality, here are my notes on each Canyon Bakehouse gluten-free bread item that we sampled:
Mountain White (pictured above) – I’m a whole grain fan, but this loaf impressed me right out of the shoot. It made great sandwiches, and had a pleasant, mild flavor that was just rich enough and slightly rustic. Tony agreed that it was a hands down winner.
7-Grain – From the name, I had expected this to be my hands down favorite, but the flavor was rather flat with some slight bitter after-notes. It wasn’t bad, but didn’t have the natural, nutty sweetness I usually enjoy with whole grains.
Deli Rye – To preface, I do not like rye bread. And as it turns out, I don’t really like caraway seeds, which are the prominent spice used hear to give it that authentic taste. If you like rye, then this could be your gluten-free, dairy-free holy grail for making reubens.
Cinnamon Raisin – Due to the higher moisture content in this sweeter, more indulgent loaf, it did have a little more of that slightly chewy gluten-free bread texture. It was fairly good overall, but I felt like it needed a touch more salt to bring out the cinnamon and savory notes rather than letting the raisins carry so much of the flavor burden.
Plain Bagels (pictured below) – These things are crazy monsters! They’re jumbo sized, with an appearance, texture and taste that is more akin to crusty French bread than traditional bagels. They’re hearty on the outside with a perfectly chewy middle and pleasant bread-y flavor. Different, yet very easy to like. My only qualm was how they were sliced too close to the tops. The bottoms were so thick that they wouldn’t fit in my toaster! I would prefer that this Canyon Bakehouse gluten-free bread product was sold un-sliced, instead.
Hamburger Buns – On the contrary to the bagels, these buns are a bit small. They’re certainly more than tall enough, but our burgers spilled over on all sides of these girdled buns. They were okay, not quite as tasty as the Mountain White and Bagels, but it would be great if they were allowed to fatten up a bit, spreading, rather than rising so high. Tony said he still preferred my homemade dairy-free, gluten-free buns, but if the sizing was fixed on these buns, they would be a whole lot easier than homemade when we get a random burger craving.
Have You Tried Any Canyon Bakehouse Products? If So, What Did You Think? If Not, Which Varieties Excite You Most to Try?
Certifications: Canyon Bakehouse Gluten-Free Bread is Certified Gluten Free and Certified Kosher Parve.
Dietary Notes: By ingredients, Canyon Bakehouse Gluten-Free Bread is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian. Nonetheless, check with the company on their manufacturing processes for all varieties if potential allergen cross-contamination is an issue for you. Processes and labeling are subject to change at any time for any company / product.
For More Product Information: Visit the Canyon Bakehouse website at canyonglutenfree.com.