Canyon Bakehouse Gluten-Free Bread: Loaves, Buns & Bagels

84
Version:
Loaves (Mountain White, Deli Rye, Cinnamon Raisin, 7-Grain), Bagels (Plain, Everything), Buns (Hamburger, Hot Dog)
Price:
$5.00 per package

Reviewed by:
Rating:
4
On May 10, 2016
Last modified:March 18, 2018

Summary:

We were dazzled by the perfect bread-like taste and texture of the Mountain White, and pleasantly intrigued with the Plain Bagels, that were more like a good crusty French bread than the typical breakfast tradition. The others were good, with pluses and minuses as noted in our full review here.

I had heard the rumors – Canyon Bakehouse gluten-free bread reportedly has such an amazing texture that it need not be toasted…

Canyon Bakehouse Gluten-Free Bread Products - bagels, loaves and buns, all dairy-free, nut-free and soy-free

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.

Tasting Notes for Canyon Bakehouse Gluten-Free Bread

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:

Canyon Bakehouse Gluten-Free Bread Products - bagels, loaves and buns, all dairy-free, nut-free and soy-free

Mountain White

I’m a whole grain fan, but this loaf was impressive 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. It also had 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.

Canyon Bakehouse Gluten-Free Bread Products - bagels, loaves and buns, all dairy-free, nut-free and soy-free

Tasting Notes for Canyon Bakehouse Gluten-Free Bagels

Plain Bagels (pictured above)

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.

Cinnamon Raisin Bagels

These are big, like the Plain, but have a lightly sweet vibe. They offer whole grain flavor with no bitterness and generous amounts of plump raisins. We enjoyed the nice bagel “chew,” which was a bit more chewy than wheat-based bagels. That said, they are definitely best when toasted. .

Blueberry Bagels

This flavor was the sweetest of the bunch, but not sugary, with generous bites of tender, sweet blueberries. It had that same nice bagel chew and was delicious with dairy-free cream cheese alternative. In fact, it was a bit of a treat!

Tasting Notes for Canyon Bakehouse Gluten-Free Buns

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?

Canyon Bakehouse Gluten-Free Bread Products - bagels, loaves and buns, all dairy-free, nut-free and soy-free

The Facts on Canyon Bakehouse Gluten-Free Bread

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.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

84 Comments

  1. I’ve been searching for the right white bread to share with my little picky eaters! I have never tried any of their products, so I am extra interested!

  2. I haven’t had really good sandwich bread since going gluten free last year, and that Mountain White looks wonderfully airy and soft, which is not so of most GF breads. I would LOVE to try the Mountain White as well as the Raisin bread! These look fantastic!!

  3. I love this, and perfect timing with allergen awareness week! I would have to say, despite the lack of salt, I would still like to try the cinnamon raisin toast! I am a sucker for cinnamon and raisins together, and think maybe with a little salty peanut butter on top, it would pair well!

    PS- Love your blog! so excited to be networking with a great group of health professionals!

  4. I would love to try the deli rye and the cinnamon raisin. I just joined the gluten free/dairy and soy free community and am still trying out all my options 🙂

  5. Mmm, the mountain white and the cinnamon raisin would be my first try! I love that a good review includes that it does not need to be toasted – that is how we often must enjoy gf breads, indeed! 🙂

  6. my family of six would love to try all of them! bread has been the hardest thing for my four kiddos to give up transitioning to a more paleo friendly diet.

  7. Gina Pashko on

    Hi! I love the mountains. White, 7 grain and rye better than any other brand. My only bad experience with the rye is that once in a while I get a loaf with chunks that taste awful like they are not cooked or so.wthi g fell into the batter that should not have . I don’t eat the cinnamon raisin BC I only like it with butter and I can’t eat dairy without paying g a very high price with pain. So, I agree with most of what you said, but I do like the rye bread usually. Overall I am grateful for Canyin Bakehouse!!! I hope they keep up the good work and stay clean!

    • Thanks for sharing Gina! I’m actually glad to hear so many lovers of the rye as I don’t think they’ve done a good job with the flavor – just a little too good for this rye-hater 🙂 I’ll make sure they see your note on the texture issues!

  8. Vicky Cooling on

    I love to use the cinnamon raisin bread for an egg sandwich for breakfast. With a piece of fruit on the side and a cup (or two) of coffee I am good to go for the morning.

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