According to the rumors, Canyon Bakehouse Gluten-Free Bread has such an amazing texture that it doesn’t need to be toasted. Needless to say, I was eager to try this allergy-friendly line out, and see if it really was true. This seems like a big feat for bread that’s not only made without gluten, but also dairy, nuts, and soy!
Tasting Notes for Canyon Bakehouse Gluten-Free Bread Loaves, Buns, and Bagels
I had to freeze most of our Canyon Bakehouse Gluten-Free Bread when it landed because I’d ordered several different varieties. So technically, we didn’t get to try it completely un-toasted. But I only lightly heated it 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.
When I tried these products, Canyon Bakehouse was just beginning to experiment with stay-fresh packaging. They now offer a few loaves with this packaging, which keeps the bread fresh for up to 90 days before opening. If you choose a loaves without the fancy packaging, don’t worry, they freeze well!
I’ve included full details and tasting notes below for the Canyon Bakehouse Gluten-Free Bread varieties that we tried, followed by a quick list of the other varieties available. Please do leave your own rating and review below if you try any of them.
Mountain White (pictured above)
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.
Ingredients: water, brown rice flour, tapioca flour, whole grain sorghum flour, organic agave syrup, cane sugar, extra virgin olive oil, contains less than 2% of xanthan gum, eggs, egg whites, yeast, sea salt, cultured brown rice flour, vinegar (organic cane sugar vinegar), enzymes. contains: egg
Nutrition (per slice): 90 calories, 1.5g fat, 16g carbs, 1g fiber, 3g sugars (includes 2g added sugars), 2g protein.*
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.
Ingredients: water, brown rice flour, tapioca flour, whole grain sorghum flour, organic agave syrup, cane sugar, whole grain millet, eggs, xanthan gum, contains less than 2% of extra virgin olive oil, yeast, whole grain teff, egg whites, whole grain quinoa, molasses, whole grain amaranth, cultured brown rice flour, sea salt, vinegar (organic cane sugar vinegar), whole grain buckwheat flour, enzymes. contains: egg
Nutrition (per slice): 90 calories, 1.5g fat, 16g carbs, 1g fiber, 2g sugars (includes 2g added sugars), 2g protein.*
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.
Ingredients: water, brown rice flour, tapioca flour, whole grain sorghum flour, xanthan gum, extra virgin olive oil. contains less than 2% of eggs, egg whites, dried buckwheat sour (buckwheat, quinoa, starter culture), organic agave syrup, whole caraway seed, ground caraway seed, cane sugar, sea salt, yeast, cultured brown rice flour, whole black caraway seed, vinegar (organic cane sugar vinegar), enzymes. contains: egg
Nutrition (per slice): 90 calories, 1.5g fat, 16g carbs, 1g fiber, 1g sugars (includes 1g added sugars), 2g protein.*
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.
Ingredients: water, brown rice flour, raisins, tapioca flour, whole grain sorghum flour, organic agave syrup, eggs, xanthan gum, extra virgin olive oil. contains less than 2% of cane sugar, egg whites, sunflower seeds, yeast, cinnamon, sea salt, cultured brown rice flour, enzymes. contains: egg
Nutrition (per slice): 90 calories, 1.5g fat, 16g carbs, 1g fiber, 1g sugars (includes 1g added sugars), 2g protein.*
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.
Ingredients: water, brown rice flour, tapioca flour, potato starch, whole grain sorghum flour, cane sugar, extra virgin olive oil, contains less than 2% of egg whites, cultured brown rice flour, xanthan gum, yeast, sea salt, baking powder (sodium acid pyrophosphate, sodium bicarbonate, potato flour, mono calcium phosphate), vinegar (organic cane sugar vinegar), enzymes. contains: egg
Nutrition (per slice): 250 calories, 4g fat, 50g carbs, 1g fiber, 4g sugars (includes 4g added sugars), 4g protein.*
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.
Ingredients: water, brown rice flour, tapioca flour, raisins, potato starch, cane sugar, non-gmo expeller pressed canola oil, contains less than 2% of whole grain sorghum flour, xanthan gum, egg whites, cultured brown rice flour, yeast, baking powder (sodium acid pyrophosphate, sodium bicarbonate, potato flour, mono calcium phosphate), sea salt, cinnamon, enzymes. contains: egg
Nutrition (per slice): 250 calories, 4g fat, 51g carbs, 2g fiber, 14g sugars (includes 5g added sugars), 3g protein.*
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!
Ingredients: water, brown rice flour, tapioca flour, potato starch, cane sugar, dried blueberries (blueberries, cane sugar), non-gmo expeller pressed canola oil, contains less than 2% of xanthan gum, egg whites, cultured brown rice flour, yeast, baking powder (sodium acid pyrophosphate, sodium bicarbonate, potato flour, mono calcium phosphate), sea salt, natural flavor, vinegar (organic cane sugar vinegar), enzymes. contains: egg
Nutrition (per slice): 250 calories, 4g fat, 51g carbs, 2g fiber, 9g sugars (includes 9g added sugars), 3g protein.*
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.
Ingredients: water, brown rice flour, tapioca flour, potato starch, cane sugar, non-gmo expeller pressed canola oil, contains less than 2% of eggs whites, xanthan gum, yeast, cultured brown rice flour, sea salt, eggs, baking powder (sodium acid pyrophosphate, sodium bicarbonate, potato flour, mono calcium phosphate), enzymes. contains: egg
Nutrition (per slice): 200 calories, 3g fat, 39g carbs, 2g fiber, 5g sugars (includes 2g added sugars), 4g protein.*
More Canyon Bakehouse Gluten-Free Bread Products
- Heritage Style Whole Grain
- Honey Oat
- Heritage Honey Style White
- Ancient Grain
- Hawaiian Sweet
- Country White
- Everything Bagels
- Deli White Bagels
- Original English Muffins
- Honey Whole Grain English Muffins
More Facts on Canyon Bakehouse Gluten-Free Bread
Price: $5.99 per loaf or package
Availability: Canyon Bakehouse Gluten-Free Bread is sold at Target, Walmart, Albertsons stores, Kroger stores, Sprouts, and many other grocers throughout the U.S.
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.*
For More Product Information: Visit the Canyon Bakehouse website at canyonglutenfree.com.
*Always read the ingredient and nutrition statement prior to consumption. Ingredients, processes, and labeling are subject to change at any time for any company or product. Contact the company to discuss their manufacturing processes if potential allergen cross-contamination is an issue for you. No food product can be guaranteed “safe” for every individual’s needs. You should never rely on ingredient and allergen statements alone if dealing with a severe food allergy.
This bread tastes amazing for a gluten free product, love the texture too! Unfortunately it has causes me a bit of daily stomach discomfort and loose stools. Im suspecting its the flax seed. Will most likely need to switch back to my old brand, disappointing. Glad to see Im not the only one experiencing this issue.
nutty texture firm crust
I have no dietary restrictions and only bought this bread because I had a dollar off coupon plus the brand was also on store special. Also, I recently had become mad at Killer Dave’s bread due to a horrible promotion they had online that made me swear to never buy another loaf of their brand, so I was a free agent and looking! I have found my new bread in Canyon Bakehouse. Once I found it in the freezer section I chose the 7-grain and have only made pb&j with it. I found it solid, flavorful, perfect size and, um, it is expensive.
disappointment in quality of product.
I just went to open a package of gluten free bread dated with an august 2022 date and the loaf is moldy. I liked the bread because it doesn’t have wheat flour in it, I have an intolerance to wheat. Finding the loaf all moldy and never have been opened I am very disappointed. up until now I have liked the product, but paying a premium price which I accept I didn’t appreciate finding a moldy loaf.
Smells egg so much .
This is the second time I bought this bread and it smells like an egg . I really don’t like the smell of the egg while eating some almond butter and jelly on it .
Tastes like real bread! Also reacts like real bread!
I am gluten and dairy intolerant. I had been eating Canyon 7grain on and off for 12 years but because of how sensitive my digestive system has been I was never quite sure if it was the Canyon bread causing the occasional problem. I haven’t eaten it for a couple of years and have also eliminated ALL nightshades and have had NO digestive problems for over a year, until… I bought a loaf and made a some sandwiches for the drive from FL to MN. They tasted fine but after the first days drive I had gas and diarrhea that night and next morning that continued through the next day. the same symptoms I had previously experienced with Canyon bread. There is now no question that the “Gluten Free” bread is the cause. I will NEVER eat Canyon bread again and recommend against it. Or at least do your own “test” to see if you can tolerate it.
Found most breads nauseatingly sweet. Was having a tuna salad sandwich and Just couldn’t finish, anticipating the ‘unnatural” tasting sweetness. (Yes, I see irony).
It doesn’t have much sugar, but most have agave nectar, a/o molasses, a/o cane vinegar. I wonder if any of these ingredients are causing this affect. I see many others felt sick after eating bread. Too bad, because it meets other ‘good’ criteria. I’m a Glutino fan. Hard to find anymore.
Dry Is An Understatement
This bread was so dry, I felt like I had dust in my mouth. I took one bite & swapped the bread out for different bread.
Love But Made Me Sick 🙁
I absolutely love the 7 grain bread – texture and taste are delicious. However, about a week into eating it, I was so sick to my stomach and this bread was the only change in my diet. I stopped eating it and will not try it again. 🙁 I suspect it’s the xanthan gum, but I am not sure. Hopefully this isn’t the case for anyone else because this bread is soooo good. I hated to give it 1 star but I want to make others aware… I would have given it 5 stars if it didn’t make me sick.
Surprised that I'm seeing similar reactions as mine
I looked up “Canyon Bakehouse Bread Reviews” and Canyon Bankehouse Bread Cross-Contamination” and came across this page. I have been having a reaction to this bread just like when I eat wheat and tree nuts (I don’t have celiac, I am actually allergic to wheat/gluten and tree nuts…also soy and peanuts, but the reactions are different). My throat gets scratchy and irritated, and my lips break out into a rash that is worse than my normal eczema. Normally, if I get eczema on my lips, they are small itchy bumps, but I am having larger raw sores. I reached out to them and asked if maybe they had a cross-contamination issue or something, but they gave me the generic response that their foods are free from gluten, etc. I compared the ingredients of these breads and a brand that doesn’t give me issues, and the only differences are agave syrup, sunflower, and honey. I’ve eaten honey recently and have been fine. I’m honestly not sure the last time I had agave syrup and sunflower, but all my other allergies started as a child, so I doubt I’ve developed new allergies. I over-analyze things and I can’t help but wonder if something strange has happened, similar to the issues with hand sanitizer recently.
Plain bagel is great but I am reacting to it.
Looking to see if anyone else is reacting to the bagel. Every time I eat one I get canker sores in my mouth and pimples in my rear end just as I do when I eat oats. Ate them over three occasions and the same happen. Sad that I can’t no longer eat them because they are good bagels.
Response from Go Dairy Free
They do use certified gluten-free oats in some products and in their facilities -> https://canyonglutenfree.com/stories/update-on-oats-and-country-white-recipe-change/ – but the bagels appear to be oat-free. You might want to reach out to the company on this issue.