My 3 Favorite Gluten-Free Breads

Canyon Bakehouse bread makes great sandwiches. 

Just because I follow a gluten-free diet doesn't mean I no longer eat bread.

I simply choose brands made without wheat, barley, rye or other glutinous grains.

Here's my three favorite gluten-free bread products!

For Toasting...

I've tried many loaves of gluten-free bread, and by far my favorite for toasting is Udi's Whole Grain Bread. When toasted it gets crisp on the outside and stays soft inside. Butter or jelly soaks in easily. I mention that because I've tried some gluten-free bread that's so dense butter won't even melt and penetrate the slice. Strange. I know.

For a Soft Sandwich...

When I want to eat bread right out of the package, my go-to is Canyon Bakehouse 7-Grain Gluten Free Bread. The bread is soft, tears and is perfect for making a classic PB&J or BLT. I even wrote a post about how much I like it!

As a Dinner Roll...

At special meals, I like to have a dinner roll option that's gluten-free. For the last several holidays, I've enjoyed Schar's Multigrain Ciabatta Rolls. They warm up quickly, have a crunchy outer crust and the inside is soft. Perfect!

Do you eat gluten-free bread? Tell me your favorite products in the comments below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Image Credit: Canyon Bakehouse

Soft, Gluten-free, Moist Bread Does Exist!

It finally happened.

Canyon Bakehouse 7-Grain Bread. Image Credit: Canyon Bakehouse

I bit into a piece of gluten-free bread that didn't crumble like a stale cookie, taste like tire tread or nearly chip a tooth. I pinched myself to make sure I wasn't dreaming.

A few months ago a gal I follow on Google+ was raving about a new gluten-free bread she found at the grocery store. I've kept the name in the back of my head in case it ever showed up in my neck of the woods, and it finally did.

Ready? It's Canyon Bakehouse 7-Grain Gluten-free Bread.

I actually enjoyed a sandwich without toasting the bread first! For those of you who are slaves to gluten-free carbs, you know what I mean. Most gluten-free breads are simply more palatable when toasted.

Here's the ingredient list, courtesy of the Canyon Bakehouse website:

INGREDIENTS:  Water, Brown Rice Flour, Tapioca Flour, Organic Agave Syrup, Whole Grain Sorghum Flour, Xanthan Gum, Whole Grain Millet, Cultured Brown Rice Flour, Whole Grain Quinoa, Eggs, Whole Grain Teff, Extra Virgin Olive Oil, Whole Grain Amaranth, Sugarcane Molasses, Sea Salt, Yeast, Whole Grain Buckwheat Flour, Natural Enzymes
Note: Buckwheat does NOT contain wheat, it is a naturally gluten-free grain.
CONTAINS: EGG

I'm not sure what else to say about this bread except that you must try it. It's THE best gluten-free bread I've tried to date, and I try a lot! Now I'm hoping my local Hy-Vee store will start carrying this company's other gluten-free products, like muffins and focaccia!!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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