I recently had the opportunity to enjoy several products from Canyon Bakehouse. Canyon Bakehouse creates their breads in a dedicated facility in Loveland, CO. In addition to be gluten-free, all of their products are dairy-, nut- and soy-free.
Once I read that they carried focaccia I knew I needed to taste this bread. Being someone who has to eat gluten-free, it feels like I am on the constant quest for new and amazing items, specifically baked goods. I know that for myself personally, it is as if I feel I need to continually prove that gluten-free items can be just as good, and most of the times better that the gluten-filled items I ate before I was diagnosed with celiac.
There are lots of gluten-free breads out there, and some of them are extraordinarily good, such as Udi’s and Katz, but what stood out to me as soon as I looked on the packages of Canyon Bakehouse breads were the ingredients. The ingredients in their products are a bit different than the typical loaf of gluten-free bread.
I started off with the Cranberry Crunch Muffins. It was too tempting to see these large and tasty looking muffins and just let them sit in the package. The ingredients include items such as pumpkin seeds, poppy seeds, millet and cranberries. It is such an intriguing ingredient list it had to be eaten! I love the idea that they contained ingredients that provided some nutrition, rather than just a blend refined flours. I immediately liked the texture of the muffins, the millet and seeds gave the muffins a crunch, hence the name, Cranberry Crunch. They were moist and delicious. Unfortunately, they are not low calorie, or low fat, but they are a great treat!
As soon as I opened the box full of the Canyon Bakehouse goodies, I could smell the the rosemary in the Rosemary Thyme Focaccia. This was the first focaccia bread I have seen since eating gluten-free, and wow, was I excited. It was dense and moist just as the focaccia I remember. The bread was extremely tasty and would be perfect being dipped in a good quality olive oil or used as sandwich bread, such as a caprese sandwich with fresh mozzarella, sliced tomato and fresh basil. This would make an impressive bread to offer at a dinner party.
Canyon Bakehouse offers three different loaves of bread. All three were ready to eat straight out of the package with no heating needed. This is rare thing with gluten-free bread, and only a few breads I have tried fulfill this quality.
The Cinnamon Raisin bread uses a flour blend of brown rice flour, tapioca flour, sorghum flour and garbanzo bean flour, along with sunflower seeds and raisins. It has a great flavor of cinnamon and juicy raisins with the texture of a gluten-filled bread. This bread makes great toast as a side with breakfast or an afternoon snack.
The Mountain White bread makes a great sandwich bread and again contains a flour blend that includes garbanzo flour, which you don’t usually see in gluten-free breads (please note I did not notice any bean taste), as well as amaranth. I enjoyed the taste and the texture and it closely resembles a white sandwich bread.
The San Juan 7-Grain bread has an impressive ingredient list with the above flour blend in addition to teff, millet, molasses, quinoa, amaranth and corn meal. This combination results in a truly tasty whole grain bread. Unfortunately my body doesn’t enjoy lots of quinoa, even though I love eating it. Therefore, I didn’t want to indulge too much, but my husband who is a gluten eater loved this bread and ate enough for both of us. I think it would make a great sandwich with grilled veggies and feta, or turkey, muenster cheese and sprouts.
These products are currently available to order online for $4.99 a piece, or at Whole Foods locations throughout Arkansas, Colorado, Kansas, Louisiana, New Mexico, Oklahoma, Texas and Utah. I look forward to seeing them expand distribution so I can eventually these tasty baked goods at a Whole Foods near me. They would definitely become a regular item on my grocery list.