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Pork Tenderloin With 7-Grain Apple Stuffing

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News and Reviews

My Favorite Gluten Free Breads On The Market

From The Food Allergy Mom Wednesday, May 4th, 2011

I love bread…or at least I did before being diagnosed with celiac disease. Now, I still enjoy bread, just the gluten free kind!

When beginning the gluten free diet as treatment for celiac disease, not being able to eat bread was the worst part for me. I am a sandwich girl…it’s fast, it’s compact, it’s portable, and it’s easy…not to mention delicious. I tried literally dozens of brands of gluten-free bread only to be disappointed and realize I would never be able to eat any truly delicious bread ever again.


Canyon Bakehouse is also one of my favorite gluten free breads. It is so wholesome and delicious, I forget that it’s even gluten free. Better yet, for families dealing with multiple food allergies, much of this brand’s products are dairy free, nut-free, soy-free, wheat-free, and gluten-free…and it still tastes heavenly! Canyon Bakehouse also offers a variety of gluten free bread products including bread loaves, muffins, and hamburger buns. They are wonderful! … Continue reading at The Food Allergy Mom »

Life’s Gluten Free Pleasures – Muffins, Cupcakes and Brownies

From The Gluten Free RD Wednesday, May 4th, 2011

Just because I’m a dietitian, doesn’t mean it’s taboo to talk about my favorite sweet tooth foods. In fact, I think it is important for everyone to realize that no one eats a “perfect” diet, not even dietitians, and that it is okay to give into your cravings in moderation. In fact, enjoying treats in moderation allows for overall healthful eating. With that said, today I’m sharing my three favorite gluten free sweets and treats.

When I am craving something bready and carby but not too sweet, my absolute favorite is Canyon Bakehouse’s Cranberry Canyon Crunch gluten free muffin with a cup of black tea. These lemon poppy muffins with moist, chewy cranberries and crunchy seeds have a great crumb, real cranberry taste and interesting contrasting textures of moist and crunchy. I even love the homemade look and feel of the easy-to-peel wrapper, which makes it seem like you could pass off these muffins as your own. This will only work with your gluten-eating friends, though, as every gluten free consumer is soon to know about this muffin. I can say with the utmost conviction that this is the best packaged gluten free muffin I have ever had, perhaps even the best homemade as well … continue reading at The Gluten Free RD »

Best of Expo West

From The Gluten Free RD Monday, March 14th, 2011

Friday and Saturday I spent my days walking the exhibit halls of Natural Products Expo West, the annual conference celebrating the latest and greatest natural food, beauty and household products. In this part 1 of 2 series, I will share with you my favorite new products in the gluten-free food space, now a $2.6 billion market and growing strong, as it is estimated that it will grow by $2.8 billion in the next four years.

I concentrated this year on identifying more nutrient-dense gluten-free products and was happy to see many utilizing nuts, beans and whole grains as their primary ingredients, thereby adding much-needed fiber and micro-nutrients to the diet.

Canyon Bakehouse – Look out gluten free bakeries. This relatively newcomer was the talk of the town amongst the gluten free for their awesome sandwich breads, muffins, foccaccia and hamburger buns. For starters, their foccaccia, which is completely new to the space, is outstanding. It has a nice moist texture and olive oil, rosemary and thyme flavor. And while I might not remember what a gluten-containing muffin tastes like, I do believe I would have gladly eaten their cranberry crunch flavor prior to going gluten free. It is that good. What I like most about this brand is their commitment to using whole grains in their sandwich breads, resulting in two grams of fiber per slice … continue reading at The Gluten Free RD »


REVIEW :: I can’t believe this is gluten free!

From Mister Belly Monday, September 20th, 2010

Canyon Bakehouse Rosemary & Thyme Focaccia

Every now and then I try a gluten-free product that makes me literally say wow. It’s not very often, but when it does happen, I get all giddy like I’m a little kid. One of those yummy gf products that had me raising my eyebrows in a good way was Canyon Bakehouse’s Rosemary & Thyme Focaccia.

I spotted it at my local Mrs. Green’s and did a double take because I’ve never noticed their products before and hello, because it was focaccia! I can’t remember the last time I had focaccia, and I’ve missed it dearly. I love going out to restaurants and nibbling on a wonderful thick bread like focaccia dipped in a great olive oil and couldn’t wait to replicate that at home the first chance I got.

The bread itself was hard as a brick coming out of the freezer, which had me a little worried, but as I left it out to thaw, it softened and I became hopeful. I’ve had some bad experiences with gluten free breads in the past, and it’s hard to shake off a bad experience, but a quick nibble on the still cold focaccia told me that it was going to be yum … continue reading at Mister Belly »

REVIEW :: The Adventuresome Kitchen

From: The Adventuresome Kitchen Friday, September 17th, 2010

Look out Udi’s- there’s a new kid on the block who I predict will quickly command the largest market share in the gluten-free bread world. For those of you who, like me, have been on the hunt for the ultimate gluten-free sandwich bread, look no further. The bakers at Canyon Bakehouse have nailed a flour combination that is packed with whole grains at a reasonable price point. Did I mention they taste phenomenal too? I’m partial to the whole “delicious and nutritious” quote myself- I use it a lot in my own blogging. And why not? Why shouldn’t nutritious food also be mind bogglingly delicious?

Intrigued, I ordered one of each of their products and put myself and my three harshest critics- my gluten-bomb eating husband, and my two gluten-free daughters- on the job. If this bread could stand up to their expectations, then I knew we’d have a winner. Here are our thoughts:

Gluten-Free Hamburger Buns: Simply the best I’ve had anywhere. Makes me think I shouldn’t even bother developing my own. I honestly don’t think I could improve upon what Canyon Bakehouse has come up with here. There is a softness about these buns that rivals any squishy white-bread bun, BUT- these buns also have whole grain millet and sorghum- something found in all their breads- whole grains, little starches. I don’t know how they do it- my husband- the gluten eater loved them. They’re squishy- when was the last time you had gluten-free squishy anything? Way to go bakers!

Rosemary & Thyme Focaccia: Remember back before you or the gluten-free person in your life could eat out at an italian restaurant- perhaps a chain restaurant, and at your table would appear a delicious warm loaf of focaccia, just waiting to be dipped in olive oil, or ripped apart and consumed? Well, this is better. My girls were practically giddy having bread that was dippable and didn’t fall apart when they pressed it into the olive oil. And, this bread has garbanzo bean flour- how they managed to use garbanzo bean flour without a hint of beaniness is beyond me. Again- Way to go bakers!

Cranberry Crunch Muffins: These delicious muffins come wrapped in a cone of parchment- something appealing to my kids because I’d run out of muffin papers just that day making my own muffins, and had made parchment cones to finish my baking. Much easier to unwrap than muffin papers, with less mess and more cuteness. While we liked the muffins, we felt they were the weakest link in the Canyon Bakehouse array. But, in their defense, it’s hard to develop a muffin that won’t dry out in transport without making them sticky sweet or too dense. This muffin had a good crumb … continue reading at The Adventuresome Kitchen »

REVIEW :: A gluten free summer in the City

From Celiac in the City Tuesday, July 13th, 2010

… The nice folks at Canyon Bakehouse sent a bunch of products for me to try and then share at our last Gluten Free Get Together. This is their rosemary & thyme gluten free focaccia. It made the perfect flank steak sandwich with roasted red peppers and mozzarella.

At a recent birthday party, a sweet friend was kind enough to save me my own serving of bruschetta before it hit the regular bread. This focaccia worked wonderful for that. Or just toast it up and dip it in olive oil and balsamic vinegar.

Loving the cinnamon raisin bread too (toasted with honey) and the Mountain White bread makes soft sandwiches, no toasting required … continue reading at Celiac in the City »

REVIEW :: Canyon Bakehouse Hits a Home Run with Hamburger Buns

From Gluten Free Media ( Tuesday, July 13th, 2010

A couple of months back, both Anne Steib & I were able to review the breads, muffins & focaccia bread made by Canyon Bakehouse. Anne’s review can be found here and mine can be found here. I heard through the wonderful grapevine called “Twitter” that Canyon Bakehouse had just released hamburger buns onto the market. After sampling their other products, I knew that I had to get my hands on some of those buns – STAT!

Christi Skow of Canyon Bakehouse was nice enough to send us some complimentary samples to review. These included the new, highly raved about buns. The buns are made with 100% whole grain, have 4 grams of fiber and 4 grams of protein per bun! Those are some great stats for a gluten-free bun. The ingredients are: water, brown rice flour, tapioca flour, organic agave syrup, whole grain sorghum flour, xanthan gum, eggs, cultured corn starch, whole grain millet, extra virgin olive oil, yeast, potato flour, sea salt, sesame seeds, natural enzymes. But, how did they taste?

I passed these buns out to my favorite testers and received rave reviews. My mom, Linda, is probably the best endorsement for this product. Linda does not have to eat gluten-free, yet often does when she comes to visit me. I made her lunch yesterday and used this bun as a base for her sandwich. Her sandwich was comprised of deli turkey, mustard, mixed greens & yellow bell pepper. Upon her first bite she said the bun was good, but wanted to eat a good amount before giving her review. She was pleasantly surprised at how well … continue reading at »

REVIEW :: Gluten Freeville

From Gluten Freeville Tuesday, July 13th, 2010

I have loved and reviewed some of the Canyon Bakehouse Breads before, so I was really excited to try their Whole Grain Hamburger Buns. After tasting their other breads, I expected nothing less than great. When I got the buns in the mail, though, they were not quite what I expected- they were actually better!

These are really fabulous Hamburger Buns that would fool even your toughest critics. They are soft and squishy and are awesome right out of the bag. You would certainly not feel deprived if you had this bun with a hamburger or sandwich and your non-gluten free friends and family wouldn’t either, but you won’t want to share! I ate one untoasted by itself just to make sure I got the full flavor. It tasted just like a Whole Wheat bun, but has no gluten- and is also dairy, nut and soy free. I toasted the second one and it was just as fabulous as the untoasted one.

I still hear from people who say they don’t believe there is any good gluten free bread because of past bad experience, but Canyon Bakehouse is really putting out some great stuff. Their mission … continue reading at Gluten Freeville »

REVIEW :: Showdown! Ener-G Hamburger Buns vs. Canyon Bakehouse Hamburger Buns

From The Gluten-Free Critic (Showdown! Ener-G Hamburger Buns vs. Canyon Bakehouse Hamburger Buns) Tuesday, June 29th, 2010

So, I might have had a slightly ulterior motive last time, when I reviewed a product that has been out, likely, for more than a decade. Simply put, I told you that story to tell you this one. Today, I’m pitting the Tapioca Hamburger Buns made by our old friends Ener-G-Foods to the newcomer buns on the block, produced by Canyon Bakehouse. Ener-G we’ve talked about before, obviously, while Canyon Bakehouse are a much newer entrant to the gluten-free scene. Hailing from Loveland, Colorado, they claim to make their products (mainly variations on bread) “the old-fashioned way,” which… would seem to be incompatible with the gluten-free lifestyle. I’ll let that slide, though.

In any case! If you read the Tapioca Hot Dog Bun review I linked to above, you’ll understand vaguely what I mean when I say that Ener-G’s Tapioca Hot Dog Buns and Tapioca Hamburger Buns are– surprise!– quite similar. They have the same general taste and texture, which is both good and bad. Good, because it’s a fine taste, bad because the hamburger buns, like the hot dog buns, are rather difficult to negotiate once you have placed them on either side of a hamburger. However, the hamburger buns are far easier to prepare, as they can be easily sliced and toasted without anything going horribly wrong.

So, how do the newcomer’s buns fare against the standard? Well, there’s no easy way to put this, but… it’s a rout. I mean, by appearance alone, they’re already well ahead, as they actually look like “regular” hamburger buns! They have sesame seeds, for crying out loud. Not a lot, but… sesame seeds! Texture-wise, it’s also no comparison. The Canyon Bakehouse buns are soft and pliable in a way that Ener-G’s buns can only dream of becoming. They’re also whole grain, which gives bonus health points. AND they’re either bigger or denser or something, as I of Ener-G’s buns clocks in at 55g, while Canyon Bakehouse weigh in at 85g. That’s according to the nutrition facts (though speaking of, I should point out that Ener-G have a gram less fat, and slightly fewer calories/sodium).

Anyway, all things considered, there’s really no contest going on, here. If you have the option, get Canyon Bakehouse’s buns! They are now the buns to beat.

REVIEW :: Frugal, Green, and Gluten Free Mom

From Frugal, Green, and Gluten Free Mom Sunday, June 6th, 2010

I have had some pretty rotten gluten free breads or the ones that are yummy tasting are ridiculously priced. I was sent some breads from Colorado’s Canyon Bakehouse to sample and review and boy oh boy, they didn’t play around when it came to trying out there products. I received a large box full of their products.

First thing my daughter and I did? Crack open the muffins. Holy moly these are out of this world!!!! They are moist, sweet (just enough sweetness, not overly at all!), plenty of cranberries and a wonderful crunch. Some of the issues I have had with gluten free muffins is that they are gummy. Yuck. Canyon Bakehouse’s muffins definitely do not have a gummy texture. The texture is perfect and the amount of crunch was wonderful! I love the little poppy and pumkin seeds. My picky child loved them too! I heated mine up and spread a bit of Irish butter on it. Yum!

After that, of course, we put our bread in the freezer to maintain their quality. After all, no preservatives!

Yesterday afternoon we had sandwiches for lunch after a trip to our local Trader Joe’s. So, we decided to break out with the Mountain White. Emma had a Almond Butter and Apricot Preserves Sammy and I used the Rosemary Apricot Chicken Salad I bought from TJ’s.

Emma gave me a thumbs up from her sandwich and I dug in to mine. Oh my goodness! If I didn’t know better I would never have thought these were gluten free! No dryness, no crumbles, and flexible! And the taste was lovely! Very muted and a low key flavor and very yummy! Especially after nuking the frozen slices, they taste fresh baked! The slices were just the right size and held up quite nicely for a chicken salad sandwich!

Last one we tried was the whole grain hamburger buns. I decided to have my sister over (non-gluten intolerant) for bison burgers and sweet potato fries. Wow. Between my sister, Emma and I, not a word was said as we happily munched away on our burgers.

Head over to Frugal, Green, and Gluten Free Mom for more info and photos of their meals!

REVIEW :: Gluten Free and Still Eating

From Gluten Free and Still Eating Thursday, May 13th, 2010

After trying every brand of frozen bread, every package of bread mix and even loaves from a gluten free bakery, I still was not satisfied with gluten free bread. Hours of searching the net led me to find a review for Canyon Bakehouse. I immediately found their site and attempted to place an online order, it wasn’t until I noticed they only shipped within the US that I almost cried for the first time over these products. I emailed the company and requested they ship to Canada. I received a reply almost instantaneously and my order was placed! A few days later a package arrived at my door, I tore into that box like I was a kid on Christmas morning! It had been months since I had eaten any bread and I simply couldn’t wait any longer!

First I tried the Cranberry Crunch muffins, they were delicious! Moist with a nice crunch to it, the flavour is mild and the cranberries do not over power the taste. I had the first one plain, the next time I heated it and served with some butter, also a nice touch.

Next I dove into the Cinnamon Raisin Bread, now this one is my new favourite breakfast item. Imagine the Cinnamon Raisin Bread that you used to eat as a kid, now multiply that taste by a thousand and you get Canyon Bakehouse’s Cinnamon Raisin Bread! I let my 8 year old step son try this and he agrees it’s far better than any Cinnamon Raisin Bread he’s ever had! Coming from a kid who will pick raisin toast over cookies, that’s a pretty big compliment.

Then came the 7 Grain Bread, I had been craving a BLT for months when this bread arrived, of course when lunch time rolled around out came the classic ingredients for a BLT. Let me tell you, I was in heaven. I ate that sandwich with the biggest smile on my face and literally tears were about to come pouring down. I was so thrilled to finally find something to fill the void that was left when I had to give up eating my adored whole grain breads. I have never been a fan of non toasted sandwiches, so I have only had this bread toasted, but I have read in reviews it is soft and moist enough to eat right out of the package.

The following morning I decided eggs and toast was in order, another favourite I had been missing! This is where the Mountain White Bread came in. I personally have always preferred whole grain breads to white breads, however this bread is …
continue reading at From Gluten Free and Still Eating »

REVIEW :: Canyon Bakehouse breads

From Gluten Free Media ( Thursday, May 6th, 2010

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 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 … continue reading at Gluten Free Media ( »

REVIEW :: Adventures of a Gluten Free Mom

From Adventures of a Gluten Free Mom Monday, April 19th, 2010

Recently, I was the lucky recipient of some complimentary gluten-free bread products from Canyon Bakehouse, a dedicated gluten-free facility in Loveland, Colorado. All I can say is… YUM!

Funny story; the day the Canyon Bakehouse products arrived, I placed them on the counter and waited patiently until Mike and the boys got home from work/school before I tore into them. The very second Sam saw the loaves of bread, he said, “MOM! Why is there “gluten” here?” Taken aback, I asked what he was talking about (because we have a dedicated GF house). He pointed to the Canyon Bakehouse packaging and I got it, they DO look like packages of “real wheat bread,” LOL! If you have been reading my blog for long, then you know how packaging and appearance are a VERY BIG DEAL to Sam right now, so score 1 for Canyon Bakehouse!

All three of the sliced breads are great, but there was something in particular about the 7-Grain bread that really stood out to me… it looks and smells like whole wheat bread! I couldn’t help but just sit there with my nose in the bag, taking in an aroma that I had long forgot. It was a beautiful moment indeed. The bread also has that deep caramel color reminiscent of wheat bread and I was excited to try something that I had been wanting to try but never had a dark enough GF bread to do it with… Sandwich Puzzles!

The Cinnamon Raisin Bread was another favorite around here. You do not need to toast any of the Canyon Bakehouse gluten-free breads but I like Cinnamon Raisin Toast for breakfast on occasion. I did notice that the Canyon Bakehouse breads toast up differently from the crispy toast I am accustomed to, it toasts up well on the outside, but stays soft on the inside. An interesting contrast of textures, but yummy nonetheless!

The Focaccia was incredibly moist with a pronounced Rosemary flavor and I absolutely love Rosemary! The Focaccia bread is thicker than what I am used to, so a little goes a long way! I do wish I had put mine in the freezer right away though (it’s a lot of bread for 2.5 people), because the moist Focaccia did succumb to decay rather quickly (which technically speaking is a GOOD thing, because it means NO CHEMICAL PRESERVATIVES!), just keep that in mind and learn from my mistake.

I cannot recall having ever seen a more beautiful muffin in my life! It was almost too pretty to eat (but boy did I eat them)! The Cranberry Crunch Muffins were honestly the product I was least excited to try because I do not like baked goods with nuts, seeds, etc., it’s a texture thing carried over from childhood.

The Cranberry Crunch Muffins have Cranberries, Pumpkin Seeds, Whole Grain Millet and Poppy Seeds in them, see why I was worried? Well, those worries were completely unfounded because I loved, loved, LOVED the muffins!! The crunch was a delightful …

Head over to Adventures of a Gluten Free Mom for the complete write-up and great photos!

REVIEW :: Another Amazing Gluten-free Bread from Colorado!

From The Essential Gluten-Free Blog Friday, April 16th, 2010

Any time I’m contacted by Gluten Free Dee to do a product review, I know I’m in for a real treat. Dee is the person who introduced me (and countless others) to Udi’s and GF Sandwich Petals. I consider the products from those companies to be among the most exciting gluten-free items introduced in a very long time. Now I can add Canyon Bakehouse products to that same list!

Dee Valdez and I agree about a very important issue that affects the gluten-free community. We should not be eating food that tastes like cardboard. Gone are the days when gluten-free bread was only edible if it was heated. Toasting is not required with many of the new innovative breads being produced today. People who enjoy baking their own bread can enjoy wonderful gluten-free breads from companies like Gluten-Free Naturals, Breads by Anna, Jules Gluten Free and Pamela’s. I’m not one who enjoys baking bread so I’m very glad that I can just pick up a loaf of soft bread at the store now, like everyone else.

My sample box of products from Canyon Gluten-Free Bakehouse arrived last week. The wonderful aroma of rosemary wafted from the package when I opened it. How exciting to find a loaf of Rosemary & Thyme Gluten Free Focaccia under the packing materials! When I felt the loaves of bread, I had to rip open the Mountain White sandwich bread right then and there. I quickly spread a little all natural peanut butter on the soft bread. It was absolutely delicious! Surprisingly, the bread is also quite nutritious. One slice of bread has 2 grams of both fiber and protein!

Because I needed the focaccia bread for a dinner party, I only took out a tiny bit it of to review and froze the rest. Again, the bread was amazing! This shockingly soft bread is perfect for slicing into strips, toasting and then dipping in olive oil. I’m not sure I want to be able to buy this bread locally, because I don’t need that kind of temptation around all the time. Focaccia is something I’ve long missed since going gluten-free and this is the only commercial gluten-free focaccia that I’ve ever had (or heard about). Obviously, I am not aware of every single gluten-free item available in this country – or the world for that matter.

Next up was the Cinnamon Raisin Bread from Canyon Bakehouse. The texture of this bread is wonderful, similar to the Mountain White Bread from the line. I toasted the bread to make toast and thought it tasted great. However, I’m a huge cinnamon fan and would like more cinnamon in the bread. Most people would probably not enjoy the amount of cinnamon that I like in an item, but even my husband (who doesn’t flip over cinnamon like I do) agreed that at least a little more cinnamon was in order for this bread.

Canyon Bakehouse is located in Loveland, Colorado. (What are they putting in the water in Colorado anyway?!) All of the products are made in a dedicated gluten-free facility. The products are made with all natural ingredients and are gluten, dairy, soy and nut free! People can follow the company on Twitter and Facebook. Online ordering is now available and the company is looking to expand to the East coast eventually. Currently, no stores on this side of the country carry Canyon Bakehouse products. Several Whole Foods Market locations carry this line on the West coast … continue reading at The Essential Gluten-Free Blog »

REVIEW :: I love this bread!

From The Gluten Free Doctor (Dr. Stephen Wangen) Friday, April 9th, 2010

Last week I received a package from Canyon Bakehouse. I hadn’t heard of them before, and chances are you probably haven’t either since they are a relatively new company out of Loveland, Colorado.

I received three of their breads: 7-Grain Gluten Free Bread, Cinnamon Raisin Gluten Free Bread, and Mountain White Gluten Free Bread. Each is very good, and I was particularly impressed with two of them. The 7-Grain is the heartiest and one of the best gluten free breads I’ve had. And the Cinnamon Raisin is very tasty and takes me back to my childhood when I used to really enjoy toasted raisin bread. In fact, if my memory serves me well, I think it’s probably a lot better than most wheat based raisin breads out there, and it doesn’t have that chemically taste I remember.

Right away I must disclose that all of their products have eggs in them. I know that this is disappointing for many of my patients, because dairy and egg are the top two allergens that I seen in conjunction with gluten. I’m hoping that more people will continue to work on producing good gluten free products that are also free of dairy and egg.

On the plus side, they don’t have any dairy in them, and they use agave syrup. But they also include some cane sugar, or at least I assume it’s from cane, since it only says “sugar” on the ingredients.

Regardless, things are obviously getting more competitive in the gluten free world, which can only mean good things for those of us who are customers. Even my wife was impressed, and she’s a gluten eating bread lover … continue reading at The Gluten Free Doctor »

REVIEW :: Canyon Bakehouse Baked Goods

From Gluten-free is Life Thursday, April 8th, 2010

I had the pleasure of receiving a package of complimentary samples from Canyon Bakehouse the day after I got home from Atlanta. I always welcome samples with open arms, but this time I was even more excited because I had been gone for 8 days and low on food! Canyon Bakehouse sent me the following:

  • 7-Grain Gluten Free Bread
  • Cinnamon Raisin Gluten Free Bread
  • Mountain White Gluten Free Bread
  • Rosemary & Thyme Gluten Free Focaccia
  • Cranberry Crunch Gluten Free Muffin

Canyon Bakehouse is a dedicated, gluten-free bakery located in Loveland, Colarado. Canyon Bakehouse is owned by Josh & Christi Skow and Ed Miknevicius. Master Baker Ed & Josh have over 35 years of combined bakery formulation & operation experience, which shows through in their product. Christi, Josh’s wife, was diagnosed with Celiac over 3 years ago through a routine physical.

I was intrigued the minute I opened the package. I could immediately smell rosemary, one of my favorite herbs. Fortunately it was close to dinner time, so I broke the focaccia out. I couldn’t wait to take a bite, so I did! I couldn’t believe the moist, tender taste – filled with rosemary, right out of the bag! I was fully expecting to have to toast or heat the focaccia in the oven. Nope. Not needed … continue reading at Gluten-free is Life »

REVIEW :: Gluten Free Mike

From Gluten Free Mike Wednesday, March 31st, 2010

The other day I came home to find a parcel from my friends at the Canyon Bakehouse and thanks to everyone’s favorite gluten-free public relations person Gluten Free Dee. Now we all know that gluten-free bread has long been a sticky wicket among Celiacs. Yes, there are now quite a few brands doing the gluten-free bread thing but in actuality very few (read I can count on one hand) do it exceptionally. Well, my friends Canyon Bakehouse out of Loveland, Colorado has just raised the gluten-free bar.

Before I start gushing (oh, and I will be gushing) about their products I want to give you a brief little background about the company. Canyon Bakehouse is a gluten-free facility that came about when Christi Skow, one of the owners along with her husband Josh and Master Baker Ed Miknevicius, was diagnosed with celiac disease during a routine physical. She found going gluten-free to be a challenge (we have ALL been there) but really had a hard time finding a great tasting gluten-free bread. So, the trio set out to make their very own great tasting gluten-free breads…nice.

The 7-Grain bread was out of this world. I never thought I would see the words 7-grain and gluten-free in such close proximity to one another. The bread has a fantastic texture and (as with all of the breads) is great straight from the package. It is moist and the taste is phenomenal. You get really nice nutty tasting notes with just a hint of sweetness from sugarcane molasses. Delicious.

Next came the Mountain White variety. This one is a hard one to get right and many have tried and failed quite miserably. Not here. The white is just as moist as the others and has a rich, full-texture. The flour mix of brown rice, tapioca, sorghum, white rice, and garbanzo is just perfect. It is sweetened with agave syrup and sugar which provides a really nice homey sweetness to the loaf.

What’s next on the list you ask? Well the Rosemary and Thyme Focaccia of course. Now this I found to be most intriguing. I was really apprehensive about this one but it was so soft in the package I somehow knew it would be delicious. If you miss focaccia then head on over to their Web site and order this immediately. This was a real highlight of the tasting and really out of this world. The focaccia has just the perfect

Read the full review at Gluten Free Mike »