Canyon Bakehouse was founded after its co-owner, Christi Skow was diagnosed with celiac disease in 2007. She found that all the gluten free bread on the market was tasteless and without much nutritional value. So she set out with her husband, Josh and a family friend, Ed Miknevicius to make gluten free bread that tasted like “real” bread. Their company now makes 10 bakery products including multiple varieties of breads, bagels, English muffins and even brownies.
We normally eat Udi’s bread but I found Canyon Bakehouse Gluten Free bread on sale for $2 off at my local Stop n Shop so I decided to pick up a loaf of heritage style honey white bread and have my family try it. We decided to have what we call cheesy eggs (basically scrambled eggs with cheese on top) for dinner because that would be the best way to showcase the new bread.
Toasted or Untoasted?
So in order to perform a proper review, we had to test the bread both toasted and untoasted. We all seemed to be a little underwhelmed with the bread untoasted. Although, the next day we tried it untoasted with peanut butter and jelly and it was not bad at all. Now most gluten free bread is not great untoasted, so this wasn’t a deal breaker. Next we toasted it with butter (only a little butter, I promise…because…. you know… everything tastes good with a lot of butter) and had it with our cheesy eggs. We all thought the bread was delicious toasted. The texture was more like regular bread. You know, it was light and fluffy instead of heavy and dense like other gluten free breads.
So, overall Canyon Bakehouse gluten free bread was a success. Honestly, we will probably stick with Udi’s because I can find it at our local BJs, where I shop every week. I will be putting Canyon Bakehouse gluten free bread on my list of good replacements when I can’t get to BJs.
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