Product Review: Canyon Bakehouse 7-Grain Bread

Natural Factor
Taste Factor
Fullness Factor
Overall Rating
Macros (per serving):
Total Fat: 1.5g / Total Carbs: 14g / Protein: 2g

Good with: Toasted with non-dairy butter (we like Smart Balance)

Other Flavors: Cinnamon Raisin, Mountain White, Deli Rye Style, Rosemary & Thyme Focaccia, Hamburger buns, Hot Dog buns, Cranberry Crunch Muffins

Why We Love It: As you may well know, it is REALLY hard to find a good gluten-free bread that holds up on the flavor side as well as the texture side. Up until now, our favorite, hands down, has been Udi’s breads, especially their ancient grain variety. However, without being toasted, Udi’s falls prey to many of the shortfalls that we see in other gluten-free breads – being extremely dry and crumbly, such that it’s difficult to eat a sandwich using that bread without it breaking apart. That is not the case with Canyon Bakehouse bread. This bread is just a bit more moist any of the other gluten-free breads we’ve tasted, and somehow they’ve somehow managed to achieve that slightly chewy consistency that gluten usually adds to regular gluten-filled bread! We loved it toasted, but amazingly, it doesn’t need to be toasted to taste good. The only thing to keep in mind is that the top of the loaf is a bit dark and almost has a burnt flavor, but it has only a very subtle impact on the taste. Overall, this is now our new favorite gluten-free (and dairy, soy and nut-free) bread!

Meet the Makers: Based in Loveland, CO, Canyon Bakehouse’s mission is to have everyone love bread again. Family-owned with a dedicated facility located in the Rocky Mountains, they make a variety of breads (including an award-winning focaccia which we also loved heated up) and also one sweet muffin product. Their breads are made from 100% whole grains and are all also dairy-free, soy-free, nut-free and kosher.

Fun Fact: Co-Founder Christi Skow wanted to have breads with ingredients she could find in her own kitchen, like extra virgin olive oil, eggs, and yeast – and they happen to be gluten free. She was diagnosed with Celiac disease in 2007 (and her son in 2012), so the Skow Family understands the need for gluten free options that don’t make you compromise on taste, texture or quality.

GFCO certification CircleVWhole grain certification


Enter our Facebook giveaway (posted today, 8/8/14) for a chance to win a package of Canyon’s yummy breads!

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