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.

Wrong!

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 »

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 »

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 »

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 »

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 »