If you suffer from Celiac disease, have allergies, a sensitive stomach, or are just choosing to eat gluten-free, you probably realize that the market sans-gluten is growing daily. Though I tend to eat foods that are naturally gluten-free, like vegetables, protein, and whole-grains, sometimes a girl needs a slice of bread. And as a gluten-sensitive newly wed married to a “gluten-obsessed” husband, we have to meet in the middle.
Unfortunately, if you’ve tried any gluten-free breads, you know that most are disastrous. We’re talking, crumbly, dry (yet somehow managed to get very soggy), bland, and chalk—an all around bad situation.
After trying a number of bad gluten-free breads, I was absolutely thrilled when I tried Canyon Bakehouse’s breads. I couldn’t even tell they were gluten-free. These slices are light, fluffy, and absolutely delicious.
Their mission statement says, “We recognize the need for great-tasting, gluten-free products that combine great flavor with soft texture and healthy ingredients." That rings loud and true with us. Made in a non-GMO facility, their bread has little sodium (just 105mg in one slice of their 7-Grain variety) and fewer ingredients than most gluten-free products as well.
I love the Cinnamon Raisin toast for a delightful, quick, and gluten-free breakfast. I like to put a little Justin’s Almond Butter on one slice and a little Organic Coconut Oil on the other slice. It is my go-to healthy breakfast, because it is quick and filling.
If you’ve made a gluten-free sandwich in the morning and waited to eat it for lunch, you probably suffered from a very soggy sandwich come afternoon. Say goodbye to that soggy sandwich with 7-Grain Bread. Loaded with healthy whole-grains, this bread is perfect for your lunch.
I also loved the Rye Loaf, which is packed with 2 grams of protein and 2 grams fiber in every 70-calorie slice. The hamburger buns, and hot dog buns were a huge hit in my house as well.