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: San Juan 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.
Canyon Bakehouse products still aren't widely distributed across the country, but there appear to be pockets popping up in various states. I'm not aware that they are available in the Seattle area yet, but I noted online some places in Colorado, Arizona, and Utah had them.
You can also order their bread online. To do that or to learn more about Canyon Bakehouse products, visit www.CanyonBakehouse.com. And while you do that I'm going to go have another slice of their raisin bread. Yum!
5 comments:
I've learned that 'sugar' can often mean beet sugar, as well as cane sugar. Some manufacturers label their sugar ingredients as 'evaporated cane juice', which may sound 'healthier' or more 'organic' than 'sugar'. Although I can't eat cane sugar due to diagnosed allergy, I appreciate the distinction. Nevertheless, I contact the manufacturer of any product which states 'sugar' in the ingredients, just in case the source might be beet sugar.
HI Doctor Wangen,
Just want to let you know that I offer a Free Recipe Download for a Gluten Free Sourdough Starter that is dairy free, egg free and yeast free. The download also includes a recipe for pancakes. People can easily make this economical starter at home. Here's the link:
http://www.sanctuary-healing.com/food-recipes.html
I also sell my book, "The Art of Gluten Free Sourdough Baking, from my website: www.food-medicine.com
People with Gluten, Dairy and Egg allergies can eat well with my recipes.
Best,
sharon a. kane
have you tried Uti's out of Denver?
It's called Udi's. It is another good gluten free bread out of Denver. I blogged about it last summer or fall.
What a bummer that these have egg in them! My blog is about dairy-free eating, with an emphasis on gluten-free eating as well, and I have yet to find a great bread alternative. Im anxious to try Sharon Kane's recipe!
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