Canyon Bakehouse breads have quickly become my favorite gluten-free bread on the market. I started a love with their items in 2014, and have been excited with each new product launch. Canyon Bakehouse breads not only taste great, but they have a great heart and give back to the Celiac Disease community. They generously give to our Michigan Celiac Disease kids camp, and I love seeing their staff at expos. They’re just so kind.
Best Thing Since Sliced Bread
Since originally partnering with this brand in 2014, I have been blessed with various shipments of Canyon Bakehouse breads. They original flavors of Canyon Bakehouse breads include 7 Grain, Mountain White, Cinnamon Raisin and Deli Rye Style bread. That first shipment also included their hamburger buns, hot dog buns and focaccia bread. I love all three of them. The focaccia is great for French bread style pizza. (More on that later.) Since that first introduction, they’ve also launched bagels, brownie bites, and their amazing Heritage Style wide loaf bread. There my be other “wide loaf” breads on the market, but this is the real deal.
The Reuben You’ve Been Missing
Actually, the Deli Style Rye was the first of the Canyon Bakehouse breads that I tried. Straight from the bag it was nice and soft. My husband said he could immediately notice the distinct Caraway flavor. Of course, when one mentions Rye bread, thoughts of a Reuben sandwich immediately come to mind. Rejoice, as being GF no longer means living without this sandwich! This bread only contains 70 calories and, like the rest of their sliced breads, has 2 grams of fiber and 2 grams of protein.
French Bread Pizza Made with Focaccia
My other big excitement was the focaccia bread. While nothing beats the taste of local and fresh from the oven, this focaccia was good. I actually used it as a base for pizza. The added seasonings in the focaccia made for a flavorful and healthy pizza. Each serving has 3 grams of protein and 3 grams of fiber.
Snow and cold is a recurring theme here in Michigan, and my husband and I recently had a snow day again, due to over a foot of snow and frigid wind chill temperatures. So I made a simple breakfast casserole, this time with the 7 grain bread. I used the following recipe, which I conveniently found in the box for my Pampered Chef Small Oval Baker box. I did make a few tweaks from the original, adding an extra piece of bread and more turkey ham. I’ve made it more than once, and find it to be amazing with their Deli Style “Rye” bread as well.
My husband REALLY loved this. He asked me if there were ever times that I wanted to cry because of a dish I hadn’t been able to eat in a long time due to my celiac. There have been times. My husband is allergic to pork, so I don’t think he’s had a breakfast casserole like this in a LONG time. He was SO happy.
- 3 eggs
- 3 tbsp. milk
- 3 slices Canyon Bakehouse bread, cut into 1-inch cubes
- 1 green onion with top, thinly sliced
- 1/3 c. shredded cheddar cheese
- 1/3 c. chopped turkey ham
- Preheat oven to 350 degrees.
- Oil/grease small baking dish or loaf pan.
- In bowl, whisk eggs and milk, then stir in bread, onions, cheese and ham.
- Bake 25 minutes or until egg mixture is set.
- Enjoy while still hot.
Canyon Bakehouse Hamburger and Hot Dog Buns
The fifth and last item that Canyon Bakehouse shared with me is their hamburger buns. I’ve had these before, as the Aunt Millie’s outlet in Lansing at one point carried them in their store. Fresh from the package they are super soft. We had leftover turkey from my family Christmas celebration, which we turned into barbecue sandwiches. It was DELICIOUS. Plus, each 200 calorie bun has 4 grams of fiber and 4 grams of protein.
So which of these Canyon Bakehouse breads are your favorite? What’s your favorite way to eat them? Leave me a note in the comments!
**I was given free product, but was not paid for my opinions. My ideas and comments are my own.