Saturday, September 22, 2012

Canyon Bakehouse Gluten Free Breads Review


Canyon Bakehouse is a gluten-free bakery located in Loveland, Colorado that recognizes the need for great-tasting, gluten-free products and combines that flavor with soft texture and quality ingredients. Canyon Bakehouse breads and muffins are certified gluten free by the Gluten Intolerance Group and are certified Kosher by the Vaad Hoeir of St. Louis. All of Canyon’s products are made with 100% whole grains, including millet, quinoa, teff, amaranth, sorghum, corn and brown rice to ensure they provide a good source of nutrients, like protein, fiber, potassium, magnesium and calcium. They do not include soy, dairy or nuts. Canyon breads have a shelf life of one week, which means they can be stored on the counter instead of being refrigerated or frozen.Canyon Bakehouse products are sold online and through select grocery and specialty stores throughout the country.

Canyon Bakehouse products include 7-Grain, Whole Grain White, Caraway, Cinnamon Raisin, Cranberry Crunch Muffins, Hamburger Buns and Rosemary and Thyme Focaccia.

Gluten Freer-ers please follow along with Canyon Bakehouse on Facebook and Twitter.


They were so kind to send me Canyon Bakehouse Whole Grain White, Cinnamon Raisin and Hamburger Buns for review. Now I keep them in the freezer so they can last me a while, especially being diabetic I don't need to eat it every day, since the carbs can rack my glucose numbers up. I have (broil-toasted, because if I toasted in our toaster it would cross contaminate my gluten free bread) some of the cinnamon raisin bread to go with my eggs and had a bun with our fave sloppy joes and homemade chicken strip sandwich. I will admit these are very delicious and a nice change from other breads I was trying. I looked them up and one store nearby says they carry them so I'll have to check that out.

 
making my GF toast under the broiler
 
Cinnamon Raisin toasted
 


Canyon Bakehouse Gluten-Free Stuffing Recipe
(since I had 1 loaf, I cut this recipe in half)

2 Loaves of Canyon Bakehouse Whole Grain Mountain White Bread
1/3 Cup butter
½ Cup chopped celery
2 Tablespoons chopped onions
1 Teaspoon poultry seasoning
½ Teaspoon salt
¼ Teaspoon pepper
2 Eggs
Approx 1 cup turkey or chicken broth (be sure it's gluten free! *I had to add more)
Approx ½ cup milk

Preheat oven to 375 degrees. Toast Canyon Bakehouse Whole Grain Mountain White Bread until slightly brown and cool completely. Once cooled crumble bread into a large bowl. Sauté celery and onion in butter until softened, 5-10 minutes. Add onion/celery mix to toasted bread crumbs then add seasonings. Mix well. Add enough milk to moisten then add 2 eggs and mix well. Next, add the broth until very moist and mix well. Transfer mixture to a greased shallow baking dish. Bake at 375 degrees for 50-60 minutes until cooked through golden brown. Slightly stir the stuffing half way through baking time. Enjoy!


Sadly this recipe did not turn out for me. I am used to the more wetter stuffing recipes, that clumb together (and yes I make them from scratch too). This was dry in texture, none of the bread cubes clumped together. It was almost like a side of soft loose croutons. So sad it did not work out for me, even after adding more broth. I did try some of the bread before I cut it up, and I loved it.


*Disclosure* I wrote this review for "Mommy? I'm Hungry!" about Canyon Bakehouse. The product(s) in this review were provided to me free of cost for the purpose of conducting my review. All opinions expressed in this review are my own and are not influenced by monetary compensation. Product info & stock images provided by PR or Co.

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