Canyon Bakehouse

Canyon Bakehouse Country White

I reviewed Canyon Bakehouse in my gluten free bread taste test post (https://liveglutenanddairyfree.com/greatest-thing-since-sliced-gluten-and-dairy-free-bread)  and their frozen multigrain bread rated as the best tasting multigrain bread. Now they carry shelf stable sliced bread and buns.

The stay-fresh package uses air-tight technology which their website says allow you to keep them in the pantry for longer periods of time.  The package does not advise freezing their bread and it must be consumed within 5 days of opening. The bread is soft while the crust is crunchy and it has a nice taste. I still think Trader Joe’s White Sandwich Bread is the best, but this bread is a great alternative. 

Canyon Bakehouse Burger Buns

This is not to be confused with their Hamburger Buns, which are sold frozen. The buns are fluffy and the top is crusty. However, it’s often hard to find and pricey for 4 buns. Udi’s buns, although frozen, are more economical and easier to find (https://liveglutenanddairyfree.com/udis-hotdog-and-hamburger-buns/).

Both breads use the stay-fresh packaging and are free from gluten, nuts, soy, and dairy.

Trader Joe’s White Sandwich Bread

This is my favorite gluten free bread, which also happens to be sold on the shelf. It’s soft and fluffy with a crunchy crust and has a realistic bread taste. It’s so fresh that the expiration date is usually within a few days. One negative is the slices are so small, I’ve joked that the salami on them is usually larger. It is dairy, soy, nut, and gluten-free.

Schär

Schär Hamburger Buns

While these are the softest gluten free buns I have tasted, they have a strange playdough smell and a very bland taste. The buns are non-GMO, dairy free, gluten free and egg free, but contains soy.

Schär Artisan Baker Multigrain

The pros to the bread are that it looks like wheat bread and the slices are big, which is rare for gluten free bread. The cons are that it has a very dense texture and bland taste.  It is gluten free, dairy free, non-GMO, has no preservatives, but does contain soy. 

The Essential Baking Company Deli Slice Classic White

While I like that this brand is made in a dedicated gluten free bakery and has big slices, it is dense and has a bland flavor. It is gluten free, dairy free, nut free, and soy free.

BFree

White Sourdough Loaf

The bread is soft and fluffy with a real sourdough bread taste. While it does not have to be frozen or refrigerated, it must be consumed within 2 days of opening. This is the only negative thing I found about the bread, that it has a short shelf life once opened.

Stone Baked Pita Bread

This has the taste and texture of regular pita bread. It is an oblong shape and can open into a pocket.  It is also great as a dipping bread, with soup and hummus.

Multi-Grain Wraps

The wraps have a longer shelf life and must be consumed within 7 days of opening. I am impressed at how well the wrap held up and did not break. It has a nice neutral taste which allows the flavor of whatever is on it to come through. And it was the winner of the Health and Wellness Product of the Year at the Food and Drink Awards 2018.

Bake at Home Demi Baguettes

Two baguettes come in a pack and you heat them in the oven for 7-9 minutes. They are soft inside, and crunchy on the outside. It is delicious on its own or as garlic cheeze bread.

BFree makes some of the best tasting gluten free bread. They are also free from the top 8 allergens and have a long shelf life, when unopened. My order included a pamphlet of product shelf-life information. The pita bread and wrap are fresh for 90 days after receiving them and the baguette has a 30-day shelf life. All of the reviewed breads are gluten free, dairy free, and high in fiber.

Conclusion

More gluten free brands are starting to offer shelf stable bread. Canyon has great tasting sliced bread and burger buns. Trader Joe’s white bread is my favorite and has always been shelf stable. BFree is one of the best gluten free brands I have tasted and offers a wide variety of bread types. While I do like the convenience of not having to freeze, then defrost bread, the disadvantage of being shelf stable is that it has to be consumed within a few days or it will go moldy. Ironically, you will probably end up having to freeze the bread anyway.

Tips for Freezing and Reheating Bread

• Since frozen bread is hard to separate, I suggest removing a few slices and freezing them separately
• Refrigerating bread makes it hard and dry and will stale it quicker
• According to Epicurious, the best way to defrost frozen bread is to microwave it on high power until softened, 15 to 25 seconds. You can also bake slices on a baking sheet at 325°F for about 5 minutes.

In the News

FDA Steps Up Efforts to Protect Consumers from Food Allergens

https://www.fda.gov/news-events/fda-voices/fda-steps-efforts-protect-consumers-food-allergens

Fun Food Facts

• February 23rd is National Banana Bread Day
• April 1st is National Sourdough Bread Day
• September 16th is National Cinnamon Raisin Bread Day
• December 22nd is National Date Nut Bread Day

Did You Know?

In response to young patients with digestive issues, Dr. Anton Schär (yes, that Schär) studied the results of eliminating wheat from children’s diets in the early 1920s.  The positive benefits led Schär to developing products for what would become the first brand of packaged gluten free foods.

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