Gluten-free Wide Loaf Bread (review & recipe)

Gluten-free Wide Loaf Bread (review & recipe)

This monster of a sandwich is built for sharing and tiny mouths need not apply. OK, tiny mouths are welcome, but you may need to cut into smaller bites so you can devour this amazingly yummy dish. Get my recipe and find out what all the buzz is about when it comes to Canyon Bakehouse Gluten-free bread!..

Make room for Canyon Bakehouse’s all new Big Slice bread.

Delicious #glutenfree #wideloaf bread, new from Canyon Bakerhouse

What is better than a deliciously stacked, homemade sandwich? How about being able to make it on a Heritage style, Gluten-free Wide Loaf?! That’s right, I said gluten-free :).


I’m always a little skeptical before tasting packaged GF bread, probably because I have tried so many horrible tasting ones. Some taste like cardboard, others taste like nothing and most of them are simply as hard as a rock.   Because of this, and the fact that I don’t actually have to eat gluten-free, I typically opt for sprouted wheat bread or simply none at all. However, I’m always looking to find an option that is free from wheat or gluten, especially for my son’s benefit.  Because of that, I was thrilled when I heard about Canyon Bakehouse’s new Heritage style, Gluten-free Wide Loaf which is making its debut in stores nationwide very, very soon!

This monster of a sandwich is built for sharing and tiny mouths need not apply. OK, tiny mouths are welcome, but you may need to cut into smaller bites so you can devour this amazingly yummy dish. Get my recipe and find out what all the buzz is about when it comes to Canyon Bakehouse Gluten-free bread!..

Uses Real Ingredients

Their “need-both-hands-to handle” loaf comes in Honey White and Whole Grain and are made with natural ingredients, low in fat, non-GMO and full of flavor.  They not only are gluten-free but also free from dairy, peanuts, tree nuts, soy, sesame & casein (they do contain eggs).   What I really loved was that these larger than average slices taste like real bread! Golden baked crust on the outside, soft chewy center in the middle and no falling apart when you pick it up!  These loaves are so, so soft!  Really!  My husband didn’t even realize he was eating gluten-free bread and that’s a HUGE deal!

Stack It up

Of course I had to put this bread through a few challenges.  How does it toast? Beautifully!  How does it freeze & defrost?  Perfectly! How does it taste?  Not gluten-free!  How does it stack?  Well…. I layered this bread with all the good stuff.  Vegan cheese, Sriracha, jalapeños, pepperoncinis, avocado slices, mushrooms, tomatoes, onions and little lettuce of course. And guess what, no breaking!! No soggy middle.  Just pure deliciousness!

This monster of a veggie sandwich was built for sharing, which was exactly what I did!

This monster of a sandwich is built for sharing and tiny mouths need not apply. OK, tiny mouths are welcome, but you may need to cut into smaller bites so you can devour this amazingly yummy dish. Get my recipe and find out what all the buzz is about when it comes to Canyon Bakehouse Gluten-free bread!..

Show Me the Sammie

Get my recipe below for a little inspiration and pile on your own favorite toppings.  Don’t be shy!

Veggie Gluten-free Stacker

Cook

Total

Yield 1 person

This monster of a sandwich is built for sharing unless you can devour this amazingly yummy dish all by yourself.  Made with Canyon Bakehouse Gluten-free, Heritage Style bread.

Ingredients

2 slices Canyon Bakehouse, Heritage Style Whole Grain Bread

lettuce

vegan cheese, Daiya Deli Style

5-tomato slices

mushroom slices

red onion, thinly sliced rounds

2- pepperoncini peppers, seeds removed and sliced

jalapeño slices (optional)

Optional:

Sriracha, vegan mayo, EVO, Salt & Pepper

Instructions

Lay 1 slice of bread on your plate.

Layer with toppings of choice.

Spread with vegan mayo, drizzle with Sriracha and a bit of olive oil.

Sprinkle with salt & pepper.

Top with remaining slice of bread, cut and serve.

Courses Lunch

Grab a slab of #wideloaf #glutenfree bread and pile on your favorite #allergy-free toppings.… Click To Tweet

Find out more

Certifications: Canyon Bakehouse is certified Gluten-free, Kosher, and 100% Whole grain.

Dietary Notes: By label, Heritage Style loaves are free from dairy, nuts, soy & casein.  According to their website, they use only 100% whole grains, no GMO’s and ingredients you can find in your own kitchen, such as extra virgin olive oil, organic agave syrup, quinoa and sunflower seeds.  AS always, read labels in case ingredients or processing changes.

Where to find it: NOW available nationwide in Target and look for it in February at your local Whole Foods & Sprouts.  Heritage Style will soon be available to order online as well in case harder to find in your local stores.

Website: For more product information and online coupons, go to www.canyonglutenfree.com.

That’s why we use only 100% whole grains, no GMO’s and ingredients you can find in your own kitchen.

 

But wait, there's more

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15 Comments
  • Rebecca @ Strength and Sunshine
    Posted at 10:36h, 09 January Reply

    Always room for improvements on our GF breads!

    • nicoleanndawson
      Posted at 15:05h, 12 January Reply

      SO true Rebecca. Do you have a favorite GF bread?

  • Kelly @ TastingPage
    Posted at 11:33h, 09 January Reply

    Now that’s a proper sandwich! Love using all real ingredients so this looks like a winner to me!

    • nicoleanndawson
      Posted at 14:42h, 10 January Reply

      Real ingredients just make it so much better, doesn’t it?

  • Cricket Plunkett
    Posted at 14:49h, 09 January Reply

    Gluten free bread is always too small, i love seeing companies starting to do this!

    • nicoleanndawson
      Posted at 14:41h, 10 January Reply

      Me too! I’m also excited that is actually tastes like artisan bread.

  • Gluten Free With Emily
    Posted at 20:23h, 09 January Reply

    I’m pretty sure I could take this whole sandwich down just by myself! Looks delicious!

    • nicoleanndawson
      Posted at 14:40h, 10 January Reply

      Thanks! I probably could have downed it myself (if I was honest ) 🙂

  • Sarah
    Posted at 12:37h, 10 January Reply

    I can relate to being hesitant to packaged gluten free breads. I’ve heard good things about this one and can’t wait to try it.

    • nicoleanndawson
      Posted at 14:40h, 10 January Reply

      It was really good! I was pleasantly surprised, as was my family. I think you’d love it.

  • Elizabeth DiBurro
    Posted at 18:17h, 10 January Reply

    Canyon Bakehouse is my favorite gluten-free bread that I eat for myself (it’s not safe for my son). I buy the raisin bread ALL the time!! I’ll have to take a look for this one and try out your yummy sandwich recipe. Thanks for sharing with us.

    • nicoleanndawson
      Posted at 10:06h, 11 January Reply

      Up until we did OIT, my son couldn’t have eaten it either or we would have had to use the EPI. Now, we have to give him foods with eggs baked into them just to keep it in his system. Now I’m trying to find new foods to introduce so we just loved this bread and I’m looking forward to trying their raisin bread. Thanks for the recommendation.

  • Alisa Fleming
    Posted at 09:48h, 11 January Reply

    Wow, just look at that mound! I love sandwiches piled high with veggies, and that bread is a darn good one!

    • nicoleanndawson
      Posted at 10:08h, 11 January Reply

      Me too! Sandwiches are always better when you need 2 hands to hold onto it!

  • Amanda
    Posted at 16:55h, 11 January Reply

    If that’s not a sandwich I don’t know what is!

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