The mission is simple: Canyon Bakehouse wants you to Love Bread Again®. Their family is passionate about making real bread with wholesome, clean ingredients. They bake bread the old-fashioned way and include only 100% whole grains. When co-founder Christi Skow was diagnosed with Celiac Disease in 2007, the Canyon Bakehouse mission to make high-quality, great-tasting gluten-free breads began. Frustrated by gluten-free breads that lacked in taste and nutritional value, Canyon Bakehouse set out to bake breads that were free from gluten and other allergens,but held the taste, texture and feeling of “real” bread.
All Canyon Bakehouse products are:
- Certified gluten-free
- Dairy-, nut- (peanut & tree nut), soy- and casein-free
- Made with 100% whole grains
Looking for gluten-free recipes? Check out recipes like this BBQ Chicken Focaccia Pizza.
A New Heritage
Canyon Bakehouse’s new Heritage Style loaves are huge. Literally. Rooted in the tradition of family-style, artisan-made loaves, the new Heritage Style breads honor the Canyon Bakehouse standard for non-GMO, whole-grain and clean ingredients—and now offer a big, new take on what it means to eat gluten-free.