Canyon Bakehouse makes gluten-free a GOOD thing

             Dairy-free. Nut-free. Soy-free. Sounds like a recipe for something absolutely flavor-free, doesn’t it? Which is why you will be as surprised as I was at how wonderfully delicious the breads are from CanyonBakehouse.

             To be honest, I had never heard of this company before.  It’s a gluten-free bakery in Loveland, Colorado, that is co-owned by a woman named Christi Skow who has Celiac disease, but didn’t want to let that hold her back from enjoying all the yummy things in life, like bread.

            If you’ve never had typical gluten-free bread before, it tastes – and smells – like a wet dog. No kidding. When I was diagnosed with a slight wheat allergy, I went to Whole Foods and stocked up on gluten-free bread and bagels. Not only did the toasted bagel smell funky in the toaster, but honestly, it tasted like I imagine my cocker spaniel would coming in from the rain. I immediately returned everything to Whole Foods and decided just to live with a stupid little wheat allergy.

            So when I was asked to sample and write about Canyon Bakehouse breads, my expectations were very low. I wasn’t looking forward to biting into the taste of a damp pooch again.

     But what a surprise! These breads taste NOTHING like those funky, gluten-free varieties from Whole Foods. In fact, they are quite delicious – especially the focaccia bread, which I believe won some kind of national food award last year.

      My daughter and I especially enjoyed the raisin bread, slathered in peanut butter, with a drizzle of honey.

      So if the doctor has ordered you to eat gluten-free bread for the rest of your life, you’ll definitely want to give CanyonBakehouse breads a try. They have really taken the “ew” out of gluten-free bread. You really won’t be able to tell the difference between these specialty “allergen-free” breads and a normal wheat loaf.

Best of all,  they can ship them right to your doorstep if you can’t find them at a store near you.