Gluten-Free Bread Review

[Joyce Paige]

I have been trying various brands of gluten-free bread lately and there are three that I really like. Udi’s, Rudi’s and Canyon Bakehouse.

 

I think whichever one you can get fresh, is going to be the best one for you unless you have additional allergies and then pick the one that you can eat.  All three brands are available in our area, unfortunately, none of them are fresh. The stores here freeze them and then (for some products) they restock shelves with the frozen bread.  For some products, you find them in the freezer. The problem with freezing the bread is that it changes the texture of the bread.  However, if it’s that or nothing, I’ll live with it. I just wish they wouldn’t freeze them.

 

All three companies have Gluten-Free Cinnamon Raisin Bread and all three versions are quite good.  Of the three, I liked the Canyon Bakehouse the most but it was probably because I got it fresh (not frozen).

 

All three have white sandwich bread and a multi-grain or whole-grain bread.

 

Canyon Bakehouse has a really yummy caraway bread (Colorado Caraway) that we ate up fast. We used it for cheese sandwiches and toast.  We ate it all before I could experiment with it further – I am hoping I can find more.  It really reminds me of the rye bread that I loved. So, if you can find it, use it the same way you would have used rye bread.

 

I am not a fan of any muffins I have tried – they are all too dry. I think they should consider adding some pureed fruit. Maybe I’ll create a recipe for them and send it to them. That way I won’t have to bake them myself.  One that came close was the Cranberry Canyon Crunch muffins – they were dry but flavorful.  I sliced them, toasted them (in toaster oven) and then covered them in cream cheese and jam.

 

For the buns (hamburger and hotdog), I didn’t really have a preference. However, the buns I got from Rudi’s (they shipped them to me) were awful – like hockey pucks. I haven’t been able to find them in the stores here so I can’t give a fair review of them because they said they are having trouble with shipping them. I am guessing the long hot ride in trucks did them in. I think they would have better luck if they over-nighted them.

 

Canyon Bakehouse also has Rosemary & Thyme Focaccia bread that is really good with some extra virgin olive oil and freshly minced garlic.

 

The bottom line is to buy the brand that is accessible to you or does not have ingredients that you are allergic to.  

[Joyce Paige]

I have noticed a disturbing trend lately with the gluten-free breads. Many have "tunneling" (holes that run through the slices of the bread) which causes all your peanut butter, cheese, jam or whatever you are spreading on it to fall through and make a mess. 

Tunneling is most likely caused by "over proofing" the dough. I think we need to write to the companies about it to get them to fix it. I sent messages via Twitter but pick the method that works for you.