Canyon Bakehouse produces gluten-free breads, buns, and bagels, primarily for Canadians.
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To do this they replace wheat flours with tapioca starch, rice flour, and potato starch, and it works pretty well.
However for whatever reason they use egg whites in all of their breads, buns, and bagels. All Canyon Bakehouse Products appear to be non-vegan at this time.
I’m not entirely sure why they, like most gluten-free focused companies, decide to put eggs in their products. It’s definitely not necessary when cooking gluten-free, as I’ve used many recipes that made good gluten free bread without eggs.
What’s the next best option?
Unless you want to make your own bread, which is quite time consuming if you don’t have a bread maker, then I’d recommend looking for Little Northern Bakehouse bread, as it’s commonly sold in the same areas that sell Canyon Bakehouse breads.
All Little Northern Bakehouse Breads are vegan and gluten-free, and while I’ve only tried them a couple times when passing through the region, but those times they were quite good. I’d say they were on-par with wheat breads actually. My best description would be between Ezekiel bread and regular bakers bread or homemade bread.
