Product Review: Canyon Bakehouse's Colorado Caraway bread

I was lucky enough to receive a sample of Canyon Bakehouse’s new Colorado Caraway bread.  It has been a very long journey, but I feel I have finally found the perfect gluten-free rye bread.

Colorado Caraway is a combination of caraway seed and a unique sourdough starter that create a traditional rye bread flavor. The bread is soft and hearty with a nice flavor and texture.  It has a wonderful smell that takes me back to my childhood when bologna and mayo on rye bread was my favorite snack.

There are a number of qualities I like about the bread and the first is that is it brown.  This may sound strange, but most mock-rye gluten-free breads are white with little seeds.  They taste like rye, but they certainly don’t look like rye bread. The second is the wonderful sour flavor of the bread.  It isn’t enough to make your face pucker, but it creates that traditional rye bread flavor I have been missing.  The third is that it is made with healthy ingredients and does not use artificial rye flavor and only natural enzymes, so it can sit on your counter for days without molding or going stale.

To top it all off, each slice is loaded with 2 grams of protein and 2 grams of fiber and it has only 70 calories a slice.  The bread is great right out of the bag, topped with butter, toasted, and topped with your favorite condiment and meat.  Although it isn’t available in any local stores just yet, it can be ordered online direct from the company.

If you have been missing rye bread like we have then order yourself a loaf.  Their line of gluten-free breads are certified gluten-free by the Gluten Free Certification Organization and they are quite impressive.  Their San Juan 7-Grain bread is my favorite sandwich bread.

Ingredients: brown rice flour, water, whole grain sorghum flour, tapioca flour, xanthan gum, cultured rice flour, ground caraway, whole eggs, whole caraway seed, organic agave nectar, extra virgin olive oil, whole grain millet flour, potato flour, sea salt, yeast, natural enzymes

Article Courtesy:  Jennifer Harris