I’ve tried a lot of gluten-free breads over the past few years, and until recently, Udi’s millet-chia bread was my default bread. It’s pretty good toasted, and not bad fresh. That probably doesn’t sound like a ringing endorsement, but most gluten-free breads are at best edible when toasted and barely edible fresh. Then one morning at the grocery store, Jeff noticed Canyon Bakehouse gluten-free bread. I decided to give their 7-grain bread a chance, and the rest is history.
Their slogan is “love bread again,” and it is apt. This bread tastes great fresh or toasted, and is even a little chewy! Bonus #1: their products are also dairy-free (and nut and soy free, although I am lucky enough to be able to eat those things). Bonus #2: they are based in Loveland, CO, which is just south of where I live! I like being able to support a local business, but even if they aren’t local to you, it looks like they sell their products in thousands of stores, and ship from their online shop.