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The quest for gluten-free / dairy-free bread

by Linda Lynn Published: February 4, 2013

If you love the taste and texture of bread, switching to a gluten-free / dairy-free diet can be disheartening … until you find the bread you like.

My daughter and I have been on a quest to find the best-tasting gluten-free / dairy-free foods. These adventures in food would sometimes be followed with disappointment, and the pantry and refrigerator would be filled with uneaten packages of cookies, loaves of bread, canned soups and prepackaged meals.

My daughter was discouraged by the taste. I was discouraged by the amount of money I was spending.

Other complaints were the breads were either not soft or that they would crumble when they came in contact with food.

Enter Canyon Bakehouse.

I was skeptical when I was contacted about trying Canyon Bakehouse bread products.

But what a surprise!

The breads were soft and had a very similar texture of normal breads. When I brought home the samples for my daughter to try, it was somewhat of a celebration.

I gave her slices of the 7-Grain, Cinnamon Raisin, and Rosemary & Thyme breads.

Her favorite quickly became the 7-Grain bread since it was versatile for sandwiches and toast.

If you’re a Cinnamon Raisin bread fan, you should try this bread, too. The only note I would make is that it is not as sweet as some raisin breads.

And, I would compare the Rosemary & Thyme bread to the popular bread served at Bravo! Cucina Italiana restaurant.

But the most exciting discovery of all was when my daughter later tried Canyon Bakehouse Hamburger Buns.

Eureka! They did it!

If you have been searching for a perfect gluten-free/dairy-free bun, this is it. She tried a hamburger patty as well as barbecued pork … and the bun held up … and tasted good.

The only downside to this quest? The bread is gone, and I need to find it in my local stores.

So, if you would like to join me on my next adventure, go here to find where you can try these breads.

–Linda Lynn

Follow me on Twitter @OKNewsResearch




by Linda Lynn
News Research Editor
Linda Lynn was born and raised in rural Oklahoma. A graduate of Purcell High School, Lynn began working at The Oklahoman in 1987 as a reporter after earning a journalism degree from the University of Oklahoma. She has served as both a...
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