Canyon Bakehouse
When co-founder Christi Skow was diagnosed with Celiac Disease in 2007, the Canyon Bakehouse mission to make high-quality, great-tasting gluten-free breads began. Frustrated by gluten-free breads that lacked in taste and nutritional value, Christi, her husband, Josh, and their friend and Master Baker, Ed Miknevicius, set out to bake breads that were free from gluten and other allergens, but held the taste, texture and feeling of “real” bread. Now, they're bringing love back to bread one slice at a time. From non-GMO whole grains and food safety to their zero-gluten standard, Canyon Bakehouse is committed to making the best gluten-free products.
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