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WATER, BROWN RICE FLOUR, TAPIOCA FLOUR, ORGANIC AGAVE SYRUP, WHOLE GRAIN SORGHUM FLOUR, WHOLE GRAIN MILLET, EGGS, XANTHAN GUM, EXTRA VIRGIN OLIVE OIL, WHOLE GRAIN TEFF, EGG WHITES, WHOLE GRAIN QUINOA, ORGANIC CANE SUGAR, MOLASSES, WHOLE GRAIN AMARANTH, CULTURED BROWN RICE FLOUR, YEAST, SEA SALT, ORGANIC CANE SUGAR VINEGAR, WHOLE GRAIN BUCKWHEAT FLOUR, ENZYMES.
One of Canyon Bakehouse's most popular item, you'll love the soft texture and subtle sweetness of their gluten-free 7-Grain bread. Made with a variety of healthy ancient grains including quinoa, teff and amaranth, and sweetened with organic agave syrup, enjoy the guilt-free taste that will make you Love Bread Again®. Each slice is only 90 calories and packs 2 grams of protein and 2 grams of fiber. Formerly known as "San Juan 7-Grain," all of our breads are made without GMOs and use only 100% whole grains. Certified Gluten-Free, Kosher and free from dairy, all nuts, casein and soy, you can enjoy eating without compromise. A great choice for sandwiches, PB&J's, grilled cheese, and french toast—this is bread the whole family will enjoy!
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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