Canyon Bakehouse GlutenFree Country White Bread, 15 Oz

These are the best GF bagels I've found. They are excellent toasted and topped with cream cheese. When toasted they have a nice outer crunch and soft interior. I have one almost every morning, along with tea.I prefer these to the Udi's brand, which are a bit bland. Udi's are also frozen, which is a bit of fuss for storage. Also, frozen bagels don't toast up as nicely.Each package of Canyon Bakehouse Deli White Bagels contains 4 bagels in air tight packaging. They are shelf stable at room temperature and can be stored in your pantry for weeks or even months. When opened, they are surprisingly soft. They soft and fresh for about 5-7 days, if stored in airtight ziplock on the counter.They bagels are scored, but you will need a bread knife. The score is too shallow and short (maybe 1/4 of the circumference) to be useful. But that's fine - they're fresher when you cut them yourself.Note: as with most GF breads, these aren't as good as the real thing. GF bagels are a bit more dry and a bit more bland than regular bagels. As such, I only eat these toasted.HOWEVER, for Gluten Free they are excellent. They are best (and closest to the real thing) when toasted and topped with cream cheese. I highly recommend them to anyone who must be GF.P.S. In my original review I mentioned that some packages were moldy. However, that seems to have been a temporary problem during the start of the pandemic. I have not received a bad bag in several years.

it's nice to find another type of gluten free bagel that tastes good. nice texture. (I usually get udi's, also good)a little expensive, but good for a treat.they're a pretty good size, too. Just REMEMBER to put them in the fridge or freezer right away because they'll easily mold and that's a waste of money if that happens!

The bagels are big and have a good taste. They aren't cut very well or all the way through which isn't a problem to use your own knife when they are not frozen. The come fresh and they are good enough to eat within a few weeks without having to freeze extras. I use butter and cream cheese with salami. I buy these often.

Keeping a wheat free diet when your favorite food is bread and butter is not an easy task. And it's far more expensive. I like Canyon Bakehouse because it makes several kinds of bread, bagels, buns and even English muffins. Not everything is equally good quality but it's the best supermarket available brand at affordable prices. Although it's not my favorite I like the country white because it makes a good, decent sized sandwich.

Tried many brands of gluten free bread and this is one of my favorites!

I’ve been tested and diagnosed celiac a year and a half ago. I’ve tried Udi’s (falls apart, taste is only ok, size is teeny, price is high), Trader Joe’s (price is better, taste is alright depending on which style it is, but they don’t deliver and it doesn’t make good grilled cheese), ALDI (way too expensive, tastes terrible, weird shape, total garbage) and now finally I’ve found the holy grail of gluten-free bread: Canyon Bakehouse.Experience has taught me that sandwiches seem to be the test of GF breads. Sure they all can be toasted, then slathered with something to obscure the cardboard taste… but when you make a sandwich with it you see if it will really taste ok and whether it will hold together ok. This bread passes all tests. ESPECIALLY the grilled cheese test. I have missed grilled cheese sandwiches so much. Most GF breads won’t grill right. I make mine with good quality white American cheese and real butter (in case anyone wants tips lol). And it’s delicious.Only con: this bread isn’t in stock often enough.

We've tried several brands of GF bagels are these are the only ones we buy because the texture toasts up well and the taste is good. We even lightly toast them and then use them for making GF sandwiches. When we've served them to other people, none have thought they were eating a GF item.

I recently sampled a gluten-free bread loaf, intrigued by the promise of a suitable alternative for those avoiding gluten. The taste of the gluten-free bread was surprisingly delightful, with a satisfying flavor profile that offered a hint of sweetness without being overwhelming. The initial experience was promising; however, as I continued to explore the loaf, I found that the texture didn't quite match up. The bread's consistency was dense and crumbly, lacking the light and airy texture typical of traditional wheat bread. This deviation made it challenging to enjoy the bread in various modes - from sandwiches to toasting. While the taste was commendable, the texture concern left room for improvement to elevate the overall gluten-free bread experience.This review highlights the contrast between the favorable taste and the lacking texture of the gluten-free bread, offering a balanced perspective on both aspects of the product.