Canyon BakehouseGluten-Free Plain Bagels - Case of 6

These are the best GF bagels I've found. I prefer these to the Udi's brand (which come frozen) and order them regularly. They are best when toasted and topped with cream cheese.These come in air tight packages, 4 to a pack, and are shelf stable at room temperature for weeks, even months.Caveat: about 1 in two dozen packs (give or take) arrive damaged, i.e. they've lost their seal and are moldy. I always order several at a time, just in case one is bad. Amazon always provides a fast and easy refund when I get a spoiled pack.Note: as with most GF breads, they aren't as good as the real thing. In fact, they're disappointing in comparison to the real thing. GF bagels are fairly dry and don't have lot a of flavor. You probably wouldn't want to eat them plain.HOWEVER, they're excellent for Gluten Free. They are best (and closest to the real thing) when toasted and topped with cream cheese. When toasted they have a nice outer crunch and soft interior. They're a welcome delight if you've been GF for years like me. These are the best option that I know. I highly recommend them to anyone who must be GF.

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.

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 bought this because the dairy free white bread that I like was out of stock. I know someone who can't eat gluten and they said that this one is pretty good... It's not bad at all in my opinion.The crust reminds me of a sweet artisan brown wheat bread I got at Whole Foods or something a while back, but it's tough and a bit grainy in texture. The inside of the bread though is actually quite lovely, however. It's light and fluffy, and there's a nice sweetness there too.The price is a little steep compared to my usual dairy free white bread, but that's probably because it's gluten free- however, it's less than half the size of my normal bread. This bread is actually quite nice but it'd be better if it was a little closer in price to other bread or at least a bit bigger so that people who actually need (not me) gluten free stuff can eat their bread in peace- and not lose their whole wallet on bread.

It was nice to get soft product adequately protected.

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.

They are gluten-free. Toast them and then put Philadelphia clean cheese on for breakfast.

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.