Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Canyon Bakehouse Hamburger Buns


larry mac

Recommended Posts

larry mac Enthusiast

I've tried many brands of gluten-free hamburger buns, and these are the best so far IMO. Nice look, kind of a swirly, kaiser top. Wheat, soy, dairy & nut free. 100% whole grains. Lots of interesting ingredients. Contains eggs. From Loveland, CO.

best regards, lm


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



kareng Grand Master

Love there San Juan bread. Reminds me of a whole wheat bread (but no wheat).

Gemini Experienced

I've tried many brands of gluten-free hamburger buns, and these are the best so far IMO. Nice look, kind of a swirly, kaiser top. Wheat, soy, dairy & nut free. 100% whole grains. Lots of interesting ingredients. Contains eggs. From Loveland, CO.

best regards, lm

I just discovered this brand at Whole Foods and have to say it's the best gluten-free bread I have had since diagnosis and that's over 5 years! It's much better than Udi's! I have only tried the cinnamon raisin bread, toasted with peanut butter, and I thought I was about to have a religious experience. :lol: Absolutely delicious and the texture is the same as regular bread.

I will have to try the burger buns!

TrillumHunter Enthusiast

Fantastic to hear as I am leaving to get some shortly! Now I can blame you you Larry Mac if I don't like them. :P

  • 2 months later...
kitgordon Explorer

I agree, these are by far the best hamburger buns I have found. The texture is perfect, nice flavor, and they are healthy too - lots of fiber and protein! So many of our breads seem to fall a bit short nutritionally.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - ShariW replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

    2. - Scott Adams replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

    3. - Scott Adams replied to Jmartes71's topic in Publications & Publicity
      1

      Today Dec15 2025

    4. - Flash1970 commented on Scott Adams's article in Skin Problems and Celiac Disease
      1

      Celiac Disease and Skin Disorders: Exploring a Genetic Connection

    5. - Flash1970 commented on Scott Adams's article in Winter 2026 Issue
      1

      Gut Healing After a Celiac Diagnosis: What Science Says About Recovery Time (+Video)

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,689
    • Most Online (within 30 mins)
      7,748

    EndlessSummer
    Newest Member
    EndlessSummer
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • ShariW
      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
    • Scott Adams
      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
    • Scott Adams
    • jenniber
      thank you Scott! This is very helpful. I have a message out to my doctor and i think this guide will help me interpret the results! its very thorough. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.