We love the taste of these chewy bagels, with a hint of sorghum sweetness. Unfortunately, they’re not as widely available as Canyon Bakehouse’s high-quality bread. Look for these bagels in the refrigerated or frozen section or on bakery shelves in their stay-fresh shelf-stable packaging.
Main flours used: tapioca flour, brown rice flour, cultured brown rice flour, whole grain
sorghum flour
$5 for 4 bagels
Certified gluten-free; made in a dedicated gluten-free facility; contains eggs.
Always read labels carefully. Manufacturers can change ingredients without warning. Not every product sold by every company listed is gluten-free or allergy-friendly. When in doubt, confirm ingredients directly with the manufacturer.
I enjoy these bagels as well as their English Muffins. Both toast up nicely. We are a fan of Canyon Bakehouse GF breads as well. The Honey Oat is delicious in a sandwich or toasted.