Easy Eats - September 2011

Canyon Bakehouse Mountain White

Taste-testers agreed that this loaf tastes as close to its gluten-full white bread counterpart as they have ever had. “It’d be a definite home run with my kids,” said one tester. The bread’s soft, moist texture was so good that “it doesn’t even need toasting,” explained another. (dairy free; $5; canyonbakehouse.com)

BEST SEEDED

Whole Foods Market Gluten Free Bakehouse Prairie Bread

One tester noted that, “there was surely no skimping on seeds in this loaf,” which is packed with pumpkin seeds, sunflower seeds, sesame seeds, flax seed and poppy seeds. Another said that the “super-crunchy” bread tastes great toasted and would also be a good choice for stuffing.

($7.99; wholefoodsmarket.com)

BEST WHOLE GRAIN

Udi’s Whole Grain Bread One tester said that they “loved that this bread was healthy for a sandwich” while another gave this loaf a thumbs-up for its “light texture,” especially given its whole grain status. This bread was considered an “easy breakfast option.” (dairy free; $5; udisglutenfree.com)

BEST CHALLAH

Katz Gluten Free Sliced Challah Bread Tasters loved this bread’s “soft and fluffy” texture. Its “delicately simple flavor” gave this loaf a high score for “versatility” and “perfect for kids.” Others loved that you could enjoy the bread “straight from the bag.” (dairy free; $5.79; katzglutenfree.com)

27 easy ESSENTIALS

BEST CINNAMON-RAISIN Rudi’s Cinnamon-Raisin Bread

“You forget you’re eating gluten-free,” announced one tester, adding that the bread had the “perfect balance of cinnamon and raisins.” Another offered that its hearty texture would “hold up nicely for French toast or in a bread pudding” (get our Pumpkin-Raisin Bread Puddings recipe). (dairy free; $5.99, rudisbakery.com)

BEST VEGAN

The Sensitive Baker Vegan Oat Loaf

This “nutty” loaf “satisfies me like a warm bowl of oatmeal,” declared one tester. The blend of oat, brown rice and amaranth flours gives the bread “just the right amount of sweetness.”