Product Review: Canyon Bakehouse Original English Muffins

Here at GFF headquarters, we are suckers for eggs Benedict, so the minute we got my hands on these new lovelies, we marched them down to the local breakfast cafe and asked the staff if they’d be kind enough toast one up to bolster their poached eggs and hollandaise. They’re fluffy, light happiness.

WHERE TO BUY: canyonbakehouse.com for store locator

INGREDIENTS: Water, brown rice flour, tapioca flour, potato starch, organic cane sugar, egg whites, non-gmo expeller pressed canola oil, xanthan gum, yeast, cultured brown rice flour, sea salt, brown rice meal, baking powder (sodium acid pyrophosphate, sodium bicarbonate, potato flour, mono calcium phosphate), whole grain sorghum flour, eggs, dried buckwheat sour (buckwheat, quinoa, starterculture), vinegar (organic cane sugar vinegar), enzymes.

CONTAINS STATEMENT: Eggs

CERTIFIED GLUTEN FREE: Yes

OTHER HELPFUL INFORMATION: Dairy-, soy- and nut-free, non-GMO, kosher

REVIEW DATE: October 2018