Silver Hills Bakery Gluten-Free Bread Review

Silver Hills Bakery Gluten Free Chia / Flax Breads

Finally, GUM-FREE Gluten-Free commercial Bread options!

I have rarely eaten bread in recent years for the simple reason that nearly all commercial gluten-free breads contain various gums and thickening/binding agents that my GI tract dislikes — e.g., Xanthan Gum, Carageenan, Guar Gum, and so forth.  But, finally, I found a brand of gluten-free bread that is organic and contains no added gums and has an enjoyable taste and texture: Silver Hills Bakery.

[2017 UPDATE: some years after I originally wrote this, Silver Springs Bakery changed their name to "Silver Hills Sprouted Bakery", and also renamed their various bread varieties (now pictured below). Also, for gluten-free bread comparisons, check out my blog about the wonderful Genius Gluten-Free Breads brand (Spiced Fruit Loaf / Seeded varieties are awesome!), and the underlying food-technology from Dow (plant-based stabilizers: Walocel, Wellence, etc) that makes some of these modern GF breads so amazingly like normal breads.]

Silver Hills Bakery Bread (courtesy of SilverHillsBakery.com website, 2017)

Gluten-Free Silver Hills Bread : Taste, Texture, Nutrtion

I have thus far tried the "Gluten-Free Chia Chia" and "Gluten-Free Omega Flax" Silver Hills Bakery varieties, and I like them both.  These breads are available frozen, Each slice of bread has 5g of fiber, 1g of fat and only 70 calories (12-13g net carbs), but I must note here that a "slice" of bread is not like a full-sized slice of bread that the masses of gluten-eaters get in a loaf of commercial bread: these are rather small slices that measure only 2.5 inches wide x 2.75 inches tall by 3/8-inch thick (17 slices per loaf, 20-ounce loaf in total).  It is thus a rather dense bread, and not a "fluffy" or "airy" bread like most commercial gluten-laden breads.

As with most gluten-free breads, I prefer mine toasted, as pictured here.

Silver Hills Bakery Gluten-Free Bread

Silver Hills Bakery Gluten-Free Bread

As I said, the bread is quite dense, but will get a nice crunch to the crust when toasted like this.  As such, it holds up nice when I eat it with a bit of olive-oil on it, or peanut-butter, or even my egg-salad.   I have tried the bread un-toasted, but I prefer the texture that toasting brings to the equation.

The non-GMO vegan gluten-free Chia Chia ingredients are: Water, organic whole sorghum, organic whole ground chia seeds, organic cane sugar, organic whole psyllium husks, yeast, organic rice flour, organic vinegar, sea salt; the gluten-free Omega Flax non-GMO vegan ingredients are: Water, organic whole sorghum, organic whole ground chia seeds, organic cane sugar, organic brown flax seeds, organic whole psyllium husks, yeast, organic rice flour, organic vinegar, sea salt.

These ingredients produce a predictable pleasant taste as imparted by the underlying core grains used in each.  Sorghum prevails as the prominent taste, but the yeast and vinegar bring forth a bit more complexity in the flavor and results in a nice balance.  Again, my preference for toasting comes into play with regards to taste, since the sugars will caramelize a bit during the toasting and further develop the overall flavor combination in a good way.

I'd say that Silver Hills has done a nice job with their gluten-free breads, especially given the fact they have taken the bold step of doing bread "right" (my opinion at least) by omitting the all-to-common gums and additives so many gluten-free breads contain.  They have created these wheat-free, vegan, gluten-free breads while remaining true baking like "homemade" and using the basic organic grains and ingredients I am looking for in a bread.  I enjoy this, and I hope others will too.

Continue to read this Gluten-Free Blog for all sorts of gluten-free and wheat-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available