A Toast to Gluten-Free Toasts

Summer Smoked Salmon Toast

Ingredients:

  • 1 slice of Canyon Bakehouse Gluten-Free Heritage Style Whole Grain Bread
  • 2 tbsp. Cream Cheese
  • 2 Thinly Sliced Pieces of Smoked Salmon
  • ¼ Cucumber, Sliced into Ribbons
  • 1 Small Radish, Sliced

Instructions:

  • Soften cream cheese in the microwave or let sit out and set aside.
  • Toast slice of gluten-free bread in the toaster, oven, or pan-fry to preferred crispiness.
  • Spread thick layer of cream cheese on toast.
  • Use a knife to trim the ends from the cucumber. Use a vegetable peeler to carefully slice the cucumber lengthways into long, thin ribbons. Layer sliced ribbons on cream cheese toast.
  • Place sliced radish pieces in rows above cucumber slice layer.
  • Layer pieces of smoked salmon in preferred fashion.
  • Top with capers and Enjoy!

Nutrient Analysis:

  • Calories: 316 kcal
  • Total Fat: 16 g
  • Cholesterol: 55 mg
  • Protein: 21 g
  • Sodium: 856 mg
  • Total CHO: 21 g
  • Fiber: 1 g
  • Sugar: 5 g

Sweet on Strawberry Rhubarb Toast

Ingredients:

  • 1 slice of Canyon Bakehouse Gluten-Free Heritage Style Whole Grain Bread
  • 2 tbsp. Fresh Ricotta Cheese
  • ¼ cup Sliced Strawberries
  • ¼ cup Fresh Stalk of Rhubarb, Chopped
  • 1 tbsp Chopped, Roasted Pistachios
  • 1 tbsp Honey, drizzled
  • A pinch of Thyme
  • Pinch of Salt, to taste (optional)

Instructions:

  • Toast slice of gluten-free bread in the toaster, oven, or pan-fry to preferred crispiness.
  • Spread thick layer of ricotta cheese on toast.
  • Place chopped rhubarb and sliced strawberries on layer of ricotta cheese.
  • Sprinkle roasted pistachios over produce. Drizzle with honey.
  • Place thyme on layered toast and add pinch of salt, to taste. Enjoy!

Nutrient Analysis:

  • Calories: 317 kcal
  • Total Fat: 13 g
  • Cholesterol: 21 mg
  • Protein: 9 g
  • Sodium: 237 mg
  • Total CHO: 46 g
  • Fiber: 4 g
  • Sugar: 24 g

Toast to Mushrooms

Ingredients:

  • 1 slice of Canyon Bakehouse Gluten-Free Heritage Style Whole Grain Bread
  • 1 tbsp. Pesto of Choice (we used Alessi Pesto Di Liguria, but feel free to try a homemade pesto recipe as well)
  • 2 tbsp Goat Cheese
  • 4-5 Button Mushrooms
  • 1 tbsp Olive Oil
  • 1 tbsp Balsamic Vinegar
  • Pomegranate Seeds, optional

Instructions:

  • Toast slice of gluten-free bread in the toaster, oven, or pan-fry to preferred crispiness.
  • Heat butter and olive oil in a large skillet. Place mushrooms in skillet, ensure they are coated, and pan-fry.
  • Spread thick layer of pesto, and then goat cheese, on toast. Place toast in broiler for 1-2 minutes until cheese is melted and golden.
  • Top the toast with the cooked mushrooms. Decorate with pomegranate seeds if desired. Enjoy!

Nutrient Analysis:

  • Calories: 398 kcal
  • Total Fat: 21 g
  • Cholesterol: 24 mg
  • Protein: 11 g
  • Sodium: 715 mg
  • Total CHO: 30 g
  • Fiber: 4 g

Sweet Potato Puree Toast

Ingredients:

  • 1 slice of Canyon Bakehouse Gluten-Free Heritage Style Whole Grain Bread
  • 1 tbsp. Plain Greek Yogurt
  • 1 tbsp, sweet potato baby food pure (trust us on this one!)
  • ½ tbsp Chia Seeds
  • ¼ cup Fresh Blueberries
  • Pinch of Rosemary, to taste

Instructions:

  • Toast slice of gluten-free bread in the toaster, oven, or pan-fry to preferred crispiness.
  • Spread thick layer of Greek yogurt on toast.
  • Spread thick layer of pureed sweet potato on top of the Greek yogurt.
  • Place fresh blueberries across the toast.
  • Sprinkle chia seeds throughout the toast concoction. Add rosemary to taste. Enjoy!

Nutrient Analysis:

  • Calories: 168 kcal
  • Total Fat: 4 g
  • Cholesterol: 6mg
  • Protein: 5 g
  • Sodium: 147 mg
  • Total CHO: 28 g
  • Fiber: 4 g
  • Sugar: 7 g

Want to learn more about living gluten-free?