If you’re trying to eat gluten-free, be careful with breads and baked goods because a lot of the time, grains are replaced by starches and they are very carb-heavy and you just end up trading one problem for another.
There are only two gluten-free breads I like. Canyon Bakehouse Cinnamon Raisin Bread and Julian Bakery Paleo bread (Coconut Paleo Bread pictured above – it also comes in Almond, which is in a brown package). I also like to substitute bread all together for a delicious Julian Bakery Coconut Wrap (I actually had no idea that my favorite paleo bread and my favorite coconut wrap was made by the same people until I started writing this post and looking for links, because I never use the brand name when talking about them!)
The Canyon Bakehouse bread is a nice, tasty treat, but a bit carby/starchy, as most gluten-free baked goods are, because most use starches to replace the grains that have gluten in them. So, this isn’t the kind of bread I’d eat every day or anything.
The Paleo Bread is low carb (because it’s not starchy), is moist, has a fairly strong baking soda taste (which is well-tempered if you eat it with something, as opposed to eating it with nothing on it), and really needs to be toasted, IMHO. The Coconut “flavor” does not taste like coconut at all to me. It just doesn’t have any nuts (as opposed to the Almond one), and is made with coconut flour. It is sold as a frozen bread, so I let half a loaf thaw out at a time in the fridge. If you try to toast a frozen piece, it takes forever, and will likely be unsuccessful. Even thawed, I don’t usually crisp it up like regular toast in the toaster, it just kind of gets warm. I like it moist for sandwiches. My diet-twin and BFF Joe B. (hi, JOE!) says he likes to put the slices in the oven for 15 min at 350. I don’t know if that’s frozen or thawed, though. If you’re looking for a grain-free, gluten-free, low carb, fairly low-sodium bread (that is also yeast-free, starch-free, soy free, GMO free, and nut free), Coconut Paleo Bread is the one!