Why We’re the Better Bagel
With so many gluten-free bagel options out there, it can be difficult to figure out which is actually the best, not only for you, but in taste and texture.
Here at Queen Street Bakery, we know the common issues that you’re faced with when trying new gluten-free products: bland, cardboard-like taste and texture, not actually having much nutritional value, and on top of that costing you an arm and a leg.
This is why we set out to find a solution to those problems by creating a bagel that is truly better than what else is available.
This blog post will break down just how we compare to the other GF bagels out there and why we are definitely the better bagel!
Problem #1: GF Bagels are made with weird ingredients
One of the most common complaints people have with GF breads is the ingredients. Since gluten-free bagels can’t use traditional bagel ingredients (*cough cough* wheat flour), they don’t quite have the same texture you might be expecting. To make up for this difference, a lot of gluten-free bagels use weird ingredients to cover up for the taste and texture they might be missing. Some of the most common ingredients used to fake the traditional texture in GF bagels are:
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Starches: most GF bagels are commonly made with starches to mimic what gluten does in regular bread (add structure and chew to the texture). These starches - think tapioca, potato, corn, and rice - don’t provide much in the way of nutrition, and they’re often used as the main ingredient in GF bagels. This may help solve the texture problem, but gives you a whole lot of.. not much else.
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Sugar: sugars (or sweeteners) are used in bagels and breads because they feed the yeast (which helps the bagel rise), improve the taste and texture, and give colour to the bagel. A little bit of sugar is often needed, but many GF bagels use more sugar than necessary to mask the flavours of their other weird ingredients. Sugars don’t just appear as “sugar” in ingredient lists, though! They can be listed as sweeteners like agave or honey, or sneakily like corn syrup or golden syrup.
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Preservatives and additives: these are often added for a few reasons, like making the bagels last longer without going bad, and enhancing the taste. Companies will often use unnecessary additives, which aren’t exactly nutritious, and can have negative health effects, like digestive issues or even causing allergic reactions in some cases. Preservatives and additives can be both natural and artificial. Some common ones found in GF breads include fermented plant protein, sodium acid pyrophosphate, hydroxypropyl methylcellulose, and sodium propionate.
It may come as a surprise, but some of the top brands use lots of these starches, including the leading GF bagel brand in the US, as well as the leading high-protein bagel brand.
At Queen Street Bakery, we don't like starch to be our main ingredient, instead, we use millet, sorghum and gluten-free oat flour, as well as chia and flax seeds. The combination of these ingredients provides the chew you want from your bagel, as well as fibre, protein, and antioxidants. Truly a superfood blend that leaves you feeling great, too!
While sugar is needed in bagels to feed the yeast, why choose bagels with tons of processed and refined sugars? At Queen Street Bakery, we opt to use a touch of maple syrup or agave instead, just enough to activate the yeast and give a hint of sweetness in sweeter flavours like our Cinnamon Raisin Bagel.
At QSB, we are very particular about our ingredients, especially when it comes to preservatives, which is why we don't use any. Every ingredient in our breads serves a purpose! You won’t find any fillers or unnecessary ingredients in our products. We prefer to use the freezer as our natural preservative, so that’s why you’ll find our bagels in the freezer at your local store!
Here we have a list of the top/leading gluten-free bagel brands and their ingredients.
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Queen Street Bakery: Millet flour, Sorghum flour, Tapioca starch, Gluten free oat flour, Psyllium husk, Pure maple syrup, Olive oil, Ground white chia seed, Flax seeds, Black chia seeds, Millet seeds, Yeast, Apple cider vinegar, Cultured rice flour, Salt, Baking powder
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Leading Protein Bagel: Fermented plant protein, Modified tapioca starch, Modified food starch, Psyllium husk powder, Agave fibre
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Leading GF US Bagel: Tapioca Flour, Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Cultured Brown Rice Flour, Cane Sugar, Extra Virgin Olive Oil, Contains 2% Or Less Of Each Of the Following: Egg Whites Xanthan Gum, Yeast, Sea Salt, Organic Cane Sugar Vinegar, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Potato Flour, Monocalcium Phosphate), Enzymes.
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Leading Canadian GF Bagel: Water, gluten-free flour blend (modified tapioca starch, brown rice flour, potato starch, corn starch), sugars (cane sugar), sunflower oil, psyllium husk, baking powder, pea fibre, salt, modified cellulose, rice bran, yeast, cellulose gum, cultured cane sugar.
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Other Canadian GF Bagel: Water, Rice Flour, Tapioca Starch, Thickeners: Cellulose, Hydroxypropyl Methyl Cellulose, Carboxymethyl Cellulose, Xanthan Gum; Maize Starch, Psyllium Husk Powder, Potato Starch, Golden Syrup, Rice Starch, Yeast, Egg White Powder, Rapeseed Oil, Whole Grain Maize Flour, Salt, Humectant: Glycerol; Preservatives: Sodium Propionate, Sorbic Acid; Spirit Vinegar, Acidity Regulator: Sodium Carbonate; Natural Flavour
You may notice a lot of use of starches, preservatives, and added sugars, which is quite different from our ingredient list.
The bottom line is that we at Queen Street Bakery have set ourselves apart from other bagel brands by using high quality, superfood ingredients. We’re also extremely proud of the fact that we are allergen-free, while still providing gluten-free products that are not full of fillers, and actually provide health benefits.
Problem #2: GF breads’ taste & texture suck
One of the second most common complaints/issues about GF breads is their taste & texture. To put it simply, they suck.
Because gluten also helps keep breads moist, gluten-free bagels tend to taste like cardboard and have a dry, crumbly texture that breaks apart easily. We believe this isn't how bread should be. And why should you have to suffer through dry, cardboard-like bread with a weird aftertaste just because it’s gluten-free?
That’s why here at Queen Street Bakery, we set out to create the best, most delicious breads possible. Breads that are soft, fluffy and moist, and can hold up to all the toppings you’d like.
Instead of choosing to use starches and cheap fillers (what is modified food starch anyway...?), we choose to use whole, superfood ingredients that not only taste great, but provide extra nutritional benefits and just so happen to be vegan, allergen and gluten-free.
We don't just care about what's NOT in our bread, but also what IS.
Our unique use of chia and flax seeds is what keeps our products soft and moist, and our flours give our bagels that traditional dense and chewy texture. We also found natural ways to mimic traditional bread, like through the use of psyllium husk to add back the stretchiness, while also being a great source of fibre.
All in all, not only are you getting a bagel that holds up to all your toppings, tastes great, and doesn’t compromise in the flavour department, you’re also getting a bagel full of high quality ingredients and nutrition!
Is that not what a better bagel should be?
Problem #3: GF breads are SO expensive
The last and equally important problem with GF breads is that they are just SO expensive. We can’t think of anything worse than spending your money on a bread that just isn’t good.
There's a reason why gluten-free breads tend to be pricier than regular breads. Simply put, the ingredients are often more expensive. Remember how gluten gives breads their structure and texture? Well without it, creating breads requires more complex recipes to give that structure and texture, while also trying to balance taste, and require ingredients that are generally more expensive than traditional wheat and flours. Not to mention the extra effort it takes to ensure everything is kept in a gluten-free environment.
Now add to this the food science that goes into creating a great bagel- this is no easy feat, which is why you may have suffered through your fair share of dry and crumbly bagels.
But here’s the thing, as we can now see, a lot of these bagels use starches and fillers, which are 1) not actually that expensive and 2) not even that good for you… so what are you paying for really?
At Queen Street Bakery, we don’t compromise on ingredient quality, and believe that you shouldn’t have to sacrifice taste, nutrition and quality just because you’re choosing gluten-free breads.
That is why we choose to include superfood ingredients like chia and flax seeds, so not only are you able to enjoy high quality gluten-free breads, but you’re also getting nutrient-rich breads that are worth their price.
While the other leading brands are charging more for starches and fillers, Queen Street Bakery is providing you allergen-free whole food ingredients that deliver in the taste department for the price.
This is because at QSB we’re passionate about making nutritious gluten-free breads as accessible as possible without having to compromise on quality. It is truly our dream to bring the healthiest bread we can to as many people as possible, and provide you with the better bagel choice.
Looking at the cost of other leading bagel brands, our bagels are $1.99 per bagel, whereas the leading protein bagel is $3.49 per bagel, the leading Canadian GF bagel is $1.61 per bagel and the leading US GF bagel is $1.95 per bagel.
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Brand |
Pack Size/Unit Amount/Price |
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Queen Street Bakery |
16oz/ 4 bagels/ $7.99 → $1.99/bagel USD |
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Leading Protein Bagel |
14.8oz/ 4 bagels/ $13.99 → $3.49/bagel USD |
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Leading GF US Bagel |
14oz/ 4 bagels/ $7.79 → $1.95/bagel USD |
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Leading Canadian GF Bagel |
14oz/ 4 bagels/ $6.45 → $1.61/bagel USD |
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Other Canadian GF Bagel |
11.3oz/ 4 bagels/ $4.97 → $1.24/bagel USD |
At Queen St Bakery, we are proud to be a company that uses natural ingredients, and brings real food to people. Our mission is to make bread with ingredients that leave you feeling good.
What does your bread do for you?
Let us know @QueenStreetBakery on Instagram!
