Gluten Free Bakery
Gluten Free Breads are all about making Organic Sourdough Bread from whole foods, with no added fillers. Our breads are dense, moist and cake-like, without sugar. This makes them easier to digest than most gluten free loaves, while giving you lots of nutrients.
After 5 years of maintaining two separate bakeries, we are downsizing and consolidating back to just one.
We will be closed from Sunday, August 28 to Sunday, September 4 inclusive to complete the set up of the dual production bakery at our Tay Valley location.
This means we will be making traditional and gluten-free breads at the same location.
What does this mean for our gluten-free line?
We are very confident we can maintain a gluten-free standard of under 10 ppm by following strict protocols.
Our plan is to have separate equipment with very thorough clean outs of the only production room.
We have, in the past, made both our traditional and gluten-free line in the one bakery.
In those 10 years of doing so, we demonstrated with testing that we could maintain the 10 ppm and under gluten free standard. We are confident we can do that again with even stricter protocols.
We understand the concern some of our gluten-free customers will have with this change and welcome any questions to be directed to our office during regular hours by phone or through email (please do not write through our social media platforms in regards to this change).
There are many positives that will come from this change such as all our breads will be once again made in our wood fired oven. This means a much smaller carbon footprint than the current gas oven at the gluten-free bakery. We look forward to be using sustainably harvested local fuel for all of our breads again!
You can also expect the same high nutritional and ecological standards from our full line of breads as you have before.
Thank you to our customers, your understanding and support,
Little Stream Bakery
At home at Little Stream Bakery, we have built a solid reputation for our integrity in many aspects of health and ecology. As a certified organic producer, we are familiar with the location, provenance and inventory of our products. This experience is easily transposed to the production of gluten-free foods. We are a small, low turnover company and our experienced, mature and conscientious staff understands the importance of paying attention to detail. We are 11 full-time employees with an average of 9 years of experience and 5 part-time employees with an average of 6 years of experience. The owner / founder of Little Stream Bakery, Graham Beck maintains a regular presence in production.
The rules we follow to maintain a gluten-free integration:
1) SOURCE OF GLUTEN-FREE PRODUCTS - Little Stream buys certified Gluten-Free buckwheat, rice, millet, quinoa, sprouted chickpea flour for our breads.
2) LEVAINS: Little Stream breads are leavened with sourdough culture, a mix of flour and water allowed to ferment in a controlled way. For gluten free breads this involves mixing a ferment made from rice flour, millet or buckwheat and water. This gives the bread a deeper more complex flavour and makes the bread easier to digest as the starches and bran are partially broken down. Sourdough culture is incorporated into the dough and allowed to rise for 18 plus hours. The rising process releases valuable nutrients. True sourdough breads like Little Stream's have a lower glycemic index than their yeast bread counterparts.
No baker's yeast is allowed on Little Stream premises, because its organisms can compromise the sourdough culture and its nutritional qualities
3) EMPLOYEES: Dedicated Employees Make Consistently Good Bread. Little Stream is a small, low turnover company. The experienced and conscientious staff, some with over 20 years service, understand the importance of paying attention to detail. As a certified organic producer, Little Stream tracks the origin, provenance and inventory of all ingredients. This experience is easily transposed to the requirements of producing gluten-free breads. Owner/founder Graham Beck works in production as well as administration.
4) MILLING AND STORAGE - Ingredients milled onsite include millet, quinoa, and some rice for the gluten free loaves. The natural stone mills never heat the flour above 42 degrees C. (At 46 C the germ of grain begins to oxidize.) This temperature maintains more nutrients.