Gluten-Free Breads: Organic Sourdough Made Right

At Little Stream, our gluten-free breads are crafted from organic, whole food ingredients with no fillers or added sugar. Dense, moist, and cake-like, our breads are packed with nutrients and are easier to digest than most gluten-free loaves, making them a wholesome and satisfying choice.

How We Ensure Gluten-Free Integrity

1. Certified Gluten-Free Ingredients

We source only certified gluten-free flours, including buckwheat, rice, millet, quinoa, and sprouted chickpea flour. These high-quality ingredients form the foundation of our nutrient-rich breads.

2. Traditional Sourdough Leavening

Our breads are leavened with sourdough culture—a simple blend of flour and water fermented under controlled conditions. For our gluten-free breads, we use ferments made with rice flour, millet, or buckwheat. This process not only enhances flavor but also breaks down starches and bran, making the bread easier to digest and nutrient-rich. With a slow, 18+ hour rise, our sourdough develops a deeper complexity and a lower glycemic index compared to yeast-raised breads. We do not use baker's yeast to preserve the integrity and nutritional quality of our sourdough culture. 

3. Experienced and Dedicated Team

Our small, close-knit team ensures consistent quality in every loaf. Some of our staff have over 20 years of service and are deeply committed to their craft. As a certified organic producer, we meticulously track the origin, provenance, and inventory of all ingredients, bringing the same level of care to our gluten-free baking process. Owner and founder Graham Beck remains hands-on in both production and administration, ensuring every loaf meets our high standards.