Little Stream Bakery began in rural Ottawa Valley Ontario in 1992, to produce artisan organic breads leavened with an old Ottawa Valley sourdough starter. 

Sour Dough

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. 

Our Gluten Free Bakery is 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. All our breads are vegan. 
No gluten is allowed in this building, to ensure that our products remain at a level below 10 parts per million (ppm). See our certification certificates for Gluten Free and Organic from Pro-Cert systems below.
We keep this bakery free from the top common allergens: eggs, milk, soy, peanuts, tree nuts, sesame, mustard seed family, fish and shell fish. 

"Certified organic" means that for a minimum of three years before and during the production of the crop, no chemical pesticides, herbicides or fertilizers are applied.

Certification is done by independent organisations* that set organic agricultural standards and monitor farm practices. For instance, the agencies which certify our ingredients not only prohibit the application of chemicals to the crops, they also prohibit irradiation and the use of genetically engineered seed.