Little Northern Bakehouse launches new gluten-free sourdough line
The company says both loaves are made with a house crafted gluten free sourdough starter and incorporate sprouted ancient grains to enhance flavor and texture, positioning the products as a bridge between artisanal sourdough taste and mainstream, gluten free convenience.
CANADA – Little Northern Bakehouse, a leading Canadian producer of gluten-free and plant-based breads based in Abbotsford, British Columbia, has launched a new sourdough line featuring two innovative Wide Slice Loaves, debuting at Natural Products Expo West 2026.
The Classic Sourdough Wide Slice and Multigrain Sourdough Wide Slice are crafted with a proprietary house-made gluten-free sourdough starter and sprouted ancient grains, delivering authentic, tangy flavor and a chewy texture without common allergens like dairy, eggs, soy, or nuts.
These plant-based, Non-GMO Project verified loaves target everyday consumers seeking reliable gluten-free options for sandwiches, toast, and family meals, filling a long-standing gap in the market for true-tasting sourdough alternatives.
President Stan Smith emphasized the company’s commitment to quality, stating that the new products offer “healthier, allergy-friendly choices that still deliver the familiar comfort of great bread,” responding to evolving consumer demands in the natural foods sector.
“The natural‑foods space keeps evolving, but one thing that never changes is the need for safe, reliable options for people who eat gluten-free. Our goal is to make gluten-free bread families can trust without feeling like they had to compromise taste and texture,” stated President Stan Smith.
“By crafting our own gluten-free starter and adding sprouted grains to our new sourdough loaves, we’re giving gluten-free consumers healthier, allergy-friendly choices that still deliver the familiar comfort of great bread.”
The Classic variant offers a soft, versatile loaf with balanced tang, ideal for versatile use, while the Multigrain version incorporates sunflower and pumpkin seeds for added crunch, nutrition, and heartier appeal.
Attendees at Expo West can sample both at booth #1680, where the brand showcases its full range of glyphosate-free, freezer-section staples, including buns, bagels, and pizza crusts.
This launch builds on Little Northern Bakehouse’s reputation for allergen-free innovation, following prior introductions like sprouted honey oat and seven-grain breads, and aligns with rising consumer interest in functional, gluten-free sourdough amid growing celiac and sensitivity awareness.
By developing an in-house starter, the company overcomes traditional gluten-free baking challenges, positioning the loaves for distribution in natural grocers across North America.
Industry observers note the timing capitalizes on sourdough’s enduring popularity post-pandemic, potentially boosting the brand’s market share in the competitive gluten-free bread segment.
The move underscores Canada’s strength in plant-based food tech, with Little Northern Bakehouse exporting to the US and beyond, supporting local jobs and sustainable sourcing.
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