Gluten-Free Living Taste Test: The Testers Bite Into Bread, Bagels


Every two weeks, Gluten-Free Living taste testers sample a batch of new gluten-free foods and beverages and share their first impressions on Facebook Live. During the latest Facebook Live event, they sampled a variety of certified gluten-free bread and bagels made by Little Northern Bakehouse.

The tasters tried Sprouted Honey Oat, Millet & Chia, Seeds & Grain bread, as well as Blueberry and Cinnamon & Raising bagels in addition to other varieties. For more on the products, including where to buy, see below. Keep watching Gluten-Free Livings Facebook page for more live product tasting events!

For more on Little Northern Bakehouse, click here.

For more on where to purchase the products featured, click here.

Sprouted Honey Oat

This vegan, allergy-friendly loaf is made with sprouted grains and has a subtle touch of honey to sweeten your day.

Cinnamon & Raisin

Made with naturally-sweet raisins, this flavorful loaf has a soft texture and a classic comfort food taste.

Seeds & Grains

Made with a range of crunchy seeds and grains this non-GMO project verified loaf has a satisfying crunch and moist texture.

Millet & Chia

This loaf is made with nutrient-rich millet and chia seeds. Both of these seeds are packed with vitamins and minerals and give this product a smooth texture and delicate crunch.

Gluten-Free Bagels

Here are three varieties of Little Northern Bakehouses Gluten-Free Bagels to check out. All of these varieties are 100 percent plant-based, egg free and certified gluten free. They are also certified vegan and non-GMO project verified.

Plain Bagels

Cinnamon Raisin Bagels

Blueberry Bagels

(Correction: In the video, it was stated that Little Northern Bakehouse is a U.S.-based company. The company is actually based in Abbotsford, British Columbia, Canada.)

The post Gluten-Free Living Taste Test: The Testers Bite Into Bread, Bagels appeared first on Gluten-Free Living.

Older Post Newer Post

Leave a Comment

Please note, comments must be approved before they are published