How to Make a Gluten Free Sourdough Starter

Looking for a gluten free sourdough starter? A sourdough starter doesn’t need gluten to thrive. With just flour, water, and a little patience, you can grow a bubbly, living culture that powers delicious gluten free sourdough bread, pancakes, and more.

Whether you’re new to sourdough or switching from a traditional starter, this guide will walk you through what makes a gluten free sourdough starter unique, what flours work best, and how to keep it healthy for the long term.

What Makes a Gluten Free Sourdough Starter Different?

The main difference is in the flour. Traditional starters rely on wheat for its gluten structure, but gluten free sourdough starters use flours like:

• Brown rice flour – the most reliable, mild in flavor, and easy to find.
• Sorghum flour – slightly sweet and earthy, great for strength.
• Buckwheat or millet flour – more flavorful, but often blended with rice or sorghum.

Without gluten, the starter’s texture will feel looser and a bit more slurry-like than a wheat-based one. That’s completely normal. What matters most is activity: bubbles, rising, and a pleasantly tangy smell.

How Long Does It Take to Grow?

A gluten-free sourdough starter usually takes 5–7 days to fully mature. In the first few days, you might see a burst of activity that slows down before picking up again—don’t panic! Just keep feeding it consistently, and it will stabilize into a healthy culture.

Feeding and Care Tips

• Stick to a schedule: Feed your starter once every 24 hours at room temperature until it’s mature.
• Use filtered water: Chlorine in tap water can slow down fermentation.
• Don’t overthink discards: Tossing half before feeding keeps the balance of yeast and bacteria in check.
• Fridge storage: Once mature, store your starter in the fridge and feed it once a week if you’re not baking often.

Why Bother With a Gluten Free Sourdough Starter?

You could use commercial yeast, but a sourdough starter brings something extra:

• Flavor – complex, tangy notes that store-bought yeast can’t replicate.
• Digestibility – fermentation helps break down starches, making bread easier on the gut.
• Tradition – there’s something magical about nurturing a culture that can last for years.

Final Thoughts

Making a gluten-free sourdough starter is simpler than you might think. All you need is flour, water, and time—and soon you’ll have a thriving culture that can raise loaves, muffins, and even pizza crusts.

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Gluten Free Sourdough Starter

Yields: 1 jar of active starter Prep Time: 5–10 minutes daily Fermentation Time: 5–7 days

Course Main Course, Side Dish

Cuisine American, French

Keyword chocolate sourdough, Gluten Free, Gluten Free Starter, Starter

Total Time 10 hours hours

Servings 1 starter

Calories 220kcal

Equipment

• A clean glass jar

Ingredients

• 60 g brown rice flour (or sorghum flour, or a mix)
• 60 g cup filtered or dechlorinated water

Instructions

Day 1:

• Mix 60g flour with 60g water in a clean jar. Stir well until smooth.
• Scrape down the sides, cover loosely (lid or cloth), and let sit at room temperature (70–75°F / 21–24°C) for 24 hours.

Day 2:

• Check for bubbles (it’s okay if you don’t see any yet).
• Discard half of the mixture. Add 60g fresh flour + 60g water. Stir, cover, and rest 24 hours.

Days 3–5:

• Repeat the process daily: discard half, feed with fresh flour + water.
• By Day 3 or 4, you should notice bubbles, tangy smell, and rising activity.

Day 5–7:

• Continue daily feedings. When your starter doubles in size within 4–6 hours of feeding and smells pleasantly sour, it’s ready to bake with!

Notes

Tips for Gluten-Free Success

Choose the right flour: Brown rice flour is the most reliable, but sorghum, buckwheat, or millet flour also work.

Stay consistent: Feed at the same time daily for best results.

Hydration: GF starters are often a bit looser than wheat-based ones—that’s normal.

Storage: Once mature, keep in the fridge and feed once per week if not baking regularly.