Gluten Free Sourdough Starter
Yields: 1 jar of active starter
Prep Time: 5–10 minutes daily
Fermentation Time: 5–7 days
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.