Description
A gluten-free sourdough starter is a fermented mixture of gluten-free flour and water that harnesses the power of wild yeast and bacteria.
The starter is created by combining equal parts of gluten-free flour and water, and allowing it to sit at room temperature for several days.
Regular feeding with fresh flour and water encourages the growth of beneficial microorganisms, which develop the starter's unique tangy flavor and leavening properties.
Maintaining a gluten-free sourdough starter requires some time and attention, but it rewards the baker with a versatile ingredient for creating delicious, naturally leavened gluten-free baked goods.
Ingredients
Gluten-free flour (Choose a mix of 2-3 flours for the best results – use a total of 60 g (½ cup) per feeding):
Brown rice flour
Sorghum flour
Millet flour
Buckwheat flour
Quinoa flour
Chickpea flour (use sparingly, as it has a strong flavor)
Avoid highly refined flours like white rice or cornstarch, as they lack nutrients for fermentation.
Filtered or dechlorinated water (60 ml / 1/4 cup per feeding)
Instructions
Day 1: Starting the Starter
1. Mix 60 g (½ cup) of gluten-free flour with 60 ml (¼ cup) of warm water (about 77–86°F / 25–30°C) in a clean glass jar.
2. Stir well until smooth and no lumps remain. The mixture should be thick but manageable.
3. Cover the jar with a clean cloth or paper towel and secure it with a rubber band.
4. Let it sit at room temperature (68–77°F / 20–25°C) for 24 hours.
Day 2: Observation
1. Check for small bubbles on the surface—this indicates fermentation has begun.
2. If no bubbles appear, don’t worry, it can take longer.
3. Discard half of the starter (about 60 g / ¼ cup). Then add:
30 g (¼ cup) of gluten-free flour
30 ml (2 tbsp) of warm water
4. Stir well, cover, and let it sit for another 24 hours.
Day 3: Feeding
1. You should see more bubbles and a slight rise in volume.
2. Discard half of the starter and add:
30 g (¼ cup) of gluten-free flour
30 ml (2 tbsp) of warm water
3. Mix well, cover, and let it rest for another 24 hours.
Day 4 and Beyond: Daily Feeding
1. Repeat the process every day:
Discard half of the starter.
Add 30 g (¼ cup) of gluten-free flour and 30 ml (2 tbsp) of warm water.
Mix well, cover, and let it ferment.
2. Over time, your starter will become more active, with consistent bubbles and a mild tangy smell.
Notes
When Is the Starter Ready?
Your gluten-free sourdough starter is ready when:
It doubles in size within 4–6 hours after feeding.
It has plenty of bubbles and a pleasant, slightly tangy smell.
This process takes 5–10 days, depending on temperature and flour choice.
Maintaining the Starter
Once active, store it in the refrigerator and feed it once a week.
If kept at room temperature, feed it daily.
Additional Tips
1. Be patient: Gluten-free starters often take longer to develop than wheat-based ones.
2. Keep it warm: A consistent 68–77°F (20–25°C) environment speeds up fermentation.
3. Try different flours: Experiment to find the best combination for flavor and texture.
4. Watch for bad smells: If it smells rotten or unpleasant, discard it and start over.
