A gluten-free sourdough starter is made by fermenting gluten-free flour with water, allowing naturally occurring wild yeast and bacteria to develop. It can be used to make gluten-free sourdough bread, pancakes, waffles, and more.
Ingredients
- 60 g (½ cup) brown rice flour (or sorghum flour)
- 60 g (¼ cup) filtered, room-temperature water
Equipment
- Glass jar (16–32 oz / 500–1000 mL)
- Spoon or silicone spatula
- Kitchen scale (recommended)
- Loose-fitting lid or cloth secured with a rubber band
How to make it
Day 1
- Mix 60 g flour with 60 g water until smooth.
- Cover loosely and leave at room temperature (70–78°F / 21–26°C) for 24 hours.
Day 2
- You may or may not see bubbles.
- Stir, discard about half, then feed with:
- 60 g flour
- 60 g water
Days 3–7
- Repeat every 24 hours:
- Discard all but about 60 g starter.
- Feed with 60 g flour and 60 g water.
- Once the starter becomes very active (doubling in 4–8 hours), switch to feeding every 12 hours if needed.
How to know it’s ready
Your starter is ready to bake with when it:
- Doubles in volume within 4–8 hours after feeding.
- Has plenty of bubbles throughout.
- Smells pleasantly tangy, like yogurt or mild vinegar.
- Passes consistently for several days.
Best gluten-free flours
Good choices include:
- Brown rice flour (most common and reliable)
- Sorghum flour
- Millet flour
- Buckwheat flour (naturally gluten-free despite the name)
Many bakers find a mix of brown rice and sorghum produces a strong, active starter.
Maintenance
- Counter: Feed every 24 hours (or every 12 hours if very active).
- Refrigerator: Once established, feed, refrigerate, and refresh about once a week.
Tips
- Use non-chlorinated water if possible.
- Keep the jar clean by wiping down the sides after feeding.
- Don’t worry if it smells strange during the first few days—that’s a normal part of the microbial succession.
- If you see pink, orange, or fuzzy mold, discard the starter and begin again.
A healthy gluten-free starter typically takes 5–10 days to become strong enough for baking, though cooler rooms may take a little longer.
