Gluten free Sourdough Starter is so easy make – just filtered water, flour and time.

A bubbly sourdough starter is not only amazing for breads, but it can be make delicious pancakes, waffles, muffins, pizza crusts, and more. A good starter can be ready as soon as 7 days.

Many individuals that are sensitive to gluten cannot eat traditional sourdough. That’s where gluten free sourdough starter saves the day!

Gluten Free Sourdough can be made with a variety of different whole grain flours

Buckwheat flour

Brown Rice

Millet

Sorghum

I choose to use brown rice, but you can experiment and see which flour works best for you or use a mix of several flours.

Just make sure that you use whole grain flours and not starchy ones such as tapioca flour.

Tools that you will need:

Filtered WaterWooden Spoon

Glass Jar or bowl

Gluten free Flour of choice

FAQ

What is the liquid forming on top of my sourdough starter?

This liquid is called “hooch.” You can get this liquid when your sourdough needs to be fed or if your starter is still weak.

No worries, just mix in or discard and continue to feed your starter.

How can I tell if it’s ready?

Your sourdough will double in size when fed and will be noticeably bubbly.

How do I feed my Sourdough?

Feed your sourdough equal parts water and flour every 12-24 hours. If you’re ready to bake, make sure your starter has been fed 12 hours prior.

How do I store my sourdough?

If you’re not planning on baking with your sourdough starter right away, store covered in the fridge. Feed it equal parts water and flour every couple of weeks.

How do I revive my refrigerated sourdough?

Remove your gluten free sourdough starter from the fridge. Feed it 12 hours before you want to bake with it.

*If mold appears at any point during the process, throw it out and start over.

Ingredients

brown rice flour
filtered water

Instructions

First Day: Mix all of the ingredients in a glass jar and cover with a cloth. Set aside for 24 hours.
Day 2: Repeat the previous day by adding 1/2 cup brown rice flour and 1/2 cup water. Set aside for 24 hours
Day 3: Discard half the mixture. Then add 1/2 cup brown rice flour and 1/2 cup water. Set aside for 24 hours.
Day 3-6: Repeat day 3.
Day 7: Feed your sourdough twice (12 hours now instead of 24 hours) with 1/2 cup brown rice and 1/2 cup water.
Now you should have a healthy, bubbling starter that is ready to use.
If the sourdough starter separates and liquid starts to form at the top of the starter, pour out the liquid and continue to feed it.

Welcome to Bountiful Table! Delicious {healthy} gluten-free food, simple living and a tasteful home.

Gluten Free Sourdough Starter {from scratch}