Description
This gluten-free sourdough starter is perfect for making amazing gluten-free bread.
Ingredients
Scale
- 50 grams gluten-free single grain flour (brown rice, buckwheat, teff, sweet rice flour, see recipe notes for recommendations)
- 60 grams water
- 30 grams gluten-free flour (for days 2, 3, and 4)
- 30–40 grams water (for days 2, 3, and 4)
- 30 grams gluten-free flour (for day 5)
- 30–40 grams water (for day 5)
Instructions
- Day 1: In a large glass jar or medium glass or ceramic bowl add 50 grams gluten-free flour and 60 grams water. The mixture should be slightly thicker than pancake batter. Adjust either the flour or water amount to achieve that consistency. Cover loosely (coffee filter with a rubber band, paper plate, or breathable cloth works) and set it on the counter for 24 hours.
- Day 2, 3, and 4: Add 30 grams more flour and about 30-40 grams more water and stir to achieve the same consistency as day 1. Loosely cover again and sit at room temperature for 24 hours.
- Day 5: Discard about half the starter. Feed the remaining with 30 grams more flour and about 30-40 grams more water. Stir to combine, loosely cover, and sit at room temperature for 24 hours.
- Day 6-10: Alternate between feeding only one day and discarding half, then feeding the following day. This helps prevent a massive amount of starter. By day 10, you should have an active, bubbly starter with a yeasty aroma. If it activates before day 10, continue the process until you reach the full 10 days for a strong starter established.
- Now you’re ready to bake this amazing loaf of gluten-free sourdough bread or transfer the starter to a lidded glass jar and store in the fridge until ready to bake.
Notes
- This starter uses gluten-free single grain flour.
- Adjust flour and water amounts to maintain the desired consistency.
- Use breathable cloths to cover the jar and allow airflow.
- Prep Time: 10 days
- Category: Baking
- Method: Fermentation
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 100 grams