Go Back
–+ servings

How to Make a Gluten Free Sourdough Starter

4.55 from 73 ratings
Learn how to make sourdough starter with a 1:1 gluten free flour. Includes tips for an easy to follow gluten free sourdough starter recipe and process.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 25 grams
By: Sharon Lachendro
Print Pin

Ingredients

  • 25 grams gluten-free flour
  • 25 grams bottled or filtered water

Instructions

  • Day 1 -
    Add 25 grams flour and 25 grams water to your glass jar. Mix well and scrape down the sides the best you can.
    Day 2 -
    No discard. Add 25 grams flour and 25 grams water
    Day 3-6
    Stir the starter and discard all but 25 grams of the starter. Add 25 grams flour and 25 grams water. Mix well and scrape down the sides the best you can.
    Day 7 - 10
    Stir the starter and discard all but 25 grams of the starter. Add 50 grams flour and 50 grams water. Mix well and scrape down the sides the best you can.
    Day 11 - 14
    Stir the starter and discard all but 25 grams. Add 75 grams flour and 75 grams water. Mix well and scrape down the sides the best you can.
  • After day 14, you can continue to maintain this feeding schedule if you plan on baking with it soon or you can now store and maintain your starter in the refrigerator.

Notes

  1. I have four starters and each is made with different flour. The flours I've used are Bob's Red Mill 1:1 Gluten-Free Baking Flour, Sorghum Flour, my Nightshade-Free Gluten-Free Flour Blend, and Brown Rice Flour. See the post for more flour recommendations and flours to avoid using.
  2. For best results, use bottled or filtered water. Tap water that has been chemically treated will prohibit the growth of (good) bacteria and wild yeast.
  3. Be sure to scrape the sides of your jar as cleanly as possible to prohibit the growth of mold or mildew.
  4. Keep your jar loosely covered. I use a Weck Jar with the rubber gasket removed. You can also cover your jar with a paper towel or cheesecloth and secure it with a rubber band. You don't want your jar to be airtight.
  5. Don't save the discard (for discard recipes) until your starter is at least 5-7 days old. It should be bubbling and almost doubling after each feeding.
  6. Discard from immature starters should be disposed of in the trash or composted. Do not pour it down the drain.

Recommended Products

OXO Stainless Steel Food Scale with Pull-Out Display
Weck Jars - 28.7 oz.
Dreamfarm Mini Supoon

Nutrition Information

Calories: 74kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Fiber: 2g | Sugar: 1g | Calcium: 15mg | Iron: 1mg

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!