How to Make a Gluten-Free Sourdough Starter From Scratch

Does Sourdough Starter Work With Gluten-Free Flour?

Yes! You can make a gluten-free sourdough starter from scratch or adjust your regular starter to gluten-free flour feedings. Note that changing a starter fed with gluten-containing flour works well, but it won’t be safe for people with celiac disease.

The main differences you can expect with a gluten-free starter vs. a regular starter:

• The starter will be thicker and chunkier after feeding & fermentation. Gluten-free flour is not as smooth.
• There are more funky smells when first getting a GF starter going. Just keep discarding and feeding in the beginning; the smells get better.
• There is almost always a semi-thick dry layer on top of the starter after feeding & fermentation. It’s just a dried-out layer, and you can scoop it off.

Sourdough Starter for Gluten-Free Bread

When it comes to sourdough, everyone likes to focus on the wild yeasts, but a sourdough starter isn’t all yeast; it’s a mix of yeasts, lactic acid-producing bacteria, and acetic acid-producing bacteria.

In wild sourdough starters, yeasts ferment wheat carbohydrates into alcohol and carbon dioxide. Then, bacteria in the sourdough starter metabolize the alcohols into acetaldehyde and then into acetic acid… making it sour. 

There are many ways to feed a sourdough starter, and no one way is “correct.” Sourdough starters can be thicker and drier or thinner and more hydrated. You can also use almost any type of flour to feed a sourdough starter, but here we will focus on feeding a starter gluten-free flour.

Microbes in Gluten-Free Sourdough Starters

Many different types of microbial metabolism and fermentation happen simultaneously in starters.  Yeasts make bubbles and visible expansion in a starter, but bacteria make all the flavor. When more good bacteria are present, they can help boost yeast populations by feeding them usable acids and eliminating waste products (alcohol).

I’m sure you’ve heard the phrase “discard and feed.” The point of discarding and feeding your sourdough starter is to replenish the microbes’ food source so that the accumulation of waste products does not kill the yeast and bacteria.

Ingredients and Tools to Make a Gluten-Free Sourdough Starter

1. Flour: I’ve used various mixes of gluten-free flours, and there are a few that I really enjoy. *See GF sourdough starter flour mix discussed in the section below.*
2. Water: Filtered water is best, but you can use tap water if you have good tap water. I use tap water that I filter through our water filter pitcher.
3. Starter Cultures: To ensure a bubbly starter immediately, I suggest using a starter culture
4. Glass Jars and Cloth: I like using a quart-sized, wide-mouth mason jar with a cloth cover to grow my sourdough starter. The mixture needs access to air, so a loose lid or a cloth lid works best. I usually secure a cloth lid to the jar with a rubber band. I use two jars and switch back and forth between feedings, so I always have a freshly cleaned jar.
5. Kitchen Scale: If you frequent our blog, you should already have one of these on hand. If you’re going to experiment with different flours for your GF sourdough starter, you should use your kitchen scale for measurements. Some flours are denser, so you must weigh them for recipe consistency.
6. Environment: Temperature is critical when growing healthy yeast and bacteria in a sourdough starter. Your kitchen temperature should be between 68 and 78 degrees F, and it can be warmer or cooler, but the rise time will be affected. Warmer temperatures make it rise faster, and cooler temperatures make it rise more slowly.

How to Feed a Gluten-Free Sourdough Starter (thinner, hydrated)

When starting your sourdough starter, it’s best to start with a thinner starter in the first seven days. You may not see your starter hold a rise for long, but it’s better for getting the microbes established.

The best ratio to get things going with a gluten-free starter is 1:2. For example, that would be 50 grams of gluten-free flour, 100 grams of water, and 50 grams of established starter.

Gluten-free sourdough starters fed 1:2 flour to water usually rise and bubble up in 4-6 hours, then fall back down to look flat. Some may form a watery layer on top.

How to Feed a Gluten-Free Sourdough Starter (thicker, dry, that holds a rise)

So many people email me saying, “I fed my starter 8 hours ago, and I see bubbles, but it didn’t rise.”

It most likely did rise; it just fell back down.

If you want to feed your starter before bed or work and see it 8 hours later, still risen and bubbly, you need to make a thicker starter. If you want to snap pics of your starter and expect it to look like the ones on Pinterest and Instagram, you need to make it thicker.

You can feed a 1:1 or 2:1 ratio of flour to water for a thick starter. So, for example, for a very thick starter, that would be 100 grams of gluten-free flour, 50 grams of water, and 50 grams of established starter. It will be very thick and may dry out a little on the top, but you can see it hold a rise.

The Best Gluten-Free Flour for GF Sourdough Starters

There are two GF flour blends I recommend for this starter recipe:

1. A mix of Bob’s Red Mill 1:1, organic corn masa, and sorghum (see recipe right below this)
2. An even mix of brown rice flour and buckwheat

This sourdough starter recipe does work well with feeding 100% Bob’s Red Mill 1:1 Gluten-Free Flour. I suggest a brown rice flour and buckwheat mix if you have a corn allergy.

My favorite mix of gluten-free flour for feeding my GF sourdough starter is a simple mix of:

• 300 grams blue corn masa flour or yellow corn masa (organic is best)
• 300 grams Bob’s Red Mill 1:1 Gluten-Free Flour
• 150 grams sorghum flour (or buckwheat)

I usually make this mix, then store it in an air-tight glass container for future sourdough starter feedings.

NOTE: Cornmeal is not the same thing as corn masa. Masa is a finer grind made from corn that has gone through nixtamalization (a process where you soak corn with lime before grinding). Masa is used for dough, while cornmeal is more like polenta, and you must cook it for it to absorb water. You must use corn masa in this recipe, not cornmeal.  

Can Gluten-Free Flour Rise with Yeast?

Yes, gluten-free flour can rise with packaged yeast or wild yeast from a sourdough starter. And with the right bread recipe, the rise is beautiful!

Here’s the thing about gluten-free flour rising with yeast, though: you MUST shape the bread before allowing it to rise. This is NOTHING like glutinous bread dough. There is no punch-down, no stretching or folding, no pre-shaping then shaping, and only one rise.

I chose the loaf-pan method for our gluten-free sourdough bread recipe, and it allows for higher water content and no need to try and shape something that includes no gluten to hold everything together.

How to Discard and Feed Gluten-Free Sourdough Starter

You discard and feed a gluten-free sourdough starter like a regular one. See the section above on the best gluten-free flour for sourdough starters.

The feeding ratio is adjustable in these instructions. I suggest following the 1:2 ratio for the first 7 days; then you can adjust to a thicker starter that holds a “photo-worthy” rise longer.

Step One (Day 1)

1. In a bowl, combine: 50 grams of gluten-free flour, 100 grams of water
2. Use a spatula to combine the flour and water. Stir until there are no clumps and the mixture is smooth.
3. Scoop the mixture into a clean glass jar.
4. Loosely set a lid on top, or secure a breathable covering (e.g., cheesecloth) to the jar, and leave the mixture on the counter for 24 hours.

Step Two (Day 2)

1. Stir the sourdough starter mixture.
2. Add in 50 grams of organic, gluten-free flour
3. Add 100 grams of water.
4. Mix and scrape down the sides. Replace a breathable lid. Leave the mixture on the counter for 24 hours.

Step Three (Days 3-7, Feeding and Discarding)

1. to a clean bowl, add the following: 50 grams sourdough starter mixture from day 2, 50 grams of organic, gluten-free flour, 100 grams of water
2. Stir until evenly combined, and scoop into a clean jar.
3. Replace the breathable lid and allow it to ferment for 24 hours.
4. Discard any remaining original starter mixture. Or you can find fun ways to use sourdough starter discard, like this muffin recipe.
5. Repeat every 24 hours through day 7.

To keep your starter active and make it suitable for baking, use the following feeding ratios: 10% starter, 50% flour, 40% water. (example: you need 200 grams of starter for a recipe, so you want to make 250 grams of starter, so you have some left to feed. You will mix 25 grams of starter, 125 grams of flour, and 100 grams water). These amounts work for most flour, but add a little more water if it’s too dry. Starters are forgiving.

How to Make Gluten-Free Sourdough Bread

CLICK HERE for the best and easiest gluten-free sourdough bread recipe

I developed our gluten-free sourdough bread recipe with four priorities in mind. I wanted this bread to be:

1. Soft but sturdy and easy to cut
2. Full of sourdough flavor
3. Extremely easy to make with minimal ingredients
4. No eggs, so it is more food allergen accommodating

I can say that I nailed it. Our gluten-free sourdough bread recipe checks off all my standards. It is delicious, soft yet able to hold together, egg-free, and straightforward.

Seriously, this gluten-free sourdough comes together in just 5 minutes. Then, let it ferment and rise before baking.

Gluten-Free Sourdough Starter Problems

With gluten-free sourdough starters, the troubleshooting is about the same as regular sourdough starters.

If you encounter any issues with your gluten-free sourdough starter, check out this article: The Most Common Sourdough Starter Problems and How to Fix Them.

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Gluten-Free Sourdough Starter From Scratch

It’s easy to make gluten-free sourdough bread with this homemade gluten-free sourdough starter recipe. You only need a few ingredients and one week to make your gluten free sourdough starter from scratch.

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• Prep: 10 10
• Total: 10 min 10 minutes

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Ingredients

• Gluten-Free flour *(see notes)
• Gluten Free Sourdough Starter cultures * (see notes)
• water

Instructions

1. The feeding ratio is adjustable in these instructions. I suggest following the 1:2 ratio for the first 7 days; then you can adjust to a thicker starter that holds a “photo-worthy” rise longer. Please read all of the recipe notes.
2. Step One (Day 1) In a bowl, combine 50 grams of organic gluten-free flour, gluten-free sourdough starter cultures (optional), and 100 grams of water.
3. Use a spatula to combine the flour and water. Stir until there are no clumps and the mixture is smooth.
4. Scoop the mixture into a clean glass jar.
5. Loosely set a lid on the top or secure a breathable covering to the jar (i.e. cheesecloth) and leave the mixture on the counter for 24 hours.
6. Step Two (Day 2): Stir the sourdough starter mixture.
7. Add 50 grams of gluten-free flour and 100 grams of water to the starter mixture in the jar. Mix and scrape down the sides.
8. Replace a breathable lid. Leave the mixture on the counter for 24 hours.
9. Step Three (Days 3-7, Feeding and Discarding): To a clean bowl, add 50 grams of sourdough starter mixture from the previous day, 50 grams of gluten-free flour, and 100 grams of water
10. Stir until evenly combined, and scoop into a clean jar.
11. Replace the breathable lid and allow it to ferment for 24 hours.
12. Discard any remaining original starter mixture. Or you can find fun ways to use sourdough starter discard here.
13. Repeat steps 9 through 12 every 24 hours for 7 days. At this point, it should be bubbly.
14. (The Night Before Baking) Feed your starter 8 hours before you plan to make bread dough. 
15. To keep your starter active and make it suitable for baking, use the following feeding ratios: 10% starter, 50% flour, 40% water. (example: you need 200 grams of starter for a recipe, so you want to make 250 grams of starter, so you have some left to feed. You will mix 25 grams of starter, 125 grams of flour, and 100 grams of water)
16. Click Here for my gluten-free sourdough bread recipe.

Notes

• I use a mix of 1:1 gluten-free flour, corn masa flour, and sorghum flour. Please see the body of this blog post for details on the flour blend ratio I use to feed my GF sourdough starter.
• It is best to use organic flour. If you are using my flour mix recipe from the body of this blog post, make sure you are using corn masa in the flour blend.
• This recipe was tested using two different flour mixes. If you use a different type of flour, your starter will be a different consistency and texture. This sourdough starter recipe does work well with feeding 100% Bob’s Red Mill 1:1 Gluten-Free Flour. You can also use a mix of buckwheat and brown rice flour if you have a corn allergy.
• You do not have to use gluten-free sourdough starter cultures, but it helps significantly, especially if this is your first time trying a GF sourdough starter.
• The type of flour you use will influence the flour-to-water ratio you should use. Whole grain flour works well with a 1:2 flour-to-water ratio. White flour works best with a 1:1 and 2:1 flour-to-water ratio. 
• You may notice some early watery separation. This is normal and means you need to adjust the flour-to-water ratio. Add more flour to your feedings to thicken the starter if it is watery.
  

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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