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Learn How to Make a Gluten-Free Sourdough Starter From Scratch

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Do sourdough starters work with gluten-free flour? Can gluten-free flour rise with yeast? I’ve got the answers for you in this blog post! 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 starter from scratch, and you will be baking gluten-free sourdough bread in no time. Adding amazing flavor and more nutrients to your gluten-free bread with this simple sourdough starter recipe. 

Ingredients

  • Gluten-Free flour mix*
  • water

Instructions

  1. In your glass jar, combine 50 grams GF flour mixture and 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. Make sure to scrape down any mixture from the sides of the jar.
  3. Secure a breathable covering to the jar (i.e., cheesecloth) and leave the mixture on the counter for 24 hours.
  4. (Day 2) Stir the GF sourdough starter. Add in 30 grams of your flour mixture and 60 grams of water. Mix and scrape down the sides. Replace a breathable lid. Leave the mixture on the counter for 24 hours.
  5. (Days 3-7, Feeding and Discarding). Add 50 grams starter mixture, 50 grams of GF flour mixture, 100 grams of water in a clean jar. Note: these amounts result in a lot of starter discard; feel free to cut the amounts in this step by half to conserve flour. 
  6. Stir until evenly combined, and scrape down the sides of the jar. Replace the breathable lid and allow it to ferment for 24 hours.
  7. Discard the remaining starter mixture. Or you can find fun ways to use sourdough starter discard.
  8. Repeat every 24 hours through day 7.
  9. (The Night Before Baking). 12 hours before baking, do not discard and add 50 grams of your GF flour mixture and 100 grams of water to your starter. You may need to size up to a bigger jar when feeding the night before baking.  
  10. Stir until evenly combined, and scrape down the sides of the jar. Replace the breathable lid and allow it to ferment for 12 hours.
  11. (Baking Day). Gluten-free starters may not pass a “float test.” If you see bubbles in the starter, it smells pleasantly sour, and it has clearly risen; you can use it for baking. 
  12. Put 50 grams GF starter mixture aside and continue feeding as in days 3-7 for your next baking day. Use the rest for your bread recipe. Click Here for my gluten-free sourdough bread recipe.

Notes

  • *I use a mix of 1:1 gluten-free flour, blue 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.

Keywords: sourdough, gluten free, bread, starter