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.

Prep: 10
Total Time: 10 minutes

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Ingredients

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

Instructions

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.
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.
Use a spatula to combine the flour and water. Stir until there are no clumps and the mixture is smooth.
Scoop the mixture into a clean glass jar.
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.
Step Two (Day 2): Stir the sourdough starter mixture.
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.
Replace a breathable lid. Leave the mixture on the counter for 24 hours.
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
Stir until evenly combined, and scoop into a clean jar.
Replace the breathable lid and allow it to ferment for 24 hours.
Discard any remaining original starter mixture. Or you can find fun ways to use sourdough starter discard here.
Repeat steps 9 through 12 every 24 hours for 7 days. At this point, it should be bubbly.
(The Night Before Baking) Feed your starter 8 hours before you plan to make bread dough.
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)
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.

Find it online: https://cultured.guru/blog/learn-how-to-make-a-gluten-free-sourdough-starter-from-scratch