Gluten-Free Sourdough Starter From Scratch

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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.



  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, Cultures For Health 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 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 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.
  13. Repeat steps 9 through 12 every 24 hours until you reach 7 days.
  14. Step Four (The Night Before Baking) You can adjust the amounts here and feed your starter however much you need to. 8 hours before starting a baking recipe, in a bowl combine: All of the starter, 100 grams of organic gluten free flour, and 200 grams of water and stir until evenly combined.
  15. Scoop the starter into a large jar with plenty of room for tripling in size. Place the breathable lid on the jar allow it to ferment for 8-12 hours.
  16. Put 50 grams GF starter 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.


  • 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 Cultures For Health Gluten Free Sourdough Starter cultures, but it helps significantly, especially if this is your first time trying a GF sourdough starter. Use code CULTUREDGURU15x for 15% off starter cultures at Cultures for Health! (I’m an affiliate and earn through purchases).
  • 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.