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active gluten free sourdough starter

Gluten Free Sourdough Starter

This gluten free sourdough starter is just what you’ll need to make a great loaf of gluten free sourdough bread!
Print Recipe
Coursebread
CuisineAmerican
KeywordGluten Free, sourdough starter
Prep Time5 minutes
Resting Time7 days
Total Time7 days 5 minutes
Servings2 cups, depending on amount your starter is fed
AuthorKim

Ingredients

  • 50 grams wholegrain flour, plus more for feeding
  • 50-70 grams water, plus more for feeding

Instructions

  • Day 1, morning--In a clean glass or ceramic jar, add the wholegrain flour and then pour in the water, beginning with 50 grams. Stir the mixture. If it's super thick and not like a thick pancake batter, you can add about 20 grams more water.
  • Loosely cover the jar and set it on your counter for roughly 12 hours.
  • Day 1, evening--Add another 50 grams of wholegrain flour and water and stir to combine, adding more water as necessary to get to a thick pancake batter-like consistency.
  • Loosely cover the jar and set it on your counter for roughly 12 hours.
  • Day 2, morning--Add 50 grams of wholegrain flour and water to jar and stir to combine, adding more water as necessary to create the proper consistency.
  • Loosely cover the jar and set it on your counter for roughly 12 hours.
  • Day 2, evening--Add another 50 grams of wholegrain flour and water and stir to combine.
  • Loosely cover and set it on your counter for roughly 12 hours.
  • Day 3, morning--Check for activity in your starter. If you don't see any bubbles or smell a sour aroma (or see an increase in volume), continue with the previous day's feeding schedule without discarding. If you DO see bubbles and smell a sour aroma, discard about one third (you don't need to be precise) and then feed it with 50 grams of either the same wholegrain flour, a different wholegrain flour, white rice flour, or my gluten free xanthan gum free flour blend, as well as 50-70 grams of water. Stir to combine.
  • Loosely cover and set it on your counter for roughly 12 hours.
  • Day 3, evening--If you had no activity in the morning, check it again for activity. If no activity, repeat the steps for days 1-2. If you already saw activity in the morning and are seeing more, continue to discard about half and then feed it with another 50 grams of your flour of choice and 50-70 grams of water.
  • Loosely cover and set it on your counter for roughly 12 hours.
  • Days 4-7 and even up to 10 days--Continue discarding and feeding every 12 hours until you begin to see a predictable peak rise of almost double in size and fall, letting you know it's time to feed again. Your starter should be fed at the most 12 hours before you use it in any sourdough bread recipes.

STORING SOURDOUGH STARTER

  • If you plan on baking with your sourdough starter quite frequently (at least once a week or more), you may keep it out on your counter (mine is always on my counter).
  • If you only wish to bake with your starter every few weeks to months, you can store it in your refrigerator, discarding and feeding it once a week.

Notes

Once your starter is ready, use it in my amazing gluten free artisan sourdough bread recipe.  From there, you can learn how to use it in any of my bread recipes.