Gluten-Free Sourdough Starter

Name: Gluten-Free Sourdough Starter
Prep time: 10 min
Total time: 2 d 10 min
Yield: 1 starter
Ingredients: 1 cup gluten-free all-purpose flour; 1 cup water

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Prep Time
10 mins
Additional Time
2 d
Total Time
2 d 10 mins
Servings
1 starter
Calories
26 kcal
Course
Bread
Cuisine
American

Gluten-Free Sourdough Starter

Tyler Espinosa

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How to make sourdough starter from scratch using gluten-free flour

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Ingredients

Servings

1 cup gluten-free all-purpose flour + more for growing
1 cup water + more for growing

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Instructions

Combine 1 cup of gluten-free flour blend with 1 ¼ cups water and stir well until all the clumps are out. Cover with a kitchen towel, and leave untouched overnight (preferably 18 to 24 hours).
On the second day, discard half of the starter. Add another 1 cup of flour and 1 cup of water. If the starter is very thick like pizza dough, add more water until it is thinner. You want it to be about the consistency of pancake batter. If it is too thin, add more flour (start with 1/4 cup and work up from there).
Each day, for the next 2 to 5 days, discard half of the starter and add a 1:1 flour to water ratio. This means you can continue adding 1 cup of flour and 1 cup of water, or you can decrease the measurement to ½ cup flour and ½ cup water.
Keep noting the consistency of the starter and adjust amounts of flour and water as necessary.
Once your starter shows signs of life (smells like sourdough bread, increases in volume two to fourfold after each feeding and is very bubbly), you can use it in sourdough recipes!