Making a gluten free sourdough starter couldn’t be easier. Start with a few simple ingredients, a little time and patience, soon you’ll be making delicious homemade gluten free sourdough, pancakes, and waffles! This recipe is vegetarian and vegan.
My Gluten Free Journey
I started my gluten free sourdough journey in the summer of 2018. At the time I had just recently become proficient at sourdough bread when my doctor declared she wanted me to give a gluten free trial a go. And so the journey began.
I am eating gluten again, but through the development of this gluten free starter, and consequently gluten free multigrain sourdough bread recipe, the Vanilla And Bean community has shown interest. Also, I’ve created gluten free sourdough pancakes recipe and waffles with this sourdough starter, using whole grain flours, that taste over the top!
Gluten free sourdough starter is simple to make, but it took a bit of trial and error for me to get me to this point. While it’s similar to developing a glutenous sourdough starter, I found some gluten free flours to be more reliable than others in producing a consistent result.
How to Make a Gluten Free Sourdough Starter
This simple recipe takes between 5-7 days to complete. Trust me when I say you’ll think about it more than the time it takes to make it: checking on it periodically, looking for bubbles, taking a whiff for a bit of that sweet and sour aroma we’re after. The key is patience and consistency.
- DAY 1: In a medium glass bowl or jar, whisk buckwheat or brown rice flour with sweet rice flour and water. Lid or cover with a damp tea towel and set aside at room temperature 24 hours.
- DAY 2: Take a portion of the previous days mix (discard the leftover), and in a clean jar or bowl whisk in water and buckwheat and sweet rice flour. Lid or cover with a damp tea towel and set aside at room temperature for 24 hours.
- DAY 3 through 6…or 7: Repeat day two until the mixture becomes puffy, has a pleasant sweet-sour aroma and bubbles begin to form under the surface. How many days it takes to complete to get to this point depends on ambient temperature and available, naturally occurring yeast and bacteria, but it should be ready between 6-7 days. Some makers of this recipe have experienced longer. Once the starter is puffy, has a sweet-sour aroma and bubbles are present under the surface (see pictures below), your initial starter is ripe or ready.
- Last, to keep your starter healthy and strong, you’ll need to refresh it, or feed it before using it in a recipe.
How to Refresh a Gluten Free Sourdough Starter
Refreshing a gluten free starter keeps it healthy and strong. I refresh mine at least every other week, once a week if I remember, when stored in the fridge, but always 8-12 hours before I’m ready to mix the sourdough. Also, I keep the starter in a glass jar with a rubber band around the starting level (after I refresh it) so I can track its progress as it develops
To refresh your gluten free starter:
- First, in a glass jar whisk 1/4C (60g) of sourdough starter (discard or save the leftover to make gluten free sourdough pancakes) with 1/3 C (80g) water. Add 3 T (30g) buckwheat flour and 3 T (30g) sweet white rice flour to the water mixture. Mix well until the flours are hydrated.
- Next, loosely lid and wrap a rubber band around the jar at the height of the starter. This will give you a visual indication of how much the starter has grown as it grows to double in size.
- Last, allow the starter to develop at room temperature for about 8-12 hours. The time will vary due to ambient temperature.
How do I Know When My Gluten Free Starter is Ready
Once the starter has doubled in size, is bubbly and has a sweet-sour aroma, it’s ready to use in your gluten free sourdough bread recipe. After measuring out the portion needed for your recipe, refresh the starter, as indicated above and store in the fridge until your next feeding.
The starter will not stay in this doubled in size state for long. At some point after doubling in size, it will begin to lose its strength and fall. The exact amount of time will vary from starter to starter but I’ve typically observed a few hours window, at room temperature, where the starter will remain doubled in size. On warm days, it’s shorter. But in the refrigerator, it’ll hold for quite a while. I’ve observed at least over eight hours! Once it starts falling back down after doubling in size, you’ll need to refresh (or feed) it and allow it to double in size again before using it in a sourdough bread recipe.
If your starter is struggling to double in size, you’ll need to go through a few cycles of refreshment to build strength in the starter. You can even refresh twice within a 12 hour period if needed. Doing this builds flavor and will help later in the development of your gluten free sourdough bread. I do a series of refreshments after freezer storage or a long period of neglect in the refrigerator before using it in a recipe.
How Do I Maintain my Gluten Free Sourdough Starter?
Think of your sourdough starter as a refrigerator pet that needs regular attention. There’s yeast and bacteria that make up the starter so it needs to be fed (refreshed) on a regular basis. Your starter can be stored at room temperature if you’re baking daily. However, I use mine about once every two weeks, so I store my starter in the refrigerator. I’ve gotten away with refreshing it only before and after I bake and this system of an every other week feeding/baking schedule works well for me. In a perfect world, it should be fed weekly.
Occasionally you may notice a layer of liquid that forms on the surface. This liquid is called hooch, a naturally occurring alcohol which indicates that it’s a little past time to feed your starter and is an indication of a weak starter. Hooch should have a pleasant sweet-sour aroma. You can pour it off or stir it into your starter and carry on with refreshment.
If you’ll be away from baking for a while and need to store your starter longer than a few weeks, it can go in the freezer. When ready to use it again, thaw it out in the refrigerator and refresh it a few times prior to baking with it.
Remember, your starter is ready when it doubles in size, is bubbly and has a pleasant sweet-sour aroma.
A Few Gluten Free Sourdough Starter Notes
- For leftover sourdough starter (discard), you can keep it in a jar for use in other recipes, give some away or throw it out. It can be used in gluten free sourdough pancakes and waffle recipes without having to double it in size… and it’s absolutely delicious! I keep a jar in my refrigerator and refill it as I discard the leftover starter at refreshment time. The discard can be frozen too.
- If you see any mold or a layer of pinkish/orange color on the top of your starter, throw it out and make a new starter. This can be avoided simply keeping your starter happy and well fed, refreshing it weekly in the fridge or daily at room temperature.
- Through testing this recipe, I found sweet white rice flour or AP 1-1 gluten free baking flour to be an essential component in developing a strong and consistent gluten free sourdough starter. Mixed with another whole grain flour such as buckwheat or brown rice flour yields consistent results. These are the only two whole grain flours I’ve tried when making this starter. If you use something different, please let us know how it goes in the comments!
- If you’re a glutenous sourdough baker and have used the float test in the past to observe when your sourdough starter is ready, the same idea doesn’t work for gluten free sourdough starter. So, you’ll need to go on observation alone. Remember: the starter doubles in size, smells of a sweet-sour aroma and has air pockets within the starter (or is bubbly).
RELAED: Once your gluten free starter is going, check out my Seeded Multigrain Gluten Free Sourdough Bread. Use your discard in these Gluten Free Sourdough Pancakes!
UPDATE (2/20): If you’re on Instagram, I’ve recorded a day by day video so you can see how the starter progresses over time! Link to my profile on Instagram, then look for GF SD Start… in Highlights!
Gluten Free Sourdough Starter
Ingredients
- Buckwheat Flour or Brown Rice Flour
- Sweet White Rice Flour
- Water room temperature
Instructions
- Day One: In a medium glass bowl or jar, whisk together 2 T (20g) buckwheat or brown rice flour, 2 T (20g) sweet rice flour and 1/4 C (60g) of water. Cover with a damp tea towel and rest at room temperature for 24 hours.
- Day Two:
In a medium glass bowl or jar, whisk 2 T (40g) of mixture you made yesterday (discard the leftovers), 2 T (20g) buckwheat or brown rice flour, 2 T (20g) sweet rice flour and 1/4 C (60g) of water. Cover with a damp towel or loose fitting lid and rest at room temperature for 24 hours. - Day Three Through Day Six or Seven: Repeat step two using the previous days starter until the mixture becomes puffy, has a pleasant sweet-sour aroma and bubbles begin or air pockets are visible under the surface. This process takes about six to seven days. Your starter is now ready. But, before using it in a recipe, you'll need to refresh (feed) it.
- How to Refresh your Gluten Free Sourdough Starter:In a clean lidded jar, add 1/4C (60g) of sourdough starter (discard or save the leftover). To the starter, mix in 1/3 C (80g) room temperature water. Add 3 T (30g) buckwheat flour and 3 T (30g) sweet white rice flour to the water mixture. Mix well until the flours are hydrated. Loosely lid the jar and wrap a rubber band around the jar at the height of the starter. This will give you a visual indication of how much the starter has grown. Allow the starter to develop at room temperature for about 8-12 hours* or until it doubles in size. The time will vary due to ambient temperature.Once the starter has doubled in size, is bubbly, and has a sweet-sour aroma, it's ready to use in your gluten free sourdough bread recipe.After measuring out the portion needed for your recipe, refresh the starter, as indicated above and store in the fridge. The starter can be stored at room temperature if you bake daily, which also means it will be refreshed everyday. Otherwise, store it in the refrigerator. Ideally, you'll want to refresh your starter (feed it) each week if stored in the refrigerator. For longer storage, place your starter in the freezer. It will revive after it thaws in the refrigerator and goes through a few refreshments.
Hi do I have to use any special kind of water? I have seen other recipes that requires filtered water but I don’t have access to it only boiled water or bottled drinking water.
Hi Py! I use both tap water and filtered and haven’t experienced any difference. But this could depend on the quality of tap water used too. If you feel more comfortable using filtered/bottled vs tap, use that.
My starter is on day 7. I used brown rice and sweet white rice. The starter seems to rise a half inch or so by midday but is then flat the rest of the day into the morning. I also have a layer of water on top in the morning. Is that normal? I read somewhere that it should be drained off before feeding. Do you agree? Overall, it’s not nearly as bubbly as your pictures and video, but it does have a pleasant odor and is very tangy on the tongue.
Hi Kelli! You’re on the right track. The pleasant odor and tanginess tell me it’s getting close! The water on top is call hooch – it’s alcohol produced by the yeast and an indication that your starter needs to be fed. This is not unusual. Here’s what I’d do at this point. I’d stir in the hooch (you can also toss it out if you like – I’ve done both and it’s hasn’t changed anything significantly) go ahead and make your starter, and watch for a doubling in size. If it doesn’t double in size after the first feeding, give it another feed the following day. When it’s doubled in size, it’s time to bake! Please keep in touch. I hope this helps!
I have been doing sour dough already for a while now. But I just found out that I have a health condition that requires me to go gluten-free. This recipe looks like a great transition into that!
I do have a quick question, though. Is it possible for me to use a tablespoon or so of my gluten start and just feed it gluten free flours? It’s not the gluten that is perpetuated, right? It’s the yeast? I’m willing to make a new start. I just know that it will be a challenge because of the dry climate where I live, especially during this dry winter climate.
Hi Linday! Thank you for your note and making your way to Vanilla And Bean! If you’re looking for a purely gluten free sourdough bread, you’ll need to start with a gluten free sourdough starter. I hope this helps! Please keep in touch.
Hi
Just a question – my starter has been going for 9 days now. It smells good and gets bubbly and rises a little but it doesn’t double in size? Do you think it’s ready to use or do I need to keep feeding and refreshing everyday? I’m in Australia and it’s reasonably warm in our house.
Also I’m very keen to try and make a gluten free sourdough fruit/nut bread … any suggestions for a recipe?
Cheers
Rebecca
Hi Rebecca! I’d give the starter more time. You really want it to double in size before using it in a recipe. Unfortunately I don’t have a recipe for a GF SD fruit/nut bread recipe to point you to. Sounds like I should develop one! Please keep us posted!
I kept going and changed to feeding my started 1/4 cup each of sweet rice flour, millet flour and buckwheat or brown rice along with about 1/4-1/2 cup water. My starter still didn’t double in size but I’ve made your gluten free sourdough recipe and it’s lovely and looks just like your photo.
I’ve also tried a loaf with walnuts and dried fruit instead on the seeds – need to work on that – was a bit tacky – but still yummy – my daughters with coeliac loved it.
Thanks for your easy to follow instructions.
Hi!
We began the staerter 8 days ago, it was forgotten to refresh(add fresh 2tblps + water on step 2-3) and sat for 40hours untouched. Now its sourlooking but has a strange fuzzy organism on the top?? Should I toss it and start over?
Thanks
-M&M
Hi M… yes toss it and start over. Better safe than not knowing what that is!
What brand of flour do you prefer ? I’m new to this,
Thanks
Anne Skipton
Hi Anne! I look for organic ingredients first. If I can’t find them, then conventional. I like all of Bob’s Red Mill and Arrowhead Mills flours. I’ve added links above. I hope this helps!
Thank you, I did the 7 day process using brown rice flour and sweet rice flour, then the refresher but it did not double. Didn’t have much liquid on top. Now I am experimenting by going backwards by doing the day 1-7 process using buckwheat and sweet rice flour to see if that makes a difference.
I don’t mind starting over completely just thought switching to the buckwheat would wake it up!
Hi Anne! Thank you for your note… keep going! A few makers have had the process take weeks. Please keep us posted!
Over the course of the past week I converted my glutenous starter to GF, to bake bread for a loved one who needs to (temporarily?) avoid gluten. I only see your instructions now, and I also saw that you asked if other grains worked for us in our starters, so I thought I’d share my experience. I started the conversion with a mix of spelt (what it was eating already) and rice flour, then went over to all rice. My starter was very sluggish (doubled only after 24 hours). I kept that up for a couple of days, but just did a couple of feedings with (freshly milled) organic millet flour and oh my goodness, my starter loves it! It’s doubling much faster. So: if you have access to millet flour, I can really recommend it. Will also give the rice & buckwheat combination a try.
Thanks for the information, looking forward to trying your bread recipe!
This is fantastic to hear! I did a wild yeast starter years ago but eventually stopped baking bread and let my starter go. I had to toss it. I recently began another one but am trying to avoid gluten. Last night, I wondered if millet flour would work as I have a massive jar of it in the cupboard! I began with a 50/50blend of sifted whole wheat and rye, I’ll switch to millet and brown rice and see how it goes. I’m not 100% sure I’m sensitive to gluten but wouldn’t mind avoiding it for the most part.
I tried this several times, but the first 24 hours is the only time I get bubbles. All the other days I just get flat Mixture and water that collects on top. I’ve been keeping it in my china hut with the light on so it stays 75 degrees in there. Any suggestions?
Hi Carol! Thank you for your note. I’m sorry to hear your starter is struggling. Can you tell me how many days you’ve been feeding it? Maybe give it a few more days if it’s been seven days already. Too, feeding it twice a day be be what it needs in that warm environment. Please keep in touch about your progress.
That was quick! Thank you!
I just threw it out after 7 days (I had it in oven with light on but my husband forgot and turned oven on!) my house runs cool esp at night 59°
What is ideal temp?
I’ll try again lmk about temp
Thx!
Hi Carol… I’m sorry to hear your starter is struggling (and OH no that your hubs turned on the oven!) . My kitchen runs cool too… especially during winter. I just made an new GF starter following this recipe last week, and it was almost doubling in size within three days! I’ve made this in the summer with kitchen temps in the 70s and in the winter with kitchen temps in the low 60s. One maker fed her starter for a month before it was ready to bake with, a few others, 8-10 days. Sometimes it takes longer. If you’re looking for an ideal temp, shoot for 70-75F. But keep in mind this isn’t the only factor when developing a starter. Microbes are all around (on the flours too) and they play a major role in the development of a starter. I hope this helps! Please keep us posted.
Hi Traci,
I’m really looking forward to trying your sourdough bread recipe, it looks great!
However, when it comes to the starter, I’ve been reading your notes over and over, and also not found any clue in the comments…
Why do you suggest to discard part of the starter, both while making it, and when refreshing it? Other recipes that I find online don’t do this, so I’m very curious to hear your thoughts.
Hi Maria! Thank you for your note – such a good question. The reason I discard some of the starter when making a starter is because if I don’t, by the time the mixture is done developing into a starter, I’d have a huge amount of mother starter. By feeding the small amount of starter (after discard), you are continually giving your developing starter new nourishment, to build a strong, healthy and resilient microbiome. This is one reason it takes days (sometimes longer) to develop a healthy enough starter to rise dough. Keep in mind those little microorganisms in the developing starter are reproducing, eating and producing waste at a quick rate. If not fed enough, the mixture can become acidic and weaken the starter. I hope this helps!
I’ve been working at the starter for 8 days now and it’s not doing anything. Can I continue? Or do I throw it out and start again? Can room temperature be too cold to get it started?
Hi Barbara! Thank you for your note. I’m sorry to hear your starter is struggling. Indeed, a warmish environment is optimal for a starter to get going. Is there a warmer place you can store it while it’s getting going? On top of the fireplace/heater perhaps? Since you’ve been feeding it regularly, I don’t see any need to start over. Here’s something you can try… warm the water to 80-90F with each feeding. It won’t stay warm for long, but it will help in the process. I hope this helps. Please let us know how it turns out for you!
I had to keep at it for another two weeks but finally achieved success, for a total of a month. I find it strange though, because I live in Florida where the warmth of the room shouldn’t matter. I’m very happy with the result though. Thank you.
Hi Barbara! Way to go you on your diligence! I should note that the time it takes to develop a starter can vary, as you demonstrated. But wow! A month! I think that’s a record around here. SO happy you’re happy with the result!
Day 1-7 went great, and my starter looked puffy and bubbly and had a tangy smell. However, when I refreshed my starter, it did not double in size, even after 18 hours. It grew maybe about a centimeter? It is still bubbly though and smells tangy. Should I refresh the starter again to see if it will double?
Hi Diana! You’re off to a great start. Indeed, feed your starter again, until it gets strong enough to double in size. It will gain strength as it matures. I hope this helps
Oh my goodness! This is delicious gluten free bread! It even looks like real or glutinous bread!
My first loaf was a flop, although not uneatable… it over proofed in the pan and it sunk, but I baked it anyway. Turned out very heavy and sticky! I toasted it on a girdle instead of the toaster, making it yummy again, this recipe is loaded with flavor!
My advice is don’t get too hung up on the times and feeding Directions. Get a feel from your mistakes And observations, because everyone has a different environment. I found that my starter needed feeding three time a day, which I did mostly with rice flour. It would also peak and then fall about every 8 hours. I watched my second loaf like a hawk, and warmed up the oven for baking as soon as it started rising above the pan. It only took o hours in my kitchen.
Thanks for the recipe, hope to see more!
Carol Fitzpatrick
That is 9 hours
Hiii Carol! Oh wow! Thank you so much for your notes, rating and sharing your tips! I love the flavor of this bread too! Wise words on mistakes and watching how the starter behaves. So happy to hear of your success! Hooray for good bread!
My first attempt at sourdough, and it was fantastic! My husband couldn’t stop eating it. As he said, “it tastes alive”. Thank you!
Oh My Gosh, Shauna! Your note made my day! Thank you for your review and rating. Hooray for good bread!
I’m confused about the amounts!
While establishing the starter, it seems to be fairly straightforward. 1/4 C starter/water/flour.
But I’m confused about the directions for refreshing. Going by volume, it’s 1/4 C starter, but 1/3 cup water, and 6T flour… wondering why these amounts are not equal parts anymore?
By weight it says 60 g starter, 80 g water, and 60 g flours (which does not appear to add up to the volumes listed above).
Can you clarify? Thank you!!
Hi Emma! When extensively testing this recipe, increasing the water in refreshment was the sticking point for the starter doubling in size. When you’re working on making your starter, you’re not looking to double it in size, rather you’re working to actually create a mini micro-biome. So the purpose of creating a starter is different than refreshing the starter. So, if you’re looking at it from a ‘recipe’ stand point, the recipes are two separate recipes. The goal of making the starter is different from the goal of refreshing the starter. So the weight/volume of making the starter and the weights/volume of refreshing the starter are supposed to be different. I hope this helps!
I’m wondering if my starter is developing correctly or if I should start over? I started it and days 1-5 it was bubbling up but didn’t have a good smell to it yet. Then on day 6 and forward it hasn’t bubbled at all. I figured I’d keep feeding it to see if it changed but I’m on day 10 and still not bubbling/growing. Also it still smells and not yogurty at all. What should I do? Thanks!
Hi Cami… I’m sorry to hear the starter isn’t developing. I think at this point since there’s no yogurty/sweet smell, it sounds like it’s not developing and it may be a good idea to start over. Ten days seems like plenty of time for it to get movin’. Are you using any flour substitutes?
I’m using white and brown rice flour. Also I live at 8,500 feet. Can high altitude effect it?
Hi Cami! So happy to hear you’re giving it a go. I’m not sure if high altitude will effect the starter. I did a quick Google search and didn’t find a definite yes or no. I’m almost certain it will effect rising and baking the loaf, but am not sure how. Will you let us know how it goes?
Hi there! I am on to my second gluten free starter attempt. I can’t find sweet rice flour so I am using 50/50 buckwheat flour and brown rice flour and 100% hydration of filtered water. Both attempts got a pink tinge to the top around day 3 – 4. I read loads of posts and articles before starting, and during, and most say pink means mold, but some say don’t worry about a pink tinge. It didn’t look or smell like mold and the starter still smelt really nice (yeasty and and a bit floral-y which I read are good signs). It was also super bubbly already, so I felt really contradicted! But, I chucked the first attempt though, as better safe than sorry. I started again, same mix and the same thing has happened, it has a pink tinge on the top, but smells lovely and is super bubbly even though it’s only day 4. What do you think is happening here? Do you think my flours could be off? They are both freshly bought and organic. Any advice would be much appreciated!
Hi Mandy… Thank you for your note. So glad your starter is off to a good start, but then the pink tinge. I don’t know what it is or if it’s okay to attempt to bake with. Without looking at that pink tinge under a microscope and with a scientist identifying what it is, it’s hard to say what it is. I like the lovely smell and that it’s nice and bubbly.. but I just don’t know about the pink. I wish I could be more help here. Consider reaching out to King Arthur flour on their bakers hotline? If you’re able to get to the bottom of it, will you let us know what you find?
I am making the sourdough starter. It’s been a few days and I can already smell it developing beautifully. Thank you so much for the amazing recipe.
I did have a quick question- is it possible to increase the volume of the sourdough starter finished product? Should I just double or triple quantities? I would like to be able to make multiple recipes from the starter at a time and want to keep a healthy amount of starter for the following week.
Thank you!
Hello LP! So happy to hear your starter is coming along! All you’ll need to do is double the refreshment. Just make sure to mix it in a larger vessel. Be sure to take a look at my GF Sourdough Pancakes to use that discard in and enjoy! Please let us know how your starter turns out!
I am new to the sourdough game so I had another question pop up. What is the reason for the discard for the established starter? Is it possible to feed without discarding (or using for another purpose) the leftovers? Could I treat the discard as it’s own starter and just feed that also? Thank you so much for your great recipes!
Hello LP! Thank you for your note and welcome to the great sourdough journey! The purpose of feeding the starter is that there are living bacteria and yeast that make up the starter. At some point, if not refreshed, they will eat all the available food and will starve. Refreshing simply gives them new nourishment. The starter discard can be used to make gluten free sourdough pancakes, waffles, pizza and many other things. I have a recipe for gf sourdough pancakes – using the discard – with a waffle and pizza recipe in the works! You can treat the discard as it’s own starter too – give it to a friend or try some new flours in your new starter! I hope this helps. Let us know how your starter turns out!
Hello again! The sourdough starter started to have air bubbles under the surface and also started smell pleasantly sweet and sour so after 7 days, so I fed it to get it ready for a recipe. After 12 hours it did not double in size. It grew maybe 1/2 inch around the rubber band mark. Should I feed it again? I am not sure what that means about the starter, if it’s viable or not?
Also, you mentioned that if I wanted to increase the volume of the starter I should feed it twice? The second time, should I still discard a portion of the starter?
Thank you so much for your help and recipes! I can hardly wait to make the sourdough bread!
Hi LP ~ Ohhh so happy to hear it smells pleasant! You are on the right track. Feed it again… and just give it more time. If you like, to speed the process, you can warm the water to 80F. They may help give it a boost! As for doubling the recipe… make sure your starter doubles in size first. That way you won’t be attempting to double a starter that isn’t ready. When you’re ready to double the recipe, weigh out 120g of starter – to get this much starter you may need to refresh it or feed it again to get this amount of starter (discard any leftover or save it for pancakes), stir in 160g water, then add 60g buckwheat flour and 60 grams white rice flour. Give it a stir and mark your vessel at the starting point and watch for it to double in size. I hope this helps LP! Keep in touch.
Thank you so much For your help. I have continued to feed the sourdough starter and it still has not doubled in size. It continues to rise regularly but instead of doubling it reaches maybe halfway. It continues to bubble, and smell like what I assume sourdough starter should smell like. It has now been almost 2 weeks since I started the starter. Do I just keep feeding it until it doubles or should I start baking with it assuming that this is as good as it will get? Thank you so much for all of your help I am so excited to start baking with it.
Hello Lp… Are you using the same flours indicated in the recipe? I’m sorry it’s not doubling… but it smells like it should. I’m perplexed. I’ve not come across this problem before. If you’d like to go ahead and bake, you could it a go… but I’m not sure the dough will fully rise. It should be doubling by now. If you’ve been feeding for two weeks, I’m sure this is as good as it’s going to get. Please keep in touch and let us know how you do!
I have exactly the same problem with lack of doubling
Hi Hanna… I’m sorry to hear your starter isn’t doubling. How many days have you been feeding it?
thank you i like this and try it
Thanks for your insights and notes!
I regularly bake glutenous sourdough and thought I’d give gluten free a shot!
Just starting my journey out with 100% millet flour at 100% hydration, hoping to see some rise in the next 12-24 hours.
Not easy to find sweet rice flour in India, but buckwheat and regular rice flour are options i want to try to experiment with!
Hello Dhananjay! Thank you for your note! Isn’t it fun and interesting baking both types of bread? Please let us know how your bread turns out with 100% millet and hydration. My curiosity is piqued!
Bread has been my biggest disappointment since going gluten free years ago. I now have hope. Thank you, can’t wait to try. I have never been a bread maker or worked with a starter so lots of new for this gal. Thank you for sharing
Debbie
HI Debbie! Thank you for your note. SO much new… I get it. Please let me know if you have any questions/concerns along the way. I’m here to help! [email protected]
Thank you for the concise instructions. Since being GF I have missed sour dough bread so much! I’ll be giving this a try very soon.
It”s hard to imagine what really went into all the development of the recipe for this starter. As always, your instructions and photos are so instructive. This really has been quite the journey for you!
Oh my Jean… it has! Thank you so much for your support along the way :D
Thank you for this post. I am looking forward to trying this bread. For clarification, are you making a new starter each day for 3 days and what you have on the third day is what you will actually be using and what is left behind in each jar on days 1 and 2 gets discarded? Thank you.
Hi Patty! I’m sorry for the confusion. To clarify, you’ll have a discard everyday except day one. “DAY 3 through 6…or 7: Repeat day two until the mixture becomes puffy, has a pleasant sweet-sour aroma and bubbles begin to form under the surface. How many days it takes to complete to get to this point depends on ambient temperature and available, naturally occurring yeast and bacteria, but it should be ready between 6-7 days. Once the starter is puffy, has a sweet-sour aroma and bubbles are present under the surface (see pictures below), your initial starter is ripe or ready.” Then you’ll refresh (feed) it before using it in a recipe. I hope this helps and you enjoy the process!
Well done Traci! Such an informative post. You’ve really been working so hard at your GF baking skills. The information you share is always so helpful and your step by step photos make things seem so much easier when trying to accomplish on my own in my kitchen. I always learn something when I stop by Vanilla and Bean!
Thank you Mare!!
WONDERFUL, thank you as I’m a bread maker and now have to go gluten free. Will you be posting your gluten free sourdough recipe also? It would be so greatly appreciated.
Hi Alice! Oh noooo… that’s such a challenge. I’m sorry to hear. But YES (!!), here is my gluten free sourdough! https://vanillaandbean.com/seeded-multigrain-gluten-free-sourdough-bread/ I hope you enjoy the recipe!
Such an incredibly helpful post. I am not observing a gluten free diet, but this makes me want to start making gluten free bread.
I know how hard you worked on this my friend. So well done. Sending you warmest hugs.
Thank you so much Ayse! xo
The consummate teacher! Thank you for your thorough instruction, my friend! I learn so much when I visit!
So happy to hear, Annie! xo Thank youuuu!
What a thoughtful and thorough tutorial Traci; your detailed illustrations are always so helpful too. I have no doubt your efforts will be beneficial to a large gf community – an excellent resource, thank you for this!
Hiii Kelly! Thank you so much. I hope it helps others as it’s helped me get through some challenges for sure!
Sourdough sure is having a moment! I really want to get into it. My grandfather used to make sourdough bread and pancakes every weekend. And I alway think of him when I think of sourdough. I’m sure getting this GF started took was work, but seems well worth all your efforts! Cheers!
It IS! Liz…. seriously, you’d love the process Liz. If you need a glutenous sourdough starter recipe, King Arthur has a good one! The process for gf is basically the same as regular just with two gf flours instead of one glutenous flour. I can’t wait to see what you create!