Making a gluten free sourdough starter couldn’t be easier. Start with three simple ingredients, a little time and patience, and your starter is ready to make delicious homemade gluten free sourdough bread, pizza, pancakes, and waffles in about seven days!
A 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’m eating gluten again, but through the development of this gluten free starter, and consequently seeded gluten free sourdough bread and gluten free sourdough pizza crust, the Vanilla And Bean community has shown interest.
Gluten free sourdough starter is simple to make, but it took a bit of trial and error for me to get 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 GF sourdough bread starter result. After months of testing, I’m sharing with you my best gluten free sourdough starter.
If you want to learn how to make delicious and flavorful homemade gluten-free sourdough bread recipes, then a strong GF sourdough starter is where to begin.
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How to Make Gluten Free Sourdough Starter
step by step
This simple recipe generally takes about 5-7 days to complete, but it could take longer. 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.
It’s ready when it’s ready.
Once the starter is puffy, has a sweet-sour aroma and bubbles are present under the surface (see pictures below), you’re ready for the next step: feed your starter!
Note: at about day three or four, your starter will begin to smell unpleasant, like sweaty socks. keep going… it will change for the better!
How to Feed Your Gluten Free Sourdough Starter
To keep your starter balanced and strong, you’ll need to refresh it, or feed it before using it in a recipe.
I feed 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 Feed Your Starter
- First, in a clear jar you’ll add part of your sourdough starter (throw out or save the leftover to make gluten free sourdough pancakes or sourdough waffles using your discard). Then you’ll whisk in the water and add the flours.
- 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.
When is the Starter Ready?
Once your GF sourdough bread starter has doubled in size, is bubbly and has a sweet-sour aroma, it’s ready to use in this 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 to Maintain 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, if baking only once every one or two weeks, store your starter in the refrigerator. This will slow your starter down, yet keep it viable for regular feedings and baking weekly or biweekly.
What is That Layer of Liquid?
Sometimes while you’re building your starter and/or after your starter is established, you may notice a layer of liquid that forms on the surface. This liquid is called hooch, a naturally occurring alcohol that indicates your starter is hungry, that it’s a little past time to feed your starter, and is an indication of a weak (hungry) 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 notice hooch after refreshing your starter, and you’ve missed the doubled in size bake window, you’ll need to feed your starter twice a day, about every eight hours, which will remedy hooch and build strength in your starter. Putting your starter in a cooler area of the house should help too. This will slow down the fermentation process.
Freeze Your Starter to Preserve It!
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, unfed. When ready to use it again, thaw it out in the refrigerator and refresh it a few times within a window of 12-24 prior to baking with it. Be sure to allow it to double in size again.
Remember, your starter is ready when it doubles in size, is bubbly and has a pleasant sweet-sour aroma.
Traci’s Tips
- Time is a guide rather than a determining factor for when the starter is ready. Use the cues and your senses to determine when it’s ready. It may take longer than seven days. It’s ready when it’s ready.
- 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, sourdough waffles or my gluten free sourdough pizza crust recipe 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/white slimy 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.
- Float Test: 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).
Note: Through testing this recipe I found sweet white rice flour or Bob’s Red Mill AP 1-1 Gluten Free Baking Flour to be an essential component in developing a strong and consistent gluten free starter. Mixed with buckwheat or brown rice flour yields consistent results.
Gluten-Free Sourdough Starter (Beginner Friendly!)
Ingredients
- Buckwheat Flour, or Brown Rice Flour
- Sweet White Rice Flour, or Bob's Red Mill AP 1-1 gluten free baking flour
- Water, room temperature **see note
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 clean medium glass bowl or jar, whisk 2 T (40g) of mixture you made yesterday (throw out 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 (or beyond): 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 (as this has been my experience) – but it may take longer. Time is not a determining factor for when the starter is ready, it's simply a guide. It's ready when it's ready. Use the cues and your senses to determine when your starter is ready. This is the nature of sourdough. Before using your new starter in a recipe, you'll need to refresh (feed) it.
How to Refresh your Gluten Free Sourdough Starter:
- Once you have an established starter, you'll need to feed it.In a clean lidded jar, add 1/4C (60g) of sourdough starter (throw out or save the leftover 'discard'). 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. 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. Put a lid on the jar (it doesn't need to be loose – just regular) and 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.If your starter is struggling to double, place it somewhere warm, like inside a turned off oven with a light on. You can also try feeding twice a day to nudge the starter along.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 it until ready to use again.
How to Store Your Starter:
- Room Temperature: The starter can be stored at room temperature if you bake daily, which also means it will need to be refreshed daily. Store it in a glass jar with a lid. Refrigerator: Ideally, you'll want to refresh your starter (feed it) each week if stored in the refrigerator. When preparing for mixing, and after pulling the starter from the fridge, you may need to refresh it twice within a 12 hour period to get it going again. This is not always the case, but sometimes the starter can be sluggish. Store it in a glass jar with a lid. Freezer: For longer storage, place your starter in the freezer. It will revive after it thaws in the refrigerator and goes through a few refreshments. Store it in a glass jar with a lid.
How to Store Your Discard if Saving:
- Once you have an established starter, you can use it for bread, and your discard for pancakes, waffles, pizza and other recipes to add that tangy sourdough flavor. Store it in the fridge, in a lidded glass jar, for up to two weeks. You may see a layer of hooch, and this is not unusual. You can pour it off or stir it in. If you see any white, orange or pink film or mold, toss it. You can also store your discard in the freezer for longer storage. Thaw it in the fridge before using in a recipe.
Video
Notes
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The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
I am on Day 4 and have been keeping the discard from day 2,3,4 even though it has not “developed”. Can I use this discard or do I have to wait until it doubles and it’s viable sourdough starter? I loved the one comment that she named her starters. I have named them Nanton and George ( one with filtered water and one with tap water) as my starters and Sadi is my discard. Can I use Sadi in your discard recipes?
Hi Jo! For discard, I would wait to use it until it’s a viable sourdough starter simply due to the flavor profile. Once you have a viable starter, you can use Sadi in discard recipes. Please keep us posted!
I am on day two. It seems watery? I mean it is not the consistency of “pancake mix” like a wheat sourdough. Is this right?
Hi Heidi! The consistency is different from a wheat sourdough starter. Are you weighing the ingredients? Keep going!
Day four, my starter developed a pink hue. I know this is a potentially pathogenic bacteria. I’m going to start over. Do you know how this could have happened? And more important, how to make sure it doesn’t happen again?
Hi Kas! This sometimes happens. Throwing it out and starting new is appropriate. To prevent it from happening, be sure to start each feeding in a clean bowl (this 100% solved my moldy starter problem). Keep your starter in a cooler than warmer area (68ish degrees) and away from drafty areas. And keep it covered with a lid or damp tea towels (they need to stay damp so double up so they don’t dry out overnight).
Hi Traci,
I’m on day 2 of the starter. I was reading about feeding it, once it’s established, and I noticed that buckwheat flour is called for and the option to use brown rice flour is no longer listed as an option to use. Will you please clarify this for me?
Thanks so much, I’m really looking forward to trying this out!
Hi Mari! You can use brown rice flour if you like. I have typically used buckwheat when refreshing/feeding because I have usually have more of it on hand. Keep us posted with your starter!
Thanks for your quick reply. I ought to have asked you if you think it’s a better flavor using buckwheat(?)
I do prefer buckwheat. Plus it’s always at the ready for pancakes!
Aloha, Traci, I started my first attempt with your recipe on Tuesday afternoon using sweet white rice flour and buckwheat flour. On Wednesday afternoon, there was a bit of hooch on top, so I mixed it in and combined 2T with the amount in the instructions for day 2. It smelled slightly tart and it made me happy. Then, this morning (Thursday), when I came out to the kitchen, there was a layer of pink liquid on top. :(
I’m not sure what went wrong, so I’m trying again. It’s been about 6 hours, and there is a layer of water/hooch on top––is it too soon to do a refresh?
And, I was wondering about the damp towel––does the towel need to stay damp? Maybe because it’s winter and dry in our home, the towel dries up before I go to bed.
Lastly, have you ever left your starter somewhere other than the kitchen and found success? I wonder if the constant cooking/baking/roasting negatively impacts the starter or not.
Thank you so much, Traci.
Aloha Ree! That layer of liquid indicates a hungry starter, meaning it’s exhausting it’s food supply before it’s fed again. You can put it somewhere consistently cooler as warmer temperatures speed the process up, or try feeding it two times a day. Feeding it several times a day will ensure it’s not running out of food! Warmer temperatures (cooking/baking/roasting nearby) will increase the speed at which your starter exhausts the fresh flour you recently fed it. Also, be sure to use a new, clean vessel each time you feed. Last, the towel needs to stay damp, so you can double up – since it’s dry in your home. Keep us posted and let me know if you have any other questions!
Thank you so much for the reply, Traci. I noticed that the “hooch” starts to develop just 15-20 minutes after I refresh the starter––do you recommend I add less water?
I’ve been reading about “hydration”, but since math is not my strong suit––and neither is science––I’m wondering if this recipe is over hydrated for my specific environment?
Mahalo!
I’ve never seen hooch develop that quickly. Usually it takes at least 12-24 hours, so I’m not sure what’s going on. You could try letting the starter develop in the refrigerator, although it will take much longer to create a starter and also, double in size.
Thank you, Traci. I will try that if I fail again with this second attempt.
Update: I fed it twice yesterday, but before I went to bed, there was a huge layer of hooch on top. Then, this morning I saw that there were bubbles and (the layer of hooch was at the bottom instead of at the top), so fingers crossed it will work this time around. If not, I’ll try growing it in the fridge.
Thanks for all of your help!
Hi Traci, I am here to report that my sourdough starter FINALLY … started? And I’ve made your pancakes, along with focaccia, naan, and muffins. Thanks so much for all of your help. In case it helps others, I want to share that my starter really took off when I named her (lol).
Best news ever! Thank you Rée!
I am having difficulty getting my starter to double in size. It is in a mason jar with lid gently on. I have kept it in oven with oven light on and it raises but does not double. So I’ve refreshed x 2 about 8 hours apart and again it will raise but does not double. It is definitely bubbly and smells sweet so is it ready to bake with based on those two factors alone? Any suggestions are appreciated. Thank you!
Hi Jen! Can you tell me what flours you’re using? Is the starter almost doubling in size? If so and it smells sweet as is bubbly, it’s more than likely ready!
I am using Buckwheat and Sweet White Rice. I’d say it has been about half way to the point of being doubled.
Okay.. thank you Jen. What day are you on? Some have commented taking up to 12 + days to double. Also, some makers find using filtered water helps due to hard water. I’ve not experienced this but I wanted to let you know that *could help.
I am on Day 15. Came home from work tonight and it was nearly doubled so I proceeded to start making my first loaf of sourdough bread. I will bake it tomorrow. Super excited! Thank you for all your help!!
Wooo! Love that feeling when it finally happens! So excited!
Just started my day 1! Do you have a gluten free sourdough recipe that I can use once the starter is ready?!
Outstanding! Keep us posted on your progress, Matt. LMK if you have any Qs along the way. Just above the recipe card in the RELATED section, you’ll find links. Also, check out my Gluten Free Sourdough Recipes category page.
Thank you! I see it now! Is it possible to make the sourdough loaf without the seeds and oats and just use the starter and flour?
While I’ve not tried it, there’s lots of tips and community notes/adaptations in the comments, If I recall several makers have done this with success. One maker commented: “I love this recipe! I make it both with and without the soaker, using either volume and weight measurements. It never rises quite as much without the soaker though.” I hope this helps, Matt!
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 clean medium glass bowl or jar, whisk 2 T (40g) of mixture you made yesterday (throw out 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
I am wondering why in the day one, it says 2 T (20g) and in day 2, it says 2 T (40g) ? This is confusing!
Hi Danielle! It’s because on day one, you’re using 2 T (20g) of buckwheat flour or brown rice flour + 2 T (20g) sweet rice flour + 1/4 cup (60g) water. On day 2, you’re using 2 T (40g) of the mixture you made the day before (flours + water). The mixture you made the day before weighs more because it has water in the mixture. Same volume of 2 T, but different weight (mass). It would be like weighing a tablespoon of ground cinnamon and a tablespoon of sand. Same volume, but the sand would weigh more (have more mass). I hope this helps!
Ohhhhh! Ok, thank you so much for the explanation ☺️ I’ll try that.
great exept for one thing: online it tells me sweet rice flour is a gluten product. it is not gluten free.
Hi Leah! You’ll want to look for Sweet Rice Flour that is gluten free. I use Bob’s Red Mill. Also, from Bob’s Red Mill “…also known as sticky rice or glutinous rice. No, it doesn’t contain gluten – it gets that name from the sticky, starchy quality of the rice.” I hope this helps!
Thank you, yes. I’ve been to every store looking for it. Apparently it’s only available online. No one carries it here.
Hello! I’ve tried to make this started twice now and it becomes beautifully bubbly day one and day two, but after day two when I go to feed it again it completely dies and is no longer active. Any tips? I have been using sweet rice flour and brown rice flour. Both times I’ve tried to establish it has lost activity after the second discard. Thanks!!
Hi Shelby… it’s normal for a few days to look like nothing’s happening. But there is a community of microorganisms at work. If you see a thin layer of liquid on top, start refreshing every eight hours.. and put in in a turned off oven with the light on to make the culture nice and warm. Watch it closely for changes. I hope this helps! Keep us posted.
Thank you for the reply and tip Traci! It worked! I had been keeping my starter in the oven with the light turned on already, but more frequent feeding did the trick to get a beautifully active starter. I made your GF sourdough pizza crust with the discard this week and it was the BEST pizza crust we have ever had!
Best news ever, Shelby! SO happy you enjoyed the GF sourdough pizza crust and your starter is working well for you. Thank you for your note and sending a smile!