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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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!