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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Just Wow! My starter has just taken off! It’s doubled in size and has soooo many bubbles!
I’ve used it to make bread today. It’s in the “proving” stages I just don’t know what to expect with the bread. Should it rise, double in size? I’ve never made bread before but was so excited when my starter worked! Do you have a recipe for bread to follow?
Hi Rachel! So happy to hear your starter has taken off! I do have a few sourdough recipes: Seeded Multigrain Gluten Free Sourdough Bread. Use your discard in these Gluten Free Sourdough Pancakes! I hope this helps and you enjoy the recipes!
Thank you for this recipe, and your guidance! I tried making the starter with buckwheat flour and BRM 1-to-1, and it didn’t grow happily. I switched to rice flour and 1-to-1, and it took OFF!! Just made my first loaf of bread and first round of pancakes today, and they’re all delicious. This is so cool and exciting. Thanks again.
Thank you for your note, Monica! Hooray for a starter taking OFF! So happy to hear you’re enjoying the bread and pancakes – a win-win(!!).
hello
I have been trying to establish a starter. I have been feeding it for 6 days now but it is quite liquidy..is it normal? what can I be doing wrong please? thanks for your time.
Hi Kirsi! Can you tell me a bit more about your starter? How does it smell? Are there any air pockets or bubbles when you pull back the surface?
Hi Traci – Thanks for your hard work and patience in testing this and letting us into your secret! You mentioned that any discard starter can be put into a jar and kept for pancakes and waffles. I have only managed to find the gf sourdough pancake recipe. Do you use the same for waffles?
Hi Elizabeth! Thank you for your note. Indeed, the GF Sourdough Pancakes are on the blog, but I’ve yet to blog about the waffles. It’s definitely on my list. The recipe is different than the pancakes, although I’ve not tried the pancake recipe in a waffle iron. :D Stay tuned!
Hello! So I’ve been working on 2 starters (using Almond Flour and GF AP Flour) for about the last 11 days (I’m losing track of time), and about 6 days in, I started doing twice a day feedings. Both starters are bubbly below the surface and a little on the surface. The smell is right. But they have never doubled yet. They grow about 1/4-1/2 the size but that’s it. There’s never any hooch on top. I’ve got them sitting in the same place in my kitchen, near a window. Do you think I should go ahead and try to make a loaf with one of them? Or just keep going with trying to build the starters? This is my first time making bread but since going GF in Oct, I’ve been desperate for sourdough bread since it’s my fave. I appreciate any advice in advance!!
Hi Darcy! Thank you for your note and giving the recipe a go! Can you clarify for me…. two starters? Does one contain Almond and GF AP, together? If so, what is the other one? I’ve never tried Almond and AP, so I’m unable to speak say what’s going on there. But, what I would do, since you’re seeing some activity, is put it in a turned off oven with the light on and watch it closely for doubling in size. I’d wait until your starter is strong enough to raise the bread (double in size, bubbly) before mixing. Please keep in touch!
Sorry, I should’ve been more clear-I have 2 separate starters I’m trying and they both have the same mix. Just in case one dies or something I guess? lol I’m just nervous I suppose and trying to give myself the best chance of making this work so I won’t give up on it too easy…
Thank you for the suggestion, I will try that! I think it’s so close, it’s just not getting there for some reason.
I have tried making the starter several times but after 5 to 6 days it is close to doubling in size and I think it’s just about ready, so I give it one more day but then it won’t rise again… Even if I try to feed it it won’t rise again, it stays flat. I think there is a layer of hooch on top and it smells sour, but I just can’t get past the 5 to 6 day mark… Any thoughts on what night be going wrong?
Hi Greg… thank you for your note! Since hooch is appearing on top, it sounds like your starter is hungry, which means it’s struggling. Try feeding it twice per day instead of once. Also, for some makers, it takes longer for their starter to develop. This isn’t uncommon. One maker, a month! Instead of starting again after day 5 or 6, keep going! Since your starter smells sour, there’s something good going on! Patience, and double up on feeding …. please keep in touch!
I wasn’t sure how this would turn out, but it is amazing bread! It only took a few days for my starter and used white rice and buckwheat flour. At the same time, I tried a starter using buckwheat and 1-1 GF flour. They both worked perfectly. I must say the timing of when they rise, when they fall, etc takes a lot of patience and trial, but bread is worth the wait! For the actual bread, I used the 1-1/ buckwheat starter. For the bread, I skipped the soaker and used 1-1 flour, oats, and half buckwheat & half white rice. Once dough was made, it didn’t quite rise as much as I thought overnight, but baked it anyways. So yummy! My son and husband can’t even tell it’s GF. Pancakes are delicious too! I’m sharing my starter with a neighbor and she’s going to try using glutinous flour, so we’ll see. Thanks for this recipe and great directions. It did take serious patience, but well worth it…got my second bread process starting already!
Hi Christine! Thank you for your note and sharing your tips! So happy to hear you’re enjoying the GF sourdough recipes – that’s amazing your son and hubs couldn’t tell otherwise! Indeed, serious patience, but so glad the wait and effort is worth it :D Hooray!
Hi there. I have been religiously clean with My jars and have swapped the sourdough starter daily when feeding it and it still grew mold! Do you think it’s just too humid in my house perhaps? I live in Virginia and summer here is brutally humid. I can’t think of any other reason for the mold? It was doing so beautiful and I had hit day six!
Hi Rose… thank you for your note. I’m sorry to hear you’re having difficulty with mold. I’m stumped but think that humidity could be playing a role. You could try placing the jar in the fridge and build it every other day, but it will take longer for the starter to develop. I hope this helps! Please keep us posted.
Success! My starter worked great (as mentioned earlier) and I made a loaf. Had a few issues as I couldn’t find all the flours you used so improvised. Batter was runny to added more flour. Took about 16 hours to rise to the right amount but it baked up quite nicely. My quesiton is with feeding my starter. I fed it as suggested right after making my loaf and then popped it in the fridge. It hasn’t risen which I guess is understandable. However, when I go to feed it in a week, what proportions to I mix if it hasn’t doubled in size? Did I do something wrong? Maybe this is a dumb question. Help.
Hi Launa! So happy happy to hear you improvised and it work! Yay! Not a dumb question… To feed your starter next week, you use the same process/proportions, even if it hasn’t doubled in size. Save the discard for pancakes!
Thanks Traci! Pancakes are on the menu for this weekend.
I started a jar using sprouted buckwheat and sweet rice, and a jar using brown rice and sweet rice.
After the first 24 hours, the sb/sr jar doubled and had all the indicators you say to look for when it’s ready to use… is that even possible?? Four days in, I’m still following the recipe as you described but it always looks the same the next morning; doubled, bubbly, sweet-sour smell…should I be looking for something else or more specific??
Hi Natasha! Wow! That’s amazing! I’ve not heard of this before nor do I experience with sprouted buckwheat… so I’m not sure about there being anything in addition to the cues that the starter is ready. Maybe give it a few more days, just to continue building strength in the starter before you use it in a bread recipe. Hows the br/sr jar doing? Sounds like you’re off to a great start!
Hi! Just curious, what do I need to make my loaf after this starter? You don’t have a full GF sourdough recipe. Just wondering how what to mix in with my starter.
I’m also wondering this????
Hi Jami and Carlos! My GF sourdough recipe is here (linked in the blog post) and there are other GF Sourdough bread recipes to explore online through Google. I hope this helps!