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.
Hi! I’m on day 6 of making my buckwheat starter. This is my first buckwheat starter, but I’m very familiar with the glutenous sourdough starter process. I’m on day 6 now and the past couple of days, there is a layer of mold growing on the surface of my starter. It’s a very fine layer of “white fur” looking mold that seems to grow overnight. I’ve been using a damp tea towel and will try using a lid today. I can very easily take the top layer of mold off and use a little starter from the bottom of the jar. The starter seems to be almost ready to use as it’s very bubbly and doubling in size, but I’m concerned about the mold that grows every night? Would really appreciate your thoughts as I’m not sure whether to throw it out or not.
Hi Alexandra! Oh noooo… I’m sorry to hear you have a layer of white fur… or mold. Since I don’t know what that is, it’s safer to start fresh. I’m curious if you’re using a new container each day while building your starter. I found through my trials that doing this will help prevent mold formation. I hope this helps.
Most efficient and clear instructions for making gluten-free sourdough starter I have found! Thank you! I’ve been making the multigrain bread since March.
The starter is feed sorghum and brown rice flours and seems to thrive. I have also feed it teff and sorghum.
I have been making the multigrain bread recipe since March as well. I’ve reduced the sweetener to 2 tbsp and I’ve been able to use potato starch instead of tapioca with good results. I sometimes substitute sorghum flour for the oat flour (but bread is a bit drier) or use 1/2 and 1/2. I have reduced water to 550g consistently. May work better as I live in north central Florida and it is quite humid here.
I have tried a variety of soaker combinations (e.g., pumpkin seeds, hemp kernels), but always using the flax seed and oats.
Question: Do you have a recipe for gluten-free sourdough dinner rolls?
Hi Eleanor! Thank you for your note and sharing your tips/results. It’s super helpful to the community! Agreed about reducing water and humidity. I love your soaker suggestions… pumpkin seeds sound so delicious and I’m a fan of hemp seeds! I don’t have a recipe for gf sourdough dinner rolls, unfortunately. It sounds like I need to work on one! Thank you again for your note and sending a smile :D
YAY! It worked! It took 12 days but I have gluten free sourdough starter that is doubling when fed. Next step, try a recipe. FYI I used the buckwheat and sweet white rice flours from Bob’s Mill.
Hooray, Marjorie! SO happy to hear! I hope you enjoy the sourdough journey!
I have refreshed my starter and want to store it for a week. After adding the flour and water and mixed it together do I let it sit on the counter to double and then put it in the fridge? or do I put it in the fridge right after I have mixed the flour water and starter together?
Hi Catherine! Put it in the fridge.. it will continue to develop but at a slower rate. Take a peak at it every day to watch how it changes. I hope this helps!
Hi Traci – thank you for your recipe tips and support. My starter was slow to take off, so I increased to 12-hourly feeds and made additional efforts to keep it warm, and eventually on day 12 it rose to double in size … so exciting! But it hasn’t done the same since. It still rises a little each day, and has a pleasant yeasty smell – I’m just not getting that full rise and have not attempted bread with it yet. Any thoughts on what is happening? On the plus side I’ve used discard to make some fabulous pancakes and muffins. Thanks.
Hi Judith! Ah, finally, you got it to double. Hooray! Okay on not getting a full rise. I’d feed it twice a day and put it in a turned off oven with the light on until you get what you’re after. Yessss to pancakes (and I’d love to hear more about those muffins!). Keep in touch!
You may be sorry you asked about the muffins :) … it’s a bit of a long story as they were a rather imprecise version of the Apple & Cinnamon Muffins on lowtoxlife.com, making it up as I went along and without exact measurements for converting to adding the starter. I used a few tablespoons of starter mixed with the melted butter, rice malt syrup & egg (I only used 1 egg), then added sufficient buckwheat/brown rice flour mix (and coconut flour reduced proportionately) and a little milk until I had a muffin batter consistency. Except I ran out of the flour, which I normally grind up in the Thermomix but this was now full of batter, so I topped up with a little millet flour. Didn’t include the coconut. Doubled the cinnamon. And used pear instead of apple. Turned out really well!
You mention about keeping the discard to use in sourdough pancake and the like. Is the discard a) the leftover developing starter when you actually progress to the starter stage and/or b) the discarded starter that you have to refresh if it wont double in size?
Hi Elizabeth… the developing starter is thrown out. A discarded starter that has doubled in size and removed to refresh the starter can be used to enjoy in pancakes. LMK if you have any more questions!
Hi I’m just attempting my first starter…and I have a few questions. Firstly when you’re feeding it everyday should just keep 40g from the previous days mix and disgard the rest? Secondly, my jar is a 2ltr jar and I’m wondering is that too big as it seems the mixture is just spread across the bottom of the jar. Would it better in a smaller jar where it’s more condensed into a smaller area if that makes sense? And thirdly should I store it on a window so that it gets direct sunlight or is that bad for it? Thanks
Hi Aodhan… First – yes, keep 40g and discard the rest. Second – I would use a smaller jar. Third – I would store it in a turned off oven with the light on. I hope this helps!
This is my second time attempting this starter. The first time was a major fail, and I know why. I used the same large glass pyrex container and never moved to a clean dish. I had a lot of hooch each day and shortly after grew mold. Yuck. I made some other minor mistakes along the way that I thought I could fix – I should have just started over. I also couldn’t find Sweet Rice Flour so I used my normal go-to homemade GF flour blend plus more Brown Rice Flour
This second attempt has been much better. I’ve followed the instructions exactly – start each day with 2T starter, 1/4C water, 2T each Sweet Rice Flour and Brown Rice Flour in a clean glass jar. My starter was doing AMAZING for days 1-4, bubbly, would double in size, smelled sour, etc. However, day 5 brought no bubbles, no rising, and a thick layer of slimy hooch. I’ve continued on each day since with the normal routine, but still no bubbles or rising and has the layer of slimy hooch which I’ve been pouring off. I started double feeding. We were having some hot days but the weather has cooled off. I live on the Central Coast of California – our weather doesn’t change much here but +/- about 10 degrees.
So my questions:
Do I mix up the starter with the water and then add the addition flour? Does it matter?
Should I store it in the window/somewhere else to get some good warmth?
Should I just keep plugging away with the regular routine and hope the bubbles/rise comes back?
Anything else I should try? I’ve read through the comments and am just not sure.
When double feeding, I’ve been following the same instructions, just doing it both in the am and pm – is that right? Or do I only add more flour in one and discard the rest in another? So basically the whole process for one feeding, and only add flours to the second feeding.
Thanks for the recipe and instructions – I know I’ll get there soon!
Oh also, I watched your GF SD Starter highlight on instagram – it would be super helpful to see all of the days 1-7 (I only saw from day 3 or 4 onward I think).
Thanks again!
Hi Lindsay… patience is key. It takes time to develop a starter, even after you’ve seen it bubble and it falls flat again. Keep going! One thing you can do is place the starter in a turned off oven with the light on. This will help things get moving. It doesn’t matter how you add the flour, starter and water – just mix it up! I hope this helps. Keep in touch!
I’ve been making this recipe for several monthes now and I love it! I’m wondering if anyone can tell me what I could use in the place of the millet? I’ve tried an all-purpose gf flour but it doesn’t rise as well when I do. Any ideas? Thanks
Hi Carol! So happy to hear you’re enjoying the recipe! Can you tell me, are you referring to the GF Sourdough Bread? If so, have a look at what other makers used in the “Maker’s Notes” section above the recipe card on the Sourdough Recipe. One maker used teff instead of millet. In my trials, I found millet really helps the bread rise higher and it has a more neutral flavor than many other GF flours. I hope this helps! Please keep in touch!
Thanks for getting back to me. Will try the suggestions, and get back to you.
I have tried to produce the stater for 3 weeks. Started with sweet rice four and brown rice flour. Got little bubbles after a week, but no rise in volume. then substituted buckwheat flour. A few bubbles, but no rise. Kitchen temp is in the 70’s. Not sure how to proceed. Wanted to make the multigrain loaf for my son, but can’t move forward. I have been using tap water. Should I be using unchlorinated bottled water? Help! Any help appreciated.
Neal
Hi Neal… I’m sorry to hear your starter is struggling. There’s a few things you can try. First, try filtered water. I use tap, always, and it’s never been an issue, but water quality varies widely, so start there. Next, try putting your starter in a turned off oven with the light on. This will really warm things up. Last, you can try feeding twice a day, but I’d start with the first two strategies before this one. I hope this helps. Please keep in touch!