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 bread, pancakes, and waffles! #Glutenfreesourdoughbread #GlutenFreeSourdough #SourdoughStarter #GlutenFreeSourdoughStarter
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Gluten Free Sourdough Starter

*The blog post above has more tips and information!* 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 bread, pancakes, and waffles! gluten free + vegan **This process takes between 6-7 days to complete, with only minutes each day to prepare it!
Course Component
Keyword Gluten Free Sourdough Starter
Author Traci York | Vanilla And Bean

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. 

Notes

Sourdough discard? Save it, put it in a covered container in the refrigerator and then, make these Gluten Free Sourdough Pancakes! 
*If you're in a hurry and have an established starter, you can increase the speed at which the starter doubles in size simply by heating the water to 80F before refreshing the starter. When I do this, my starter typically doubles in size in about four hours.