Gluten Free Sourdough Starter
Discover the joy of gluten-free baking with this simple and effective Gluten-Free Sourdough Starter recipe! Made with just two ingredients—brown rice flour and filtered water—this recipe is perfect for those seeking to create flavorful, naturally fermented bread without gluten. Over just five days, you'll nurture your starter into a bubbly, tangy foundation for a variety of gluten-free baked goods. The process is easy to follow, featuring daily "feeding" to encourage fermentation, and the option to transition to a gluten-free flour blend for added versatility. Whether you're a seasoned baker or new to sourdough, this recipe ensures success with clear step-by-step instructions and maintenance tips to keep your starter thriving. Perfect for health-conscious bakers, this homemade gluten-free sourdough starter opens the door to endless creative possibilities in your kitchen!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 120 grams Brown rice flour
- 120 ml Filtered water
- 0 optional Optional: Gluten-free flour blend (substitute for brown rice flour after day 3)
Directions
Step 1
Day 1: In a clean glass jar or container, mix 60 grams of brown rice flour with 60 ml of filtered water. Stir well until no dry flour remains. Cover loosely with a lid or cloth to allow airflow, and set aside in a warm, draft-free spot (around 21-24°C or 70-75°F).
Step 2
Day 2: Check the mixture. You may notice small bubbles forming, which indicate fermentation has started. Discard half of the mixture (about 60 grams) and refresh it by adding 60 grams of brown rice flour and 60 ml of filtered water. Stir well and place back in the warm spot.
Step 3
Day 3: Repeat the same process of discarding and feeding the starter with 60 grams of brown rice flour and 60 ml of filtered water. By now, you may notice a sour smell and more bubbles.
Step 4
Day 4: Discard half of the starter again and refresh it with an equal weight of brown rice flour (or the optional gluten-free flour blend) and water. Stir thoroughly after feeding.
Step 5
Day 5: Check the starter for signs of readiness. It should be bubbly and have a pleasantly tangy aroma. Perform a float test by dropping a small spoonful of the starter into water—if it floats, it's ready for baking. If not, continue the daily feeding cycle for another 1-2 days until it’s active.
Step 6
Ongoing Maintenance (if not baking immediately): Store the starter in the refrigerator and feed it once a week. To feed, discard half of the starter and refresh it with equal parts gluten-free flour and filtered water as described above.
Nutrition Facts
| Serving size | 271.7 grams (271.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 545 |
| Total Fat 3.80g | 5% |
| Saturated Fat 0.80g | 4% |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Total Carbohydrate 114.60g | 42% |
| Dietary Fiber 6.40g | 23% |
| Total Sugars 1.20g | |
| Protein 10.40g | 21% |
| Vitamin D 0IU | 0% |
| Calcium 15mg | 1% |
| Iron 2mg | 13% |
| Potassium 362mg | 8% |
Source of Calories