Gluten-free Sourdough Starter

This gluten-free sourdough starter is simple to make at home using only flour and water. With daily feedings and a little patience, you’ll have a bubbly, active starter ready to bake gut-friendly, gluten-free sourdough bread within a week.

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Course: Baking

Cuisine: Gluten-free

Diet: Gluten Free

Prep Time: 5

Total Time: 5

Servings: starter jar

Calories: 115kcal

Author: Chloe White

Cost: $1

Equipment

Glass jar (16 oz or larger)
Measuring cups
Wooden spoon or spatula
Breathable jar cover (cloth or loose lid)

Ingredients

0.5 cup brown rice flour or sorghum flour
0.5 cup filtered or dechlorinated water

Instructions

On Day 1, mix ½ cup gluten-free flour and ½ cup filtered water in a clean glass jar. Stir until smooth, cover loosely with a cloth or lid, and let sit at room temperature.
On Days 2–4, discard half the mixture and feed with ½ cup fresh flour and ½ cup water once daily. Stir well and cover again.
By Days 5–7, your starter should be bubbly and rising. Continue feeding every 12–24 hours depending on activity.
Once starter doubles in size within 4–6 hours of feeding and passes the float test, it's ready to bake or store.

Notes

Best flours: brown rice, sorghum, teff. Avoid almond or starch-only flours. Use filtered water to avoid chlorine. Once active, store in fridge and feed weekly. Discard can be used in muffins, pancakes, crackers, or quick breads.

Nutrition