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Gluten Free Sourdough Starter

Grow your own sourdough starter that is 100% gluten-free!

Equipment

  • mason jar

Ingredients

  • 50 grams wholegrain gluten free flour
  • 40-50 grams water

Instructions

  • Day 1: add your flour and water to a clean jar. Stir with a wooden spoon or rubber spatula until combined. The mixture should be thicker than pancake batter. Lightly cover your jar and let sit on your counter. (I used a sheet of papertowel and secured it with a rubberband.)
  • Day 2: after 12 hours, feed your starter by following the directions above. You will continue to feed your starter every 12 hours.
  • Day 3-7: You will start to see activity between days 3-7. When your starter begins to grow and bubble, you will need to discard 1/3 of the starter prior to adding more flour and water.
  • Days 7-10: When your starter becomes predictable- grows and falls at the same time and has doubled in size- you can now bake with it.

Notes

Starter discard can be saved and stored in the fridge for months to be used in recipes such as pancakes and other recipes that don't require a leavening agent. You can also use your discard to start a new "mother". You can continue to grow from your discard or gift it to a friend.