How to Make a Gluten-Free Sourdough Starter
Just because you are gluten-free does not mean you have to miss out on sourdough! I have developed a gluten-free sourdough recipe that is so good, it tastes like the real thing! Learn how to make a gluten-free sourdough starter and get to baking!
Sourdough Doesn’t Have to be Made With Gluten!
I have been gluten-free for years, and one of the things I have missed the most is sourdough bread! I had tried meddling with gluten-free sourdough starter in the past, but it just didn’t work out. It would either mold before I could blink my eyes, or when I did try to bake bread with it, it wouldn’t work out.
Fast forward to today, I have finally figured out how to make a delicious sourdough bread, that tasted so good and chewy, you wouldn’t even know it was gluten-free if I didn’t tell you. I know it sounds crazy, but it’s the truth!
Gluten-free sourdough is a little more delicate. I’ve missed a few days in feeding my regular sourdough starter here and there, but if I miss ONE day feeding my gluten-free starter, it molds. I know you’re ready to get one started, so let’s get to it!
What Do I Need?
Making your own sourdough starter is pretty simple, whether it’s regular or gluten-free, the ingredients are readily available.
Ingredients:
Just like regular sourdough starter, all you need is filtered water, and a gluten-free all purpose flour. My favorite AP gluten-free flour is King Arthur Gluten-Free Measure for Measure Flour. I use this for all kinds of gluten-free baked goods, and I love how they turn out. But it works perfectly for sourdough starter as well!
Tools:
You will need a measuring spoon, a clean jar, a tea towel, and a rubber band. If you bake regular sourdough bread, you should probably get separate tools to use with your gluten-free sourdough so you can avoid cross-contamination. You can read about my favorite sourdough tools here.
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Making Gluten-Free Sourdough Starter
Day 1:
In a clean jar, mix together two tablespoons of all-purpose gluten-free flour with two tablespoons of filtered water until well combined. Scrape down the sides of the jar, and cover with a tea towel and a rubber band. Set aside on your counter at room temperature.
Day 2:
Today you will remove half of the mixture from the jar and discard it into the trash. Add two tablespoons of the gluten-free flour, and two tablespoons of filtered water and mix until well combined. Cover with the tea towel and set aside on the counter at room temperature until tomorrow. If the mixture seems too thick, you can add a couple drops of water to thin it out to the right consistency.
Day 3-7:
Repeat the process from day two. By day seven, there should be enough yeast to begin baking with. If the starter doubles in size and has a lot of bubbles in it, it is ready to bake with!
Maintaining Your Gluten-Free Sourdough Starter
Gluten-free sourdough maintenance is the same as regular sourdough starter! If you don’t plan on baking with it very often, you should keep it in a sealed jar in the refrigerator. Keep it on the counter at room temperature if you plan on baking with it often. If it is left out at room temperature, you need to feed it daily to avoid molding.
Once your starter is mature and ready for baking with, make sure you save your discard just like you would with a regular starter! You can use gluten-free sourdough discard in a lot of the same ways as you would use regular sourdough discard! These gluten-free sourdough discard brownies are the perfect chocolatey treat, and a great way to use up your sourdough discard!
Gluten-Free Sourdough Starter
Equipment
- 1 Clean jar with a wide opening
- 1 Tea Towel
- 1 Rubber Band
- 1 Spoon for Stirring
Ingredients
- 2 tbsp filtered water
- 2 tbsp all purpose gluten-free flour
Instructions
- Day 1: mix the water and flour together until well combined. Cover with tea towel using rubber band and set aside on counter at room temperature
- Day 2: remove half of the mixture, and add two tablespoons of flour and two tablespoons of water and mix well. Cover with tea towel and set aside on counter at room temperature.
- Day 3-7: repeat process from day two. By day seven it should be active and ready for baking. If not, it may take a few more days of repeating the process. When it is bubbly and smells sour it is ready for baking!
Notes
If you keep it on the counter at room temperature, it needs to be fed every single day. Keep it stored in the refrigerator if you don’t plan on baking with it every day. Plan ahead and remove it from the refrigerator and feed it one day before you plan on baking with it.
FAQ About Gluten-Free Sourdough Starter
How often should you feed a gluten-free sourdough starter?
If you are keeping it at room temperature, make sure you feed it every day. In the refrigerator, it only needs to be fed once a week or so.
How do I know if my gluten-free sourdough starter is ready?
It will smell similar to regular sourdough starter, and there will be lots of bubbles throughout. It will also double (or close to it) in size after being fed!
Can I freeze my gluten-free sourdough starter?
Yes absolutely! I’d suggest freezing it in an ice cube tray, and putting it in a freezer safe container so you can take out as little or as much as you’d like!
How do I know if my gluten-free sourdough has gone bad?
If your starter has mold on it, it has gone bad. The starter will mold when exposed to contaminants or hasn’t been fed properly.