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    Home Recipes Bread Recipes

    Gluten Free Sourdough Starter

    Published: Apr 22, 2020 · Modified: Nov 23, 2020 by Sandi Gaertner · 47 Comments · As an Amazon Associate, I earn from qualifying purchases.

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    a pinterest collage of gluten free sourdough starters in jars

    My original post on how to make gluten free sourdough bread turned out to be so long, I felt it would be so much easier for everyone if I broke it down by writing up how to make the gluten free starter information separately.

    A jar with a bubbling starter.
    Jump to:
    • Sourdough Starter Prep Instructions:
    • Using the Starter:
    • How to feed the starter?
    • Can you switch flours mid-way?
    • Is it necessary to discard some starter?
    • How do I know if it has gone bad?
    • What is the liquid on top of my starter?
    • Can I freeze the starter?
    • 📖 Recipe
    • Fearless Dining
    • 💬 Comments

    When I first interviewed Sadie at Bread Srsly, she was so generous to share an older version of her famous sourdough recipe with me to share with my readers. I have streamlined Sadie's original recipe and tested a few different gluten free flours and blends in order to make it easier for you to recreate this recipe.

    If you want to try her original recipe, you could use ¼ cup of millet flour or ¼ cup of sorghum flour. (Check out Rachel's comment in my Gluten Free Sourdough post linked at the top of this page to see her comments how she uses the millet flour!)

    I will cover all of the steps needed to make a gluten free sourdough starter with several different gluten free flours and blends so you can compare and dive in to make your own starter!

    Flour and water in a glass jar.
    Day One: Equal parts of King Arthur Measure for Measure GF Blend and water

    Sourdough Starter Prep Instructions:

    Day 1:

    • Mix together equal parts of a gluten free flour blend and water. I used ¼ cup flour to ¼ cup water ratio. If your gluten free flour blend is starchy, you will want to use ¼ cup flour to ½ cup water. (Stay away from pure starch sources such as tapioca and potato.) *NOTE: I highly recommend using filtered or bottled water. Chlorine and chemicals will kill the beneficial bacteria you are trying to grow.
    • Leave it in a bowl at room temperature. Cover the bowl with a towel. (You can use Bob's Red Mill 1 to 1 GF Blend , King Arthur Measure for Measure GF Blend., GF Jules Gluten Free Flour Blend), or individual flours like brown rice, millet, or sorghum.
    • Use: I used ¼ cup King Arthur Measure for Measure and also GF Jules GF Blend for my test starters. My reader Dana used ¼ cup Bob's Red Mill 1 to 1.
    Mixing the bread dough with starter batter.
    Your starter batter consistency after mixing.

    Day 2:

    Add a little more flour and water every 8-12 hours (2-3 times a day). Stick to a 1:1 or a 1:2 ratio, depending on which works best for you. I keep my starter in my kitchen bay window, but I ensure a clean kitchen towel completely covers it so no sunlight gets in.

    Bubbling sourdough starter in a big glass bowl.

    Days 3-4:

    After 3-5 days, your mixture should smell sour and have lots of bubbles. Congratulations! You are almost there.

    A bowl full of bubbling sourdough starter.

    Day 5:

    This is what it looks like now! It is thick and creamy looking with lots of little bubbles. It still has the consistency of runny pancake batter.

    Using the Starter:

    Now, make the actual starter that you use to make the bread!! Once your mixture is bubbling, add some to your bread mix (see recipe card below).

    Do not use any yeast! Don't forget to check out my instructions for making gluten free sourdough bread when you are ready to make your first loaf!

    A bowl with gluten free flour, sourdough starter and water.

    Step 1: Add your starter, filtered water, and bread mix as listed above to a large bowl.

    Cover with a towel and let rise for at least 12 hours. (See the above photo; the mass should almost double in size.)

    A bowl of gluten free sourdough bread batter in a blue bowl.

    Step 2: Once the bread has risen, put aside at least ¼ cup as your new starter so you can keep making delicious sourdough things, like these gluten free sourdough bagels, and see how to feed your starter instructions below.

    Use the rest to make a loaf of bread with this recipe:

    Gluten Free Sourdough Bread recipe to use this new starter to make a loaf of bread! You can also use it to make this crisp, delicious gluten free sourdough pizza crust!

    How to feed the starter?

    If you love sourdough bread and want to continue making it regularly, your best bet is to keep a starter in the refrigerator. The starter will need to be fed for it to survive.

    You will need to feed your starter in the refrigerator every 3 days to keep it going. I feed mine by adding 2 tablespoons of additional flour to 2 tablespoons of purified water. Stir it well so the flour is incorporated in. If your blend is starchy, you can use 3 tablespoons of water.

    When you want to bake bread, take the starter from the refrigerator the night before. Feed it (2 tablespoons flour and 3 tablespoons of purified water) and cover it completely with a clean kitchen towel. You don't want it exposed to the sunlight. Use for baking sourdough the next day, then put the starter back into the refrigerator.

    Bubbling sourdough starter in a jar.

    My daughter named our starter Alfred. It is a tradition to name your sourdough starter. What will you name your starter?

    Can you switch flours mid-way?

    I have been using the King Arthur Measure for Measure gluten-free blend for a couple of weeks, and I finally used the bag. I haven't been able to get more, so I added brown rice flour to feed my starter.

    The starter exploded and almost overflowed over the sides of my jar. It tripled in size. I will be using some discard to make pizza tonight with it. I think moving to the brown rice flour fermented so quickly because it didn't have the starch that the King Arthur mix has.

    Is it necessary to discard some starter?

    Many people discard some of their starters as they add flour and water 3x a day to grow the starter. I understand this, as you will end up with a huge starter if you don't toss some.

    There are definite benefits to discarding some of the starter as it makes the bacteria stronger. If you use the starter to make bread or other recipes more than two times a week, you don't have to discard it. If you only use the starter once, or a week or less, discarding it is a good idea.

    I did not discard when making my starters. It wasn't in Sadie's original instructions, and I had great luck without discarding anything.

    How do I know if it has gone bad?

    If your sourdough starter has been exposed to bacteria, it can go bad. The easiest way to tell if your starter is still good is to open it and smell it before each use. Also, look at the starter to make sure it is still bubbling.

    If it smells like unbaked bread, then, it is still good and can be baked. If you notice a foul odor, mold growing, or a pink or orange tint, it has gone bad and should be discarded.

    Hooch on a sourdough starter.
    You can see the water "hooch" here. I am guilty of not feeding my starter, Alfred, often enough.

    What is the liquid on top of my starter?

    The liquid that forms on top of your sourdough starter is known as "hooch." When you see hooch in your starter, that indicates that the sourdough needs to be fed; the development of hooch is perfectly normal and not a cause for concern.

    Simply drain off the hooch before you feed the sourdough starter. You may notice the hooch smells like alcohol, which is also expected.

    A close up of the bubbling sourdough starter.
    You want your starter to be very bubbly.

    This sourdough starter, aka levain, is popular in my Gluten Free Crescent Rolls recipe, too!

    Can I freeze the starter?

    Yes, you can freeze the sourdough starter. If you freeze the starter, you will not have to feed it. When you are ready to bake the bread, you must give the sourdough starter a week before the dough is active again. You must begin the feeding process once you remove it from the freezer.

    Freezing the starter is an excellent idea if you don’t have the time and effort to keep feeding it. I recommend freezing the sourdough starter if you are going on vacation or aren’t going to be home for some reason for several days.

    Don't forget to check out the next step...making the sourdough bread! You can use this sourdough starter to make this delicious gluten free flatbread.

    📖 Recipe

    A close up of the bubbling sourdough starter.

    How to Make a Gluten Free Sourdough Starter

    Sandi Gaertner
    An easy tutorial to make your own homemade gluten free sourdough starter.
    5 from 10 votes
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    Print Recipe Pin Recipe Save RecipeSaved!
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    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Additional Time 5 days d
    Total Time 25 minutes mins
    Course Gluten Free Bread Recipe
    Cuisine American
    Servings 1 starter
    Calories 100 kcal

    *As an Amazon Associate, I earn a small commission from qualifying purchases.

    Equipment

    • Mason jars
    • Whisk

    Ingredients
      

    • ¼ cup gluten free flour * see note
    • ½ cup purified or bottled water * see note

    Instructions
     

    • Add the flour and water to a jar and mix well.
    • Cover with a clean dish towel and leave it on the counter. I kept mine in my kitchen bay window so it was warmed by the sun.
    • 3x a day, add 2 tablespoons of flour and ¼ cup water. You want the consistency to be like runny pancake batter so feel free to use more water if the starter needs it. Some gluten free flours need more liquid so go by the water feel of the starter.
    • By day 3-5 your starter mix should be bubbly and smell sour.

    Add your starter to the bread mix:

    • 2 cups gluten free flour blend (*see note)
      1 ½ teaspoon Kosher salt
      ½ c sourdough starter (see post for directions to make this)
      water by feel
    • Mix well and set out to rise for 12-24 hours. Congratulations! This is your starter. See my gluten free sourdough bread recipe linked in this article for the bread recipe to use your starter with.

    Notes

    1. I have used sorghum, brown rice, and millet flours successfully. I also have used King Arthur Measure for Measure GF Blend, Bob's Red Mill 1 to 1 GF Blend, and GF Jules gluten free flour blends to make a successful starter.
    2. I found my starter really likes brown rice flour and it bubbles really well using it.
    3. In order to give your natural yeast a chance, I highly recommend using purified water. Chlorine in tap water can kill your yeast, making your starter not grow.

    SPECIAL NOTE

    Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

    Nutrition

    Serving: 1gCalories: 100kcalCarbohydrates: 22gProtein: 3gFat: 1gFiber: 3gSugar: 1gCalcium: 20mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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      Recipe Rating




    1. Sarah

      April 23, 2023 at 10:48 am

      Which brown rice flour did you use? I want to make a starter and was interested in just using the brown rice flour. Will I need to add anything such as a startch to the brown rice flour?

      Reply
      • Sandi Gaertner

        April 23, 2023 at 1:44 pm

        Hi Sarah, I have used both Bob's Red Mill GF Brown Rice Flour and Authentic Foods Brown Rice Flour in the past.

        Reply
    2. Kara

      April 01, 2023 at 2:53 pm

      So my original starter is big. Do I discard it after making my first load and save some of the batter from that loaf? Or do I keep some of my initial starter and put it in the fridge?

      Reply
      • Sandi Gaertner

        April 01, 2023 at 10:12 pm

        Hi Kara, if your starter is large, use the discard to make a discard recipe like my sourdough discard crackers.

        Reply
    3. Sheryl Dossola

      November 16, 2022 at 4:49 pm

      Hi there!

      Question - so I’ve been working on my sourdough starter. I used Cup4cup and was doing equal parts flour and water. On Day 4, it looked like the dough was sort of congealed - thick and not watery or bubbling at all. Am I doing something wrong? I’ve tried changing to 1:2 ratio of flor to water but I’m wondering if I just need to start over? Also I’m using a bowl, not a jar….does that matter? Thank you for your feedback!

      Reply
      • Sandi Gaertner

        November 16, 2022 at 5:26 pm

        Hi Sheryl, I haven't tested that flour, but I know it has dry milk powder. I wonder if that is causing your issues.

        Reply
    4. Amanda

      November 04, 2022 at 12:24 pm

      Has anyone tried this with coconut flour, Almond flour or buckwheat flour? My daughter is not only gluten intolerant but also wheat and grain intolerant so I’m hoping to find some kind of bread and cracker we can make with those.

      Reply
      • Sandi Gaertner

        November 04, 2022 at 12:30 pm

        Hi Amanda, I haven't heard of using coconut flour. There is a great gluten free sourdough facebook group and I would recommend asking there.

        Reply
    5. Amy

      October 29, 2022 at 2:17 pm

      I'm on day 3 of feeding and it's not really bubbly. Do i need to do something else?

      Reply
      • Sandi Gaertner

        October 29, 2022 at 2:55 pm

        Hi Amy, to troubleshoot, I need more information. What gluten free flour are you using? Are you using purified water? Where are you leaving/storing the jar of starter? What is the temperature?

        Reply
    6. Li Johansen

      November 18, 2021 at 6:59 pm

      I just did the day 1 /2 c water, 1/4c gf brown rice flour. So for the next 3-5 days I will add 2tbsp flour and 1/4 c water. When it’s bubbly and sour I the. Add 2 c gf flour blend (lime Bob’s 1:1) 1 tsp Kosher salt and 1/2c of the starter (water to feel) … mix well and let rise 12-24 hours *is this in the mason jar? And the end result is the “starter” that I will keep and can make sourdough bread with? Continue to the bread recipe from here? And how do I keep and store the remaining starter?
      Thanks for your help!
      A first time sourdough starter gal!

      Reply
      • Sandi Gaertner

        November 18, 2021 at 8:12 pm

        Hi Li. So you would add the 2 c flour to a bowl. Let rise and bubble 12-24 hours. This is the starter. I take from this and put that starter into a mason jar. You need to feed it daily if you keep it on the counter, or 3x a week if it is in the refrigerator. You can make your first loaf of bread from the batch in the bowl. I hope this helps explain it a bit better. Welcome!

        Reply
      • Nikki

        April 08, 2022 at 1:45 pm

        Hi, so I’m about to follow this and it will be my first time making my own stater ever of any kind. The step you mentioned feeding 3x a day how many days do I do that for. And after that I assume it will be ready to be used to making baked goods. Do you have to discard any? When and how? And can the discard be used or toss it. TIA

        Reply
        • Sandi Gaertner

          April 09, 2022 at 9:41 am

          Hi Nikki, Some do discard, I do sometimes, but it isn't necessary. (I do have a great gluten free cracker recipe made with discard if you do.) I mention in the post to feed 2-3 times per day. I usually do feed only twice. You can use the starter by day 5.

      • Amy

        October 30, 2022 at 8:10 am

        I am using the King Arthur brand, distilled water, and on my counter. I put it on my stove top yesterday since it was warm from baking.

        This morning it was separated. I fed again and mixed it up not sure of it is still going to work.

        Reply
        • Sandi Gaertner

          October 30, 2022 at 10:13 am

          Hi Amy, It sounds like it isn't doing well if separated. What does it smell like?

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