Gluten-Free Sourdough Starter
Making gluten-free sourdough starter is an easy process that just takes 2 ingredients! You can use it for all of your gluten free breads, buns, and pizzas!
Servings: 1
Equipment
- Digital kitchen scale
- Glass jar
- Beeswax wrap or some kind of breathable lid
Ingredients
- 50 grams gluten free flour of choice see above, plus more to feed
- 50 grams filtered water plus more to feed
Instructions
Day 1
- Begin by mixing 50 grams flour and 50 grams warm water in a large glass jar—I like to do this in the morning—and mix until it is a thick pancake batter consistency. Cover your jar with a breathable lid, I like like beeswax wraps, or a small plate. Place it on the counter or somewhere you'll see it daily.50 grams gluten free flour of choice, 50 grams filtered water
Day 2
- Feed your starter another 50 grams each water and flour. Cover and place back on the counter.
Day 3 and Onward
- Continue to feed your starter 50 grams each flour and water until you begin to see a good amount of bubbles. This will happen anywhere around 3 to 5 days in.
- After your starter is very bubbly and has a slight sour smell, discard ½ the mixture, feed the remaining half another 50 grams each flour and water and let it sit overnight. The next day you can use it or pop it in the fridge for longer storage.
Notes
What consistency should my gluten free sourdough starter be?
Gluten free sourdough starter has a different texture to classic starter and wont be as fluffy and stretchy. You want it to be like a pancake patter, so depending on the flour you use, you might have to add a touch more water that what is called for.
When can I tell if my starter is ready?
You know your starter is ready when their are some bubbled and a pungent but pleasant odour. Sometimes your starter will take longer to be ready. Time will vary depending on temperature and natural microbes in and around it. With regular feeding, it will happen!
Why does my starter smell like...apricots, nail polish remover, or sulphur?
Your starter will naturally have a funk (it's fermented and alive). A little sourness, slight apricot smell, or even a little "rotten egg" odour is totally normal and will not affect the taste of the final bread. The nail polish notes are still totally normal, but mean that your starter is hungry, so give it a feed!
Why is their liquid on my gluten free sourdough starter?
The liquid that accumulates on a unfed starter is called hooch, and is 100% normal. Again this happens when your starter is hungry. Hooch is the alcohol given off the fermentation of wild yeast—it can vary from a clear, greyish, or even pinkish colour. You can either 1) pour it off before feeding or 2) stir it in and feed your starter.