Building Your First Gluten-Free Starter

Creating a gluten-free sourdough starter is both simpler and more complex than traditional starters. Simpler because you don't have to worry about wild yeast contamination, but more complex because gluten-free flours behave differently.

What You'll Need

Equipment

Glass jar with loose-fitting lid (1-quart size works well)

Kitchen scale (digital preferred for accuracy)

Mixing bowl and spoon

Clean kitchen towel

Ingredients

Gluten-free flour blend (see our recommendations below)

Filtered water (chlorine can inhibit fermentation)

Optional: A bit of commercial yogurt or kefir for beneficial bacteria

Choosing Your Flour

Not all gluten-free flours are created equal for sourdough starters. Here are our recommendations:

Primary Choices

**Brown Rice Flour**: Reliable, neutral flavor, good for beginners

**Sorghum Flour**: Slightly sweet flavor, excellent structure

**Teff Flour**: Nutty flavor, high in nutrients

Avoid These

**Oat Flour**: Can become gummy

**Potato Starch**: Too starchy, can lead to slimy starters

**Almond Flour**: Too oily, can go rancid quickly

Day 1: Getting Started

Morning

1. In your glass jar, combine:

- 50g gluten-free flour

- 50g room temperature water (around 78°F/26°C)

2. Mix thoroughly until no lumps remain

3. Cover loosely with a kitchen towel

4. Place in a warm spot (70-80°F/21-27°C)

Evening

1. Add another feeding:

- 25g flour

- 25g water

2. Mix well and cover

Days 2-5: Building Activity

Continue feeding twice daily:

Discard half the starter (or use in pancakes!)

Feed with equal weights flour and water

Signs of Life:

Bubbles on the surface

Slight increase in volume

Tangy, yogurt-like smell (not rotten!)

Maintenance

Once active (usually 5-7 days), maintain with daily or every-other-day feedings:

1. **Daily**: 50g flour + 50g water (for frequent baking)

2. **Every other day**: 25g flour + 25g water (for occasional use)

Store in the refrigerator between feedings.

Troubleshooting

Too Runny

Reduce water slightly in feedings

Ensure proper flour-to-water ratio

Not Bubbling

Check temperature (too cold slows fermentation)

Try different flour types

Add a tablespoon of yogurt for beneficial bacteria

Off Smell

Discard and restart

Check water quality

Ensure clean equipment

Using Your Starter

For baking, activate your refrigerated starter:

1. Take out 24 hours before baking

2. Feed as usual

3. Use when doubled in size and bubbly

Remember: gluten-free starters are more forgiving than wheat starters. They bounce back quickly from neglect and are harder to "kill" accidentally.

Happy fermenting!