Gluten-Free Sourdough Starter

April 11, 2019
gluten-free sourdough starter

When I realized that I had an intolerance to gluten, eating bread and delicious pastries became a thing of the past. Most gluten-free recipes just didn’t cut it and had left me wanting. That is until I discovered how to make a gluten-free sourdough starter.

This sourdough starter brings back the one thing about bread that all of us gluten intolerants miss the most…the fluffy texture. This gluten-free sourdough starter is so versatile too. I’ve used it in everything from bread to doughnuts, to a tempura style batter.

It will give all of your recipes that same delightfully sour taste like a conventional sourdough starter as well.

The possibilities are truly endless, and I keep finding things to use it for. It never fails to produce recipes with that fluffy texture that real bread has.

When making your own gluten-free sourdough starter you will find that it’s extremely simple. It just requires what any fermented food does, and that’s patience.

How to Make a Gluten-free Sourdough Starter

Step 1: Combine 1 cup each of gluten-free flour and water. Allow to sit for 24 hours.

Step 2: Discard half of your mixture, and add another cup each of the flour and water.

Step 3: Repeat step 2 each day until your mixture becomes bubbly and doubles in size after a few hours.

gluten-free sourdough starter

How to Store Your Sourdough Starter

Once your gluten-free sourdough starter is active, it will last you a long time. Store it in the refrigerator and feed it 1 cup of water, and 1 cup of gluten-free flour, once every 1-2 weeks.

The thing that I love most about fermented starters like this one, is that you can share them with others. I often end up with more than I need after feeding it a few times and love to give some to others to enjoy.

This gluten-free sourdough starter has become a staple in my kitchen and has made it possible for my family and me to have delicious, fluffy bread items again. Give it a try, you won’t be sorry!

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Gluten-free Sourdough Starter

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By Curie Ganio
Prep Time: 5 Min Cooking Time: 5-7 Days

An easy sourdough starter that makes all your gluten-free recipes fluffy and delicious

Ingredients

  • 5-7 C 1to 1 Gluten-free Baking Flour
  • 5-7 C Filtered, Unchlorinated Water

Instructions

1

Step 1: Combine 1 cup of flour with 1 cup of water, cover with a damp towel or cloth and allow to sit at room temperature in an area out of direct sunlight for 24 hours.

2

Step 2: After 24 hours, discard half of the mixture and feed the sourdough by adding another 1 cup of flour and 1 cup of water.

3

Step 3: Repeat step 2 each day until your sourdough begins to bubble and double in size after a few hours of feeding it.

4

If your starter has not become active and bubbly by the fifth day, continue to repeat step two each day. Sometimes it can take longer than expected.

5

Use the starter in any gluten-free sourdough bread recipe, and store in the refrigerator for future use (see notes).

Notes

Storing your sourdough starter: This starter is best stored in the refrigerator in a non-metal bowl with a loose fitting lid. To keep your starter alive: Feed it by adding 1 cup of water and 1 cup of flour once every 1-2 weeks

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5 Comments

  • Reply
    Valerie
    April 16, 2020 at 4:46 pm

    Hi, do you have a recipe that uses this GF Sourdough starter to make a GF Sourdough Bread?

    • Reply
      Curie Ganio
      April 16, 2020 at 5:51 pm

      Hi Valerie, I just use this recipe by The Pioneer Woman. I simply replace the flour with Bob’s Red Mill 1 to 1 gluten-free flour. You can use other gluten-free flour blends, but make sure that if you do, it has xanthan gum in it or the texture might turn out a bit crumbly. I hope this is helpful and that your bread turns out amazing!

  • Reply
    Valerie
    April 16, 2020 at 6:44 pm

    Thank you so much Curie,
    This is great 👍

  • Reply
    Valerie
    April 16, 2020 at 6:45 pm

    P.S. Bob’s is my favourite 1-1 flour ☺️

    • Reply
      Curie Ganio
      April 16, 2020 at 6:48 pm

      Me too! Their paleo flour is pure gold for things like cookies. It’s nice and dense and they come out moist and
      chewy with that kind.

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