I don't know about you guys, but sourdough has been all over my feed for YEARS and I was always too intimidated to give it a go, but here we are! This is super simple to make, honestly!
Ingredients
I highly recommend you use the King Arthur Gluten-free Measure for Measure Flour. I've only tried and been successful with this brand, so I can't guarantee results with any others!
See recipe card for quantities.
Storage
Store in a cool place on the counter for the first 7-10 days of consistent feeding, then store in the fridge.
Gluten-free Sourdough Starter
This is my favorite gluten-free sourdough starter that I've tried, and it grows beautifully!
Ingredients
Method
- In a jar, add 130 grams of the gluten-free flour and 130 grams of room temperature water. Mix until well combined and cover the jar with cheesecloth (or a paper towel and rubber band works fine too!) Store at room temperature for one day.
- The next day, scoop out about half of your starter (it should've grown a bit overnight!) and discard this. You can always save your sourdough discard to use in other recipes if you'd like, or just dispose of it.
- Add another 130 grams flour and 130 grams water to the remaining starter and mix well. Cover and return to counter for another day.
- The next day, discard half and repeat the previous step.
- Repeat this for 7-10 days and you should have an active starter that is ready to be baked! After this point, you can store your starter in the fridge and only feed it every few days.
Alex
I started this recipe a week ago and my starter is THRIVING!!!!! I previously tried gluten free sourdough a few years ago and used a ton of different flours and other things- it was so expensive and confusing. I'm so grateful for this recipe! Trying your sourdough load tomorrow.
Sami Smith
Hi Alex! Oh my goodness, this makes me SO HAPPY to hear!! Can't wait to hear how your sourdough loaf turns out!:)
Mb
Do you leave it for a full 24 hours? Like if I feed in morning I wait until the next morning? vs feed at night and feed in morning
Ashlee G
Wondering if you have any photos you can share of what your state looks like in its beginning stages. I tried once so far and my starter was very thick and then I missed a day and it spoiled. Just wondering before I give it another go!
Thanks!
Kristin
My starter feels a bit "wet", no extra liquid but less floury than I anticipated. Is that normal?