Recipe - Gluten-Free Sourdough Starter

This is a gluten-free sourdough starter recipe using a cup 4 cup gluten-free flour.
Total Time 1 minute
Course DIY Recipes, Sourdough Baking
Cuisine American, Gluten-Free


  • 1 2 Quart size Mason Jar
  • 1/2 Cup 1 to 1 Gluten-Free Flour I used Bob's Red Mill Brand
  • 1/2 Cup Filtered Water Must be filtered so as not to contain Chlorine


  • Start with a clean 2 quart mason jar.
  • Pour flour and water into the mason jar and stir until completely combined
  • Cover jar with a paper towel and screw on ring loosely.
  • Let set at room temperature for 24 hours.
  • After 24 hours you need to feed your starter.
  • Feed your starter 1/2 cup flour and 1/2 cup warmish water.
  • Stir well to incorporate. Do this every 24 hours.
  • After day 3, your starter will start to smell funky or slightly sour. That's good.
  • Continue feeding 1/2 cup of each water and flour every 24 hours.
  • By day 3 you should be seeing some bubbles in your starter, and your starter should be growing in size.
  • On Day 4, you will need to pour out about 1/2 of your starter before you feed it. You will do this before every feeding from now until Day 7.
  • Between Days 4 and 7, along with it's sour aroma, you should be smelling a yeasty aroma too. That's exactly what you want.
  • By Day 6 or 7 you should see active yeast activity. Your starter may even double in size within 4 to 8 hours of a feeding. At this point you are ready to start baking with your starter.
  • Enjoy! Any questions, just ask them in the comments below.