Recipe – Gluten-Free Sourdough Starter
This is a gluten-free sourdough starter recipe using a cup 4 cup gluten-free flour.
2 Quart size
1 to 1 Gluten-Free Flour
I used Bob’s Red Mill Brand
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.