Recipe – Gluten-Free Sourdough Starter
This is a gluten-free sourdough starter recipe using a cup 4 cup gluten-free flour.
Passive Time
Passive Time
  1. Start with a clean 2 quart mason jar.
  2. Pour flour and water into the mason jar and stir until completely combined
  3. Cover jar with a paper towel and screw on ring loosely.
  4. Let set at room temperature for 24 hours.
  5. After 24 hours you need to feed your starter.
  6. Feed your starter 1/2 cup flour and 1/2 cup warmish water.
  7. Stir well to incorporate. Do this every 24 hours.
  8. After day 3, your starter will start to smell funky or slightly sour. That’s good.
  9. Continue feeding 1/2 cup of each water and flour every 24 hours.
  10. By day 3 you should be seeing some bubbles in your starter, and your starter should be growing in size.
  11. 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.
  12. 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.
  13. 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.
  14. Enjoy! Any questions, just ask them in the comments below.