Easy Gluten Free Sourdough Starter

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Hey there, gluten-free fam! Are you ready to level up your baking game and create something truly magical? I’m talking about a living, bubbling, tangy sourdough starter that will become the secret ingredient for the most delicious gluten-free breads you’ve ever tasted.

gluten free sourdough starter

Now, I know what you’re thinking – “Sourdough starter? That sounds like a lot of work!” But fear not, my gluten-free friends! This recipe is as easy as it gets, and I’ll guide you through each step with plenty of enthusiasm and (hopefully) a few chuckles along the way.

Read More: 28 Easy Gluten Free Dinner Ideas

Imagine waking up to the aroma of freshly baked sourdough wafting through your kitchen. Imagine slicing into a crusty loaf, revealing a soft, chewy interior bursting with tangy flavor. And the best part? It’s all gluten-free, baby!

So, whether you’re a seasoned baker or a complete novice, this sourdough starter adventure is about to become your new favorite culinary quest. Get ready to embrace your inner science nerd and baker extraordinaire, because we’re about to create a little ecosystem that will elevate your gluten-free baking to new heights.

Grab your apron, roll up your sleeves, and let’s get this gluten-free party started!

Ingredients:

  • 290 grams (2 1/2 cups) gluten-free flour (such as sorghum, teff, millet, amaranth, buckwheat, or brown rice flour)
  • water

Tools:

  • A medium mixing bowl (glass or ceramic works best)
  • A sturdy spoon or dough whisk
  • A clean jar for storing your starter baby

Easy Gluten Free Sourdough Starter

Let’s get this gluten-free show on the road!

Day 1: In your trusty mixing bowl, combine 50 grams (1/4 cup + 2 tablespoons) flour with 60 grams (1/4 cup) warm water. Stir until it forms a thick, smooth batter. This is the beginning of your starter’s beautiful life! Cover the bowl loosely and let it hang out on the counter for 24 hours.

Day 2: Rise and shine, starter! Time for your first meal. Feed your hungry batter 30 grams (1/4 cup) flour and 40 grams (3 tablespoons) warm water. Stir well, making sure no dry bits are left behind. Cover and let rest for another 24 hours.

Days 3-4: Keep up the feeding routine! Each day, add 30 grams (1/4 cup) flour and 40 grams (3 tablespoons) warm water to your starter. Stir enthusiastically, cover, and let it chill for 24 hours.

Day 5: Okay, starter, time for some tough love. Discard about half of the batter (it’s for a good cause, I promise!), then feed it 30 grams (1/4 cup) flour and 40 grams (3 tablespoons) warm water. Cover and snooze for 24 hours.

Day 6: No discarding today! Just feed your bubbling beauty 30 grams (1/4 cup) flour and 40 grams (3 tablespoons) warm water. Stir, cover, and let it do its thing for 24 more hours.

Day 7: One more tough love day. Discard half the starter, then feed it 30 grams (1/4 cup) flour and 40 grams (3 tablespoons) warm water. Cover and let it rest for the final 24 hours.

Days 8-9: Your starter is a big kid now! Feed it 30 grams (1/4 cup) flour and 40 grams (3 tablespoons) warm water each day. Stir, cover, and wait patiently for 24 hours.

Day 10: Gasp Look at all those bubbles! If your starter has doubled in size and developed a pleasantly sour aroma, congratulations! You’ve just birthed a healthy, gluten-free sourdough starter. Carefully transfer your new baby to a clean jar and pop it in the fridge until you’re ready to bake up a storm.

And there you have it, folks! A gluten-free sourdough starter that’s as easy as it is delicious. Trust me, the tangy, chewy payoff will be worth every minute of this 10-day journey.

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Ryan Jones

Ryan Jones is a USA Triathlon Level 1 Certified Coach, USA Cycling Level 3 Certified Coach. Since graduating college, Ryan has coached over sixty triathletes, runners, cyclists, and swimmers. He focuses on helping them select appropriate goals and guiding them towards achieving them.

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