Gluten free sourdough starter

    4 days 10 min

    This is a step-by-step guide on how to begin a gluten free sourdough starter without yeast. It's made with brown rice flour and buckwheat flour.


    9 people made this

    Ingredients
    Serves: 1 

    • 700g brown rice flour, divided
    • 350g buckwheat flour, divided
    • filtered water, at room temperature, as needed

    Method
    Prep:10min  ›  Extra time:4days resting  ›  Ready in:4days10min 

    1. Mix together the brown rice flour and the buckwheat flour until well combined.
    2. Day 1: Whisk together 1/3 of the flour mix and 175ml filtered water in a glass jar. Stir well until smooth and no lumps remain. Cover with a piece of cheesecloth or a clean linen tea towel and let sit at room temperature (21 degrees C), far from drafts or direct sunlight. Do not cover with cling film, the circulation of air is important. Every once in a while, stir the mixture with a fork or whisk. Check to see if small bubbles start to form in the mixture. These bubbles indicate that wild yeast is forming.
    3. Day 2: As well as stirring, you will begin to feed the starter on day 2. In the morning, mix 4 tablespoons of flour mixture and 3 tablespoons room-temperature filtered water. Once mixed well, add the flour-water mixture to the jar with the starter mixture. Stir well and continue to stir throughout the day if possible. Every 12 hours, add this same feeding mixture (4 tablespoons of flour mixture plus 3 tablespoons water) to the mother mixture.
    4. Day 3: By now, you should notice an overall sponge-like texture. If this is the case, your starter is ready to use. At this point, it should be kept in certain conditions to keep from over-growing. Keep it sealed, in the fridge.
    5. If your starter has only a bit of foam at the top, but you notice a fragrant smell of yeast, these are good signs and could be that the room is too cool. Check to make sure the location is draft free. If you don't notice these minimal signs and a note a foul smell, discard starter and restart.
    6. If your sponge is still very watery but has a sponge forming, mix well, take out 1 mug of the mixture and discard (or use in another recipe); feed the starter every 6 hours.
    7. By day 4 your starter should be ready. Keep the starter covered in the fridge and feed every two weeks or each time you measure out any starter.

    Tip:

    When not being used, your starter will need to be maintained. To feed: Allow the starter to reach room temperature. Take out 1 mug of starter (use in a recipe, freeze or discard) and add 60g of flour mix combined with 80ml of water. Allow the starter to reach room temperature and allow to rest until the starter has begun to foam and bubble. Cover and put back in the fridge.

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