Introduction: Gluten Free Sourdough Starter

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For a non-gluten free version of this recipe, check out my other sourdough starter Instructable.

Step 1: BoM

Picture of BoM

Very clean ceramic or glass jar with lid (or with cheesecloth and a rubber band)

Gluten Free Flour (brown rice flour, sorghum flour, etc. will work)

Water

Tiny, tiny, bit of yeast

Whisk (Danish Dough Whisks are particularly awesome)

Scale (helpful)

Step 2: Day 1: Setup

Picture of Day 1: Setup

Measure out and mix together 4oz of water and 4 oz of gluten free flour. Add a tiny pinch of yeast (this is just to help the starter get going). Mix well. I mean very well. You don't want any dry flour in or around your container. Cover with lid or with cheesecloth and set aside for 24 hours (not airtight, you want some air flow).

I messed up with the water and went over 1/4oz. So I added 1/4oz of gluten free flour to balance it out.

Step 3: Day 2: Feed

Picture of Day 2: Feed

After the first 24 hours you should begin to see signs of life in your starter. If you don't, it's okay, gluten free flours can take a little longer.

Remove 4oz of starter from your container and replace it with 4oz of fresh water and 4 oz of fresh gluten free flour. Mix well and then set aside.

The starter you removed you can either transfer to a different container and feed, or toss.

Step 4: Day 2: 12 Hours Later

Picture of Day 2: 12 Hours Later

Remove 4oz of starter from your container and replace it with 4oz of fresh water and 4 oz of fresh gluten free flour. Mix well and then set aside.

Feedings are repeated every 12 hours. If this seems like too much work, you can slow the sourdough process by keeping your starter in the fridge and only feeding it every 5-7 days.

Step 5: Final Feeding

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The final feeding is what you do a day or so before you want to use your starter. Basically, you feed your starter enough flour and water so that it creates enough starter for your recipe.

(i.e., if your recipe calls for 1 cup of starter, add 4oz flour and 4oz water. If you need a 1 1/2 cup, add 6 oz flour and 6oz water. When the starter bubbles and rises, it's ready to use and remove the amount you need. The starter that is leftover should be fed and left at room temp. for a few hours before returning to the fridge).

Comments

wold630 (author)2017-07-22

I had no idea this was a thing! I do hope you have a gluten-free bread recipe coming soon!! ;)

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