Learn how to make a gluten free sourdough starter from scratch at home. You only need gluten free flour, water, and a bit of time to start creating delicious sourdough products.
You may be familiar with my deep love for fermented grains, but I’m also frequently asked about creating a gluten-free sourdough starter.
There are many people that cannot tolerate regular gluten-containing grains, even when fermented. Yet, they still want to experience the deliciousness of sourdough.
Enter a gluten free sourdough starter. Same process, but made with gluten free grains like buckwheat, rice, teff, sorghum, etc.
It takes a little trial and error. At one point, I couldn’t really tell if my new starter was really working, so I made my sourdough rolls with my new GF starter and regular, freshly ground wheat flour and they turned out nice and fluffy.
So, it was clearly working, even though it wasn’t quite as bubbly as what I’m used to.
Once I knew it was ready, I could start creating gluten free sourdough products.
Later this week, I’ll show you how to make some gluten free sourdough pancakes.
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Tips For Making A Gluten Free Sourdough Stater
- Since gluten free grains tend to be more expensive than regular grains, I used less buckwheat to create my starter than I normally would.
- It may take a little longer for your gluten free sourdough starter to take off and really start to get bubbly, especially if you use buckwheat.
- It is best to use filtered watered when feeding and maintaining your starter. I use a Berkey water filter, but any filtered water will do. The chlorine in city water may kill or inhibit the wild yeast and good bacteria growth.
- I hate wasting food, especially during a time like we’re experiencing now. When you’re discarding and feeding your starter, you can set your discard to the side in a covered bowl in the refrigerator. Once you have enough, you can use it in some sourdough discard recipes. You can also toss it in the compost. Up to you!
What is gluten free sourdough starter?
A gluten free sourdough starter is a combination of gluten free flour, water, and captured wild yeast from the environment that can be used in recipes to naturally rise dough without commercial yeasts or leaveners.
It is the same as a “regular” wheat sourdough starter, but the glutenous grains are replaced with gluten free grains.
Tools you may need:
Glass bowl or large jar – You want to use non-reactive supplies. Glass is the perfect option for this. While technically stainless steel is non reactive, most sourdough enthusiast would recommend avoiding all metals.
Wooden spoon or silicon spatulas are your best option.
Towel
FAQ
Is a sourdough starter gluten free?
Regular starter is not. Using a gluten free flour from the beginning will give you a true gluten free sourdough starter.
Is Sourdough OK for gluten intolerance?
This depends on the type of sensitivity you have. Those who have celiac disease cannot have any amount of gluten, so they will not be able to tolerate sourdough products made with regular flour.
However, they would be able to tolerate gluten free sourdough products made with gluten free sourdough starter.
Some people with a gluten intolerance may be able to tolerate long fermented (8-24 hours or longer) sourdough products. This is because they usually contain less gluten than non-fermented wheat products.
Always consult a medical professional before trying.
What type of flour is best for a gluten free sourdough starter?
You can use any of these gluten free grains: buckwheat, teff, millet, rice, sorghum.
I have also seen on King Arthur Flour and Bob’s Redmill websites that they have recipes using their 1-for-1 gluten free flours.
White or brown rice flours may yield a more bubbly starter.
I used buckwheat for my starter, because many of the other flours were sold out, and I could get my hands on it quickly.
Another option would be to combine half buckwheat flour with half rice flour, or any combination of the approved flours.
Can I feed my sourdough starter with gluten free flour?
If you have a regular, glutenous starter, I wouldn’t recommend just feeding it gluten free flour. While you definitely could do this, it would still contain some gluten, so your sourdough creations would not be completely gluten free.
Can you convert sourdough starter to gluten-free?
This is definitely possible. While it would still contain trace amounts of gluten, eventually after enough feeding with gluten free flour, a regular starter would be transformed into a “gluten free sourdough starter.” But, then again may have traces of wheat still contained in the gf starter. So if you have celiac or a allergy I wouldn’t recommend going this route.
What is the liquid on top?
Sometimes a liquid forms on top. This is called hooch. This will form when it has been too long since it was fed last, or if your starter isn’t very strong. It’s your starter telling you it is hungry.
You can just pour it off and feed the starter.
Why do you discard sourdough starter?
Removing half of the mixture ensures that the right amount of flour and water is feeding the growing colony of beneficial yeast. If you weren’t discarding half, the 1/4 cup of flour wouldn’t be enough to feed them on days three and four.
You would end up with a lot of extra, immature starter by the end of the process. It wouldn’t be able to make bread or cinnamon rolls rise.
How To Make A Gluten Free Sourdough Starter From Scratch
Day 1: Mix Flour And Water Together
- Mix 1/4 cup flour and 1/4 cup filtered water in glass bowl.
- Stir vigorously, scraping down the sides and incorporating everything.
- Place a clean tea towel over the bowl and set aside for 24 hours.
Day 2: Discard Some Starter, Then Feed
- Discard half of the mixture.
- Add 1/4 cup gluten free flour, 1/4 cup water, stir vigorously, and cover.
- Set aside for 24 hours.
Day 3, 4, & 5: Discard Some Starter, Then Feed
- Repeat the day two instructions for days three, four, and five:
- Discard 1/2 of the starter.
- Feed 1/4 cup gluten free flour and 1/4 cup water. Stir vigorously. Scrape down the sides.
- Cover and set aside for 24 hours.
Day 6 & 7:
On days six and seven, do the same discarding and feeding as the other days, but feed it every 12 hours instead of every 24.
By day seven, there should be enough beneficial bacteria and yeast present to bake sourdough bread and other fermented sourdough goodies, like pancakes and english muffins.
How can you tell it is ready?
You will know it’s ready if it has lots of bubbles, and doubles in size after a few hours when fed.
Maintaining And Feeding Your Starter:
If you are planning to bake a lot with your starter, you can leave it on the counter and feed it every 12 hours equal parts GF flour and water. If you have a cup of starter, you will need to feed it 1 cup of flour and 1 cup of water. If you have 1/2 cup of starter, then you can feed it 1/2 cup flour and 1/2 cup of water.
Does that make sense? You don’t want to feed 1 cup of starter 1/4 cup of flour and water. It will be hungry.
If you have too much starter, discard it or use it in discard recipes.
If you are planning to only bake once a week or so, you can store your gluten free starter covered in the fridge and feed it equal parts water and flour once a week.
Pull the starter out of the fridge to feed it about 12 hours before you plan to use it.
Find More Gluten Free Recipes Straight From The Farmhouse Kitchen:
- Sourdough Buckwheat Pancakes
- Homemade Gluten Free Granola Bars
- Fudge Coconut Flour Brownies
- Coconut Flour Lemon Poppyseed Muffins
- Homemade Rustic Granola
- Stove-Top Coconut Oil Popcorn
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Gluten Free Sourdough Starter
Learn how to make a gluten free sourdough starter to bake with. Wild yeast and beneficial bacteria are captured to help naturally rise baked goods and ferment grains, making them healthier.
Ingredients
- Flour: buckwheat, teff, millet, rice, or sorghum. You may even be able to use a gluten free one-to-one flour blend.
- Filtered water
Instructions
Day 1: Mix Flour And Water Together
- Mix 1/4 cup flour and 1/4 cup filtered water.
- Stir vigorously, scraping down the sides and incorporating everything.
- Place a clean tea towel over the bowl and set aside for 24 hours.
Day 2: Discard Some Starter And Feed
- Discard half of the mixture.
- Add 1/4 cup gluten free flour, 1/4 cup water, stir vigorously, and cover.
- Set aside for 24 hours.
Day 3, 4, & 5: Discard Some Starter And Fee
- Repeat the day two instructions for days 3-5.
- Cover and set aside for 24 hours.
Day 6 & 7:
On days six and seven, do the same discarding and feeding as the other days, but feed it every 12 hours instead of every 24.
By day seven, your starter should contain enough wild yeast and beneficial bacteria to be able to bake with.
Notes
- It may take a little longer for your gluten free sourdough starter to take off and really start to get bubbly, especially if you use buckwheat.
- It is best to use filtered watered when feeding and maintaining your starter. I use a Berkey Water Filter, but any filtered water will do. The chlorine in city water may kill or inhibit the wild yeast and good bacteria growth.
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Shelby says
What if I have a few bubbles but it does not double? I have had it for 9 days now and I am worried it is not working. I used to get hooch, but now I feed it every 12hrs and don’t seem to be getting it anymore. It smells yeasty though!
Sally says
If you start with rice flour can you feed it with another kind of gluten free flour or must you use the same kind?
Lisa says
Yes, you sure can!
Susan says
Thanks so much for this! Just found out the hubby needs to be gluten free and began searching for a successful sourdough starter. Many mixed reviews out there so it was wonderful to find this in my feed this morning as I’ve always had great success with your recipes. Now to get some started so I can begin baking!
Greta says
This is off topic but is it ok to use an Amish friendship bread starter (AP Flour, Milk and Sugar) and continue feeding with just Einkorn flour and water or would it be best to start from scratch? Im trying to cut out added sugar. Thank you so much. I love your channel!!
Helen says
Einkorn wheat is not gluten free.
Kelle says
Buckwheat actually is. Go ahead and use an all purpose flower instead.
Erin says
On Days 6 & 7, when Im feeding the starter every 12 hours, am I discarding every 12 hours too?
Erin says
Nevermind! 😆 I just read the answer to my prior question!
Penny says
If I’m not celiac but want a gluten free sourdough starter, is it okay to begin using gluten free flour in my current starter. Would it eventually not have gluten?
Smarika says
Hey.. i have a question. I am running out of buckwheat flour can i feed it with chicpea flour or maybe wheat flour??..
Marilyn says
Instead of discarding half of the starter, just save it to make a second batch of starter and do the instruction twice, saves waste
Jenni says
Hi Lisa,
Have you tried making bread with this GF starter? I’m looking for a good GF sourdough bread recipe 🙂
Nicole says
If i miss a day can i just keep going? Thanks
Lisa says
Hi lisa! I’m so excited to make this. Do you have a good GF bread recipe using this starter? I started this today but I’m not sure what to make with it. Thanks!!
Kate says
Hi Lisa,
Do you have a GF sourdough bread recipe to go along with this starter?
Thanks!
jenifer star says
I am wondering the same thing. Can this starter be used with any gluten free recipe?
Lisa says
You will have to experiment. I do find it fairly easy to convert regular baking recipes to sourdough, but haven’t done much experimenting doing the same with gluten free sourdough recipes. I’m working on a gluten free sourdough bread recipe currently. Be on the lookout.
Lisa says
I’m working on it! Should be up in the next week or so.
Melissa George says
Thank you for this wonderful and easy recipe! I am on day 6 of my gf starter and have noticed since day 4 that it smells like cheese. Is this ok and normal or has it gone rancid somehow?
Thanks for your help
Patty Lanz says
So great to have gf now also.many thanks
Shelly Gromer says
Once my gluten free starter is active and bubbly can I make all your sourdough recipes or is there only certain gluten free recipes I have to follow?
L says
On days 6 and 7, when I discard and feed as the other days but feed it every 12 hours instead of every 24 hours, do I also discard before each of those 12 hour feedings?
Margaret Gerstung says
Can well water be used in the starter?
Lisa says
Yes! Well water actually works great!
Mal says
Started making my buckwheat starter 5 days ago, top of it is going pink every day but it seems to be also going watery on top and smelling quite strong (pungent vinegary smell) is this normal
Brandie counce says
Hey I’m new at this baking … when you discard half is everyone pour up their mixture in a measuring cup and then discarding half ? Thank y’all in advance 😊
January Pellew says
Thankyou so much Farmhouse on Boone.This is the first starter recipe that has made any sense to me your clear instructions are fantastic.😍
jenifer star says
What Gluten free sourdough recipe do you recommend using with your sourdough starter recipe?
Lisa says
You can make these gluten free sourdough pancakes. You can use gf flour mix as well not just buckwheat. I’m also working on a gluten free sourdough bread right now that should be up in the next week or so.
Stephanie says
Do you grind your own buckwheat flour? If so, does the Mock Mill work? Thank you!
Lisa says
I haven’t, but the Mockmill can definitely do it!
Marilyn says
I’ve made GF sourdough pancakes for a very long time. This recipe WORKS!! Recipe is from a Wyoming ranch-years ago!!
1 1/2 cups starter
2Tbsp oil
1 1/2 Tbsp honey (2 Tbsp sugar)
1 egg, slightly beaten
1/2 tsp salt
1 tsp soda
Beat together and fry on hot skillet
Lisa says
Thanks for sharing!
Leah Schwalm says
Could the discarded starters be frozen to use later as a starting process? It seems like it’s throwing away a lot of starter, given the c9st of gluten free items.
Lisa says
Yes, you can do that or just make some discard pancakes.
Chelsea says
I’ve been setting aside my discard from the starter since day 1 – can I use it in a discard recipe or is it not fermented enough? Will letting it sit for a while let it ferment more or should I toss it and use the fermented sourdough starter instead?
Lisa says
You can use starter that is barely fermented in discard recipes just fine. I would use it all in pancakes!
Chelsea says
Help! I made my buckwheat sourdough starter over the last 9 days. It got good bubbles and yeast smell. I made pancakes and crepes to test it out, and they were tasty! I went to feed it this evening after making crepes this morning (it’s been on the counter the whole time) and it had a layer of fuzzy mold growing on it. I tossed it out because ew but why did it grow mold/is it supposed to? Thanks!
Lisa says
Oh no! That is terrible. I’m sorry. Was it fed that morning when you made the pancakes. That seems awfully quick to mold. Might be a good idea to keep it in the fridge.
Chelsea says
No, I used some but didn’t feed it again…I was going to that evening but do I need to feed it every time I use some? Thanks!