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.
Servings 1 gluten free sourdough starter
Equipment
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.