Looking for Sourdough? 
Learn how to make a gluten free sourdough starter from scratch and bake delicious gluten free sourdough bread in just 5-7 days!
Because of high demand, we have created this tutorial for those that have wheat sensitivities, gluten intolerance or celiac disease to be able to make your own gluten free sourdough bread.
And don't worry about bland, dry, crumbly bread. The gluten free sourdough bread recipe that we have developed makes the most soft, sliceable and delicious gluten free bread!
The process is very simple so let's get started!
What you'll need
The ingredients needed to make this gluten free sourdough starter are:
- brown rice flour
- water
We choose to use brown rice flour because it is inexpensive and readily available, but you can use any gluten free flour of your choice.
You will need measuring cups, a glass jar with a loose fitting lid and a rubber band to mark the level of starter in the jar.
How to make a gluten free sourdough starter
Day 1: Add ½ cup brown rice flour and ¼ cup of water to a clean jar. Stir, cover loosely and let it sit at room temperature for 24 hours.
Day 2: Stir the starter, cover loosely and let it sit at room temperature for another 24 hours.
Day 3: Add ½ cup brown rice flour and ¼ cup of water to the jar. Stir, cover loosely and let it sit at room temperature for 24 hours.
The photos below were taken on day 3 before the starter was fed. You can see lots of bubbles on the sides of the jar with very little bubbles on the surface of the starter.
Day 4-7: Discard half of the starter from the previous day and add ½ cup brown rice flour and ¼ cup of water to the jar. Stir, cover loosely and let it sit at room temperature for 24 hours. Use a rubber band to mark the level of the starter right after it is fed.
You should expect to see bubbles on the sides of the jar, but little to none on top of the starter.
The starter is ready to use for baking when it rises by 25-30% in the jar after a feeding. Depending on the temperature, this could take anywhere from 6-12 hours. Warmer temperatures will cause the starter to grow faster.
Tips for success
TIP 1: Sourdough starters grow best at room temperature. Somewhere around 70°F is great. If it's colder than that in your kitchen, your progress will be slower. Be patient, I promise that it will take hold if you trust the process.
TIP 2: You don't need to purchase special rice flour to feed your starter IF you have a high speed blender or a grain mill. I used my high speed blender to make flour from brown rice to get my gluten free starter going. Just blend until it is as fine as possible!
TIP 3: Cover the jar loosely. I lay the lid on the jar without securing it. The starter needs to be able to "breathe" so don't screw a lid on too tightly. You can also use a piece of thick fabric with a rubber band to secure it in place.
TIP 4: Pick morning OR night to feed your starter to make it easy to remember.
TIP 5: Save the discarded starter in a separate jar in the fridge. When there is enough, you can make gluten free sourdough discard crackers! (recipe coming soon)
How to maintain a gluten free sourdough starter
Keep the gluten free sourdough starter stored in the fridge until you are ready to bake. The night before you plan to mix your dough, remove it from the fridge and feed it the amount needed to make your gluten free sourdough recipe with. Once a week, discard half of the starter and refresh with ½ cup gluten free flour and ¼ cup water and place back into the fridge until you are ready to bake.
How to make Gluten Free Sourdough Starter
INGREDIENTS
- 6 cups brown rice flour
- water
INSTRUCTIONS
- Day 1: Add ½ cup brown rice flour and ¼ cup of water to a clean jar. Stir, cover loosely and let it sit at room temperature for 24 hours.
- Day 2: Stir the starter, cover loosely and let it sit at room temperature for another 24 hours.
- Day 3: Add ½ cup brown rice flour and ¼ cup of water to the jar. Stir, cover loosely and let it sit at room temperature for 24 hours.
- Day 4-7: Discard half of the starter from the previous day and add ½ cup brown rice flour and ¼ cup of water to the jar. Stir, cover loosely and let it sit at room temperature for 24 hours. Use a rubber band to mark the level of the starter right after it is fed. The starter is ready to use for baking when it rises by 25-30% in the jar after a feeding. Depending on the temperature, this could take anywhere from 6-12 hours. Warmer temperatures will cause the starter to grow faster.
NOTES
- How to maintain going forward: Keep the gluten free sourdough starter stored in the fridge until you are ready to bake. The night before you plan to mix your dough, remove it from the fridge and feed it the amount needed to make your gluten free sourdough recipe with. Once a week, discard half of the starter and refresh with ½ cup gluten free flour and ¼ cup water and place back into the fridge until you are ready to bake.
- Discarded sourdough starter can be kept in a separate container in the fridge and used to make gluten free sourdough discard recipes.
PREVIOUS
Barb says
It's Day 3 and preparing to feed the starter when I noticed mold! Assuming this shouldn't happen so tossing and will start over. Please let me know if this is normal. Thank you!
Amy says
No that is not normal. I would completely start over again!
Joe says
I'm on day 5 and it smells like baby spew. Is that normal? Will it mellow out on its own or do I need to correct it some way?
Amy says
It should mellow out as the starter develops. You may want to feed it twice a day until the smell goes away.
Bonnie says
So Excited! Started my GF starter yesterday. It seemed a little dry so I followed the tip to add 1 tsp of water.
I love the Country Loaf! So I know Im going to love this bread too!
Danielle Fredrick says
I am on day 1 and this is my first venture into gluten free bread. I combined 80 grams (1/2 cup) of Bob’s Red Mill brown rice flour with 60 grams (1/4 cup, I think) of water and it seems very dry. Is that how it should be?
Amy says
Hi Danielle, yes it will seem dry. You can add a teaspoon of water if you think it's too dry. That will not hurt it at all.
Maria says
Does the float test work for the GF SD starter?
Amy says
No it does not.
Amy says
Can a flour mix be used to make the starter? I use Pamela's Bread mix and I was wondering if I could use that. Thank you.
Amy says
Hi Amy, yes it can. I've used GF King Arthur brand mix to build a starter with success.
Chloe says
Does it have to be brown rice flour or will any gluten free flour do?
Amy says
Just about any gluten free flour should work.
connie says
can I use grounded brown rice using a mill as brown rice flour?
Amy Duska says
Yes you can. That is what I do.
Emily says
I can’t wait to start making bread. So simple to follow. Thank you
Jennifer Stewart says
Fantastic - starting this T O N I G H T !!!
Amy Duska says
Yay! Please let me know if you have any questions!