Gluten Free Sourdough Starter Recipe
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.
Thank you so so so so so much for creating this and providing directions! I have been yearning for a gluten free sourdough starter!!!!! I’m on day one, so I’m hoping the process goes well! When you have time, would you please provide the measurements in grams also? I find it very helpful to ensure measurements are completely accurate. I’m not the most experienced baker, so it’s really helpful for me. I’ve made a regular sourdough starter, using your recipe, and have made so many of your other items as well. Bagels and scones are a REGULAR in our household. My husband enjoys them, as I cannot eat gluten. But I’m so excited to try baking gluten free sourdough goodies!!!! Thank you so much!
Hi Amy,
I am not able to eat brown rice flour, what alternatives could I use? I have almond flour, coconut flour, and tapioca flour. And would you use the same method?
Thank you!
Hi Amanda, I answered your question for the bread recipe with the same list of these flours you can try. I haven't experimented with these flours but you can try using one of the following:
Tapioca flour.
Almond flour.
Coconut flour.
Quinoa flour.
White Rice flour.
Sorghum flour.
Teff flour.
Chickpea/Garbanzo Bean flour.
I haven't used these in this recipe but they should be worth a try.
I used your method to make my starter which I did and he was happy. I started my starter with King arthur gf flour. I was getting low on my King Arthur gf flour and used my Bob's redmill gf 1to1 and my sourdough became like a paste and wouldn't rise. I am trying to salvage my starter or should I just start from the beginning?
I would not start over because there are still wild yeast in the starter. I would put it in the fridge until you can get the King Arthur GF flour and start feeding again.
I’m on day three of this recipe. The starter is very dry and thick. What should the consistency be? This is nothing like my regular starter. FYI I’m using Bob’s Red Mill brown rice flour. Thanks!
The starter is very thick and is not stretchy like a regular starter. The only thing you will see is bubbles.
I made the starter and also your recipe for GF sourdough bread, which was delicious! I have frozen most of it in anticipation of a visit from a friend with serious gluten intolerance and so I am wondering whether you have other recipes to use the GF starter? I'd love to make her a cake or some cookies.... I've made so many of your non-GF sourdough recipes: brownies, ginger cookies, peanut butter cookies, English muffins, bagels, lemon cake - all are so delicious and I'd love to be able to share with our GF friend! Thank you so much for all you do - it has changed my sourdough baking for the better!!!
Hi I purchased Bob's Red Mill Brown Rice flour and put 1/2 cup of it with 1/4 cup water in a jar with a loose lid like the recipe called for but its very dry and crumbly. It's like it needs more water. Is that what it dhould look like on day 1 and 2?
I would add more water so that it is not dry.
can the gluten free starter be used in all of your recipes in place of a regular starter?
No, it should be used with gluten free sourdough recipes because the measurements would be different.
I purchased the same flour and it’s way way too dry with just 1/4 cup water . 👎
Will this recipe work with white rice flour as well? 🙂
It should work with this recipe.
Hello, I tried making this recipe but it went moldy after only the first day. Any idea what might have happened?
It means that either your flour or utensils were contaminated.
Hi Amy! I’m on day 5 making the Gluten Free sourdough starter using the brown rice flour. So far it looks great and growing really fast. I have enough discard now to make the pizza crust. My question is do I still use the brown rice flour and do I need to add additional types of GF flour with the brown rice flour and do I need to add yeast. If there’s a separate recipe I would love to have it. Thank you 🙂
Hi Amy, on day 7 in the morning I fed the starter the 1/2 cup rice flour and 1/4 cup of water. Then I put in fridge. Can I remove it from fridge same evening, feed it and use it in next morning to try making the bread? Thanks
Yes you can 🙂