How To Make Gluten-Free Sourdough Starter

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Total Time: 15 mins Difficulty: Beginner
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The secret to a great gluten-free sourdough bread is a great gluten-free sourdough starter.
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How To Make Gluten-Free Sourdough Starter

Created by: Bloom Cuisine: , Courses: ,
Difficulty: Beginner Prep Time 15 mins Total Time 15 mins

Description

Sourdough starter creates one of the tastiest forms of art you will ever eat. While people love the taste of sourdough bread, they are skeptical about making it. The truth is making sourdough bread is not as complicated as it seems.

All you need is time, patience, and a good gluten-free sourdough starter recipe. However, before we get to the recipe, let's talk about what a sourdough starter is and the science behind it.

It's time to take the plunge and start making gluten-free sourdough starter today. This easy-to-make recipe produces a small batch of starter, perfect for making sourdough bread or other gluten-free creations

 
 

What Is Sourdough Starter?

Sourdough starter is just water and flour. I know what you are thinking; that can't be true. There must be more ingredients, right? While this recipe does contain an additional ingredient, lemon juice, all you need are water and flour to make a basic starter.

The trick is getting the proportions of water and flour right to kickstart the action. Once the proportions are correct wild yeast and good bacteria are the action starters that begin the fermentation process , creating a beautiful sourdough starter.

Ingredients

Instructions

  1. Day 1

    Mix the brown rice flour and millet flour in a small bowl until combined (This is the flour you will use to make and maintain the starter).

    Place 25 grams of flour, 60 mL of filtered water, and lemon juice into a small bowl. Mix until combined, then cover it with a cheese cloth and use a rubber band to fasten it to the jar. Place it in a warm area that is 70°F–90°F (21°C-32°C) in your kitchen.

  2. Day 2 & 3

    Remove the cheesecloth and smell the starter. Stir it, then use a spatula to scrape down the sides of the bowl. Cover it with the cheese cloth and use a rubber band to secure it to the jar and leave it in a warm area in your kitchen. Repeat on day 3.

  3. Day 4

    Remove the cheese cloth from the starter and smell it. Stir 1-2 teaspoons of flour into the starter. Add 30-45 mL of filtered water, a tablespoon at a time, and mix to combine if the starter is too thick. Wrap the starter with cheese cloth, use a rubber band to secure it to the jar and leave it in a warm area.

    After dinner, remove the cheese cloth from the starter, stir to combine, cover it with the cheesecloth , and let it sit overnight.

  4. Day 5

    In the morning, remove half of the starter and discard it. Stir 8 grams of flour into the remaining starter until combined. Next, add 30-60 mL of water to the starter and mix to combine if the starter is too thick. Let it sit in a warm area for a few hours, then check it again.

    If the starter is still quite watery, add 1 Tablespoon of flour and mix to combine.

    Cover the starter with a cheesecloth, then secure it with a rubber band and let it rise in a warm area. It should develop a bubbly texture by the evening.

  5. Day 6

    Early in the day, remove the cheesecloth from the starter, then smell it. Remove a spoonful of starter and discard it. Add 8 grams (1 tablespoon) of flour to the remaining starter and stir to combine. Add 30-44 mL of filtered water to the remaining and stir to combine. Cover the starter with the cheesecloth, use a rubber band to secure it and let it sit in a warm area.

    Later that evening, before you go to bed, unwrap the starter and add 8 grams of flour and mix to combine. Add 30-44 mL of water and mix to combine. Cover the starter with a cheesecloth, secure it with a rubber band, and let it sit in a warm area.

  6. Day 7

    Your starter may be ready if it has a yeasty, slightly sweet smell and bubbles when you stir it. If it is not ready, cover it with plastic wrap, then let it sit in a warm area.

    Before you go to bed, remove a spoonful of the starter from the bowl, place it into a new bowl, and set it aside to make more starter for future use. Add 16-23 grams of brown rice flour to the original starter and mix until combined. Next, add 30-44 mL of water and mix until combined. Rewrap it and let it sit in a warm area overnight.

  7. Day 8

    The starter will be ready to use. It will rise and have a yeasty smell and a bubbly texture. Use it to make gluten-free sourdough bread or other recipes like cakes and biscuits.

Note

To make a new sourdough culture, place the sourdough discard in a new jar and add 60 grams of flour and 63 ml of filtered water and stir to combine. Cover it and let it sit for 12-24 hours until it is active. Feed the starter a few times using the instructions above to build up its strength. You can store the new starter in the fridge if you do not plan to use it immediately. But remember to feed it at least once a week.

Making sourdough starter is not so complex after all. It's very easy once you have the tools, ingredients, and a great recipe. Now that we have discussed how to make sourdough starter let's move on to making sourdough bread.

Tips For Making Gluten-Free Sourdough Starter

Making sourdough starters can be challenging. These tips will ensure you create the perfect sourdough starter every time.

Be Patient

Patience is your best friend when making a sourdough starter. The process of making sourdough bread is easy, but it takes around 8 days for it to be ready. I know it's a long time, but if you want to create the perfect sourdough starter, you've got to be patient and let the sourdough starter do its thing.

Use A Spatula

You must scrape down the sides of the bowl after you feed your starter. If not, mold will develop. A small silicone spatula will help keep the sides of the bowl clean and prevent mold from growing.

Speaking of mold, if you see mold on your starter, toss it in the trash immediately. Yes, you will have to start over, but it's better to be safe than sorry. If you use a moldy starter, you or anyone who eats baked goods made with the starter will end up sick.

Smell Your Starter

Smelling your starter is very important. It can let you know if there is something off with your starter and whether you need to toss it in the trash and start over.

It can also help you determine when you need to feed the starter. For example, if your sourdough starter smells like nail polish remover, alcohol, or vinegar, this is a sign you need to add more flour. All of the yeast and bacteria have consumed the nutrients in the flour and are dying to be nourished. A healthy sourdough starter has a slightly sour but sweet aroma.

Know How Much Starter You Need

Every sourdough bread recipe is different. Some recipes call for 1 cup, while others call for 1 ½ cups of starter. Keep this in mind when you are making sourdough bread. This is a small batch recipe, so it only produces ¾ -1 cup of starter.

If your recipe calls for more sourdough starter, you may have to transfer it to a large bowl or jar before feeding it again. If you leave it in the same bowl, it could overflow, creating a giant mess.

Be Aware Of The Hooch

Alcohol is a byproduct of fermentation. If your starter is over fermented a liquid that smells like alcohol will pool on the surface of the starter. This is called the hooch. The hooch will affect the final product's flavor, so it's best to drain it off and feed your starter a few times to get it back on track.

A Note About Timing*

We are using an example schedule, but you can make your schedule based on what’s comfortable to you. The most important thing is that the dough has enough time to rise and ferment.

If at any point you want to slow down to process due to time or schedule (life happens) then you can just store the mixture in the fridge.

Save The Discard

Once you get the hang of making sourdough starter, you'll want to make bread over and over again. So save the discard from day 7. Once the sourdough bread develops a bubbly texture and makes a popping sound when stirred, you will remove a portion of the starter before adding more flour and water.

This is called the discard. It's better to save the discard from day 7, as you can use it to create a new starter. If you do not save the discard, you will have to start the entire process all over again.

So, simply place the discard into a clean container and feed it with fresh flour and water until it is active.You can store the new starter in the fridge if you don’t plan on using it immediately.

But remember to feed it once a week!

Making Sourdough Bread On Day 8

If you want to make sourdough bread on day 8, feed your starter 12- to 14 hours before. I usually do it before bed, by the time I wake up in the morning, the starter is ready to go. The starter will have a bubbly texture, a slightly sour but sweet smell. The starter will also make popping sounds when stirred.

Frequently Asked Questions

Expand All:
What Is Sourdough Starter?

The secret to a great gluten-free sourdough bread is a great gluten-free sourdough starter. Sourdough starter creates one of the tastiest forms of art you will ever eat. While people love the taste of sourdough bread, they are skeptical about making it. The truth is making sourdough bread is not as complicated as it seems.

All you need is time, patience, and a good gluten-free sourdough starter recipe. However, before we get to the recipe, let's talk about what a sourdough starter is and the science behind it.

It's time to take the plunge and start making gluten-free sourdough starter today. This easy-to-make recipe produces a small batch of starter, perfect for making sourdough bread or other gluten-free creations

 

 
 

 

What Is Sourdough Starter?

Sourdough starter is just water and flour. I know what you are thinking; that can't be true. There must be more ingredients, right? While this recipe does contain an additional ingredient, lemon juice, all you need are water and flour to make a basic starter.

The trick is getting the proportions of water and flour right to kickstart the action. Once the proportions are correct wild yeast and good bacteria are the action starters that begin the fermentation process , creating a beautiful sourdough starter.

How Do You Know When Sourdough Starter Is Ready?

In many ways your senses will let you know when the starter is ready.

You'll want to pay attention to how it looks, smells, and sounds. Sourdough starter is ready to use when it doubles in volume. It will also have a yeasty, slightly sweet aroma and make popping sounds when stirred.

Substitution Guide

In case you can't find the right flour in your supermarket, or you would rather avoid one of the ingredients in our recipes, here are some suitable substitutions to consider:

Brown Rice Flour

You can substitute brown rice flour with white rice flour, oat flour, or sorghum flour.

Millet

If millet is not available, you can use quinoa flour or amaranth flour as a substitute.

Psyllium Husk

In place of psyllium husk, you can use xanthan gum. However, note that you'll need less xanthan gum than psyllium husk—generally, use about half as much.

Buckwheat

If you're looking to replace buckwheat, consider using amaranth flour or chickpea flour.

Tapioca

Arrowroot flour or cornstarch can be used as a substitute for tapioca flour.

Potato Starch

Don't use potato flour, as they are not the same thing. However, you can use more tapioca flour or consider cornstarch as an alternative.

Tips for Substitutions:

Measure Accurately: When substituting, make sure to measure your ingredients carefully, as different flours have different absorption rates.

Test: Always do a small test bake when using a new substitute to ensure it meets your expectations.

Nutritional Content: Keep in mind that different flours have different nutritional profiles, so the end product may vary in terms of nutrients.

There are many reasons why you may need to substitute one or more of the ingredients in this sourdough bread recipe. For example, you may not be able to have millet flour because of thyroid issues. In this case, you would have no other option but to replace the millet flour with something else. Luckily we've got you covered.

To create the perfect sourdough, we had to use a blend of gluten-free flours, starches, and binders to achieve the correct flavor and texture of the bread. This combination mimics the texture of wheat sourdough bread.

The key to successfully swapping one gluten-free flour for another is understanding that each flour has different properties. Every flour, starch, and binder has a specific role in the recipe. They work together to create the perfect loaf of sourdough bread. This is why it's important to know the properties of each type of flour you're using. Understanding these characteristics is crucial for making the right substitutions.

Before we get to the substitutions, there is one more thing you must know. Even though two gluten-free flours may be similar, it does not mean that one flour will produce the exact same results as the other flour called for in the recipe. Think of this substitution guide as an experiment using different ingredients to create sourdough bread with a better texture and flavor.

Can I use the discard from my starter to make bread?

It depends on the type of bread you are making. You can only use the discard in recipes that contain yeast, baking powder, or baking soda.

Can I miss one feeding? I cannot feed the starter at lunch because I am at work.

Missing one feeding won't do any major damage to the starter. Just feed the starter the next time you remember it. Additionally, if you cannot feed the starter at lunchtime, feed it later in the day. The important thing is that you feed the starter at the same time every day.

When feeding the starter, do you remove the starter from the jar and mix it in a different container before returning it to the jar to ferment?

You do not need to remove the starter from the jar to feed it. You will need to discard a portion of your starter before feeding it to create a healthy culture. You can add the flour and water directly to the jar, then mix it into the remaining starter.

Instead of discarding a portion of the starter on day 3, can I use it to start a second starter?

Yes, you can use the discard to start a new starter. Place it into a new jar and feed it with filtered water and flour, making sure to feed it every day until it is healthy and active.

My brown rice starter looks dry on day 4 even though I have been feeding it 3 times a day. Should I add more water to thin it out?

If the starter is too dry or too wet, it can affect how much it rises. To correct this, add a little more flour and water, and mix just until combined.

My starter has not risen in 12 hours. Should I toss it in the trash because it's dead and make a new starter?

Don't give up on your starter yet. Let it sit for another 24 hours, feeding it as necessary. If it is still inactive, feed the starter and let it for another 12 hours. If it is still dormant, feed it and give it another 12 hours. If the starter still has no activity, toss it in the trash and start over.

I am going on vacation, Will my starter be ok when I return?

If you are going away for a week or two - no worries, just leave it in the fridge. It will probably be fine when you come back. If you are going away for longer time period you can always leave your starter with family or friends or just start over when you are back. If you leave your starter with friends or family, they can store it in the fridge and feed it once a week until you return. If you don't have anyone to take care of the starter, it's best to toss it in the trash. If left unchecked, the starter could develop mold or other harmful pathogens that could make it sick. You can always create a new starter when you come back.

Can I use a brown rice starter instead of the one used in this recipe to make sourdough bread?

Yes, you can use a brown rice starter instead of the one used in the sourdough recipe. Most starters will work in this recipe.

Do you leave the starter out of the fridge until the new flour and water start to grow when maintaining a starter?

Once you remove the starter from the fridge and feed it, you must let it sit at room temperature for 2-4 hours before placing it back in the fridge.

There are no signs of life in my starter, even though it's been 6 days, and I have followed the recipe. Could it be the cold temperature affecting my starter?

The ideal temperature for fermenting the starter ranges between 21°C/ 70°F and 32°C/ 90°F. Cold temperatures cause fermentation to slow down, while warm temperatures cause it to speed up. To revive your starter, discard some of the starter, then feed it with flour and water. If your kitchen is too cold, place the starter on top of the fridge or in the oven and turn the oven light on. Let it ferment for 2-4 hours until it is active.

Can you mix store bought brown rice flour with stone ground brown rice flour to make a starter?

Starchy flours are ideal for making sourdough starter. However, mixing store bought brown rice flour with stone ground brown rice flour may yield different results. Make a small batch of starter first to test it out before making a huge batch that may not turn out right.

“Why Isn’t My Sourdough Starter Doing Anything?”

Healthy starters are lively and bubbly. They double in volume and make popping sounds when you stir them. However, it takes a while to get to this stage. It takes 7 days to develop a healthy starter. For the first 5 days, your starter won't see much action. So hang in there, be patient, follow the recipe instructions, and wait until day 5.

If there is still no action after day 5, it is time to look at other possible issues. What type of water did you use to make the starter? Remember, make your starter with filtered, spring, or bottled water. If you used tap water to make the starter, the yeasts, and LABs may be dead because of the chlorine in the water.

“My Starter Was Active. Now It's Not…”

If your starter was ready to go a few days ago but now it looks dead, you can bring it back to life. Even though it looks devoid of activity, there may still be some yeasts holding on and waiting for a lifeline.

The trick is to feed it larger amounts of flour and water. By building up the yeast, you can bring this starter back from the dead.

Remove 30 grams (30 ml) of the starter from the jar and place it into a new jar. Next, add 125 grams (250 ml) of brown rice flour and 80 ml of water to the starter in the new jar and mix until combined.

After 4 hours, discard half of the starter. Add another 125 grams (250 ml) brown rice flour and 80 ml of water. Mix until combined and let it sit for 4 more hours before feeding it again. Repeat this process 2-3 times a day at 4-hour intervals until your starter is healthy and active.

“Why Does My Starter Smell Like Alcohol?”

The starter will smell like alcohol because alcohol is one of the by-products produced during fermentation. However, it should not have an overly strong alcohol smell. This smell indicates that your starter is probably hungry, and you need to give it more attention. Feed your starter with 60 grams (115 ml) of flour and 60 ml of water every 3 hours for 10-12 hours to tone down the alcohol smell.

In this rhythm, you'll be feeding your starter approximately 3 to 4 times within the 10-12 hour window. Consistent feeding at these intervals will help balance the yeast and bacteria in your starter, reducing the strong alcohol smell.

“There’s Mold On My Starter”

Mold can occur in sourdough starters because of contamination or if you forget to feed it. You have one of two choices: start over or try to save your starter. The safest option is to start over. This is the only way you will know if your starter is free of mold. Yes, it will take 7 days, but it is worth it.

However, if you want to salvage your starter, please proceed with caution. Carefully examine the starter to see if the mold is on the surface of the starter or if it has infected the whole starter. If the mold has penetrated the surface of the starter, toss it in the trash and start over.

If the mold is only on the surface of the starter, use a spoon to remove it from the starter. Use a different clean spoon to remove 1 spoonful of the starter from the starter that was furthest away from the mold and place it into a clean jar or bowl. Add equal parts of flour and water.

For example, if you add 70 grams of flour, add 70 grams of water. Mix until the starter is combined, then cover it and let it sit for 6 hours. Feed the starter equal portions of flour and water and let it sit covered for another 6 hours. Keep feeding the starter equal portions of flour and water at 6-hour intervals for a few days until it is active.

Remember to watch it carefully for any indications of mold. If mold develops, toss the starter in the trash and start over. If there are no signs of mold, you can use the starter or make bread or store it in the refrigerator.

“My Starter Tastes Sour”

The starter should have a sour taste. But if it's too sour, the starter has an overly acidic environment. Too much acid prevents the yeast from doing their thing. You need to feed the starter larger quantities of flour and water more often to reduce the acidic environment. Add an extra 1-2 spoonfuls of flour and a little more water the next time you feed your starter.

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  1. Andy

    This might actually be quicker than making regular sourdough starter with gluten, which usually takes me 10-14 days to develop that desired tangy flavor.

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