How To Make Gluten-Free Sourdough Starter

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.