This gluten-free sourdough starter begins with flour and water. As it develops, you can continue feeding it naturally or use an optional gluten-free culture to stabilize activity if fermentation stalls or your kitchen runs cold. The day-by-day schedule below outlines what to expect, how often to feed, and how to identify normal activity versus signs of contamination.
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This post on gluten-free sourdough starter focuses solely on the wild yeast starter creation. I walk you through adding flour and water to when you have an established starter. The separate sourdough bread recipes cover shaping, hydration, and the bake schedule. You can also see all of my gluten-free sourdough and discard recipes for more ways to use your sourdough starter.
My recipe includes starter options using single-grain flours, gluten-free blends, and the optional GF culture, so you can choose the method that works best for your kitchen conditions and experience level.
Planning to Make the Starter:
It is important to plan before you begin to make your starter. Decide if you want to make your starter with just flour and water, or give it a jump-start using Cultures for Health Gluten-Free Culture. I have made starters using both methods, and I find my readers have a higher success rate with the flour-and-water plus culture.
- I always use purified water when making sourdough or baking with yeast. Chlorine and chemicals in our tap water can kill your yeast and inhibit the rise. To get the best rise, you must use purified water that doesn’t contain these chemicals.
- You need to plan how you want to keep your starter warm, between 72-79ºF. It will not ferment or establish if it is cold.
- Lastly, choose what flour you will use to grow your starter. Years ago, I used a gluten-free flour blend, but over the years of making starters, I’ve found that a single-grain flour is best. I have seen folks grow successful starters with brown rice flour, millet flour, buckwheat flour, and other types. My favorite is brown rice flour.
Start with the right tools; read My Favorite Sourdough Tools for a full list of equipment.
Keeping Your Starter Warm:
When getting your starter going, it must be kept warm enough for the bacteria to grow. I have found several ways to keep the sourdough starter warm.
- I used an old Euro Cuisine Yogurt Maker base that my mother-in-law gave me. Plug in the base and place two folded dish towels on top to help prevent it from getting too hot. I place the jar on top of the towels.
- They also make sourdough warming mats that easily fit a quart-sized mason jar. This is better than the option I used above because you can set the temperature.
- Many of my readers keep their sourdough starter in the microwave or oven with the light turned on and the door closed. The light generates enough heat to keep the starter warm. The two cons of this method are that you can burn out the light, and if someone forgets your starter is in the oven, someone may preheat the oven and ruin your starter.
Sourdough Starter Instructions:
Day 1:
- Mix equal parts of a gluten-free flour blend and water (1:1 feed ratio) in a clean bowl or quart-sized mason jar. I start with 1/4 cup of flour to 1/4 cup of water. You want the starter to have the consistency of a slightly thick pancake batter. Do not use pure starch sources such as tapioca and potato. If you are using the Cultures for Health Gluten-Free Culture, add it to the jar. Mix well.
- Cover loosely with a breathable cloth and keep at 72–79°F for best growth.
- You will feed the starter 2-3 times a day. Later in the day, feed it with 2 tablespoons of flour to 2 tablespoons of water. Mix well.
Day 2:
On day two, feed the starter 1 TBSP of flour to 1 TBSP of water 2-3 times a day. Keep the 1:1 flour-water ratio. Again, be sure to use filtered water and stir the starter well.
Days 3-4:
After 3-4 days, your mixture should begin to smell sour and have some bubbles. Keep feeding your starter twice a day until it is full of bubbles and doubles in size within a few hours of feeding it.
Time to discard! As the amount of starter in your jar grows, I recommend discarding some. It is too young to use in discard recipes at this point. The discarded starter can be placed in the trash or in the compost. In the early stages, I discard 2-3 tablespoons each day.
By discarding some of your starter, the remaining starter can continue to strengthen and establish itself with the feeds.
👀 Sandi Says: Do not dump the discard down the drain. It is sticky and can cause a lot of plumbing issues.
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Day 5 and Beyond:
This is what the starter should look like now! Look for lots of bubbles. It should still have the consistency of thick pancake batter. Sometimes it takes a few extra days, so keep repeating the steps of feeding and discarding.
If your starter is not full of bubbles, here are some things to check:
- Check the temperature: How cold is it where you are growing your starter? Yeast needs warm temperatures to activate and grow.
- Are you feeding it often enough?
- Are you using a gluten-free flour blend? Sometimes this can slow things a little because of the starches and xanthan gum.
🔑 Sandi says: If you see clear liquid on top of your starter, this is called hooch. This means you need to feed your starter. You will want to drain off that liquid before feeding the starter.
How do I know if the starter has gone bad?
If you don’t see many bubbles or if something seems off, smell your starter and take a close look at it. Discard it immediately if you notice:
- rotten/chemical odor
- pink or orange streaks
- fuzzy growth
How To Store Your Gluten-Free Sourdough Starter:
The starter should be kept on the counter, warm for another week or two, feeding and discarding until it is well established. I do not recommend storing your starter in the fridge until it is at least 3 weeks old and established.
If you want to continue using your starter, keep it in the refrigerator. The refrigerator slows the fermentation process, and it puts your starter to sleep so you don’t have to feed it as often.
A good way to tell if your starter is ready to refrigerate is whether it doubles within 2-4 hours of feeding; it is ready to refrigerate.
- Do not store your sourdough starter in a metal container. Store in a glass or ceramic container. I store mine in a quart-sized mason jar. (These are my favorites because they have plastic lids!)
- Time to Store the Discard! You will want to continue to discard by taking out some of the discard before feeding the starter. The amount of discard depends on how much starter you have. If my jar has 1/2 cup total starter, I would discard 3-4 TBSP. (I keep the discard in a separate container to use it in gluten free discard recipes.) Feed the starter before putting it in the fridge.
- If the starter is on the younger side, feed it in the refrigerator every 4-5 days. As the sourdough starter ages, you can feed it less often, once every 1 1/2 to 2 weeks. I feed mine by adding 2 TBSP of flour to 2 TBSP of purified water. Stir it well so the flour is incorporated. If your blend is starchy, you can use 3 tablespoons of water.
- Cover it with the lid and refrigerate.
When you plan to bake with your starter, remove it from the refrigerator the night before, discard some, feed it, and let it come to room temperature. Keep it covered with a clean, damp kitchen towel.
What to make with the discard:
Want more ways to use up your gluten-free sourdough discard? Don’t miss my full list of tested gluten-free discard recipes!
You can use the discard to make these Gluten-Free Discard Crackers or these Gluten-Free Sourdough Discard Biscuits if you choose to discard. We also love these Gluten-Free Sourdough Discard Muffins.
We named one of our past starters “Freddie,” and it became a running family joke about who remembered to feed him. You don’t need to name yours, but if it helps you feel connected to the process, go for it.
Frequently Asked Questions:
My opinion has changed over time. I no longer use a gluten-free flour blend. I use only brown rice flour to make and feed my starters. It is cheaper than a 1:1 blend and activates and remains active much better because there is no starch or gum to slow fermentation.
Yes, you can switch flour types. Fermentation may slow for a day or two, depending on whether you use a blend or single-grain flour, but it will pick up again!
The liquid that forms on top of your sourdough starter is known as “hooch.” When you see hooch in your starter, it indicates the sourdough needs to be fed; the development of hooch is normal and not a cause for concern.
Drain off the hooch before you feed the sourdough starter. You may notice the hooch smells like alcohol, which is also expected.
Yes, you can freeze the sourdough starter. If you freeze the starter, you will not have to feed it. When you are ready to bake the bread, you must give the sourdough starter a week before the dough is active again. You must begin the feeding process once you remove it from the freezer.
Freezing the starter is an excellent idea if you don’t have the time and effort to keep feeding it. I recommend freezing.
Don’t forget to check out the next step…making the sourdough bread!
When I first interviewed Sadie at Bread Srsly, she was so generous to share an older version of her famous sourdough recipe with me to share with my readers. I have streamlined Sadie’s original recipe and tested a few different gluten free flours and blends to make it easier for you to recreate this recipe.
If you want to try Sadie’s original recipe given to me, you can use 1/4 cup of millet flour or 1/4 cup of sorghum flour. (Check out Rachel’s comment in my Gluten-Free Sourdough post to see her comments on how she uses the millet flour!)
Gluten-Free Sourdough Recipes To Try:
- This sourdough starter, aka levain, is used in my Gluten-Free Crescent Rolls recipe.
- Gluten-Free Sourdough Discard Scones – Perfect for using up discard!
- Don’t forget to check out the next step…making the Gluten-Free Sourdough Bread! This recipe makes a sandwich-style loaf using 1:1 gluten-free flour blends!
- My new favorite is this rustic Gluten Free Cranberry Walnut Sourdough Bread recipe.
- Use this gluten-free sourdough starter to make this homemade Gluten-Free Sourdough Boule.
Love This Recipe?
I still have readers message me years later about the success they’ve had after finally getting their starter active. If that ends up being you, I would genuinely appreciate hearing it. Drop a comment below, and let me know how it turned out!
How to Make a Gluten Free Sourdough Starter
Ingredients
- ¼ cup gluten free flour * see note
- ½ cup purified water * see note
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Instructions
- It is important to read my entire post before making this gluten-free sourdough starter. This is one recipe where it is IMPORTANT to read my whole recipe post, not just this recipe card. I have a lot of experience with sourdough, and the tips I share are valuable to your success.
Day 1
- Mix equal parts of a gluten-free flour blend and water (1:1) in a clean bowl or quart-sized mason jar. I start with 1/4 cup of flour to 1/4 cup of water. You want the starter to have the consistency of a slightly thick pancake batter. Do not use pure starch sources such as tapioca and potato. If you are using the Cultures for Health Gluten-Free Culture, add it to the jar. Mix well.
- NOTE: I highly recommend using filtered or bottled water. Chlorine and chemicals will kill the beneficial bacteria you are trying to grow.
- You will feed the starter 2-3 times a day. Later in the day, feed it with 2 tablespoons of flour to 2 tablespoons of water. Mix well. Cover loosely with a breathable cloth and keep at 72–79°F for best growth. (See Notes)
Day 2
- On day two, feed the starter 1 TBSP of flour to 1 TBSP of water 2-3 times a day. Keep the 1:1 flour-water ratio. Again, be sure to use filtered water and stir the starter well.
Day 3-4
- After 3-4 days, your mixture should begin to smell sour and have some bubbles. Keep feeding your starter twice a day until it is full of bubbles and doubles in size within a few hours of feeding it.
- Time to discard! As the amount of starter in your jar grows, I recommend discarding some. It is too young to use in discard recipes at this point. The discarded starter can be placed in the trash or in the compost. In the early stages, I discard 2-3 tablespoons each day.
- Do not dump the discard down the drain. It is sticky and can cause a lot of plumbing issues.
- If your bowl or jar starts to get full, feel free to discard some of the starter. In Sadie's original recipe, she didn't write about discarding any of her starter. I do take out some disard because it helps your bacteria become stronger.
Day 5 and Beyond
- This is what the starter should look like now! Look for lots of bubbles. It should still have the consistency of thick pancake batter. Sometimes it takes a few extra days, so keep repeating the steps of feeding and discarding.
- Refer back to my post to troubleshoot any steps, or if you do not see lots of bubbles.
Notes
- I have used sorghum, brown rice, millet flour, and gluten-free flour blends successfully to make a starter. I prefer brown rice flour because it is a lot less expensive than a flour blend.
- I recommend considering getting the Cultures For Health Gluten-Free Culture to jump-start your starter.
- I found brown rice flour works the best, and it is less expensive to use compared to a gluten-free flour blend.
- In order to give your natural yeast a chance, I highly recommend using purified water. Chlorine in tap water can kill your yeast, not growing your starter.
- I include very detailed instructions for storing your sourdough starter in my article. Please refer back to that because it has a lot of important information.
- I include a very detailed troubleshooting section in my article. If your starter is having some trouble, please refer to the Recipe FAQ in the article.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
My starter is made with brown rice flour only, it is bubbly and smells like yeast but it rises very little ( maybe 1/4?) I feed twice a day, 1:2:2.
Does it have to double before I can bake with it?
Am I doing something wrong?
Hi Cindy, Are you discarding before you feed it? How much is in the jar? Are you keeping it warm or room temperature?
I’m on day 3. What do I do now?? You didn’t give any instructions for days 3 to 5. All you said is, “You’re almost there.” But how do I GET THERE? Please help.
Hi Amber, you would continue as you are until day 5 and you have a bubbly starter. What does your starter look like right now? I am happy to give tips.
I had my starter looking very good and thought I could begin cooking with it by Tuesday of this week. I had it in the oven with the light on – then yesterday I was making chocolate chip cookies for Thanksgiving, but didn’t look in oven first- oh my when I saw my jar of starter inside a 375 oven I was afraid it would burst. It didn’t break, but now I start over after 12 days. So disappointed. Be careful!
Oh my gosh, that is awful, Kathye. I am so sorry. If you are in the California Bay Area, I can give you some of mine to use.
I want to make this GF starter. Don’t I have to put yeast in the starter?
Hi Laurie, there is no yeast added. The point of making the starter is to grow your own sourdough yeast. I hope this helps.
I really appreciate all the details you have included.
I am so glad it is helpful. You can also reach out if you have any questions while making the starter.
What are the baking instructions once it’s ready?
Hi Karen, Once the sourdough starter is ready and very active, I have a ton of recipes you can use, including recipes for using the discard. Here is a link to all of these recipes: https://www.fearlessdining.com/category/gluten-free-sourdough-recipes/
Excited to try new recipes!
It is nice to meet you and I am so glad you are going to start a sourdough starter. Feel free to reach out if you have any questions along the way making it.
I’m new to GF baking. I’m on day 2 and fed the starter 3x today. Do I continue the adding the brown rice & water on days 3-5. & if so how much flour & water do I use? Thank you.
Hi Esther, Can you describe what your starter is doing, the temperature you are rising it at, did you use the Cultures for Health starter mix, or are you just using brown rice flour and water. and where you are rising it? Day 2 is very, very early. Are you discarding some of the excess? (Be sure to put it in the compost or trash so it doesn’t clog kitchen pipes.) You can also reach out via my contact page, which goes to my email for more troubleshooting. Sometimes folks miss my responses to comments.
It’s day 5 now. I use brown rice and alternated with GF flax seed and ancient grain flour. Tonight is smells a bit sour, it’s bubbly & it’s in the oven with the light on. I also have discard I put in the fridge. I’d like to bake it tomorrow with GL Red Hill brown rice flour. When can I use the starter to bake GF sourdough bread?
Hi Esther, I have no experience using flax seeds in a starter. I don’t think that is something often used. You strayed from my recipe and it is hard for me to say when you should bake it. Usually you want the starter to be very established…and to make bread, you need to use more than just rice flour for the recipe to work. Baking bread with a single grain won’t hold up. That is why gluten-free flour blends have a combination of grains and starches to mimic the gluiness of wheat.
I have a sourdough starter that is about 2 weeks old, it smells as it should and there are bubbles but it does not grow in size, what am I doing wrong? I feed twice a day, I started it when it was quite warm but temperature has definitely dropped now. My UK oven doesn’t have the facility to just have the light on, is an airing cupboard too warm?
Hi Frances, Thank you for your note. Can you tell me what flour you are using for your starter, how often you are feeding it, discarding, and the temperature where you have it growing? I can help a lot more with this information.
Day 3, minimal bubbling, it looks & feels like a pudding, not what i expected of a GF starter. Can I add more water, or start over. Used King Arthur GF flour. Thanks
Hi Wanda, I am happy to troubleshoot. 1. What temperature is the area you are keeping your starter? 2. Starches in a 1:1 can slow things down. I really recommend using brown rice flour (individually, not in a blend). 3. How often are you feeding your starter and what is the consistency?
Thank you for all of this. I’ve been successful in a typical sourdough starter, but now I have people asking for gluten free, so I’m going to give it a try. Is it ok to start the starter with Bob Mills 1 to 1 gluten free blend and then convert over to rice flour to get it more active? At what point is that a good time to do? Thank you for your help?
Hi Rachel, The starches and xanthan gum in the 1:1 may slow things down as far as the starter taking off. I have used a 1:1, but I am curious. Why use an expensive 1:1 when brown rice flour is easier, faster, and costs a lot less money? I haven’t switched the flour on an active starter, so I am not sure on that question.
I am on day 5 of the starter. I have bubbles!!!! How long do I continue to feed it 1:1? When is it ready to bake with. I don’t in the whole instructions where it tells me that
Hi Jane, That is so exciting!! I would wait and continue to feed and discard until it is more established. How bubbly is your starter?
It looks like the picture that you have for day 5. I have a 32 oz mason jar that is 1/2 full, how much should I discard?
Hi Jane, I would discard 3-4 tablespoons and add it to the compost. Usually a starter should be more established (a couple of weeks) before using discard. Keep feeding it and if it looks like mine, you should be able to bake something with the starter.
Hi Sandy, Darla again. I ordered my gluten-free sourdough starter that you recommended along with the equipment to make the sourdough bread. This is day five; my starter looks nothing like your picture and has very few bubbles and has not doubled once. I followed your instructions to a T. I have a background in science and biology so I know my way around a lab, following instructions, having proper equipment and accurate measurements.
I do smell a slightly sour odor and see a few bubbles before feeding and when I stir. I have a total of one cup starter so I did a discard. Do I need to be patient? And yes, I kept it in a dry warm place that ranged from 74 to 78°
Hi Darla, the 74 to 78 is a bit cool to get a new starter going. It is a good sign you have a few bubbles. You may consider putting it in the oven with just the light for warmth to speed it up. (Don’t turn on the oven…the light will give the necessary warmth.)
Should the sour dough starter smell sour after 4 or 5 days? And should I use starter or discard as bread making? I seen different folks using discard and it confused me a little. And if starter is doubled in 5 to 7 days it’s okay to bake? Or do you have to wait two to three weeks? I love all your recipes you share❤️❤️Thank you
Hi Donna, it should smell sour. Do you see lots of bubbles and activity? For the bread, you use the starter. I would wait at least a full week, maybe longer depending on how active it is. The older it is, it will work better because the bacteria will be stronger.
Thank you so much, you are very helpful I new to this and appreciate what you’re doing thanks again.
I am glad to help. How did your sourdough starter turn out?
Sandi, thank you for your recipe and all your pages of tips and instructions! I just successfully made my very first loaf of gf sourdough bread! (It was DELICIOUS) I used the ‘Cultures for Health’ to begin my starter and used organic rice flour to feed it. I used King Arthur’s Measure for Measure gf flour blend to make the dough / bread. I will continue feeding with the same rice flour and will continue baking bread with the same King Arthur flour blend. I have a number of questions, but they all relate to the extra discard and/or starter:
1) Just to make sure I understand, I don’t need to purchase another ‘Cultures for Health’ starter every time I want to make a new loaf of gf sourdough bread, correct? I’m assuming I can just use some of the (massive amount of) discard I immediately stored in the freezer. If this is not correct, then disregard the below questions.
2) I’m a little confused about feeding the starter because the ‘Cultures for Health’ instructions (which I followed to the T) had me feeding it with ½ cup flour and ½ cup water. Then, with every feeding, it told me to discard down to ½ cup, and then add the new ½ cup flour and ½ cup water. …I noticed you only have people feed with 1 Tbsp flour and 1 Tbsp water. I have waaaaaay too much discard in my freezer (due to feeding with ½ cup flour and water every single feeding!). Here’s my question: once I remove a discard from the freezer, can I just feed it the 1 Tbsp flour / 1 Tbsp water like you suggest? And just discard every now and then?
3) Once I remove a discard from the freezer, how do you recommend thawing it? And would you recommend beginning to feed it as soon as it’s completely thawed?
4) You said it takes a week for the starter to become active again. Do you mean it will take a week of feeding the starter before it’s ready to start making another loaf of bread, OR do you mean it will take a week of feeding before I’ll need to CONTINUE feeding for the standard 3 – 5 days?
5) Some of my discard is from day 1 of beginning the starter. Some of it is from the very end of the process right before the starter was ready to go into a loaf of bread / dough. So, in my understanding, all my discards are at different points in the fermentation process. My question is: will this affect how long (how many days) I’ll need to feed it for once removing it from the freezer? I would assume that the discard from the very beginning of the starter process would take a lot longer to be ready to bake with, as opposed to the discard from the very end of the starter process (when it was really starting to bubble, etc.).
I am so glad you loved this recipe. Let me respond to all of your questions. You don’t need to purchase another starter packet from Cultures for Health. You continue to feed your starter to keep it going. I use 1/4 cup of flour to water…I am not sure your starter is usable this early. Usually you don’t use the discard until it is more established. You can definitely feed it 1 TBSP, but it may not be enough. Better to feed it 2 TSBP. Also, if you are not using it often, you can keep it in the refrigerator, which slows the starter down so you only need to feed it 3x a week (at first) but a it gets older and more established, you can feed it every 1-2 weeks. I wouldn’t use the discard in your freezer. I have never stored it there, but your starter is probably too young if you just started it. I am not sure where you saw it takes a week for a starter to become active. You need to remove it from the refrigerator and let it warm, feed it, and let it get bubbly. Depending on the temperature in your house, this is more a few hours.
Ahhh…so glad I asked. I was a bit overwhelmed by how much information there was about how to successfully make a gf sourdough loaf of bread, I decided I would focus on that and just toss all the discard in the freezer….including the very last portion of my starter. 🙁 I never put anything into the fridge; only freezer. So I probably do need to purchase another starter packet from Cultures for Health. …I first tried this without the starter packet, and just the brown rice flour and water, per your instructions. At the time, I thought it wasn’t working because by day 5 I had no bubbles – nothing. But even with the Cultures for Health packet it actually took 7 full days to get the starter to the point where I could bake bread (in their instructions they say 5 – 7 days). I live in FL where our air conditioning is always on. It says 77 degrees but I think it feels colder than that…to me AND my starter! Hmm…maybe I’ll try the original way (just brown rice flour + water) and turn my temp up to 80 and give it a good week, maybe even two before I decide that it’s not working. I was hesitant to keep it in the oven with the light on because when I open the oven door it feels VERY warm…is there a certain temperature that would be too hot that it could kill your starter??
It is definitely a lot. Yeast definitely needs a warm environment to be active. I suspect it is fine to move your starter to the counter…see how it does so you don’t have to keep the oven light on any longer. Just feed it and see how it does.
Hi Sandi, I’m going to use the sour dough starter you used. Is this a powder or a liquid? Do you add brown rice and water to the starter? Also, when do you switch over from brown rice? I will be using King Arthur 1:1 GF flour.
Thank you!
Suzanne Charles
Hi Suzanne, The Cultures for Health is a powder, or granulated. Follow the directions that comes with it for the first few days.
Hi! I am on Day 3. I used brown rice flour and filtered water. I followed your recipe to a T, except, used dough container, rather than glass jar/bowl? I live in south Florida, so kept in my kitchen bay window, no direct sunlight. My kitchen isn’t exactly warm? We have the AC blowing so my home is definitely at a comfortable 75 degrees! Should I move it closer to the stove or oven?? Towel attached to top with rubber band. It has slight bubbles, no hootch, smells fine, but definitely hasn’t started to “grow”?? It still looks like pancake batter. Is it ok? Do I continue to feed it 3 times a day with a 1:1 ratio??
Hi Meghna, If you are starting to see bubbles and you don’t smell an off smell, it is fine. My guess it is a little slower given the air conditioning. I would continue to feed it 3x a day until it is getting pretty bubbly. You can discard some so the container doesn’t get too full. I wouldn’t use the discard in a recipe because it isn’t established yet.
Thanks so much Sandi! I have never tried to make Sourdough before so I am completely new at this! It’s been 2 more days so now starting Day 5 and still nothing!! It looks the same as day 3. I feed it 3 times a day with Brown Rice flour and filtered water. It’s now started to gain a little hootch that I pour off every time I feed it, but it smells and looks fine, like thick pancake batter, but little to no bubbles and no “growth”/expansion or whatever it’s called! It sits in my kitchen window sill with no direct sunlight, covered with a cheesecloth in a 4qt restaurant grade plastic dough container. So plenty of space to grow!
Hi Meghna, I am worried it isn’t growing, and I think it is too cold if you are running the air conditioning. Can you put it in the oven with an oven light on to keep it warmer?
I am on day 3. Do I still feed it 1 TBSP flour and water days 3-5?
Hi Pam, Please give me a bit more info so I can help. What does your starter look like, how are you keeping it warm, and what flour or blend are you using to feed it? Did you use Cultures from Health or are you starting it from scratch?
May be a dumb question, but do I continue to feed days 3-5??
Hi Amanda, you will need to feed your starter twice a day every day until it is more established. Once it is established, it can be kept in the refrigerator and fed less often.
In the recipe you said to add flour and water (3) times a day to the starter. How many hours in between each time?
Hi May, it really depends on how fast it is growing. Right now is winter, and starting a starter can be tough when it is really cold. There is a good Facebook group called Gluten Free Sourdough Enthusiasts and they have been sharing tips on how to start a sourdough starter during the winter.
In the description you say equal parts water to flour, 1/4c each. I use the measure 4 measure as well and will be using it for the starter. The actual recipe says 1/4c flour to 1/2c water. I’m sure I missed something but which is correct?
Hi Sue, I find it really depends on the flour you use. For a single flour, like rice flour I do equal parts, but with 1:1, I find at first it is easier to use 1/4 to 1/2 ratio…because of the starch. You can do equal parts after the first mixing.
You refer to your gluten free sour dough recipe to use with this starter but I’m not seeing it here??? Also I’ve read other starter recipes where you can leave starter in fridge 1-2 weeks before using it. Take it out day before needing, feed it and can use the following day. Remove starter needed then put master starter back in fridge. Yours refrigerated starter has to be fed 2-3 times/week???
Hi Tina, the recipe is linked in the article. This is a recipe that Sadie from Bread Srysly gave to me…it outlines her methods. I include a lot of reader comments because Sadie didn’t elaborate much. If you keep your starter out of the refrigerator, you do need to feed it more often then if it is stored in the refrigerator. https://www.fearlessdining.com/chef-recipe-bread-srslys-gluten-free-sourdough-bread/
Hi Sandi,
I have been feeding my starter twice a day for 4 days and it is not getting bubbly looking. I have been adding 1:2 flour: purified water twice a day. I’m using King Arthur measure for measure gf flour. What does the temperature need to be in the room? I don’t have mine in a window because it is too cold. I had it sitting granite and the glass bowl feels cold. So I moved it over to the table that is close to the heat duct. Our house is 68 during the day and I drop it too 64 during the night. I’m thinking it’s not warm enough. A heat pad? Do I need to start over ?
Hi Lisa, I worry it is too cold right now for a starter to take. I have never started a starter in the winter, but there is an incredible gluten free sourdough Facebook group. I would recommend joining that group to get specific help for your question.
Ok thank you Sandi I will do that
How do you store your starter and where?
Hi Meghan, if I am actively growing it or warming it after being in the refrigerator, I let it sit on the counter. Otherwise I store it in the refrigerator and feed it every 2-3 days. I store in a mason jar with a lid in the refrigerator.
Which brown rice flour did you use? I want to make a starter and was interested in just using the brown rice flour. Will I need to add anything such as a startch to the brown rice flour?
Hi Sarah, I have used both Bob’s Red Mill GF Brown Rice Flour and Authentic Foods Brown Rice Flour in the past.
So my original starter is big. Do I discard it after making my first load and save some of the batter from that loaf? Or do I keep some of my initial starter and put it in the fridge?
Hi Kara, if your starter is large, use the discard to make a discard recipe like my sourdough discard crackers.
Hi there!
Question – so I’ve been working on my sourdough starter. I used Cup4cup and was doing equal parts flour and water. On Day 4, it looked like the dough was sort of congealed – thick and not watery or bubbling at all. Am I doing something wrong? I’ve tried changing to 1:2 ratio of flor to water but I’m wondering if I just need to start over? Also I’m using a bowl, not a jar….does that matter? Thank you for your feedback!
Hi Sheryl, I haven’t tested that flour, but I know it has dry milk powder. I wonder if that is causing your issues.
I’m on day 3 of feeding the starter. Do I count the day I started it as day 1 or the next day day 1?
When do I stop feeding it? Is it day 3 or day 5?
On day 5 do I let it sit or feed it and then use the bread recipe?
Hi Tiffany, I would count the first day and you will want to feed it for 5 days then if it is bubbling nicely, make bread. In the winter, it can take a little longer if you don’t keep it warm.
Cup4Cup is a starch heavy blend (it’s first ingredient is corn starch). I think that might be the issue here. Try using a blend that is not starch heavy or even just using brown rice flour. I think you will have success at that point.
I also wonder about the dried milk powder and how that affects things.
Has anyone tried this with coconut flour, Almond flour or buckwheat flour? My daughter is not only gluten intolerant but also wheat and grain intolerant so I’m hoping to find some kind of bread and cracker we can make with those.
Hi Amanda, I haven’t heard of using coconut flour. There is a great gluten free sourdough facebook group and I would recommend asking there.
I’m on day 3 of feeding and it’s not really bubbly. Do i need to do something else?
Hi Amy, to troubleshoot, I need more information. What gluten free flour are you using? Are you using purified water? Where are you leaving/storing the jar of starter? What is the temperature?
I just did the day 1 /2 c water, 1/4c gf brown rice flour. So for the next 3-5 days I will add 2tbsp flour and 1/4 c water. When it’s bubbly and sour I the. Add 2 c gf flour blend (lime Bob’s 1:1) 1 tsp Kosher salt and 1/2c of the starter (water to feel) … mix well and let rise 12-24 hours *is this in the mason jar? And the end result is the “starter” that I will keep and can make sourdough bread with? Continue to the bread recipe from here? And how do I keep and store the remaining starter?
Thanks for your help!
A first time sourdough starter gal!
Hi Li. So you would add the 2 c flour to a bowl. Let rise and bubble 12-24 hours. This is the starter. I take from this and put that starter into a mason jar. You need to feed it daily if you keep it on the counter, or 3x a week if it is in the refrigerator. You can make your first loaf of bread from the batch in the bowl. I hope this helps explain it a bit better. Welcome!
Hi, so I’m about to follow this and it will be my first time making my own stater ever of any kind. The step you mentioned feeding 3x a day how many days do I do that for. And after that I assume it will be ready to be used to making baked goods. Do you have to discard any? When and how? And can the discard be used or toss it. TIA
Hi Nikki, Some do discard, I do sometimes, but it isn’t necessary. (I do have a great gluten free cracker recipe made with discard if you do.) I mention in the post to feed 2-3 times per day. I usually do feed only twice. You can use the starter by day 5.
I am using the King Arthur brand, distilled water, and on my counter. I put it on my stove top yesterday since it was warm from baking.
This morning it was separated. I fed again and mixed it up not sure of it is still going to work.
Hi Amy, It sounds like it isn’t doing well if separated. What does it smell like?
Which GF flour is your favorite to make sourdough bread?
I’m hoping to make the starter tomorrow after going to the store
Hi Jodi, I tend to use Jules GF blend or King Arthur Measure For Measure. I know the King Arthur bag says not to use for yeasted recipes, but I get great luck with it.
I have an 150 year old sour dough yeast starter from a family friend. I would like to start a gluten free sour dough starter. In your version, are you adding a yeast or just hoping to have some wild yeast in the air settle into the culture?
Hi Joanna, Wow, I am impressed you have such an old starter. I do not add yeast and I cover my starter with a clean cloth…I am not sure how to answer your question as I am not familiar with the concept of wild yeast settling into the culture.
What do you do with the first mixture of water and flour that you have been feeding for 3-5 days? In your post, you say to take 1/2 cup from this and add to 2 cups of flour, add water to feel and let this rise for 12-24 hours. This becomes your starter. So what do you do with the remaining bubbly mixture? Throw it away? Is this not your starter?
I typically use the remaining mixture to bake something and then keep and save the smaller amount (starter) to keep.
My gf starter more than doubled by day 3, overflowing the jar and spraying everywhere! I have been making regular sourdough for a few months now. Is it possible that my non-gf starter yeast found its way into my gf starter? How else to explain such rapid growth? I used Krusteaz all purpose gf flour.
Is it ok to try using this starter after only 3 days, or am I asking for a failed loaf?
Hi Kevin, I haven’t used Krusteaz. I am wondering if it has a higher starch content, which is feeding the yeast quicker? I haven’t experienced this, so I am not sure how to guide you on baking at day 3. Can you please keep me posted?
Finally got a batch that’s looking good! Switched from Reds 1:1 to King Arthur M4M. Starter about doubled 5th day, started the 1st bread recipe, waiting 12-24 hrs.
I still have at least ½ cup of starter after I used ½ cup in bread mix. Why not use this to continue feeding, rather than pulling ½ cup from the bread mix? Or does it matter?
That is awesome! It probably doesn’t matter because it isn’t a large amount.
Once the start is made, how do you store it?
Hi Douglas, thanks for asking. If you plan to use this starter often, store on the counter and feed it 2x a day. If you only plan to make 1-2 loaves a week, you can store it in the refrigerator and just take it out the night before you use it (feed it and let it sit out overnight.)
Hi!
So just to clarify…after the 12 hr rise…then you take 1/2 cup out and that is the “reserve starter”?
Also if I understand this correctly…once you add the flour/water/starter mentioned at the end…this is also the start of making the actual bread recipe right?
Thanks!
That is correct Charlotte.
I’m just starting the starter, am confused. You start with ¼c flour and water, add 1 tbs flour and 2 tbs water twice a day for 3-5 days, so you have about a cup or so on day 5.
Then you say add to bread mix on day 5 to make the “real starter” . So now have 3 or 4 cups of starter? It’s like your making starter twice, then you use ½c to make your bread. So you can store the other 2 or 3 cups that are left? But you say store ¼c in fridge. Confused between where starter ends and bread begins. Thanks!
Hi. Thanks for asking. That real starter is what you make your first loaf from. Take 1/2 cup out after adding the bread mixture. That is your new starter and the rest you use to make the bread.
One other question. Day one starts out:
“Day One: Mix together equal parts of a gluten free flour blend and water. I used 1/4 cup flour to 1/2 cup water ratio”
“Equal parts”, is not ¼:½. All the rest is the ¼:½ ratio.
I’m on day 3 doesn’t seem to be riding, but is bubbling a little.
This is going to depend on your flour blend. If it is starchy, you will do better if the mix is more watery. If you use single flours, 1:1 is often better. I will go in and try to clarify in the post more. Thank you.
Hi, looking forward to starting this process. About this part of the recipe
Add your starter to the bread mix:
2 cups gluten free flour blend (*see note)
1 1/2 tsp Kosher salt
1/2 c sourdough starter (see post for directions to make this)
water by feel
Mix well and set out to rise for 12-24 hours. Congratulations! This is your starter. See my gluten free sourdough bread recipe linked in this article for the bread recipe to use your starter with.
Is the ‘bread mix’ you refer to a bread recipe, or a second phase of the starter that then gets added to a bread recipe?
Thanks!
Hi Julie, Yes, the bread mix is the recipe in the recipe card at the bottom. You only have to do this once, then make sure to save 1/2 cup of the new starter for a new loaf.
Still confused. I’m on day 6, finally bubbling and rising! Have about 1-1.5 cups of starter. Do I use ½c of this to make bread, and save ½c of it? Or do I use ½c, make the bread recipe, rise for 12-24hrs, and call this the starter? Use ½c of this for bread and save ½c of this, and throw out the rest of this 1st bread recipe?
I am so glad you are getting bubbles :-). Use 1/2 cup to make bread and the rest can be used as starter to keep feeding etc. Many will discard some at this point. I have pizza loving kids so I usually make a loaf and a big pizza, then put the remaining 1/2 in a clean mason jar and feed it to keep it going as my starter.
Have you tried Cup4Cup gluten-free multipurpose flour, and if so did it turn out well?
Hi Dina, I scanned all comments on both the starter and the bread post, then looked at a post in the gluten free sourdough FB group and Charlene did use Cup4Cup. I am pasting her comments here for you just in case you are not in that group.
“Used Only Cup4Cup Flour blend for every step including bread making. Why? We have had good experiences using this blend and it is affordable especially during these unprecedented times. After much research could not find any info regarding Cup4Cup so thought to try making a sourdough start and bread with it. Pleasantly surprised!
Disclaimer: I am NOT a professional baker or scientist
Start
3:00 pm Make a start 1/4 cup flour and distilled water in mason jar. Covered with plastic wrap.
Day 1
11:30 am Did not discard. Add 1/3 cup flour and water. Cover with dishcloth instead of plastic wrap to see if that helps.
9:00 pm it’s doubled in size. Discard some and feed it 1/3 cup flour and water.
Day 2
9:30 am starter doubles in size! Discard and feed 1/3 cup flour and water. Rise a little in day.
5pm discard and keep and feed 1/3 cup flour and water
Day 3
AM Rise about 30% more. Let it sit all day. By evening it rose and had lots of big air gaps
6:45 pm discard and feed 1/2 cup flour and water
11:30 pm start has already risen 50%
Day 4
8:45 am start has doubled and lots of bubbles and smells sour. Decide to try making bread with it. Keep some for start and use about 1/2 cup of start to make bread (according to recipe)
9:00 am make batter for sourdough bread and let it rise all day
Here is what I did:
(This is not a Gluten free recipe)
2 cups GF flour blend
1 1/2 tsp kosher salt
1 1/2 tsp sugar (helps for a faster rise)
1/2 cup sourdough starter
1 1/4 cup water (add enough to make a medium thick pancake batter)
-put dry ingredients into bowl and whisk together
-add water and sourdough start
-you want a dough that is wet like a pancake batter
-pour batter into a greased loaf pan to rise
-let dough rise for 12 to 24 hours at room temperature or until batter rises to top of pan
-heat oven to 450
-put loaf into oven and decrease oven to 420 for 20 minutes
-decrease oven to 375 for 30 minutes
-bread should be around temperature 205
-let cool completely before slicing
Adapted from this recipe:
https://www.fearlessdining.com/chef-recipe-bread-srslys…/
8:35 pm it had risen to top of pan
Heat oven to 450, then turn down to 420 and bake for 20 minutes. Change to 380 for another 25 minutes.
Loaf shrunk. Crispy and moist on inside. Hard outer crust. Yummy”
Hi! Is it beneficial to use a bowl vs say a quart sized Mason jar? Does is make a difference or maybe make the original starter in a bowl and then switch to a Mason jar for keeping in the refrigerator?
I don’t see any issues with using a bowl, just make sure it is very clean and use only purified water.
“Day One: Mix together equal parts of a gluten free flour blend and water. I used 1/4 cup flour to 1/2 cup water ratio”
1/4 cup flour & 1/2 cup water is a 1:2 ratio, not equal parts. What am I missing?
Hi Beth, Thanks for your note. It really goes by what Sadie calls water feel. Some gluten free flours absorb more water than others. Please use enough water so your starter has the consistency of pancake batter.
Hi! I am about to try a gluten free sourdough starter for the first time and read one recipe that suggested brown rice flour as the starter flour. They mentioned the 1 to 1 flours giving a grossly sour smell. But! I want my sourdough to be very sour. Is there a flour you would recommend to get a more sour starter or would you just keep it going for longer? Would you recommend the Bobs 1 to 1 over brown rice flour? Thank you <3
Hi Elise. I have had luck with flour blends and didn’t notice a stronger sour smell than with rice flour. I think a stronger sour smell can often be a “hungry starter” at least I notice this if I forget to feed it. I have used Bob’s 1 to 1, as have several commentors. I am currently using rice flour in my starter, but just ran out and will probably feed it a blend until a new bag of rice flour arrives.
I had the same question and decided to use what was in the boxed area of the recipe.