Making your own gluten-free sourdough starter is such an empowering and fun thing to make. It couldn't be easier using simple ingredients, visual cues, and your senses particularly your sense of smell. You'll be enjoying the art of this baking form in no time while being rewarded for your efforts with the best gluten-free sourdough baked goods.
Sourdough starters are referred to by quite a few different names, such as: Levain, Starter sponge, Mother sponge, Chef, Biga, or Poolish.
Once your gf sourdough starter is ready, why not make your first gluten-free sourdough bread. There's also another sourdough starter recipe in that post. You can also make some delicious gluten-free sourdough waffles.
If you love making homemade gluten-free bread, this gluten-free bread recipe is simple to make, dairy-free, and bakes into the best bread ever. Try my gluten-free rolls recipe for light and fluffy rolls. If you're in the market for a bread maker, view 5 of the BEST gluten-free bread makers.
Want to become a sourdough master? Consider this Gluten-Free Sourdough Masterclass.
GLUTEN-FREE SOURDOUGH STARTER RECIPE
I love making this gluten-free sourdough starter. It was a lifesaver when yeast was scarce throughout the pandemic as everyone was baking.
It is made from simple ingredients but requires time and a bit of patience. You'll be rewarded with great gluten-free baked goods and read on for suggestions of how to use the discard, so you utilize this artform to the max.
WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE SOURDOUGH STARTER
Easier than you think - Making your own gf sourdough starter is easier than you think. With my tips and troubleshooting guide, you'll master this in no time.
Simple ingredients - It's two ingredients. Flour and water...and patience!
Fun to make - It is fun to make your own gluten-free sourdough starter. If you have children, it is just like a science experiment watching it grow and change. They'll be so amazed and want to join in on feeding the starter.
INGREDIENTS IN GLUTEN-FREE SOURDOUGH STARTER
Buckwheat flour - 4 oz. of buckwheat flour.
Warm water 5 oz. of water at 85F. You can use tap or filtered water. If you are concerned about chlorine and hard water quality, use filtered water.
EQUIPMENT NEEDED FOR THIS GLUTEN-FREE SOURDOUGH STARTER
Sourdough Starter Jars - You get such a variety of sourdough starter kit jars that you can use or just simply use a jar with a screw-top lid.
If you have any questions about making gluten-free sourdough starter, please leave a comment and we will get back to you as soon as possible.
HOW TO MAKE A GLUTEN-FREE SOURDOUGH STARTER
Day 1
1. Put buckwheat flour in a deep bowl and add warm water. The water temperature should be about 85 F.
2. Mix thoroughly so that there are no lumps.
3. Then pour the mass into a small glass container. Cover with a lid and leave at room temperature overnight.
Day 2
4. After a day, mix the contents of the jar and leave again for a day. If liquid appears in the jar, you can drain it or mix it with it.
Day 3
5. The next day, you can again notice a layer of liquid on top, but there will already be more of it - the starter needs to be fed.
6. You will also notice air bubbles in the middle of the starter. This means that the yeast reaction that is needed has begun. The smell of sourdough should be slightly sour, but not sharp and unpleasant.
7. If you see that black mold has appeared on top, then it is better to throw this sourdough starter out and start over. If you notice your sourdough is growing too big, use a larger jar or discard a little more.
8. Mix 2 oz. of buckwheat flour and 2 oz. of warm water. Add to the jar, mix, and leave for another day.
Day 4
9. On the fourth day, the yeast reaction continues. The smell should still be slightly sour. The starter needs to be fed, but now half of it needs to be thrown away. Then you need to mix 2 oz. of flour and 2 oz. of water, pour into a jar, mix, and leave for another day.
Day 5
10. The next day, the entire sourdough will bubble, which will mean that it is completely ready for further use for baking -- for crepes, for bread, for pancakes. At this stage, you can throw away part of the starter or give it to a friend, then feed the starter and put it in the refrigerator so that you don’t have to feed it so often. Feed it once every 10-14 days.
Before using the starter - About a day before using the starter, be sure to feed it so that it works well later. You need to feed it according to the same system -- throw away half, add 2 oz. of flour and 2 oz. of water. If you bake frequently, store your starter at room temperature and feed it daily.
For the complete list of ingredients and instructions for making a gluten-free sourdough starter, please see the complete recipe below.
TIPS FOR MAKING A GLUTEN-FREE SOURDOUGH STARTER
Time - The times suggested are just a guide. Making a gf sourdough starter requires you to use a bit of your senses with regard to the smell and visual cues.
Use your discard - The sourdough starter that is being removed is called "discard". You can use it in recipes that call for sourdough starter discard. You can store it in the refrigerator for up to two weeks, you can also freeze it for later use.
Mold - If you notice any changes like black mold or other colors like pink/white or orange, it is best to throw it away and start again.
Ready to use - Your starter is ready when it has doubled in size, smells sweet and sour (not pungent), and is bubbly, which are air pockets.
TROUBLESHOOTING GUIDE FOR YOUR GLUTEN-FREE SOURDOUGH STARTER
Starter is not active at all - Making a starter is a combination of art and science in one. You can add a few grams of commercial yeast to get it going. As you use it the commercial yeast will be replaced by the wild yeast. Others have tried heating it up with a heating pad but beware that yeast dies at hot temperatures.
I forgot to feed my starter - Just pick up from where you left off. It should be fine, however, always check the smell and any mold growth. If in doubt, restart.
How do I refresh my starter? - Throw away half, add 2 oz. of flour and 2 oz. of water.
Liquid on my starter - This is called hooch. You can stir it back in or drain it off. It makes for a sourer taste in your baked goods.
HOW DO YOU MAINTAIN A GLUTEN-FREE SOURDOUGH STARTER?
Feed it once every 10-14 days. About a day before using the starter, be sure to feed it so that it works well later. You need to feed it according to the same system - throw away half, add 2 oz. of flour and 2 oz. of water. If you bake frequently, store your starter at room temperature and feed it daily.
WHY IS MY GLUTEN-FREE SOURDOUGH STARTER NOT BUBBLING?
Firstly, let me mention it is not the type of bubbling like when you're boiling something on the stove. The texture on the top changes and is not as smooth. If you look at the jar from a side angle, you will see bubbles. Identify this first before you make any changes to your starter.
If it is still not bubbling, leave it for a few days longer. The period suggested is a guide, so I suggest you leave it for a few more days.
WHAT DOES GLUTEN-FREE SOURDOUGH STARTER SMELL LIKE?
It is a sweet and sour smell that is not pungent. Look out for strong and foul smells, which then tells you, you need to throw your starter away.
WHAT GLUTEN-FREE FLOURS SHOULD I USE FOR MY GF SOURDOUGH STARTER?
I like to use buckwheat flour and have had success with gluten-free flour, particularly King Arthur’s Measure for measure gluten-free flour. I have read up on people having impressive results using brown rice flour too.
WHAT IS A WILD YEAST SOURDOUGH STARTER?
A wild yeast sourdough starter is a starter made without using commercial yeast.
WHAT IS THE RIGHT CONTAINER AND SPOON FOR MIXING AND STORING A SOURDOUGH STARTER?
So, let's drill it down to the basics. You'll need a glass jar or ceramic jar with a lid and a spoon. Avoid using metal objects -- that goes for the jar's lid as well as the spoon you use. Stick to stainless steel. This is called using nonreactive tools. The reason for not using metal is the acid in the sourdough can react with the metal, and toxins can leach into the dough.
Gluten-Free Sourdough Starter
Making your own gluten-free sourdough starter is such an empowering and fun thing to make. It couldn't be easier using simple ingredients, visual cues, and your senses particularly your sense of smell.
Ingredients
- 4 oz. of buckwheat flour
- 5 oz. of warm water (85F)
Instructions
Day 1
- Put buckwheat flour in a deep bowl and add warm water. The water temperature should be about 85 F.
- Mix thoroughly so that there are no lumps.
- Then pour the mass into a small glass container. Cover with a lid and leave at room temperature overnight.
Day 2
- After a day, mix the contents of the jar and leave again for a day. If liquid appears in the jar, you can drain it or mix it with it.
Day 3
- The next day, you can again notice a layer of liquid on top, but there will already be more of it - the starter needs to be fed.
- You will also notice air bubbles in the middle of the starter. This means that the yeast reaction that is needed has begun. The smell of sourdough should be slightly sour, but not sharp and unpleasant.
- If you see that black mold has appeared on top, then it is better to throw this sourdough starter out and start over. If you notice your sourdough is growing too big, use a larger jar or discard a little more.
- Mix 2 oz. of buckwheat flour and 2 oz. of warm water. Add to the jar, mix and leave for another day.
Day 4
- On the fourth day, the yeast reaction continues. The smell should still be slightly sour. The starter needs to be fed, but now half of it needs to be thrown away. Then you need to mix 2 oz. of flour and 2 oz. of water, pour into a jar, mix and leave for another day.
Day 5
- The next day, all the sourdough will bubble, which will mean that it is completely ready for further use - for baking, for crepes, for bread, for pancakes. At this stage, you can throw away part of the starter or give it to a friend, then feed the starter and put it in the refrigerator so that you don’t have to feed it so often - then it will be possible to feed it once every 10-14 days.
Notes
- Before baking - About a day before using the starter, be sure to feed it so that it works well later. You need to feed according to the same system - throw away half, add 2 oz. of flour and 2 oz. of water.
- Store - If you bake frequently, store your starter at room temperature and feed daily.
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Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 26Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 6gFiber: 1gSugar: 0gProtein: 1g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Suz Anne Kurten
I do not understand the instructions to throw away starter. In regular sourdough you use the starter and then add to it. Please help me understand
Wendy Stoltz
Hi Suz,
You discard a portion of the starter, not the entire starter. Does that help?
Anita
Once the starter is fully active, then you can use the discard. I only save about two tablespoons in the fridge and bring it out and feed it the day before I need to use it. (I always feed it at least once a week).
Glenys
Have got the starter in process. Need further instructions for the baking procedure as well as the cooking time. Thankyou
Wendy Stoltz
Hi Glenys,
There are 2 recipes mentioned - https://www.glutenfreepalate.com/easy-gluten-free-sourdough-bread/ or https://www.glutenfreepalate.com/gluten-free-sourdough-waffles/. I hope I am understanding your request. 🙂
lisa Geer
I also have gluten starter in the room, will the wild yeast cross contaminate my gluten free starter?
Wendy Stoltz
Hi Lisa,
I am not sure, I did research but can't find anything conclusive.
Jess
Super excited to try this. I have never made sourdough before but isn't the gas suppose to be able to release from the jar? If I am using a regular canning jar what do i do with my lid? Just set it on top of the jar or screw it onto the jar? Thanks!
Wendy Stoltz
Hi Jess,
I am glad you are excited it is a fun process. You can close it each time but if you prefer you can cover it loosely with the lid, plastic wrap, or even a small cloth
Anita
I like to use a straight sided wide mouthed canning jar. I use a plastic lid (which isn’t airtight) and just screw it on loosely.
Chris
Do you need to always use the same gf flour when feeding your starter? I.e. My starter is made using Anthony's Brown Rice flour and I was wondering if it was okay to feed with buckwheat or a one for one gf flour. Also, is there any benefit to adding yeast to help with the bubbling? TIA.
Wendy Stoltz
Hi Chris,
You can use different flour; I would just suggest you keep an eye on it to see how it reacts. Make sure to keep it warm and feed it regularly. Technically adding yeast will speed up the process but I have not really needed to do it.
Howsrd
I have been using King Arthur measure for measure gluten free flour for the starter. For 10 days I have discarded half the starter and added a half cup of water and one cup of the measure to measure. The starter has air bubbles but when I take a sample to see if it floats in warm water it sinks. Please advise what I should do next? Maybe start again with buckwheat?
Wendy Stoltz
Hi Howsrd,
If your gluten-free sourdough starter is not floating when you test it, it's possible that it may need more time to ferment and become active. The floating test is a good indicator of a mature starter, but it's not the only factor to consider.
Here are some suggestions: give it more time, adjust your feeding schedule, and keep the starter at a consistent temperature.
If none of these troubleshooting steps work, it may be worth starting over with a new gluten-free sourdough starter.
lauren
Hello!
This is my second time trying to make the starter (after a fail the first time :). I am using the buckwheat flour brand you recommended. On Day 2 (less than 24 hours after combining the buckwheat & water), my entire jar of starter bubbled and doubled in size. There is no layer of liquid on top either. Is this normal? Is it already mature enough and able to bake with it? At this point do I need to discard part of it and feed it? How thick / liquidy should the starter be when you know it is ready?
Thank you for your help!
Wendy Stoltz
Hi Lauren,
Congrats on the bubbly and doubled starter! It's not fully mature yet. Continue following the directions for discarding and feeding regularly. Aim for a thick, pourable consistency. Happy baking!
Michelle
I mixed the ingredient as per the recipe but it seems very thick. Is that normal?
Wendy Stoltz
Hi Michelle,
Yes, it's normal for a gluten-free sourdough starter to seem thicker compared to a wheat-based starter, especially at the beginning. Gluten-free flours absorb water differently, which can result in a thicker texture initially. However, as your starter begins to ferment and bubble over time, it should become a bit more fluid.
Michelle
Thank you so much for answering! Today is day five and I think it needs a little more time. It’s not quite as bubbly as I’m thinking it needs to be although it looks healthy. So, I will continue to feed for a few more days.
Wendy Stoltz
No worries, Michelle. Keep at it.