Choosing The Best Gluten-Free Flour For Your Sourdough Starter (part 1 of 4)

Choosing the right gluten-free flour is the first step to making your sourdough starter. In the gluten-free world, flour can each have very different properties which will yield very different results. Whole grains are usually best, since they contain the wild yeast necessary to bake your bread. Nut flour has a very low amount of wild yeast, if any, and is more difficult to establish, so we will not be discussing those here. Potato flakes are another possibility, but that will be covered in another post. And contrary to popular belief, starches and gums will not harm your starter – so flour blends such as Bob’s Red Mill 1 to 1 are also a great possibility. So how do you choose what to use for yours?

 

The very first step will be deciding what factors are most important to you. Ask yourself these questions:

 

• Aside from gluten do you need to avoid rice, corn, oats? 
• Are you experienced and patient enough to work with the slower fermenting flours? 
• Is nutritional content important?
• What flavor profile are you looking for?  More or less sour?
• What flours are readily available and affordable for you?

 

Now review these key factors and refer to the tables below:

 

1. Fermentation Properties

• Rice Flour: Brown rice flour is a popular choice for gluten-free sourdough starters because it ferments well and has a neutral flavor. White rice flour can also be used but may have less nutritional value.
• Sorghum Flour: Sorghum flour is another excellent option due to its mild flavor and good fermentation properties.
• Millet Flour: Millet flour works well and adds a slightly sweet flavor to the starter.
• Buckwheat Flour: Buckwheat ferments well and imparts a strong, earthy flavor. It may be best combined with other flours.

 

2. Nutritional Content

• Teff Flour: Teff is nutrient-dense and can add a robust flavor to your starter. It ferments well but can be strong-tasting.
• Amaranth Flour: Amaranth is highly nutritious and ferments well, although it has a distinctive taste that may not be to everyone’s liking.

 

3. Flavor Profile

• Consider the flavor you want in your final sourdough bread. 
• Neutral flours like brown rice and sorghum are versatile, while teff, buckwheat, and amaranth can add unique flavors.

 

4. Texture and Consistency

• Some gluten-free flours can produce a heavier or denser texture. 
• Combining different flours can help achieve a more balanced texture. For example, mixing rice flour with sorghum flour can provide a good balance of fermentation and flavor.

 

5. Allergy and Dietary Restrictions

• Ensure the flour you choose does not contain any allergens or ingredients you need to avoid.
•  Always check for cross-contamination if you are highly sensitive to gluten.

 

6. Availability and Cost

• Some gluten-free flours can be more expensive or harder to find than others. 
• Choose a flour that is accessible and fits your budget.

 

 

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Characteristics of common GF flours for sourdough starters

Note: I have not tried all these flours. This is based on research and notes from those who have.

 

Flour	Fermentation Properties	Flavor	Texture	Notes
Brown Rice	Ferments well	Neutral	Smooth and light	Higher nutritional content than white rice.
White Rice	Ferments well	Neutral	Smooth and light	Less nutritious than brown rice.
Sorghum	Ferments well	Mild, slightly sweet	Light and soft	Great for a balanced starter.
Millet	Ferments well	Mildly sweet, nutty	Slightly coarse	Can be used alone or mixed with other flours.
Buckwheat	Ferments well	Earthy, robust	Coarse and dense	Best mixed with other flours to balance flavor.
Teff	Ferments well	Nutty, slightly sweet	Fine but dense	Adds unique flavor and is nutrient-dense.
Amaranth	Ferments well	Earthy, nutty	Fine and dense	Use in small quantities due to strong flavor.
Quinoa	Ferments well	Nutty, slightly bitter	Fine	Best used in combination with other flours.
Oat (Gluten-Free)	Ferments well	Mildly sweet	Smooth and soft	Ensure it is certified gluten-free.
Almond	Limited fermentation	Nutty, slightly sweet	Coarse and moist	Best used in combination with other flours.
Coconut	Absorbs moisture	Sweet, coconutty	Very fine and dry	Use sparingly, mix with other flours.
Chickpea	Ferments well	Earthy, slightly bitter	Fine and dense	Use in small quantities or mixed with milder flours.
Tapioca	Limited fermentation	Neutral	Very fine and light	Best used in combination with other flours.
Corn	Ferments moderately well	Slightly sweet, earthy	Fine, slightly gritty	Best used in combination with other flours.
Potato Flakes	Limited fermentation	Mild, slightly sweet	Light and fluffy	Adds moisture and a soft texture, best used in combination.

Gluten-Free Flours for a Traditional Sour Flavor

 

Flour	Fermentation Properties	Flavor	Texture	Notes
Brown Rice	Ferments well	Neutral	Smooth and light	Good foundation for fermentation.
Sorghum	Ferments well	Mild, slightly sweet	Light and soft	Balances sourness with mild sweetness.
Buckwheat	Ferments well	Earthy, robust	Coarse and dense	Adds depth and complexity to the sour flavor.
Teff	Ferments well	Nutty, slightly sweet	Fine but dense	Enhances sourness with a unique flavor profile.
Amaranth	Ferments well	Earthy, nutty	Fine and dense	Strong flavor that contributes to sourness.
Quinoa	Ferments well	Nutty, slightly bitter	Fine	Adds a slight bitterness that can enhance sourness.

 

This information and tables should help you choose the right gluten-free flour for your sourdough starter based on your preferences and needs. Although I have not tried all of these flours myself, please feel free to contact me if you have any questions.