Welcome to the wonderful world of Gluten-Free Sourdough! Establishing a starter is the first step to making delicious bread. While you can buy dehydrated starter, it is just as easy to start your own. The recipe below will guide you step by step. If you are unsure what flour to use, be sure to browse my 4 part series on the various properties each flour or blend offers. No special equipment is required to get started; chances are you already have everything you need!
1) Jars – no need for a hard lid. Pint should be enough to get started, you will likely need quart later on
2) Coffee filter or Paper Towel for the lid (attach with rubber band or tie with string)
3) Small spatula – spoons are ok, but the spatula really helps keep the sides of your jar scraped clean
4) Kitchen scale – one that measures in grams and has a “tare” option is ideal
5) Bowl to mix – mixing in a bowl helps keep the jar walls cleaner and/or allows you to clean the jar when mixing
Ingredients are simple:
1) Choice of gluten free flour or flour blend
2) Filtered or bottled water. City water from the tap can contain Chlorine and chemicals that will stunt or kill a starter. If using bottled be sure it is sodium free
I tried a few different flours and hydrating ratios in the beginning. Bob’s Cup for Cup flour was easy to maintain, hard to kill, and had great flavor; but did not seem to produce the oven spring I wanted when baking. Caputo Fioreglut was equally easy to maintain and has amazing rise qualities as a starter, often tripling in size. Flavor, however, is very mild – not much sour. The loaves from this starter were light and airy but lacked the flavor of sourdough. I have settled on a mix now – half Bob’s cup for cup and half Caputo Fioreglut. The result is a great sour flavor and wonderful oven spring.
I will be experimenting more with other flavors and blends that will produce a great bread for those who cannot tolerate wheat starch, so keep checking back for those posts. Feel free to leave a comment or to email me if you have any questions in the meantime.
How to Create a Gluten-Free Sourdough Starter
Easy to follow recipe with minimal ingredients. I recommend starting with a 1:1:1 ratio (simply means equal parts starter, flour, water) then adjust from there (see the tips). Discard and feed every 24 hours. You can be baking your own delicious bread in just 2 weeks!
Ingredients for appr. 14 days of feeding at a 1:1:1 Ratio (50g each per feeding)
Instructions
DAY 1:
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Your Journey Begins
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With your scale, measure out 25g each gluten-free flour and filtered water
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Mix well, add to jar and cover by attaching a coffee filter or paper towel with a rubber band.
You may also opt to set a hard lid on it, but never tighten it. The gasses produced will cause your jar to explode -
Let sit for 24 hours in a warm area (your starter should always be kept at 75-80 degrees for optimal maturing. Colder could slow the process, warmer could kill it. See notes below on how to help maintain this temp)
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Day 2:
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Feed Only, No Discard
- Pour your starter into the mixing bowl.
- Add 50g water to your starter and mix well
- Add 50g GF flour. Mix until lumps are gone
- Let sit 24 hrs
Day 3:
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Begin Discard/Feed, 1:1:1 Ratio
- Using your scale, weigh out 50 grams of your starter. Place this in a mixing bowl.
- The remainder is known as "Discard". For the first week Discard needs to be thrown out due to high volume of bad bacteria that can cause illness.
- Add 50g water to the 50g of starter, blend well.
- Add 50g flour. Mix until lumps are gone.
- Return the starter to your jar. Mark the level with a rubberband or eraseable marker so you can see when it rises.
* 1:1:1 Ratio means EQUAL WEIGHT for each ingredient - Starter:Flour:Water. Up to this point any rise that you see is likely what is known as "false rise". It is caused by the bad bacteria and can look quite impressive. Unfortunately it does not mean much yet as to the health of your starter. - Using your scale, weigh out 50 grams of your starter. Place this in a mixing bowl.
Days 4-7:
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Continue the Day 3 Instructions, every 24 hours, throwing out the "discard"
- Using your scale, weigh out 50 grams of your starter. Place this in a mixing bowl. Throw away all discard (remaining starter)
- Add 50g water to the 50g of starter, blend well.
- Add 50g flour. Mix until lumps are gone.
- Return the starter to your jar. Mark the level with a rubber band or erasable marker so you can see when it rises.
At this point the discard still contains bad bacteria (think raw chicken). It should be thrown away, and anything your starter comes in contact with washed well to avoid possible cross contamination and illness. During this phase you may also notice that it suddenly stops rising, or rises very little. This is normal. As noted above, rise in the first week is "false". When the bad bacteria is dying, it stops rising. This is a good sign that your starter is transitioning to the good bacteria that will make a healthy yeasty starter. It also may not smell very pleasant - think dirty gym socks. Still normal. By day 10 or so it should be more of a yeasty scent.
Days 8-14:
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Continue as before, but now you can save and use your discard!
- Every 24 hrs discard all but 50g (you may now begin saving and using your "discard" in recipes to replace flour and water)
- Add 50g water, blend well.
- Add 50g flour. Mix until lumps are gone.
- Let sit 24 hrs
During the 2nd week there may still be some bad bacteria, but it is usually considered safe to use your discard to replace flour and water in recipes. Since there can still be bad bacteria present continue to clean well when using it. Once your starter smells yeasty and is consistently rising every day you will know the good bacteria has taken over.
After Day 14:
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Almost Ready!
- Continue the above discard and feed schedule, every 24 hrs
How to Know When It's Ready to Bake
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Answer these questions to know if it's ready to bake:
- Is it at least 14 days old? 30 days is better! At 14 days your starter is still very young, and not very strong yet event if it is healthy. Over the next 4-6 weeks it will continue to gain strength. You can safely bake with it at 14 days, but it may not be capable of fully replacing commercial yeast yet. Don't be afraid to add "help" to your recipes - a bit of honey, baking powder, apple cider vinegar or even a few grams of commercial yeast to get the texture you want when baking. Every time you bake after day 14 you should notice stronger results from your starter yeast. Eventually it should be fully capable of replacing all commercial yeast in recipes.
- Has it risen consistently at least 3 consecutive days? It does not have to double, the rate of rise will vary depending on the type of flour used. But it should rise significantly and the same every day, within 8 hrs of feeding.
- Does it smell like yeast? Any other smell is a sign that your starter is not happy. A pleasant yeasty scent is a good clue that your starter is going strong!
Developing Strength
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2-8 Weeks
- Your starter will continue to strengthen over the next few weeks. Continue to care for it, discarding and feeding every 24 hours.
- While you can refrigerate it if you must, the cold temp will slow it's progress to reaching full strength. Instead of taking a couple of months it could take a year. For best baking results in the fastest time continue to care for it as you have been until you are satisfied with the baking results.
- By 8 weeks it has usually reached or nearly reached it's max strength. At this point it should easily replace commercial yeast in recipes. It should be producing consistent loaves with a good spring and texture. You can move on to long term maintenance - CONGRATULATIONS!
After Week 8:
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As long as you are happy with the baking results you can move to long term maintenance mode! There are a couple of options here.
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Maintain on the counter
- If you bake often, more than two or 3 times a week, it may make the most sense to just continue the same steps you have been following, leaving your starter out.
- This method means you will need to continue discarding and feeding every 24 hours
- This is the quickest way to have the starter you need ready every time you bake during the week.
- The amount needed can be minimal to help reduce cost. You can bulk feed at any time up to 10x it's weight to prepare for a recipe. So maintaining even as little as 10g each on the 1:1:1 ratio can work.
If you only plan to bake once a week (say the weekends) or less, the refrigerator option may be best.
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Maintain in the fridge
If you only bake once a week or less the fridge is probably the best way to maintain. It minimizes feeding and waste.
To prepare for the fridge:
- To refrigerate you will start by doing a normal discard/feed
- Wait 2 or 3 hours, giving the yeast a chance to start eating
- Top with a loose lid, then refrigerate. If you notice condensation stick with an option like a coffee filter or paper towel to both allow air flow and absorb moisture.
- This method requires discarding and feeding just once every 7 days.
- Simply pull the starter and do your usual steps to discard and feed.
- Wait a few hours so you know it has started eating, then place it back in the fridge.
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Reviving Refrigerated Starter to Bake With
Start the process at least 24 hrs before you want to bake (better to time it about 36 hrs to be sure your starter has fully revived)
- Remove 50g of starter and feed it equal amounts of flour and water
- Let it rest someplace warm (75-85 F)
- Check it at 12 hrs.
- If it has risen leave it until the 24 hr mark
- If it has not risen or rose very little, add about 10g ea flour and water (do not discard) and let it continue to rest for another 12 hrs
- At 24 hrs do a regular discard and feed, 1:1:1 ratio of 50g each.
- If it rises within 6-8 hours it is fully revived and ready to prep for your recipe!
- If still not rising, add a few grams more flour and water along with a drop or two of sugar (honey or fruit juice is great for this). The yeast have a sweet tooth - this will often motivate them to start eating!
If it rose you can now bulk feed to get the amount you need for your starter.
- Weigh your starter
- Calculate how much more you need for your recipe, then add 20 grams
- Feed (do not discard) and let sit in a warm place.
- Just before it peaks it is ready to mix!
- Judge this based on the normal peak of your starter. If it usually doubled, watch for it to double. If it normally rises by 50%, watch for it to near 50%
Note
- Any reference to “flour” in this recipe refers to “gluten-free flour”. You can try any
gluten free grain flour. Nut flours do not work well as they do not contain enough
natural yeast. Some have, however, been successful with potato. - Some will rise less than other though - brown rice is notorious for small rises in
the starter (25-50% instead of doubling), but they make wonderful bread - I guess
they save all that rising energy for the oven! Flour blends work just fine too -
ignore what you’ve heard about starches and gums hindering or killing starter. It
is not true. - Do not use city tap water! Chlorine and other chemicals can kill your starter. Use
filtered or bottled water only. Well water may be ok as long as it is free from
chemicals. Make sure bottled water does not contain sodium. - A pint jar is more than enough for this stage of your starter if you follow the
recipe and use 50g or less. Even if it doubles or triples there will be room. Have
larger quart jars ready once you are ready to start baking. - In between feeds try to keep it warm. 75⁰f is usually good. Try not to let it go
below 70⁰ or over 80⁰ for best and fastest results. Hotter temps (over 85) can kill
it. Colder temps will not kill it, but will greatly slow the progress - depending on
how cold it is it could take 2 months to be ready for baking vs. 2 weeks if kept
warm. Some tricks to keep it warm:- Start with warm water (85⁰). Mix, then place directly into warm jar ( by
running under hot water). - Place in oven with the light on
- Make a DIY proofing box:
- Place jar into insulated lunch or grocery bag.
- Place a seedling mat or heating pad over the top, adjust the gap
over the opening to regulate temperature - Use a bbq or food thermometer (digital is best) to monitor temp
- Start with warm water (85⁰). Mix, then place directly into warm jar ( by
- Yes - I believe discarding IS required for two reasons.
- 1) not discarding you will quickly overflow. Especially if you are feeding it the 1:1:1 ration that it needs.
- 2) most “no discard” starter recipes call for adding the same amount every time.
This is not healthy for your yeast. Eventually it will be starving. Imagine trying to
feed 100 chickens the same amount of food you used for 1 and expecting them
to be healthy egg layers! Your yeast is living, they need enough food to stay happy
and active.
- During the first 7 days minimum THROW AWAY your discard. Do not save it or
use it. It will be full of bad bacteria and the risk of getting sick from it is high. I
understand that some others say it is fine to use sooner, but I choose to err on
the side of caution. After day 8 you can start using it, but clean up well to avoid
cross contamination (literally the same bacteria as raw chicken). By day 14 you
should be completely in the clear. The good bacteria will have taken over. - Discard after the first week is good for Discard recipes only, replacing flour and
hydration in recipes. It is not yet strong enough to replace yeast, although there is
enough yeast to give your products some nice fluff! - To bake bread and use your starter to replace commercial yeast it will need to be
at least 14 days old. Even then it will not be full strength and you may not be
happy with the results. It’s ok to use boosters until it’s good to go on its own
(additional active yeast, baking powder, apple cider vinegar, etc..) - Remember that every starter is unique. It might not play by all the rules. They can
be very temperamental, and greatly affected by temperature, humidity, even air
quality. Do not be afraid to make adjustments so that it works for you. When
mixing your starter you are trying to get a very thick pancake batter consistency.
It should pour, but very slowly.- If you feel your starter is too thick, don't be afraid to add a little water (my
best performers are actually 50g starter, 60g water, 50g flour - If it is too runny add flour. Very little at a time, you would be surprised at
how quickly it can change!
- If you feel your starter is too thick, don't be afraid to add a little water (my
- It will probably smell bad before they smell good! By day 4 it may be
reminding you of dirty gym socks! But a few more days and it should have a more
pleasant yeasty scent - The 1:1:1 ratio is always by weight. 1 cup of flour is not equal to 1 cup of water.
This is why it is good to weigh. Once you know what consistency works, you
could try to maintain by "eyeballing" it if you wanted to. - Keep your jar clean and dry! We don't want mold. Scrape and wipe the sides well.
I do my mixing in a bowl so I can clean the jar each time. Again, you do not have
to clean your jar every time, but for me I prefer to eliminate any possible chance
of mold. - Do NOT tighten the lid! The gas build up (what makes your starter bubble and
rise) can cause the jar to explode. Your starter should stay loosely covered. I use
a coffee filter fastened by a rubber band. If using a screw top do not tighten. Just
sit the lid on it. - Does it matter if you use a solid lid or a paper towel? Not as much as people
sometimes try to say. I believe the environment and climate has a lot to do with
which is best. The key is to keep the jar walls clean and dry, keep particles and
mold spores from entering, and keep the top of your starter from forming a hard
crust. I like the coffee filters. Gives just enough airflow to keep it dry, but not
enough to make that top a thick crust. If you choose to use a hard lid just keep an
eye on condensation and never ever tighten it. Just set it on there.
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Not yet but I am working on one.
Do u have a cookbook out