One of the most popular question is “can I use Bob’s 1:1 (or other brand) blend to make a sourdough starter”? This is something that you will find many differing views on. If you follow traditionalists, or wheat sourdough bakers who are not very familiar with gluten-free, you have probably heard that starches and gums are bad for a starter. This is FALSE. Many of us have made our first starters using what we had in our cupboard, and that includes these pre-blended flours. Just like the single flours, however, the various combinations can all have slightly different appearances, textures, consistencies and results.
This part 4 is the final post about choosing a flour for your sourdough starter. Parts 1 & 2 of this series outline the different properties of flours and blends of those flours. Part 3 begins to introduce and explain the different pre-blended flours you can purchase at most stores. Taking the information from all 3 of those posts, you can start to gain an understanding about which flours you want to have in your kitchen, and for a starter. Now Part 4 will expand on those pre-blended flours, narrowing which ones have properties that make them more likely to be successful sourdough starters. This is not a guarantee, just data I have compiled from various posts, sites, and mentions of user experiences. If you see a ** this means it is a flour I have personal experience with.
Please feel free to leave comments about your own experiences with these or other flour blends!
Pre-Blended Flours You Can Use in Sourdough Starters
| Flour Brand | Type | Fermentation Quality | Flavor | Probability of Success | Expected Rise of Starter | Expected Sourness | Additional Notes |
|---|---|---|---|---|---|---|---|
| Caputo Fioreglut | All-Purpose | Excellent | Neutral | High | Strong rise | Mild | High-quality blend, excellent starter activity |
| King Arthur Gluten-Free Bread Flour | Bread Flour | Excellent | Neutral | High | Strong rise | Mild | Excellent rise and structure for bread |
| King Arthur Gluten-Free All-Purpose | All-Purpose | Consistent | Mild | High | Strong rise | Mild | Suitable for various baked goods |
| Pamela’s Products Gluten-Free Artisan Flour Blend | Cup-for-Cup | Strong | Mild, Neutral | High | Good rise | Mild | Easy to maintain |
| Bob’s Red Mill Gluten-Free All-Purpose | All-Purpose | Good | Neutral | High | Good rise | Mild to Moderate | Provides good fermentation and flavor due to high protein content |
| King Arthur Gluten-Free Measure for Measure | Cup-for-Cup | Reliable | Balanced | High | Good rise | Mild | Suitable for consistent results |
| Bob’s Red Mill Gluten-Free 1-to-1 | Cup-for-Cup | Consistent | Mild | High | Good rise | Mild | Reliable starter performance |
| Better Batter Gluten-Free | All-Purpose | Good | Neutral | Medium | Moderate rise | Mild to Moderate | Provides good texture for starters |
| Pamela’s Products Gluten-Free | All-Purpose | Reliable | Neutral | Medium | Moderate rise | Mild | Versatile for starters |
| Namaste Foods Gluten-Free | All-Purpose | Strong | Slightly Sweet | Medium | Moderate rise | Mild | Good for promoting yeast growth |
| Pamela’s Gluten-Free Bread Mix | Bread Mix | High | Mild, Slightly Sweet | Medium | Moderate rise | Mild | Ideal for bread and rolls |
| Cup4Cup | Cup-for-Cup | Moderate | Rich | Low | Weak rise | Mild | Contains milk powder, which may affect some starters |
