As with wheat sourdough baking, if you want to make traditional, healthy gluten-free sourdough bread you are going to need a starter.

You have a few options in obtaining one:

1. You can attempt to capture the wild yeasts and bacteria present in your area by creating your own sourdough starter.
2. You can purchase an established sourdough starter that already contains reliable yeasts and bacteria.
3. You can get a bit of established sourdough starter from a friend who is baking with sourdough.

Choosing a Gluten-Free Flour Base

In gluten-free sourdough baking, the most commonly used flour for creating a starter is brown rice flour. This flour works well as it is a common ingredient in gluten-free baked goods and acts much like an all-purpose flour. If brown rice flour is not your preference, try another neutral, all-purpose type flour such as sorghum, oat, or buckwheat. I started mine with brown rice and than kept feeding it with Buckwheat.

Step 1

Combine ¾ cup of brown rice flour with ½ cup of warm water in a non-reactive jar (glass works great). Stir vigorously with a stainless steel spoon to incorporate air into the mix.

Step 2

Cover the jar with a breathable lid — a clean towel or coffee filter will do the trick — and place it in a warm spot (between 21°-26°C) for 6-12 hours.

Step 3

Check for bubbles after 6–12 hours. If you see some, that’s a good sign! If not, don’t panic — just wait a bit longer.

Step 4

Feed your starter every 6-12 hours with ¾ cup flour and ½ cup warm water. Each time, discard half of the starter into your compost (don’t throw it away — it’s part of the process).

Step 5

Repeat the feeding process for about 5-7 days. The starter will become more active and bubbly as it grows. Optional: You can add one Super-Pro probiotic capsule at any time to help speed things up.

Step 6

After a week, your starter should be bubbly and ready for baking. However, the flavor will continue to develop over the next month — be patient!

Optional:

If you’re feeling adventurous, consider adding a little dry yeast to the mix or even experimenting with a sourdough version for a stronger flavor.

Step 7

Once your starter is fully activated, you’re ready to bake. Use it to make delicious gluten-free sourdough bread or share it with a friend with a bit of flour, water, and a whole lot of love (and maybe some probiotics). So, are you ready to impress your taste buds and your friends? Get started today and let your sourdough journey begin!

Pro Tips

• Don’t skip the discarding step! It helps keep your starter balanced and prevents overflow.
• A warm, consistent environment is key. If it gets too cold, your starter will take longer to ferment.
• Be patient! A great starter takes time, but it’s well worth the wait.

Enjoy your homemade starter, and remember: the journey to perfect gluten-free sourdough is just beginning. You’ve got this!