Gluten Free Sourdough Starter Recipe
Because sourdough is the best way to get fabulous gluten free bread!
Making sourdough starter is such a foodie adventure! I felt like an intrepid explorer of unknown regions.
Who knew that all those wild yeastie beasties were just floating around in the air waiting to ferment and make my bread rise?
In my research, I came across a few people who were certain that sourdough starter must have gluten to grow. But that is not so. Wild yeast will eat anything.
Total Prep & Cook Time: 5-7 Days
Yield: 7 Cups, Enough for 6 Loaves of Bread
Nutrition Data, 60g Serving: 215 cal, 20 fat cal, 44g carb, 2g fat, 5mg sodium, 1g sugars, 5g fiber, 7g protein, low Cholesterol. Estimated glycemic load 26.
- 1 cups millet flour
- 1 cups sorghum flour
- 1 cups rice flour
- 1/2 cup garbanzo bean or fava bean flour, or a mixture* (see recipe tips)
- Mix flours together and place in a labelled storage container
- In a glass bowl or container, mix 1 cup of the flour mixture with 1 cup or more water to make a mixture about the consistency of pancake batter
- Cover with a cloth and let sit in a warm place overnight
- Keep your starter warm: An oven with the light on, or a rack over a heading pad on low, or the top of a fridge are good options. The temperature should be 75 - 80 degrees F consistently.
- Two or three times a day, stir in 1/4 - 1/2 cup of the flour mix and a not quite equal amount of water. Use more if you want to make a larger amount of starter.
- It usually takes 5 - 7 days for the mixture to go through all the stages of fermentation and become sourdough starter. If it smells nasty or has mold on it, toss it out and start over (perseverance furthers, patience is a virtue, etc).
- Once the starter has become yeasty, it should be bubbly all the time, and become bubbly again in a few hours after adding more flour
- Feed your starter once or twice a day, and it will last indefinitely. If you kill it accidentally, you haven't killed your child. The wild yeastie beasties are just waiting around the corner for you to make a new batch of starter
- It is possible to store sourdough starter in the fridge for a week or two. Bring it to room temperature and then feed it. If it won't revive within a day, then start again.
- Use 1 cup starter per loaf of gf sourdough bread
- Feed the remaining starter 1/2 cup flour mix and half cup water for every loaf of bread you made, so you always have plenty of starter for your next batch of bread
*Bean Flour: Make sure that your garbanzo or fava bean flour isn't bitter. I ruined one batch of gf sourdough flour mix when I used old garbanzo flour that had become very bitter. Taste before using!
I did a lot of research on gluten free sourdough starter before making my own. I'm grateful to all the blogs I visited for their advice and pictures. They saved me months of experimentation and a lot of discouragement.
I especially recommend Don't Waste the Crumbs for fantastic pictures! And The Gluten Free Doctor's excellent gf bread chart and her post on sourdough starter
Check out my blog post for a full listing of blog posts about gf sourdough starter making with links and tips.
I don't think that gf starter behaves much differently from gluten starter. It does need to be fed more often, and according to some, is more delicate, and responds better to freezing than fridging. Some people freeze dry or dehydrate sourdough starter for mailing.
I'm certain that you could use gf starter to make gluten bread as well as gluten free. You could at least use gf starter to start a new gluten flour sourdough starter. As I said, wild yeast will eat anything!
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