Gluten-Free Sourdough Starter Recipe | Gluten-Free Palate (2024)

Making your own gluten-free sourdough starter is such an empowering and fun thing to make. It couldn't be easier using simple ingredients, visual cues, and your senses particularly your sense of smell. You'll be enjoying the art of this baking form in no time while being rewarded for your efforts with the best gluten-free sourdough baked goods.

Sourdough starters are referred to by quite a few different names, such as: Levain, Starter sponge, Mother sponge, Chef, Biga, or Poolish.

Once your gf sourdough starter is ready, why not make your first gluten-free sourdough bread. There's also another sourdough starter recipe in that post. You can also make some delicious gluten-free sourdough waffles.

If you love making homemade gluten-free bread, this gluten-free bread recipe is simple to make, dairy-free, and bakes into the best bread ever. Try my gluten-free rolls recipe for light and fluffy rolls. If you're in the market for a bread maker, view 5 of the BEST gluten-free bread makers.

Want to become a sourdough master? Consider this Gluten-Free Sourdough Masterclass.

GLUTEN-FREE SOURDOUGH STARTER RECIPE

I love making this gluten-free sourdough starter. It was a lifesaver when yeast was scarce throughout the pandemic as everyone was baking.

It is made from simple ingredients but requires time and a bit of patience. You'll be rewarded with great gluten-free baked goods and read on for suggestions of how to use the discard, so you utilize this artform to the max.

WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE SOURDOUGH STARTER

Easier than you think - Making your own gf sourdough starter is easier than you think. With my tips and troubleshooting guide, you'll master this in no time.

Simple ingredients - It's two ingredients. Flour and water...and patience!

Fun to make - It is fun to make your own gluten-free sourdough starter. If you have children, it is just like a science experiment watching it grow and change. They'll be so amazed and want to join in on feeding the starter.

INGREDIENTS IN GLUTEN-FREE SOURDOUGH STARTER

Buckwheat flour - 4 oz. of buckwheat flour.

Warm water 5 oz. of water at 85F. You can use tap or filtered water. If you are concerned about chlorine and hard water quality, use filtered water.

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE SOURDOUGH STARTER

Sourdough Starter Jars - You get such a variety of sourdough starter kit jars that you can use or just simply use a jar with a screw-top lid.

If you have any questions about making gluten-free sourdough starter, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE A GLUTEN-FREE SOURDOUGH STARTER

Day 1
1. Put buckwheat flour in a deep bowl and add warm water. The water temperature should be about 85 F.
2. Mix thoroughly so that there are no lumps.
3. Then pour the mass into a small glass container. Cover with a lid and leave at room temperature overnight.

Day 2
4. After a day, mix the contents of the jar and leave again for a day. If liquid appears in the jar, you can drain it or mix it with it.

Day 3
5. The next day, you can again notice a layer of liquid on top, but there will already be more of it - the starter needs to be fed.
6. You will also notice air bubbles in the middle of the starter. This means that the yeast reaction that is needed has begun. The smell of sourdough should be slightly sour, but not sharp and unpleasant.
7. If you see that black mold has appeared on top, then it is better to throw this sourdough starter out and start over. If you notice your sourdough is growing too big, use a larger jar or discard a little more.
8. Mix 2 oz. of buckwheat flour and 2 oz. of warm water. Add to the jar, mix, and leave for another day.

Day 4
9. On the fourth day, the yeast reaction continues. The smell should still be slightly sour. The starter needs to be fed, but now half of it needs to be thrown away. Then you need to mix 2 oz. of flour and 2 oz. of water, pour into a jar, mix, and leave for another day.

Day 5
10. The next day, the entire sourdough will bubble, which will mean that it is completely ready for further use for baking -- for crepes, for bread, for pancakes. At this stage, you can throw away part of the starter or give it to a friend, then feed the starter and put it in the refrigerator so that you don’t have to feed it so often. Feed it once every 10-14 days.

Before using the starter - About a day before using the starter, be sure to feed it so that it works well later. You need to feed it according to the same system -- throw away half, add 2 oz. of flour and 2 oz. of water. If you bake frequently, store your starter at room temperature and feed it daily.

For the complete list of ingredients and instructions for making a gluten-free sourdough starter, please see the complete recipe below.

TIPS FOR MAKING A GLUTEN-FREE SOURDOUGH STARTER

Time - The times suggested are just a guide. Making a gf sourdough starter requires you to use a bit of your senses with regard to the smell and visual cues.

Use your discard - The sourdough starter that is being removed is called "discard". You can use it in recipes that call for sourdough starter discard. You can store it in the refrigerator for up to two weeks, you can also freeze it for later use.

Mold - If you notice any changes like black mold or other colors like pink/white or orange, it is best to throw it away and start again.

Ready to use - Your starter is ready when it has doubled in size, smells sweet and sour (not pungent), and is bubbly, which are air pockets.

TROUBLESHOOTING GUIDE FOR YOUR GLUTEN-FREE SOURDOUGH STARTER

Starter is not active at all - Making a starter is a combination of art and science in one. You can add a few grams of commercial yeast to get it going. As you use it the commercial yeast will be replaced by the wild yeast. Others have tried heating it up with a heating pad but beware that yeast dies at hot temperatures.

I forgot to feed my starter - Just pick up from where you left off. It should be fine, however, always check the smell and any mold growth. If in doubt, restart.

How do I refresh my starter? - Throw away half, add 2 oz. of flour and 2 oz. of water.

Liquid on my starter - This is called hooch. You can stir it back in or drain it off. It makes for a sourer taste in your baked goods.

HOW DO YOU MAINTAIN A GLUTEN-FREE SOURDOUGH STARTER?

Feed it once every 10-14 days. About a day before using the starter, be sure to feed it so that it works well later. You need to feed it according to the same system - throw away half, add 2 oz. of flour and 2 oz. of water. If you bake frequently, store your starter at room temperature and feed it daily.

WHY IS MY GLUTEN-FREE SOURDOUGH STARTER NOT BUBBLING?

Firstly, let me mention it is not the type of bubbling like when you're boiling something on the stove. The texture on the top changes and is not as smooth. If you look at the jar from a side angle, you will see bubbles. Identify this first before you make any changes to your starter.

If it is still not bubbling, leave it for a few days longer. The period suggested is a guide, so I suggest you leave it for a few more days.

WHAT DOES GLUTEN-FREE SOURDOUGH STARTER SMELL LIKE?

It is a sweet and sour smell that is not pungent. Look out for strong and foul smells, which then tells you, you need to throw your starter away.

WHAT GLUTEN-FREE FLOURS SHOULD I USE FOR MY GF SOURDOUGH STARTER?

I like to use buckwheat flour and have had success with gluten-free flour, particularly King Arthur’s Measure for measure gluten-free flour. I have read up on people having impressive results using brown rice flour too.

WHAT IS A WILD YEAST SOURDOUGH STARTER?

A wild yeast sourdough starter is a starter made without using commercial yeast.

WHAT IS THE RIGHT CONTAINER AND SPOON FOR MIXING AND STORING A SOURDOUGH STARTER?

So, let's drill it down to the basics. You'll need a glass jar or ceramic jar with a lid and a spoon. Avoid using metal objects -- that goes for the jar's lid as well as the spoon you use. Stick to stainless steel. This is called using nonreactive tools. The reason for not using metal is the acid in the sourdough can react with the metal, and toxins can leach into the dough.

Did you make this gluten-free sourdough starter recipe? Please leave me a comment below, letting me know what you thought.