Gluten Free Sourdough Starter Recipe
Today, we're diving into the wonderful world of sourdough, but with a twist - it's gluten-free!
Equipment
- Glass or plastic container with a lid
- Wooden or plastic spoon for mixing
- Kitchen towel or cheesecloth for covering
Ingredients
- 1 cup of gluten-free flour blend (rice, tapioca, and potato starch work well)
- 1 cup lukewarm water (filtered, if possible)
- 2 tablespoons of your favorite gluten-free flour (for daily feedings)
Instructions
- In a glass or plastic container, combine 1 cup of gluten-free flour blend and 1 cup of lukewarm water. Mix thoroughly until smooth.
- Cover the container with a kitchen towel or cheesecloth and secure it with a rubber band.
- Allow the mixture to sit at room temperature for 24 hours.
- After 24 hours, you may see some bubbles and a tangy aroma – this is a good sign!
- Discard half of the mixture and add 2 tablespoons of your favorite gluten-free flour and enough water to maintain a thick but pourable consistency.
- Repeat the feeding process daily for 5-7 days, or until your starter is bubbly and has doubled in size. Congratulations, your gluten-free sourdough starter is ready to use!