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Gluten-Free Sourdough Starter from Scratch
Build a starter with gluten-free flour, water and careful observation rather than a guaranteed day count.
Quick answer
Use a clean jar, gluten-free flour such as brown rice or sorghum, and water. Feed regularly and judge activity by bubbles and rise; starter development varies with temperature and flour.
What you need
- Begin with equal weights flour and water in a clean jar, leaving headspace for expansion.
- Use only flours labeled gluten-free if you are preparing bread for someone with celiac disease.
How to make it work
- Stir, cover loosely, and feed on a consistent schedule by discarding a portion and adding fresh flour and water.
- Record smell, bubbles and rise; use a tested gluten-free sourdough bread recipe once the starter is reliably active.
Checks and useful changes
- Discard immediately if mold or unusual colored growth appears.
- A gluten-free starter does not make wheat bread gluten-free; the entire formula and equipment must be appropriate.