Do it yourself Gluten Free Sourdough Starter. So easy to make your own and save. With minimal equipment, a few basic ingredients, and a little patience, you can craft tasty — and easily digestible — baked goods.
If you’re looking for a DIY alternative to store-bought gluten-free bread, making your own sourdough starter is a good first step. The fermentation process uses naturally occurring wild yeasts and lactobacilli, the gut-friendly bacteria that give sourdough its tart flavor; these organisms also support your body’s absorption of magnesium, zinc, iron, and other nutrients.
Once mature, your starter can serve as a natural leavener in homemade bread, or you can use it to add a trademark tang to your favorite muffin, waffle, or brownie recipes.
Most types of flour will work with this method, but we like brown-rice flour because it’s a gluten-free whole grain. The process is simple: All you need is some filtered water, flour, and time.
Yes buying a starter is a lot easier whether it is for a gluten free sourdough starter or a traditional starter, but to really experience the benefits making your own starter is the way to go. You have these wild yeasts floating in the air around you 24/7. When wanting to eat healthier it is always best to use items that are in your own environment. The starters you buy have yeasts from a different environment.
So grab your starter and make the most delicious Sourdough Bread using our very own Sourdough Bread recipe.
- Brown Rice Flour
DAY 1: In a medium-size glass bowl, stir 4 ounces of brown-rice flour into — 4 ounces of filtered water. Cover loosely with a dish towel and let sit at room temperature (about 68 degrees F) for 24 hours. If your home is cooler than that, your starter may grow more slowly; place the bowl in a warm spot (like on top of a refrigerator) to speed up the process.
DAYS 2–5: Approximately every eight hours throughout this process, feed your starter with 4 ounces each of flour and filtered water. Stir thoroughly and cover after each feeding, keeping it at room temperature. Your starter will begin to smell pungent and sour; bubbles will start to appear at the top and on the sides.
DAYS 6–7: Your starter will begin creating a dome. The surface will resemble cracked clay, and the material underneath will be aerated and bubbly. This means you’re ready to start baking! Experiment with substituting 1 cup of your starter for ½ cup of flour and ½ cup of liquid in your favorite quick-bread recipes.
MAINTENANCE: Once your starter has matured, you can refrigerate it to slow the fermentation process. Feed it once a week with 2 ounces each of flour and filtered water. To prep it for baking, store it at room temperature for at least 24 hours, then repeat the feeding schedule until the dome reappears.