Learn how to create a gluten-free sourdough starter with our easy tutorial. Enjoy delicious, homemade bread that’s safe for gluten-sensitive diets.
Step-by-Step Guide to Creating a Gluten-Free Sourdough Starter
Making a gluten-free sourdough starter is a straightforward process that requires only a few ingredients and some patience. To begin, gather a scale, a clean wide-mouth glass jar, a gluten-free flour blend, filtered water, a breathable tea towel or coffee filter, and a rubber band or mason jar ring. The process starts on Day 1 by combining 100g of starter with 100g of warm water (85°F/30°C) in the jar. After stirring well, cover the jar with the towel and place it in a dark cabinet for 18 to 24 hours.
As the days progress, the routine involves stirring the starter daily and discarding half before feeding it with equal parts of starter and water. On Days 5 through 7, cold water is used instead of warm water. This consistent feeding schedule helps cultivate the wild yeast necessary for fermentation. By Day 8, if you’re ready to bake, you can keep the discard from Day 7, placing it in a new jar and feeding it with cold water and gluten-free flour to ensure a robust sourdough starter for your baking needs.
Awaken Your Inner Baker: Crafting a Wholesome Gluten-Free Sourdough Starter from Scratch!
It’s not difficult making a gluten-free sourdough starter all you need is a great gluten and dairyfree all-purpose mix I recommend Namaste products but I’ve had success making a starter with Bob’s Redmill and others first I’m adding 100 gram of flour to a Wide Mouth Mason jar the size of the jar should be at least a pint then you’ll want to add.
Warm water to the flour the best temperature is higher than room temp at 85° F or 30° C what like to do is add room temperature water to a measuring cup and then slowly add in hot water from the kettle until I get around 85° and that’s why you see me checking the temperature there it doesn’t have to be perfect it just needs to be.
Close once the warm water is ready we’re going to add 100 G of it to our flour and we’re going to mix it up I like to use a knife just goes all the way down to the bottom of the jar and we’re just going to mix as well as we can to get as many clumps out of the flow mix and I like to scrape the sides scrape off the knife you can use a whisk.
Or a spoon or a fork knife just works for me and now we’re going to cover it with like a tea towel or a coffee filter any type of lid that allows your starter to breathe is going to work great now we’re going to set our starter into a dark cabinet for 18 to 24 hours day two is the easiest day all we’re going to do is remove our starter from the.
Cabinet give it a good mix cover again and place back into the cabinet for another 18 to 24 hours you might start to see some bubbles on day three if you don’t that’s okay I’ve been baking for two years so I have a lot of wild yeast in my kitchen day three you are going to discard half of the mixture so this is where you can.
Get really technical you can weigh all of it and then remove half of it or you can just eyeball it eyeballing works I promise through this whole process I just eyeballed it and then I added in a fresh 100 G of the gluten-free flour blend another 100 G of 85° water and you can see me pour pouring directly from the kettle here I’ve already checked the.
Temperature that it’s around 85° F now I’ll give it a good mix and this is pretty much what we’ll be doing the next four days with our starter with some modification to the temperature of the water and then you’ll cover it up just like before and place it in your dark cabinet you can definitely see here that my starter was bubbly and growing it.
Went all the way to the top of the lid and here I am again I’m just going to eyeball and remove half of the starter now I’m putting that warm water in 100 gram and 100 gram of flour it’s going to start to go fill to the Top If you’re using a pint jar and give it a good mix as always lid on and put it in the cabinet it’s day five now and again we.
Will discard half of our starter you can give half of that starter to a friend and they can start their day five new starter day five is when we’re going to slow down the fermentation process so we’re going to use cold water and it’s still 100 G of the filtered water with 100 G of the fresh gluten-free flower blend once it’s mixed really well like.
Always put the lid on and place it in the cabinet for another 18 to 24 hours it’s day six of making our sour do starter and you should definitely start to see some bubbles if you haven’t seen any yet we are going to discard half of the starter like before and again you can give it save it and give it to a friend start a new.
Starter as well for yourself if you want to have multiple starters and then we’re just going to add our 100 gram of gluten-free flour and 100 grams of the cold filtered water once it’s mixed really well we’ll place the cover back on and we’ll place it back in the cabinet for 18 to 24 hours well you did it you made it to day seven so here we.
Are doing the last steps we are going to do an extra special test today see how bubbly and active it is we’re going to do something called the float test to see if our starter is ready here I did a too big of a chunk but you can see that it’s trying to float and I’m I scoop a little bit out I want to get some of the starter right in.
The middle and I get a smaller chunk here and let’s take a look and see yes it’s floating so that means it’s ready to use in baking so tomorrow you can bake with your starter on day eight it’s really quick and easy so if you’ve made it past day eight you’ll want to go see my next video like we’ve done before day seven we discard half of our starter we.
Add 100 grams of gluten-free flour and 100 grams of cold filtered water we’ll mix it up really well it gets a little difficult with a smaller jar my bread recipe requires about 250 gram to 300 gram of sourdough starter so the best thing to do is to reserve the discard from your day seven and actually feed that into a new jar here I’m showing.
That I have done this and put it in a new jar and fed it so that I have enough active starter ready to make a loaf tomorrow morning and we’re going to cover it up and it’ll be ready to use tomorrow
