I love experimenting in my kitchen. With just 100 grams gluten free flour and 100 grams room temperature filtered water, I nurtured a unique gluten free sourdough starter in only a week. This recipe has astonished me with its unpredictable character and reflects the unexpected charm of gluten free baking.

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I’ve been experimenting in the kitchen with gluten free recipes for a while now and finally stumbled upon this surprisingly simple gluten free sourdough starter recipe that only needs 2 ingredients!! I mix 100 grams of gluten free flour – you can use brown rice flour or your favorite gluten free blend – with 100 grams of filtered water at room temperature.

I was honestly amazed when after just a week, my starter was bubbling and ready to be made into something awesome like a gluten free sourdough bread or even Pan Sin Gluten style loaves. It’s fun to watch as the mixture transforms day by day into a living culture that brings a unique flavor to my baking.

Trying this out has made me even more interested in exploring homemade gluten free recipes while keeping things fresh and simple. Give it a try and see how small changes create big results.

Why I Like this Recipe

1. I really love how simple this recipe is because it only needs two ingredients. I don’t have to hunt for fancy stuff, just gluten free flour and water, which makes it super convenient.
2. I like that it turns into a lively, bubbly starter in just a week. Watching it come alive every day makes me feel like I’m actually nurturing something, and it’s really satisfying.
3. The process is easy to follow even if you’re not a baker. I appreciate that I can just stir, wait, and feed it every day without feeling overwhelmed by a million steps.
4. Making my own gluten free sourdough starter gives me a sense of accomplishment and makes me feel good about using natural ingredients in my cooking.

Ingredients

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Starting a gluten free sourdough starter is an exciting and simple process that you can easily try at home.

You mix basic but crucial ingredients together and then let nature do its magic.

Using gluten free flour like brown rice flour adds essential fiber and carbohydrates to feed wild yeast.

Room temperature filtered water helps the ingredients mix well and create the perfect environment for fermentation.

I know it might sound a bit strange at first but trust me the starter will become bubbly and tangy in just a few days.

Its a fun experiment that yields healthy homemade sourdough.

Gluten free flour provides fiber and carbohydrates for robust fermentation
Filtered water assists yeast growth and blends ingredients smoothly

Ingredient Quantities

100 grams gluten free flour – like brown rice flour or a gluten free blend works great

100 grams room temperature filtered water

How to Make this

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1. Mix 100 grams gluten free flour with 100 grams room temperature filtered water in a clean jar until all the lumps are gone

2. Cover the jar loosely with a cloth or a lid that isnt sealed tight so air can get in

3. Let the mixture sit in a warm spot (around 70 to 75 F) for 24 hours

4. On day 2, give it a good stir even if you dont see much action yet

5. At the start of day 3, remove about half of the starter and discard it then feed with 50 grams gluten free flour and 50 grams water; stir well

6. Repeat the feeding process each day (remove half then feed with 50 grams flour and 50 grams water) over the next 4 days

7. Make sure you stir well each time you feed the starter so the natural yeasts mix in evenly

8. By day 7 you should see plenty of bubbles and the starter will smell tangy which means its ready

9. If you still dont see enough bubbles after 7 days, continue the feeding routine for an extra day or two until it becomes active

10. Once the starter is bubbly and tangy, you can use it in your favorite gluten free sourdough recipes and enjoy the process!

Equipment Needed

1. A clean glass jar to mix and house the starter
2. A digital kitchen scale to accurately measure flour and water
3. A spoon or stirring utensil for mixing the ingredients
4. A loose lid or clean cloth to cover the jar and let air in
5. A thermometer if you need to check that your warm spot stays around 70 to 75°F
6. A small bowl or container to hold and discard half of the starter during feedings

FAQ

What is a gluten free sourdough starter?

Its a simple mix of 100 grams gluten free flour and 100 grams room temperature filtered water, left to ferment using wild yeasts.

How long does it take to get it bubbly?

Generally, youll start seeing bubbles in about 5 to 7 days if you feed it regularly and keep it in a warm spot.

Can I use any gluten free flour?

It’s best to use brown rice flour or a trusted gluten free blend since they tend to produce a better environment for the yeast.

Do i need to stir it every day?

Yes, stirring helps to mix the flour and water well and keeps the fermentation on track, so give it a good stir each day.

Why is filtered water important?

Filtered water is used because tap water may have chlorine which can slow or even stop the yeast from growing properly.

How To Make A Gluten Free Sourdough Starter Recipe Substitutions and Variations

Instead of brown rice flour, you can try using a gluten free oat flour or a teff flour blend if those are more readily available
If you dont have filtered water, let tap water sit overnight so the chlorine can evaporate before using it in your starter
You can measure the ingredients using a digital scale, but if thats not around, you might use measuring cups and adjust by eye which usually works fine

Pro Tips

1. Make sure you use good quality water and let it sit out to reach room temperature, because using cold tap water can really slow down the fermentation process and you might not see those bubbles as quickly as you hoped.
2. Don’t stress if your starter seems kinda slow at first. Some gluten free flours take longer to get going so just keep feeding it every day and stir it up well – eventually you’ll notice the bubbles and that tangy smell.
3. Always double-check that your jar is super clean before you start and between feedings. Any leftover grime can mess with the natural yeasts and slow down your starter’s progress.
4. If you live in a place where the temperature fluctuates, try to find a spot that stays around 70 to 75°F. Even small changes in temperature can make a big difference in how your starter develops.

How To Make A Gluten Free Sourdough Starter Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

370

kcal

Equipment: 1. A clean glass jar to mix and house the starter
2. A digital kitchen scale to accurately measure flour and water
3. A spoon or stirring utensil for mixing the ingredients
4. A loose lid or clean cloth to cover the jar and let air in
5. A thermometer if you need to check that your warm spot stays around 70 to 75°F
6. A small bowl or container to hold and discard half of the starter during feedings

Ingredients

100 grams gluten free flour – like brown rice flour or a gluten free blend works great
100 grams room temperature filtered water

Directions

Mix 100 grams gluten free flour with 100 grams room temperature filtered water in a clean jar until all the lumps are gone
Cover the jar loosely with a cloth or a lid that isnt sealed tight so air can get in
Let the mixture sit in a warm spot (around 70 to 75 F) for 24 hours
On day 2, give it a good stir even if you dont see much action yet
At the start of day 3, remove about half of the starter and discard it then feed with 50 grams gluten free flour and 50 grams water; stir well
Repeat the feeding process each day (remove half then feed with 50 grams flour and 50 grams water) over the next 4 days
Make sure you stir well each time you feed the starter so the natural yeasts mix in evenly
By day 7 you should see plenty of bubbles and the starter will smell tangy which means its ready
If you still dont see enough bubbles after 7 days, continue the feeding routine for an extra day or two until it becomes active
Once the starter is bubbly and tangy, you can use it in your favorite gluten free sourdough recipes and enjoy the process!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.