Today I embraced the challenge of creating a gluten free sourdough starter using 100 grams of gluten free flour blend and 100 grams filtered water. I found the process simple. I am excited to share How To Make Your Own Gluten Free Sourdough Starter and boost your baking possibilities remarkably.

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I’ve been messing around with gluten free recipes for years now and finally figured out how to make a sourdough starter using just a simple combination of 100 grams gluten free flour blend (think rice flour, tapioca, and sorghum, if you got them) and 100 grams filtered water at room temperature. I know it might sound a bit basic, but trust me, this gluten free sourdough starter is a game changer for anyone wanting to try an alternative to typical wheat-based recipes.

I remember trying a few different techniques before I landed on this easy gf sourdough bread recipe that works for both sandwiches and even cookies gluten free. You might’ve seen all sorts of crazy stuff online about sourdough starter with gluten free flour, but once you try making one yourself, there’s truly no going back.

It’s a neat process, even if it sometimes feels a bit unpredictable. Enjoy the journey!

Why I Like this Recipe

I like this recipe because:

1. I really dig how simple it is – I only need 100 grams of gluten free flour mix and 100 grams of water, which means less fuss and more time watching my starter bubble up.
2. I feel pretty cool when I see those bubbles form and know that my homemade natural yeast is doing its thing, making me feel like a real bread scientist.
3. I appreciate that it’s super forgiving – even if I forget to stir or if things don’t go perfectly, the process still works and I can keep feeding it until it perks up.

Here’s a rundown of the process in my own words: First, you take a clean glass jar and mix equal parts gluten free flour blend and room temperature filtered water until there are no dry bits left. Then, you cover it loosely with a cloth or a paper towel using a rubber band to let air in but keep bugs out. You put the jar in a warm spot (about 70°F) and let it sit for 24 hours. On the second day, you stir it to mix in some extra air and help kickstart the fermentation. By day three, if you spot bubbles, you discard about half of the mix and feed it with an extra 50 grams each of water and flour. You keep up this routine daily, feeding and gently stirring, until your starter starts to really bubble and double in size – usually by day seven. Even if it takes a little longer, it’s all cool because the process is pretty laid back and lets you experiment until everything’s just right.

Ingredients

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Gluten free flour blend: It contains rice, tapioca, and sorghum which supply healthy carbohydrates.
Provides fiber and gentle nutrients that promote natural yeast growth during fermentation.
The mix keeps a balanced structure, making the starter sour and mildly tangy.
Filtered water is used to activate enzymes and nurture beneficial microbes safely.
It ensures no chlorine interferes with the fermentation process in the starter.
Both ingredients work together for a reliable, gluten free sourdough starter experience.
Using these simple staples makes sourdough creation feel both natural and exciting.
Its uncomplicated yet effective ingredients let you explore gluten free sourdough without any fuss.

Ingredient Quantities

100 grams gluten free flour blend (you can use a mix like rice flour, tapioca, and sorghum if you have it)

100 grams filtered water at room temperature

How to Make this

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1. In a clean glass jar, mix together 100 grams of room temperature filtered water and 100 grams of your gluten free flour blend until there are no dry spots.

2. Cover the jar loosely with a clean cloth or a piece of paper towel, secured with a rubber band so air can still get in.

3. Place the jar in a warm spot (around 70°F if possible) and let it sit undisturbed for about 24 hours.

4. After the first day, check your mixture for any signs of bubbles or a tangy smell which means the natural yeasts are starting to work; even if you dont see much yet, thats okay.

5. On day 2, give your starter a good stir to incorporate air into the mix and help kickstart the fermentation process.

6. On day 3, if you start seeing some bubbles, discard about half of the starter then feed it by stirring in an additional 50 grams each of water and gluten free flour blend.

7. Continue this routine daily (stir, wait 24 hours, then discard half and feed) making sure the starter gets fresh flour and water; this maintains a balanced environment for the yeast.

8. Between days 4 and 6, you should notice your starter becoming more bubbly and doubling in size after feeding each time.

9. If your starter is still not that active on day 6, repeat the feeding for another day or two and keep it in a warm spot.

10. Once your starter reliably bubbles and has a pleasantly tangy smell, usually by day 7, it’s ready to be used in your gluten free sourdough recipes. Enjoy experimenting with it!

Equipment Needed

1. Clean glass jar
2. Digital kitchen scale
3. Measuring spoon or stirring utensil
4. Clean cloth or paper towel
5. Rubber band
6. A warm spot (around 70°F, like near a sunny window or on top of the fridge)

FAQ

Question: How long does it take to get the starter ready?

Answer: The starter usually takes about 5 to 7 days to get really active. You might see bubbles by the second day even if it looks a bit quiet at first.

Question: What if my starter looks too watery or too thick?

Answer: If it's too watery, add a bit more gluten free flour blend at your next feeding. If its too thick, pour in a little extra filtered water until it reaches a pancake batter like texture.

Question: How do I tell when it's ready to use?

Answer: Your starter is ready when it starts bubbling up and has a tangy smell that kind of reminds you of sour cream or yogurt.

Question: How should I store the gluten free starter?

Answer: You can keep it at room temperature if you feed it every day, but if you dont plan to use it often you can store it in the fridge to slow down the fermentation process.

Question: Does the room temperature affect how fast it ferments?

Answer: Yes, warmer temperatures speed things up, while cooler ones slow it down so try to keep the starter somewhere around room temperature for the best results.

How To Make Sourdough Starter Gluten Free Recipe Substitutions and Variations

For the gluten free flour blend, you might mix rice flour with buckwheat or millet flour as long as they are gluten free.
If filtered water is hard to come by, try using bottled spring water that’s been warmed to room temp.
You can also use a mix of quinoa flour with a bit of tapioca starch instead of your usual blend.
If you cant get filtered water, leaving tap water out overnight to let the chlorine evaporate works well too.

Pro Tips

1. Make sure all your ingredients like water and flour are actually at room temperature so the yeast can work properly. It really helps if you leave your water out for a bit before you mix everything together.
2. Find a spot in your kitchen that’s warm enough (around 70°F) and stick to it. Changing locations can mess with the starter’s progress, so try not moving it around too much.
3. Stirring daily is super important. It mixes in air which feeds the natural yeasts, so even if it looks kinda boring on day one, keep stirring and feeding it.
4. Don’t be too quick to throw away your starter thinking it’s a flop. Sometimes it needs a couple of extra days of feeding to really get going, so patience is key.

How To Make Sourdough Starter Gluten Free Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

180

kcal

Equipment: 1. Clean glass jar
2. Digital kitchen scale
3. Measuring spoon or stirring utensil
4. Clean cloth or paper towel
5. Rubber band
6. A warm spot (around 70°F, like near a sunny window or on top of the fridge)

Ingredients

100 grams gluten free flour blend (you can use a mix like rice flour, tapioca, and sorghum if you have it)
100 grams filtered water at room temperature

Directions

In a clean glass jar, mix together 100 grams of room temperature filtered water and 100 grams of your gluten free flour blend until there are no dry spots.
Cover the jar loosely with a clean cloth or a piece of paper towel, secured with a rubber band so air can still get in.
Place the jar in a warm spot (around 70°F if possible) and let it sit undisturbed for about 24 hours.
After the first day, check your mixture for any signs of bubbles or a tangy smell which means the natural yeasts are starting to work; even if you dont see much yet, thats okay.
On day 2, give your starter a good stir to incorporate air into the mix and help kickstart the fermentation process.
On day 3, if you start seeing some bubbles, discard about half of the starter then feed it by stirring in an additional 50 grams each of water and gluten free flour blend.
Continue this routine daily (stir, wait 24 hours, then discard half and feed) making sure the starter gets fresh flour and water; this maintains a balanced environment for the yeast.
Between days 4 and 6, you should notice your starter becoming more bubbly and doubling in size after feeding each time.
If your starter is still not that active on day 6, repeat the feeding for another day or two and keep it in a warm spot.
Once your starter reliably bubbles and has a pleasantly tangy smell, usually by day 7, it’s ready to be used in your gluten free sourdough recipes. Enjoy experimenting with it!

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.