So you want to make a gluten free sourdough starter but you don’t know where to start. You have scoured the internet for ideas but every recipe you find wants you to make your own flour blend and precisely weigh out ingredients and that just feels too time consuming (and expensive) for you to take on. But now you have stumbled upon my recipe – I have spent much of the last few years testing out gluten free sourdough and learning everything I can so that I can create an easy, accessible, and affordable gluten free sourdough starter and bread recipe for you!
For this recipe, you just need a bag of the King Arthur Gluten-Free Measure for Measure flour, water, and a large mason jar. I recommend that you use a rubber spatula for mixing instead of a metal spoon. When covering your mason jar, you need to make sure that the cover is breathable, so opt for a paper towel or cloth to secure to the top with a rubber band.
What you'll need:
King Arthur Measure for Measure Gluten Free Flour
Water
Large Mason Jar
Cloth or Paper Towel
Rubber band
Rubber Spatula
Day 1: Combine 1 cup of flour and ¾ cup room temperature water in a large clean mason jar. Mix together and cover with a thin dish towel or paper towel. Set aside in a dark warm place.
Day 2-5: On each day, discard half of the starter and add ½ cup of flour and ⅓ cup room temperature water to the jar. Repeat.
Day 6 & 7: Discard half of the starter and feed with ⅓ cup flour and ¼ cup room temperature water. You will do this twice a day on both days.
Day 8: You are ready to bake!* 6-8 hours before you plan to use your starter, discard a portion of the starter and feed with ½ cup flour and ⅓ cup water. Once it has reached its peak in fermentation (you will see lots of bubbles), it will be ready to bake with!
Looking for a one stop shop for all of your sourdough making supplies? I have curated a Sourdough Starter Kit guide on my storefront to help you out** -->> Sourdough Starter Kit
To maintain your starter, feed it a little bit each day, or keep it in the fridge to slow fermentation until you are ready to use again!
*If your starter does not seem ready on Day 8, continue with 2 feeds a day until you get a consistent rise.
**I may make a small commission off of anything purchased from my storefront!
Can this be fed at lower/higher ratios like a standard sourdough starter once established? Before going gluten free, I’d maintain my starter weekly at a 25gstarter/25g water/25g flour ratio and then sometimes feed at a 1:5:5 or 1:10:10 ratio when needing to bake and needing a larger amount - does the gf work the same way?
Can you keep the discard or throw it out
Starting one today, thank you for sharing! Love your beautiful photos too!