This Vivacious Life's

Beginner’s Guide to Gluten-Free Sourdough Starter

So, I hear you want to make a GF sourdough starter! You’ve come to the right place. Making a truly gluten-free sourdough starter is both easy and rewarding, especially if you learn these 6 fast rules...

Let’s get started!

There is nothing mysterious about making sourdough starter. It's all about patience...

6 Fast Rules For GF Sourdough Starter Making

01 Use fresh single grain gluten-free flours like brown or white rice, and ssorghum

02 Use non-chlorinated room temperature water

03 Don't seal the lid... you don't want a bomb!

04 Remember to discard each day

05 Keep your starter in a warm place

06 Be patient to let it fully ferment...It's worth the wait!

Yeast Package
Flour Bag
Flour Bowl

Use fresh, single grain gluten-free flours


To ensure the BEST gluten-free sourdough starter, use a single grain gluten-free flour like brown or white rice, sorghum, and teff. Starches do not work.

Use non-chlorinated room temp tap water


By using non-chlorinated tap water at room temperature, you are giving your starter the BEST chance to grow

Don't seal the lid


You don't want to create a bomb which can be done with a sealed lid. Just gently place it on

Make sure to discard each day


Discarding each day gets rid of the sour "hooch" and keeps your starter from growing too large too fast

Keep your starter in a warm place


Keeping your starter in a warm place will help it grow and ferment faster

Be patient to let it ferment fully


Patience really is the hardest thing to have during this whole process but think slow to success...

Bread bun

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Chandice Probst