This Vivacious Life's
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!
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.
By using non-chlorinated tap water at room temperature, you are giving your starter the BEST chance to grow
You don't want to create a bomb which can be done with a sealed lid. Just gently place it on
Discarding each day gets rid of the sour "hooch" and keeps your starter from growing too large too fast
Keeping your starter in a warm place will help it grow and ferment faster
Patience really is the hardest thing to have during this whole process but think slow to success...
Honey Whole Grain GF Sourdough Bread
Sourdough Crescent Rolls GF