Easy Brown Rice Gluten Free Sourdough Starter

brown rice gluten free sourdough starter in a jar

5 from 17 votes

Easy Brown Rice Gluten Free Sourdough Starter

Have you been looking for more gluten free gut friendly recipes? This Gluten Free Sourdough Starter is perfect for baking bread, pizza, waffles, pancakes, and more. With one simple ingredient and easy-to-follow steps, you'll have a sourdough starter ready for a variety of recipes. And, unlike others out there, this one isn't overly sour or tangy, it's the perfect flavor.

Prep Time7

Total Time7

Cuisine: American

Keyword: gluten-free, sourdough, starter

Servings: starter

Calories: 2007kcal

Author: Chandice Probst

Cost: $3

Equipment

quart size mason jar
mason jar lid (turn upside down) or a coffee filter and rubber band

Ingredients

3 ½ cups brown rice flour, sorghum flour or our gluten-free flour
3 cups filtered water

Instructions

Day 1:
Start by getting a clean quart size jar. I recommend boiling it and the lid and ring to ensure cleanliness.
Fill the jar with ½ cup gluten-free flour and ¼-1/2 C water
Start with ¼ C then add a little as needed to get a thick pancake batter like consistency. Depending on the flour you choose, it will need more or less water.
Days 2-7:
Remove your lid and discard half of the starter. Feed it another ½ cup gluten-free flour and ¼-1/2 C filtered water and stir
Place a life UPSIDE down on top and GENTLY PLACE the ring on top. DO NOT, I repeat, DO NOT screw the lid on or it will explode as it does it's thing over the next week.
We DO NOT want an airtight seal which is why we put the lid upside down. It gives it some air but not as much as leaving it completely open. You can also put a coffee filter on with an elastic band or a linen cloth.
Now, just let it sit out at room temperature until tomorrow when you will go onto the next step...
Scrape down the inside of the jar with your spatula to reduce the chance of mold growing, then put your lid back on (not airtight) and let it sit on the counter again for another 24 hours
Repeat this process of discarding half and then feeding it everyday for seven days. When your starter doubles in size within a few hours after a feeding, it is ready to bake with!

Notes

How to store sourdough starter:

“Feed” your starter every 24 hours for the first seven days. After that, if you plan on baking often, keep it on the counter and feed it daily. If you'd like a bit less maintenance, store it in the refrigerator and feed it once a week at least. You can also take it out and feed it anytime you are ready to use it.

Tips for making the best starter

- Filtered water: You HAVE to use filtered water for your starter as chlorinated tap water will kill your starter. If you don't know if yours is chlorinated, leave a glass of water on the counter overnight and the chlorine will dissipate.

- Maintain warm temperature: Keep the sourdough in a room temperature to warm temperature for best fermentation.

- Patience is key: Your starter will be ready in roughly a week, it's best not to try to use it before then.

Pick the right flour: Brown rice flour or sorghum flour works best, but it's crucial to avoid gluten free flour blends that contain ingredients like bean flour, xanthan gum, or guar gum, as these will impact the fermentation process and the consistency.

Nutrition