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Gluten-free sourdough jars
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5 from 18 votes

Gluten-Free Sourdough Starter

Gluten-free sourdough starter is a great way to use natural yeast in baked goods! You can also enjoy the probiotic benefits in lots of other foods that don't require yeast with the discard from feedings. While I share my FAVORITE base, there are multiple options that work for making your own starter. 
Prep Time7 d
Total Time7 d
Cuisine: American
Keyword: gluten-free, sourdough, starter
Servings: 1 starter
Calories: 2007kcal
Cost: $5

Equipment

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

Ingredients

Instructions

  • Day 1:
    Start by getting a clean quart size jar. I recommend boiling it and the lid and ring to ensure cleanliness.
    Sorghum flour being poured into a jar
  • Fill the jar with 1/2 cup gluten-free flour and 1/4-1/2 C water
    Water being poured into gluten-free sourdough
  • Start with 1/4 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.
    Texture of gluten-free sourdough starter in a jar
  • Days 2-7:
    Remove your lid and discard half of the starter. Feed it another 1/2 cup gluten-free flour and 1/4-1/2 C filtered water and stir
    Jar of gluten-free sourdough starter with hooch
  • 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...
    Lid being put on a jar
  • 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
    Gluten-free sourdough jars
  • 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! 
    Fed gluten-free sourdough starter

Notes

Pro Tip: Chlorinated top water will kill your starter. If you don't know if yours is chlorinated simply leave a glass of water out on the counter overnight and the gas or chlorine will dissipate and then you can use that.
*Remember that you have to feed your starter AT LEAST what you have in the quart size jar. So if you have 1/2 C, you need to at least feed it 1/2 cup. 

Nutrition

Serving: 1starter | Calories: 2007kcal | Carbohydrates: 423g | Protein: 40g | Fat: 15g | Saturated Fat: 3g | Sodium: 80mg | Potassium: 1598mg | Fiber: 25g | Sugar: 5g | Calcium: 82mg | Iron: 11mg