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Gluten-Free Sourdough Starter
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Prep Time:
10 minutes
Total Time:
5770 minutes
Create a gluten-free sourdough starter using only brown rice and buckwheat flour, no yeast needed.
Ingredients:
  • 3 cups brown rice flour
  • 3 cups buckwheat flour
  • filtered water, at room temperature, as needed
Instructions:
  • Combine the brown rice flour and buckwheat flour until fully mixed.
  • Mix 1 cup of the flour mix with 3/4 cup filtered water in a glass jar until smooth. Cover with cheesecloth or a clean linen towel and keep at room temperature away from drafts and sunlight. Stir occasionally with a fork or whisk and watch for small bubbles indicating wild yeast formation. Never cover with plastic wrap, as airflow is key.
  • On the second day, start feeding your starter. In the morning, combine 1/4 cup of flour mixture with 3 tablespoons of room-temperature filtered water. Pour this mixture into the jar with the starter, and mix well. Stir occasionally throughout the day. Every 12 hours, repeat the feeding with 1/4 cup flour and 3 tablespoons water.
  • Once you notice the sponge-like texture on day 3, your starter is ready. Keep it sealed in the refrigerator to prevent overgrowth.
  • Look for a bit of foam on top of your starter and smell the fragrant yeast aroma. If you notice these positive signs but suspect the room is too cool, ensure the spot is draft-free. If you sense a foul smell or lack these minimal signs, discard the starter and begin again.
  • If your sponge is watery but forming a sponge, mix well, remove 1 cup of the mixture, discard (or use in another recipe), and feed the starter every 6 hours.
  • After 4 days, your starter will be ready. Store it in the refrigerator, covering it, and feed every two weeks or before each use.

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