Description
Start your gluten-free sourdough journey with this easy-to-follow recipe for a homemade sourdough starter.
Ingredients
Scale
- 3 cups brown rice flour
- 3 cups buckwheat flour
- Filtered water, at room temperature, as needed
Instructions
- Mix together the brown rice flour and buckwheat flour in a bowl until well combined.
- On Day 1, in a glass jar, whip together 1 cup of the flour mix and 3/4 cup of filtered water until smooth.
- Cover the jar with cheesecloth and let it sit at room temperature, stirring occasionally.
- Fast forward to Day 2: feed your starter by mixing 1/4 cup of the flour mix with 3 tablespoons of water, and stir well.
- By Day 3, check for a sponge-like texture; if spotted, put the starter in the fridge.
- By Day 4, your starter should be ready. Feed it every two weeks or when baking.
Notes
If your starter isn’t bubbling as much, place it in a warmer spot. Experiment with different gluten-free flours for variations.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Baking
- Method: Fermentation
- Cuisine: Global
Nutrition
- Serving Size: 1 starter
- Calories: 100
- Sugar: 0g
- Sodium: 5mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gluten-free, sourdough starter, baking, fermentation