Homemade Gluten-Free Sourdough Starter
Simplified recipe for wild sourdough start using gluten-free flour
1 quart mason jar
- 2 Tbsp Rice Flour brown or white
- 2 Tbsp Teff or Sorghum Flour
- 1/4 cup warm water unchlorinated
Maintain the Starter
Day 2 - Take 2 Tbsp of the contents of the jar, add them into a new jar. Add the ingredients from above, cover and wait. Follow this process from now on to feed.
Continue this process for 7 days. Your starter will begin to bubble, froth and grow in volume after feeding and will have a sweet and pungent smell to it, this is when it is ready for use.
Once your starter is ready you can 1) leave it at room temperature and feed it daily, 2) Store it in the refrigerator and move to feeding it once a week. If you store in the refrigerator you will need to feed it a day in advance of using in a recipe.
Your starter will be ready to use in about 7 days of continuous feeding.
You can discard the remainder of your sourdough start after your daily feeding or you can use them to cook something wonderful.
Sourdough breads require longer to proof than other types of bread