Ingredients
Scale
- 1 cup gluten-free flour (brown rice flour or sorghum recommended)
- 1 cup filtered or spring water
- A glass jar (quart-sized mason jar is ideal)
- A spoon for stirring (non-metal)
- A loose lid or a kitchen towel (secured with a rubber band)
Instructions
- Combine 1 cup gluten-free flour and 1 cup filtered water in a jar. Stir until smooth and cover loosely.
- On the second day, check for bubbles, then add 1 cup gluten-free flour and 1 cup filtered water. Stir and cover loosely.
- From days 3 to 7, feed daily with 1/2 cup gluten-free flour and 1/2 cup filtered water, monitoring smell and bubbles.
- By day 7, your starter is ready if it has doubled in size and smells tangy. If not, continue feeding until it is.
- If not baking often, refrigerate your sourdough starter and feed weekly. Bring it back to room temperature before baking.
Notes
Ensure to use filtered or spring water, as chlorinated water can impede starter development. Keep your starter in a warm area for best results.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Bread
- Method: Fermentation
- Cuisine: Gluten-Free
- Diet: Gluten-Free