How to Make a Gluten-Free Sourdough Starter

Are you ready to overcome your fear of creating a gluten-free sourdough starter from scratch? I was afraid for a whole year, until I started digging more into the science of sourdough. And now I'm here to tell you:

1. there is nothing to fear, the balance of yeast and good bacteria we want to achieve in a sourdough starter is the natural equilibrium
2. creating, caring for, baking and eating sourdough is addictive!

Let's learn how to make a gluten-free sourdough starter!

To get your confidence up, I highly recommend reading my post on the science of gluten-free sourdough. This will give a "why" behind the step-by step instructions in this gluten-free starter recipe. Know that on average, it takes around 10 days to establish a healthy gluten-free starter, and so you should not have travel plans for several consecutive days before beginning your sourdough journey.

Once your starter is established, you can maintain it in the fridge, and bake with it! This is a gluten-free vegan sourdough rustic loaf recipe that I created for my cottage bakery, and it always sells out. Try it out once you have your gluten-free starter!

Sourdough Glossary

If you're new to sourdough, there are a few terms I'd like to explain before we jump in.

• Starter: mixture of water and flour where a microbial population establishes itself
• Feeding: the act of adding water and flour to the starter
• Discarding: the act of removing a portion of the starter
• 1:1:1: this is the typical feeding ratio, meaning for every gram of starter, we feed a gram of water and a gram of flour
• Levain: a portion of the starter removed and fed, for the purpose of baking

Ingredients

In terms of ingredients, creating a gluten-free sourdough starter is pretty easy. You only need a good gluten-free flour (more on that below) and drinkable water.

• Whole grain superfine gluten-free flour, like sorghum or brown rice
• Drinkable water (non-chlorinated, but not distilled. Starters need minerals!)

While there are only two ingredients, I have several notes about them.

You must use a whole grain superfine gluten-free flour. In this gluten-free starter recipe, I am using superfine sorghum flour. Will your starter be successful if you use a 1:1 commercial mix? Yes, you will actually see bigger rises since commercial mixes contain hydrocolloids (gluten replacers) that will be capable of trapping the CO₂ produced during fermentation, unlike our whole grain superfine gluten-free flour. However...

• 1:1 commercial mixes are starch heavy, which means that when you are ready to bake with your starter, you will already have starches that most gluten-free recipes will not account for. This will also likely change the hydration ratio needed for baking success.
• A starch heavy mixture means there are less proteins in the starter, which reduces the yeast's ability to break down peptides that the acid-producing bacteria needs. In other words, it isn't conducive to creating the healthy symbiotic relationship we want to establish.
• Most 1:1 commercial mixes contain xanthan gum, which is a fermentation gum. This is speculation on my part, but it may compete with resources of the yeast and bacteria.
• This one is a practical reason, but 1:1 commercial mixes are more expensive than a single whole grain superfine gluten-free flour, so you might as well save money!

As far as water goes, the best water for your gluten-free sourdough starter does not contain chlorine. You can use filtered tap water.

Instructions

I want to start by pointing out that there are MANY methods to create a gluten-free sourdough starter. From the type of gluten-free flour used, to the amount, to the frequency of feedings and discards. And they all work! My method is adapted from Giany Melo, who you can follow on Instagram. She has a lot of great gluten-free resources (in Portuguese).

My favorite thing about this method is the feedings are every 24 hours, which saves both on time and resources. Let's assume it takes 10 days for the gluten-free sourdough starter to get established, it means we only use 300 grams of sorghum, which costs about $4 if you use this superfine sorghum flour (not an affiliate link). I have seen other recipes that require a twice daily feeding of 100 grams, which would be 2000 grams of gluten-free flour, or $27. Ouchies!

Alright, here it is friends, my infographic for creating a gluten-free sourdough starter.

I'm including a video so you can see the process day by day, and get a good idea of the texture and consistency.

The two most important things are:

• Every time you work with your starter, clean its jar! Good hygiene is crucial. Scrape down the sides of your glass jar, and wipe away any starter smudges. This is because there is safety in the microbial colony, especially as the pH lowers. Smudges are easier for bad bacteria to grow on.
• The starter thrives around 75-85F. However, that's usually nowhere near ambient temperature in my house. I turn the oven on for 30 seconds, turn it off, then let my starter be cozy in there. There are also heating pads available, and some people like to put hot water in the (turned off) microwave with the starter and close the door.

Substitutions

You can certainly use a different gluten-free flour than sorghum. Know that sorghum absorbs more water than brown rice, a popular starter choice. A brown rice starter will have a slightly less pasty consistency. You can take a look at my gluten-free flour guide for water absorption comparisons.

Popular options for a gluten-free sourdough starter are:

• Brown rice - absorbs less water than sorghum
• Buckwheat - has a pink tint
• Teff - absorbs more water than sorghum

A note on consistency: as explained in my sourdough science post, consistency depends on the water absorption capacity of the gluten-free flour. If you are working with sorghum like me, don't be tempted to add more water to get a thinner starter. This is because recipes are designed with a starter fed at 1:1:1 ratio. You starter will thrive even if it is thick. Once it has been on the counter for 24 hours, because the yeast and bacteria are producing acids, water and ethanol, your starter will be naturally thinner!

Equipment

You don't need a lot of fancy stuff, but I do have a lot to say about what you should use!

• Cloth lid: you can buy a cloth lid specifically meant for sourdough (non-affiliate link), but you can also use a rubber band and coffee filter or paper towel.
• Sharpie: this is to mark the level of your starter. Note that sharpie marks come off when washed with hot water. This helps you monitor growth.
• Small glass jar: glass is best because it is unreactive and non-porous. To establish the starter, we only have a ~90 grams quantity, which is a small amount. Find a tall jar with a small diameter. The reason is: a small diameter limits the surface area of the starter that is exposed to air (and bad bacteria). I am using a cornichon jar from Trader Joes that I have thoroughly cleaned and sanitized. Its diameter is 2.5 inch, and its height is 5 inches.
• Large glass jar: once your starter is established, you should swap to a larger glass jar with a tight-fitting lid so that it can hold larger amounts of starter to bake with, and be safe in the refrigerator. Most recipes require 100-200 grams of starter, so you need a jar or two large enough to accommodate. I have two large jars: one for my starter, and one for my levain when I am ready to bake. My large jars are 1L, 4.5 inch diameter and 6 inch tall.

Storage

Room temperature: your starter can safely stay at room temperature up to 24 hours with a cloth lid, without needing a feeding.

Refrigerator: your starter can safely stay in the refrigerator up to one week with a tight fitting lid, without needing a feeding. Note that CO₂ gas is produced during fridge fermentation, and you may need to depressurize your jar. Just open it every few days to make sure it doesn't explode!

The why behind the above storage recommendations is explained in my sourdough science post.

FAQ

Related

Looking for ideas once you have your gluten-free sourdough starter?

Gluten-Free Sourdough Starter

Has creating a gluten-free sourdough starter been intimidating you? Well no more! This easy to follow step by step recipe is sprinkled with science, and will guide you through the entire process!

5 from 2 votes

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Course: Breakfast, Side Dish

Cuisine: American

Keyword: bread, gluten-free, sourdough

Prep Time: 40 minutes minutes

Resting Time: 10 days days

Total Time: 10 days days 40 minutes minutes

Author: Naelle @ GlutenFreeDIYers

Cost: 4

Equipment

• 1 small glass jar
• 1 cloth lid or rubber band and coffee filter
• 1 large glass jar
• 1 sharpie

Ingredients

  

1x2x3x

• 300 grams superfine sorghum flour
• 300 grams water

Instructions

Day 1

• In a mixing bowl, mix 30 grams of superfine sorghum flour and 30-32 grams of water.
• Mix well until the consistency is thick and pasty. Do not add more than an extra 5% water.
• Add to a glass jar, cover with cloth and keep warm for 24 hours.

Day 2

• Put your starter in a mixing bowl. You should find that it is slightly thinner than day 1. As yeast and bacteria break down starch, they produce liquids (water, ethanol, acetic/lactic acids).

  Add 30 grams of superfine sorghum flour and 30-32 grams of water.
• Thoroughly clean your glass jar with hot water, and paper towel dry.
• Mix well until the consistency is thick and pasty. Do not add more than an extra 5% water.
• Add to a glass jar, cover with cloth and keep warm for 24 hours.

Days 3~10

• Weigh 30 grams of your starer in a mixing bowl. Discard the rest (throw it away or compost it, it is not safe to use yet).
• Thoroughly clean your glass jar with hot water, and paper towel dry.
• Add 30 grams of superfine sorghum flour and 30-32 grams of water.
• Mix well until the consistency is thick and pasty. Do not add more than an extra 5% water.
• Add to a glass jar, cover with cloth and keep warm for 24 hours.

Day 10+

• Around day 10, your starter should be well established. You will know when: it smells pleasant, earthy, yeasty, slightly sour. You will see bubbles, and growth (it does not have to double!)
• When your starter is ready, you do not need to discard anymore, other than for keeping it a manageable size.
• My advice: do not discard on day 10, instead feed 1:1:1 ratio as usual. We had been working with 90 grams (30 grams starter, 30 grams sorghum, 30 grams water), and so after the 10th feed without discarding, you should have 270 grams of starter.
• Put your starter in a large glass jar. Close it with a tight fitting lid, and store it in the refrigerator.
• Feed it weekly. Use it for baking! I always keep at least 100 grams of starter in the fridge. Good job!