Gluten Free Sourdough Starter (Edit recipe)

So you want to make a gluten free sourdough starter but you don’t know where to start. You have scoured the internet for ideas but every recipe you find wants you to make your own flour blend and precisely weigh out ingredients and that just feels too time consuming (and expensive) for you to take on. But now you have stumbled upon my recipe – I have spent much of this year testing out gluten free sourdough and learning everything I can so that I can create an easy, accessible, and affordable sourdough starter and loaf recipe for you!

5 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	1600
Fat:	0 g
Carbohydrates:	384 g
Protein:	16 g
Cholesterol:	0 g
Sodium:	240 mg
Fiber:	32 g
Sugars:	0 g
Calculated for total recipe.

by leahxglutenfree

View original recipe

Serves: 1

Ingredients

4 cups Gluten Free Flour, King Arthur Measure for Measure Gluten Free Flour
4 cups Water

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Day 1: Combine 1 cup of flour and ¾ cup room temperature water in a large clean mason jar. Mix together and cover with a thin dish towel or paper towel. Set aside in a dark warm place.
Day 2-5: On each day, discard half of the starter and add ½ cup of flour and ⅓ cup room temperature water to the jar. Repeat.
Day 6 & 7: Discard half of the starter and feed with ⅓ cup flour and ¼ cup room temperature water. You will do this twice a day on both days.
Day 8: You are ready to bake! 6 hours before you plan to use your starter, discard a portion of the starter and feed with ½ cup flour and ⅓ cup water. Once it has reached its peak in fermentation (you will see lots of bubbles), it will be ready to bake with!
To maintain your starter, feed it a little bit each day, or keep it in the fridge to slow fermentation until you are ready to use again!