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Gluten-free sourdough starter
While traditional sourdough bread is made with wheat flour containing gluten, gluten-free sourdough starter relies on alternative grains or flours that do not contain gluten, such as rice flour, sorghum flour, or a combination of gluten-free flours.
Ingredients:
- 30 g gluten-free flour (rice flour, sorghum flour, tapioca flour)
- 50 ml water
Creating a gluten-free sourdough starter involves a similar process to making a regular sourdough starter.
Preparation steps:
- In a jar mix the gluten-free flour and water together until well combined. Make sure there are no lumps in the mixture.
- Cover the jar loosely. This will allow air to circulate while keeping out any contaminants.
- Place the jar in a warm spot, ideally around 21°C to 27°C.
- Let the mixture sit for 24 hours.
- After 24 hours, you may start to see some bubbles forming on the surface. This is a sign that the wild yeast and bacteria present in the environment are beginning to colonize the mixture.
- Discard half of the mixture and add 30 g of fresh gluten-free flour and 50 ml of water to the jar. Stir well to combine.
- Cover the jar again and let it sit for another 24 hours.
- Repeat the discard-and-feed process every 24 hours for about 5 to 7 days, or until your sourdough starter becomes active and bubbly. The mixture should have a pleasant sour smell, similar to traditional sourdough.
