Learn how to make a gluten free sourdough starter to bake up delicious sourdough goodies!
Gluten free sourdough starter, day 7
Some of you have been asking me for a gluten free sourdough starter recipe, so here it is.
You know I love to bake with sourdough and although I’ve largely cut gluten out of my diet because of my struggle with hypothyroidism, I do continue to consume foods with sourdough because I think their benefits outweighs the risks. (While I do not have celiac disease and therefore am not gluten-insensitive, recent research shows that sourdough made with wheat flour can actually be tolerated by some with gluten insensitivity.)
But I do love baking gluten-free too, and that’s why I decided it was time to take the plunge and try a gluten-free sourdough starter.
GF sourdough starter, day 1
Besides, if you eat gluten-free yourself, all the time or occasionally, I’m sure you’ll agree that it’s worth making your own gluten-free goodies. That is because storebought gluten-free foods present two big problems: sticker shock and carb overload.
The good news with sourdough is, it reduces carb overload in any food — the probiotic bacteria digest the starches and reduce the glycemic index of the baked food. And although gluten-free flours tend to be much more expensive than wheat flours, making your bread or other gf goodies at home is definitely way more economical than buying them pre-made.
Besides, I don’t really see gluten-free sourdough breads available at any of the stores I go to.
GF sourdough starter on day 2
You can use any gluten-free flour for the starter — preferably an all-purpose flour. I went with the King Arthur Measure for Measure GF flour, because that’s what I had. But as I fed my starter, I used up all kinds of all purpose gluten-free flours I had on hand, including one from Trader Joe’s, and another that had sat in my pantry, probably for years. It all worked.
For this sourdough starter, I am including — as I did with my wheat sourdough starter recipe— photos of how it looked over time. Here are a couple of things I noticed, and you probably will too.
The gluten-free starter appeared to start developing almost immediately. It began to bubble and rise after the first day of sitting, and that could be for two reasons — it was really warm here when I started it, and also my kitchen is probably full of wild yeast, because I use sourdough just so much. But it started to cool down by day 3 or 4 and at that time the starter appeared to slow down, with little evidence of any activity other than the sourdough scent and a few bubbles.
One piece of good news for those of you who, like me, think frugally, I found ways to use up my sourdough discard — the portion you remove from your new sourdough starter to “feed” it — from day one. I used the discard from the first couple of days to make a sourdough flatbread, and then collected and used the discard from days four and five for these buckwheat oat waffles that were out of this world.
Tips for making a gluten free sourdough starter:
- Use any kind of all purpose gluten-free flour. I haven’t tried using flours like buckwheat or millet or oat to make the starter and I can’t attest if these will work, but what I do know is that an all purpose gluten-free flour will.
- Keep your sourdough starter warm. When it’s cold here, I put the starter in the oven with the pilot on. In warmer weather, leave it on your countertop.
- Make sure you feed your gluten free sourdough starter every day for at least a week to make it strong so it can work for you.
- Gluten free flour tends to be thirsty, so I used a 1:0.75 flour to water ratio. For one cup of flour, use 3/4ths cup of water.
- Always use filtered or distilled water for your sourdough starter and baked goods, for the best results.
And now for the recipe. Happy gf sourdough starter making! And I’ll be back with the photos of the final starter in a day or two, and recipes.
GF sourdough starter on day 5
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Recipes to make with the gluten-free sourdough starter:
Gluten Free Multigrain Sourdough Sandwich Bread
Gluten-Free Sourdough Boule
Vegan Gluten Free Sourdough Waffles
Vegan Gluten-Free Sourdough Pancakes
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Gluten Free Sourdough Starter recipe:
Gluten Free Sourdough Starter
Ingredients
- 1 cup gluten-free all purpose flour
- 3/4 cup distilled or filtered water
Instructions
- In a large bowl, whisk together the flour and water. Cover with a kitchen towel or cling wrap and place in a warm spot in your kitchen.
- The next day, your starter may or may not look a little bubbly. Discard half a cup of the starter, and feed the starter with 1/2 cup of flour and 3/8ths of a cup of water.
- Repeat the process for a week. Your starter will gradually take on the typical, tangy fragrance of sourdough and you should see some bubbling. Depending on how frequently you bake, you might find that this happens sooner.
- Once your sourdough starts to visibly rise about three to four hours after feeding, it's strong and ready. At this point you can use it to make your favorite baked goods. Store the starter in the refrigerator in a jar with a lid, and feed at least weekly to keep it going.
Nutrition
Here’s the GF sourdough starter on day 8. You can see the bubbling in the side shot of the bowl below, and also how puffy it has become after eight days of feeding. The unexpectedly cool weather hereabouts has slowed me down a bit, so I’ll probably keep this going with feedings for another couple of days, before I can refrigerate it and feed it once a week.
I made an amazing glutenfree sourdough multigrain bread with the starter yesterday, after day 7. It had amazing flavor and texture, and I couldn’t be happier with how this starter has shaped up. I’ll share the bread recipe with you soon too, so stay tuned.
Glutenfree sourdough starter, day 8
I am adding this side shot (not a very good one, unfortunately), so you can see the bubbling in the sourdough starter.
Thanks for the gluten-free recipe! Can’t wait to make my starter and plan to store it in my refrigerator. I’ve read a few blogs where they include instructions to remove it from the fridge a few days before using it in baking. What is your advice? Can you give specific instructions? Thanks!
Thanks for your postings and for your detailed responses to people’s questions. To that end, I have a few questions:
How long does the GF sourdough starter last in the fridge if it’s being “fed” weekly?
Also, as a few others have mentioned, discarding a portion of the starter each day leaves a bit of a “sour” taste in my mouth (pun intended;) ). Would you be willing to post a recipe with smaller quantities of ingredients that would yield a smaller, more manageable starter to maintain? Gluten free all purpose flour is very expensive and isn’t always in stock where I live. Thanks!!
The sourdough will last forever–you could gift it to your grandkids, and they to theirs :). So long as you keep it fed and healthy, of course.
You can certainly make a smaller quantity of the sourdough. Just halve the amount, and feed it a larger quantity of flour when you need to make a recipe. You can also use discards in flatbreads and sourdough pancakes and waffles. My recipes here: https://holycowvegan.net/vegan-gluten-free-sourdough-pancakes/
https://holycowvegan.net/vegan-gluten-free-sourdough-waffles/
Thank you for adding me!
I’m a thrifty baker and it would break my heart to discard part of the starter each day. Can I just add to it each day and grow a very large starter after 8 days?
Thanks Randi
Great question, and yes, you can feed your sourdough without discarding it. To keep your sourdough quantity from getting out of control you can maintain a smaller amount of starter and feed it as soon as you use some up. Or you can just have a huge container. 🙂
If you’re looking for recipes with sourdough discard, here are a few: https://holycowvegan.net/five-delicious-vegan-recipes-for-sourdough-discard/
As my small glass bowl is becoming overwhelmed by the swelling of the starter, I need to move to another, larger size bowl. May I use a non-glass bowl? Will plastic or stainless steel work just as well?
I wouldn’t use plastic but stainless steel should be fine.
Great tips! I’m inspired to make my own starter and get baking! I like to bake both gluten and gluten free recipes….will a gluten free starter work to make a regular wheat flour sourdough?
My wheat sourdough starter recipe is here: https://holycowvegan.net/make-sourdough-starter/
I am new to bread baking, even newer to sourdough making. I’ve been eating it for years though. I am so happy you have made an almost fool-proof recipe. Until me.🙄 Questions, questions, questions!
In making the starter, every day you take out some starter and add new ingredients. Then what do you do with the removed starter? And when using the starter for your sandwich bread recipe, does the 1 cup of starter deplete what you have? And then you have to start again in order to make more the next week? What if you need bread more often? I kinda just want to move in with you and see how you live this gf, vegan life. It looks so tasty and organized.
Hi Wendy, as soon as you remove some starter for a bread, add in three-fourths the quantity of flour (if you take out 1 cup starter, add 3/4th cup flour) and water to the remaining starter–that’s feeding the starter. You can take more out of it the following day, if you’re making another recipe, and feed it again. Hope that’s helpful.
Thank you so much! So far the starter is doing its thing and i am sor happy about that! All of this is helpful!
I took my bread out of the oven about 7am! it is sooo tangy and good! The chew is perfect!
User error, I didn’t oil the pan enough and it stuck but who cares? the bread smells like the sourdough I grew up with in CA. I now live in TX and its just not the same.
Thank you for being willing to work hard for yourself and then sharing the results with the rest of us! Blessings!!!❤️❤️❤️
Awesome!! Yes, sourdough can stick, especially if there is very little or no oil in the dough. Sprinkling on some cornmeal on the surface of the pan is also useful.
I forgot to feed it before I put it in the fridge. Will it be ok? Do I need to start over?
You’ll be fine! No need to start over.
Awesome! You are just awesome! Thank you so much for all the help and reassuring through this. Next up, vegan, gf sourdough pancakes!
Excellent! ❤️
Thanks for sharing all your lovely recipes!
I can’t find the recipe for the gf multigrain sandwich bread. Is it called something else? Can this be made from starter after 5 days?
Also I can’t find the recipe for flatbread, are they gf too?
Hi Helen, I made my multigrain sandwich bread for the first time about 5-6 days after beginning my starter, and it worked very well. If you think your sourdough starter is strong enough and you’ve had some good bubbling and puffing at least in the first few days, go ahead and use it to make the bread. The recipe is here: https://holycowvegan.net/gluten-free-multigrain-sourdough-sandwich-bread/
I haven’t shared my sourdough flatbread recipe yet, but I will soon.
When you say feed it weekly, do you mean the process of removing 1/2 cup, adding 1/2 cup flour and 1/3 cup water or some other method? Thanks.
Yes!
I am just getting started on making your gluten-free sourdough starter. Having read through the instructions for your “regular” sourdough starter, I have a couple of questions. The instructions for the regular start say to leave the starter out for awhile each week after feeding it before returning it to the refrigerator. Should this also be done with the sourdough starter?
My second question has to do with the cooler weather versus warmer weather. In the regular starter instructions, it said to feed it twice a day after day 3 in colder weather to help it develop more strongly. Is that advice applicable to the gluten-free starter, too? Thanks for your help!
Yes, on both! Hope you enjoy the gf starter.
You mean to say no yeast! Is this true? if so I am happy!
Yes, no commercial yeast, but there’s natural yeast here captured from the air, so it’s not yeast-free.
Any way we can use the discarded starter? Hate to throwing away the starter, it is such a waste nearly 3 cups of starter.
I just posted two recipes for discard — gf sourdough waffles, and a gf multigrain sandwich bread.
yes,can be used for making pancakes,pizza base,bread,rotis etc.
Quickly, quickly please print waffle recipe. Love your recipes
Hi Marjorie– on Friday! Stay tuned. 🙂
Can’t wait to try the gf sour dough starter, thanks for sharing!
Hope you do — you’ll love it, I know.