Gluten Free Sourdough Starter
Learn how to make a gluten free sourdough starter to bake up delicious sourdough goodies!
Servings: 1 starter
- 1 cup gluten-free all purpose flour
- ¾ cup distilled or filtered water
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 ½ cup of flour and ⅜ths 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.
Serving: 2cups starter (approx) | Calories: 400kcal | Carbohydrates: 87g | Protein: 12g | Fat: 4g | Fiber: 12g | Sugar: 4g | Calcium: 80mg | Iron: 4.4mg