Gluten-Free Sourdough Starter

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This robust gluten-free starter combines white rice flour for its mild flavor and bouncy texture, which adapts well to many gluten-free bread recipes, and teff flour, which brings an earthy, almost wheat-like flavor to doughs, and a high protein content that helps build structure in bread. It needs a full week of feeding to become active before it will properly leaven bread.

Gluten-Free Vollkornbrot Loaf
Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell
Prep Time:
10 mins
Stand Time:
7 days 12 hrs
Total Time:
7 days 12 hrs 10 mins
Yield:
Makes about 1/3 cup

Ingredients

  • 4 ½ cups white rice flour (about 18 3/4 ounces), divided

  • 2 ¾ cups plus 1 tablespoon cool water (about 68°F), divided

  • 7 ½ tablespoons teff flour (about 1 7/8 ounces), divided

Directions

  1. Stir together 1/4 cup white rice flour, 3 tablespoons cool water, and 1 1/2 teaspoons teff flour in a small (about 8-ounce) jar. Cover and let stand at room temperature 12 hours.

  2. To feed the starter, discard all but 1 1/2 tablespoons (about 7/8 ounce) starter in jar. Stir in 1/4 cup white rice flour, 3 table- spoons cool water, and 1 1/2 teaspoons teff flour. Cover and let stand at room temperature 12 hours.

  3. Repeat step 2 (feeding the starter) twice a day (morning and evening) for 7 days before baking with it. The starter will feel sandy when freshly mixed and will crack on top when ready.

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