Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

February 2022

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Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell

Recipe Summary

prep:
10 mins
total:
10 mins
other-time:
plus 7 days and 12 hr standing
Yield:
Makes about 1/3 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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