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
Instructions:
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.
Note: The process of creating a gluten-free sourdough starter may take longer than with regular wheat-based starters. Be patient and continue the feeding process until your starter becomes active. Once your gluten-free sourdough starter is active, you can use it in various gluten-free sourdough bread recipes or other baked goods. Remember to always feed your starter regularly to keep it active and healthy.
