Gluten-Free Sourdough Starter
Recipe by Julia Gibson
Making your own gluten-free sourdough starter might sound intimidating, but it’s a lot easier then you think. All you need is organic brown rice flour, filtered room temperature water, some simple kitchen tools and a few minutes daily for a week. Once you’ve got your starter ready, you’ll be one step closer to enjoying the most delicious homemade gluten-free sourdough you’ve ever had.
Day 1: In the morning, whisk together 70g of brown rice flour with of 95g water in a medium bowl. Scrape down the sides of the bowl and cover with a clean kitchen towel for 12 hours. Repeat again, whisking in 70g more of brown rice flour and 95g more of room temperature water. Scrape down sides of bowl and cover again overnight.
Day 2: Repeat the same process again, adding 70g of brown rice flour and 95g of room temperature water in the morning and again 12 hours later in the evening.
Day 3: Start by discarding half of the starter. After, feed the starter 45g of brown rice flour and 60g of room temperature water. Scrape down sides of bowl and cover with a clean kitchen towel for 12 hours. Repeat again, whisking in 45g more of brown rice flour and 60g more of room temperature water. Scrape down sides of bowl and cover again overnight.
Day 4 - 7: Repeat day 3 steps. Around day 7, the starter should be nice and bubbly and ready to be used and stored. Whisk in 140g brown rice flour and 190g room temperature water, then transfer to your 2-quart container. Allow to sit uncovered for 12-24 hours for one last fermentation.
To store, cover with an airtight lid and keep in the refrigerator until ready to use.
Regular Feeding: Make sure to feed your starter at least twice weekly or after every use in order to keep it healthy. Simply combine the starter with 100g each of brown rice flour and room temperature water in a medium bowl. Transfer to a clean 2-quart container, and allow to sit uncovered at room temperature for about 6 hours or until bubbly. Cover the jar with and airtight lid and return to the fridge until ready to use.
Substitutions: - You could try substituting brown rice flour with either buckwheat flour or sorghum flour.
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