This post may contain affiliate links. Making a gluten free sourdough starter couldn’t be easier. Start with a few simple ingredients, a buckwheat sourdough bread recipe time and patience, soon you’ll be making delicious homemade gluten free sourdough bread, pizza, pancakes, and waffles! This recipe is vegetarian and vegan.
A jar of ripe gluten free sourdough starter. How Do I Maintain my Gluten Free Sourdough Starter? What is That Layer of Liquid? I started my gluten free sourdough journey in the summer of 2018. At the time I had just recently become proficient at sourdough bread when my doctor declared she wanted me to give a gluten free trial a go.
I am eating gluten again, but through the development of this gluten free starter, and consequently gluten free multigrain sourdough bread recipe and gluten free sourdough pizza, the Vanilla And Bean community has shown interest. While it’s similar to developing a glutenous sourdough starter, I found some gluten free flours to be more reliable than others in producing a consistent result. Adding water to rice and buckwheat flour in a mixing bowl. This simple recipe generally takes about 5-7 days to complete, but it could take longer. You’ll think about it more than the time it takes to make it: checking on it periodically, looking for bubbles, taking a whiff for a bit of that sweet and sour aroma we’re after. Day 1: In a medium glass bowl or jar, whisk buckwheat or brown rice flour with sweet rice flour and water.
Lid or cover with a damp tea towel and set aside at room temperature 24 hours. Lid or cover with a damp tea towel and set aside at room temperature for 24 hours. Repeat day two until the mixture becomes puffy, has a pleasant sweet-sour aroma and bubbles begin to form under the surface. How many days it takes to complete to get to this point depends on ambient temperature and available, naturally occurring yeast and bacteria. Six to seven days has been my experience. Note: Time mentioned here is a guide rather than a determining factor for when the starter is ready.
Use the cues and your senses to determine when it’s ready. It may take longer than seven days. Last, to keep your starter healthy and strong, you’ll need to refresh it, or feed it before using it in a recipe. Feeding the gluten free sourdough starter. Refreshing a gluten free starter keeps it healthy and strong. I refresh mine at least every other week, once a week if I remember, when stored in the fridge, but always 8-12 hours before I’m ready to mix the sourdough. I can track its progress as it develops.