GLUTEN-FREE SOURDOUGH STARTER
This is a step-by-step guide on how to begin a gluten-free sourdough starter without yeast. The amounts here are for getting the mother dough started. You will need to keep extra flour mix on-hand to continue feeding as long as you want to keep the starter. Once it begins to have a sponge-like consistency, it is ready to use and should be kept in the fridge or else it will grow wild all over the counter. Add a bit of the starter in your favorite recipes calling for yeast or baking powder for a unique flavor and texture.
Provided by Buckwheat Queen
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time P4DT10m
Yield 1
Number Of Ingredients 3
Steps:
- Mix together the brown rice flour and the buckwheat flour until well combined.
- Day 1: Whisk together 1 cup of the flour mix and 3/4 cup filtered water in a glass jar. Stir well until smooth and no lumps remain. Cover with a piece of cheesecloth or a clean linen towel and let sit at room temperature (about 70 degrees F (21 degrees C)), far from drafts or direct sunlight. Do not cover with plastic wrap, the circulation of air is important. Every once in a while, stir the mixture with a fork or whisk. Check to see if small bubbles start to form in the mixture. These bubbles indicate that wild yeast is forming.
- Day 2: As well as stirring, you will begin to feed the starter on day 2. In the morning, mix 1/4 cup of flour mixture and 3 tablespoons room-temperature filtered water. Once mixed well, add the flour-water mixture to the jar with the starter mixture. Stir well and continue to stir throughout the day if possible. Every 12 hours, add this same feeding mixture (1/4 cup flour plus 3 tablespoons water) to the mother mixture.
- Day 3: By now, you should notice an overall sponge-like texture. If this is the case, your starter is ready to use. At this point, it should be kept in certain conditions to keep from over-growing. Keep it sealed, in the refrigerator.
- If your starter has only a bit of foam at the top, but you notice a fragrant smell of yeast, these are good signs and could be that the room is too cool. Check to make sure the location is draft free. If you don't notice these minimal signs and a note a foul smell, discard starter and restart.
- If your sponge is still very watery but has a sponge forming, mix well, take out 1 cup of the mixture, and discard (or use in another recipe) and feed the starter every 6 hours.
- By day 4 your starter should be ready. Keep the starter covered in the refrigerator and feed very two weeks or each time you measure out any starter.
Nutrition Facts : Calories 2707.7 calories, Carbohydrate 570.5 g, Fat 22.7 g, Fiber 55 g, Protein 75.3 g, SaturatedFat 4.7 g, Sodium 46.7 mg, Sugar 12.3 g
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Waiba Birbal
[email protected]This recipe looks delicious! I'm definitely going to try it.
Dennis Kioko
[email protected]I love the idea of a gluten-free sourdough starter, but I'm not sure I have the time or patience to maintain it.
Kanetsi Mpokeleng
[email protected]This recipe is a great starting point for gluten-free sourdough beginners. It's easy to follow and the starter turns out great. However, I've found that I need to adjust the recipe slightly to get the best results.
Friday Okoed in on
[email protected]I've been using this recipe for years and it never fails. My starter is always active and bubbly, and the bread I make with it is delicious.
Masarat Bibi
[email protected]This recipe is way too complicated. There are easier ways to make a gluten-free sourdough starter.
flavian joshua
[email protected]I followed the recipe exactly and my starter didn't turn out. I'm not sure what went wrong.
Iqram Khan
[email protected]This recipe is a lifesaver for gluten-intolerant sourdough lovers like me. The starter is easy to make and maintain, and the bread I made with it was delicious. Thank you for sharing!
only2comment98
[email protected]I'm a sourdough newbie and this recipe was perfect for me. It was easy to follow and the starter turned out great. I'm excited to start baking with it!
Doreen Morgan
[email protected]Love this recipe! It's so easy to make and the starter always turns out great. I've been using it to make sourdough bread, pancakes, and waffles. Everything comes out delicious.
MS Shihab
[email protected]I was skeptical at first, but this gluten-free sourdough starter actually worked! I've tried other recipes before and they always failed. This one was simple to follow and the starter turned out perfectly. I'm so glad I gave it a try.
Moon Ch
[email protected]This gluten-free sourdough starter recipe was a game-changer for me! I've been wanting to make sourdough bread for a while now, but I'm gluten-intolerant. This recipe allowed me to enjoy the deliciousness of sourdough without the gluten. The starter