Easy Gluten-Free Sourdough Starter with Rice Flour
A simple and forgiving gluten-free sourdough starter recipe using rice flour and water, perfect for homemade bread that is flavorful and suitable for gluten intolerance.
- Prep Time: 5 minutes
- Cook Time: 7 days (for starter to become active)
- Total Time: 7 days
- Yield: 1 starter jar (enough for multiple bread batches) 1x
- Category: Starter
- Cuisine: Gluten-Free
Ingredients
Scale
- 1 cup (120g) brown rice flour
- 1 cup (240ml) filtered water, room temperature, chlorine-free
- Optional: A pinch of sugar (about 1/8 tsp)
Instructions
- Day 1: In a glass jar, mix 1/2 cup (60g) brown rice flour and 1/2 cup (120ml) filtered water until smooth. Cover loosely and leave at room temperature (70-75°F / 21-24°C).
- Day 2: Stir the starter once or twice to aerate. Add 1/2 cup (60g) brown rice flour and 1/2 cup (120ml) water, mix well, and cover again.
- Days 3-5: Discard half the starter (about 1/2 cup or 120g), then add 1/2 cup brown rice flour and 1/2 cup water. Stir thoroughly each time. Continue daily feedings.
- Day 6-7: When the starter doubles in size within 6-8 hours of feeding, with plenty of bubbles and a tangy smell, it is ready to bake with.
- Maintenance: For daily baking, keep starter at room temperature and feed daily. For less frequent baking, store in fridge and feed weekly.
Notes
Keep starter at 70-75°F (21-24°C) for best fermentation. Use filtered or bottled water to avoid chlorine. Stir hooch (liquid layer) back in and feed promptly if it appears. Avoid metal spoons. Starter is forgiving if feedings are missed but consistency is key.
Nutrition
- Serving Size: Starter amount used
- Carbohydrates: 90
- Fiber: 2
- Protein: 3
Keywords: gluten-free sourdough starter, rice flour sourdough, gluten-free bread starter, homemade sourdough, gluten intolerance bread starter