Learn how to make gluten-free sourdough from scratch at home. All you need is water, flour and a little time. Making a gluten-free sourdough and keeping it active it’s not to hard and it takes time and dedication…But the effort is worth it!

sourdough from scratch

Sourdough has many benefits, it not only helps you digest the grains, the flour, but also provides more protein. You can use it to make bread, cakes, cookies, pizza dough….. You can use it in many recipes. In this post I will explain you how to make gluten-free sourdough from scratch. You can also use this method with not glutenfree flour (I will tell you the differences between both, because I also tried a usual sourdough started of wheat.

And in my blog I’m sharing a lot of recipes with my glutenfree sourdough

Tips to take care of your sourdough starter

Here are some tips for making and taking care of your gluten free sourdough starter


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  1. Using filtered water
    Using filtered water is the key to get the sourdough good, fed and active.
  2. Alarm or reminder on the cell phone
    Don’t forget to feed the sourdough, set an alarm on your cell phone and you’re sure to remember!
  3. Wooden spoons and glass jars with lids Always use wooden spoons for mixing and a glass jar with a lid.
  4. Use whole wheat flours If possible, always use whole wheat flours to feed the sourdough. Whole wheat flours have more nutrients and fiber than refined flours.

What do you need to create gluten-free sourdough starter?

To create sourdough from scratch you only need

FLOUR

FILTERED WATER

YOU ALSO NEED

To create the sourdough, you have to follow a process and you have to be constant, you have to be very attentive to get it right. Especially if you are doing it glutenfree, I’ve noticed that the rice flour needs more water and needs more care and maintenance

To create the sourdough, you have to follow a process and you have to be constant, you have to be very attentive to get it right. Especially if you are doing it glutenfree, I’ve noticed that the rice flour needs more water and needs more care and maintenance

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One of the ways to make sourdough starter without gluten

This is how I did it, there are other ways and I tried another one but this for me, worked well.

First day

1-The first day, mix in a glass bowl 1/2 cup of rice flour and 1/2 cup of filtered water. Mix very well until all the dough is incorporated. It is important that you mix the dough with a wooden spoon. Never use a metal or steel spoon, use only wood or silicone.

When well mixed, cover with a clean kitchen towel and set aside. Let it rest for 24 hours on the marble of the kitchen. Do not let it rest in the oven or in a cupboard. It is important that the dough rests in an airy place.

Second day

2- On the second day, remove half of the mixture from the bowl. Reserve this half that you have removed in a glass jar, do not throw it away. Add to the mixture in the bowl, the same amount of water as flour, stir well. Cover and let it rest on the kitchen marble.

Do not throw away the sourdough discard, use it to make pancakes or pizza crust.

sourdough from scratch

Bubbles are an indicator that there is “life”. The dough is fermenting and good, beneficial bacteria are forming to digest the grains.

sourdough starter glutenfree

Third day

3-On the third day, remove half of the dough and add it to the jar where you reserved half of the dough from the previous day. Add the same amount of flour as water. At this point, you will see that the dough already has bubbles. It is important that you see how the dough grows and the bubbles increase. With gluten-free dough it is usually a little difficult to get the bubbles or the dough to rise.

Fourth to the seven day

On the fourth day, repeat the process of removing half and adding the same amount of water as flour but this time, do it 2 times a day (every 10 hours). For example, in the morning (at 9 o’clock) of the fourth day remove half and add the same amount of water as flour; and in the evening around 19 o’clock repeat the process.

From the fourth to the seventh day, repeat the process 2 times a day. That is, remove half of the dough and add the same amount of water as flour in the morning and evening

Depending on how you see if the dough has a lot of bubbles or not, repeat the process of “feeding” it 2 times a day for two more days

If you make the sourdough in a bowl, when you have the sourdough already made, you can transfer it to a glass jar with a lid. If you want to keep it in the refrigerator for a few days, it is important that the container closes tightly.

When you are done with the whole process, keep feeding the dough twice a day for a few more days. You will see that it will become more consistent and bubbly.

It is important that you remove half of the dough and “feed” it at the same time as the previous day. That is to say, if you start the process in the afternoon at 17:00, make sure that every day around 17:00 you feed the dough. By feeding the dough I mean removing half of the dough and adding the same amount of flour as water.

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Flours for making sourdough

If you want to make sourdough with gluten, you can use flours like kamut, wheat, spelt or rye flour.

To make a GLUTEN FREE sourdough, you need to use gluten-free flours. I recommend you use rice flour or brown rice flour if possible.

You can also make it with whole corn flour or buckwheat flour, but the sourdough that’s worked best for me personally is the one with rice flour.

If you want, you can also make sourdough by mixing 2 flours, for example rice flour or corn flour.

Each dough is unique. Depending on what type of flour you use, the dough will be different, especially if you make it with gluten-free flours.

Sourdough starter WITH GLUTEN – VS – GLUTEN FREE SOURDOUGH starter

Depending on what type of flour you use, the sourdough will be different. Therefore, it’s important that you observe the behavior and development of your sourdough and feed it when you see that it needs it.

Gluten-free flours behave and ferment quite differently. Therefore, gluten-free sourdough has a different texture and smell and needs to be “fed” more often than sourdough containing gluten. In addition, gluten-free sourdoughs have a lower structure and “leavening” power than gluten sourdoughs.

Gluten-free sourdough usually takes longer to show activity (bubbles) than gluten-containing sourdough.

If on the seventh day your gluten-free sourdough still doesn’t have many bubbles and grows very little, feed it twice a day for several days until you get a dough with many “bubbles” and very active.

That’s, the sourdough WITH GLUTEN has more bubbles, takes less time to make and has much more activity than gluten-free sourdough.

glutenfree sourdough starter

It is important that you remove half of the dough and “feed” it at the same time as the previous day. That is to say, if you start the process in the afternoon at 17:00, make sure that every day around 17:00 you feed the dough. By feeding the dough I mean removing half of the dough and adding the same amount of flour as water.

More tips to make the glutenfree sourdough starter

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Other ways to make a sourdough starter without gluten

I tried to make the sourdough with a different process and worked. First of all, I used a big glass jar with semi-hermetic lid and I didn’t remove part of the dough at the beggining (the first 2-3 days)

What I did insted is use more flour and water every day, more or less a full cup instead of a 1/2 cup and it work. And in the fith day is use some of the dough and made a sourdough pizza. (the dough wasn’t very fermented because It was only the 5 day, but it worked and I needed to use some of the dough, the jar was full)

FAQ

Can sourdough starter be frozen?

Yes, you can freeze it, but I haven’t tried it. If you don’t use your sourdough for a few days, you can put it in an airtight jar in the refrigerator.

If the sourdough sits in the refrigerator for several days, a translucent liquid will form on the surface. This is a sign that the dough is lacking “nourishment,” but don’t worry about it. When you want to use the sourdough again, take the jar out of the refrigerator, remove this liquid with a spoon and feed it again with flour and water in equal parts (don’t use this liquid for your doughs, I recommend you discard it).

If you see that the liquid on top is no longer transparent, when it starts to darken, I recommend you to take the sourdough out of the refrigerator, remove the top of the dough and feed it again (this liquid that you remove, don’t use it for your doughs, I recommend you to discard it).

Can I change the type of flour when feeding the sourdough?

Yes, you can change the type of flour in a sourdough, but you must do it gradually so that the dough gets used to the new flour. That’s, if you’ve a sourdough made with whole wheat flour and you want to change it to a rice sourdough, you need to feed it half whole wheat flour and half rice flour for a few days. In this way, the sourdough will gradually adapt to the new type of flour.

Use the discarded dough to make recipes such as pancakes, crepes or cookies.

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Sourdough glutenfree recipes

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gluten free sourdough starter