If you love sourdough like I do, but you've gone on a gluten-free diet, I have the perfect treat for you–Gluten Free Sourdough Starter!
I'm convinced the gluten is a big health concern for many, but I still love good bread. And while this flax bread is one of our favorites, I‘ve been thinking about sourdough a lot since I found out that I can tolerate fermented foods.
We LOVE the tangy flavor of sourdough and I've been meaning to try my hand at making a gluten-free sourdough bread. I am now that much closer to my goal :)!}
In order to prepare myself for this post, I wanted to put myself into the shoes of someone who is gluten free.
When most people think “gluten-free,” they think that bread is no longer an option–particularly breads like sourdough.
So in order to be able to empathize with them in their struggle to balance nutrition with their allergies or intolerance… I did some “research.”
Basically I wanted to think about what it would be like to be gluten free.
And bread free.
So I ate bread.
Homemade bread.
Two pieces, actually.
With a lot of butter.
And I realized how much I would miss it if I weren't able to eat bread like this on a regular basis.
I'm not trying to rub it in anyone's face – quite the contrary! I know how fortunate my family is to be able to eat whatever we want without breaking out in hives or keeling over in digestive pain.
It saddens me to imagine what it would be like to:
– not be able to walk into my kitchen and slice off a piece of bread whenever I want
– to request the waiter to remove the basket of bread instead of refilling it
– to worry about being sick for days because someone accidentally contaminated a cooking spoon!
I understand your pain.
That's why it truly brings me joy to share with you a way to have your cake–er, bread–and eat it too.
Gluten-free sourdough, baby. Oh yeah.
Imagine capturing wild yeast out of thin air and cultivating it over a period of several days so that without any help at all, it will magically make dough rise and become a beautiful (and relatively inexpensive–) gluten-free loaf of bread.
It really isn't as hard as it sounds!
But it is incredibly healthy! Quite possibly the healthiest bread you can make!
The Benefits of Sourdough
Sourdough is:
– easier to digest (preventing issues like indigestion, etc.)
– contains the healthy gut bacteria lactobacillus (the same major player in yogurt and kefir)
– most of the phytic acid is broken down and
– won't cause a spike in blood sugar like traditional bread often does.
If that's not enough to convince you, read more about the amazing benefits of sourdough.
Please note that there are affiliate links in this post. If you click on them and make a purchase, I will make a commission.
Gluten-Free vs. Regular Sourdough
Making a gluten free sourdough starter isn't any different than making a regular sourdough starter.
– Both start with flour and water.
– Both take a few days and both get bubbly.
– The only real difference comes when you're ready to make sourdough bread and you have to pull out all the various types of gluten-free flours.
Gluten free sourdough starter can be made in as little as seven days using gluten-free flour, water and a medium-sized bowl. I personally have successfully made gluten free sourdough starter with brown rice flour, but I've read others have had success with white rice flour, teff flour, sorghum flour, or even a gluten-free all-purpose blend.
Gluten-Free Sourdough Recipes
Following are a variety gluten-free sourdough bread recipes for you to experiment with. Because in all honesty, all sourdough breads – with or without gluten – are an experiment. A tasty experiment you can top with butter.
Keep in mind that every recipe will be different, calling for different types of flour and possibly using yeast. I've included several sources so that you can find something that suits you!
- Gluten-Free Brown Rice Sourdough
- Artisan Style Sourdough
- Sourdough Bread Boule
- Basic Gluten-Free Sourdough Bread
- Another Basic Gluten-Free Sourdough Loaf
- Rustic Gluten-Free Sourdough
- Sandwich Bread
- An excellent bread recipe, plus recipe adaptations in Sourdough A to Z by GNOWFGLINS
Grain-Free Sourdough & Paleo Sourdough Options
(this update is from Adrienne)
Several readers have asked if you can make sourdough starters without grains. Well, the good news, is–YES YOU CAN!
To do this, you will need at least 1/3 of your flours to be a starch like tapioca, arrowroot, or maybe cassava flour. Starch is what feeds the yeast so that is the reason behind this requirement.
Personally, I would recommend using a blend of flours. Just as I shared in my gluten-free baking tips post, using a blend of flours tends to make baked goods turn out better when using alternative flours. I haven't tried these versions myself, but they should work!
Recipe Notes and Substitutions for Gluten Free Sourdough Starter
- Flour: Do not try to make gluten-free sourdough bread with brown rice flour alone. Trust me.
- Grain-Free: For a Paleo Sourdough Starter or AIP Sourdough Starter, just use organic cassava flour or organic tiger nut flour in place of the gluten-free grain flours.
- THM: This recipe is an “E” for those on the Trim Healthy Mama plan.
Here are a three of the most common things that you might notice while watching your starter and what they mean:
Too Much Starter
If after a few days the starter begins to outgrow the bowl, pour some off to make a batch of sourdough pancakes. Leave at least 1/2 cup of starter in the bowl to continue feeding.
Liquid At the Top
Liquid may or may not collect at the surface of the starter. Either case is normal. (FYI: the liquid contains more lactobacillus and gives the bread its sourdough taste.)
No Bubbles – If you do not see bubbles at the top or at the sides of the starter, add a third feeding. Try to keep the feeding intervals equal. For example, 6am, 2pm and 10pm are all equally apart at 8 hours.
Boost Your Starter
One thing you can do is to add one to two tablespoons of water kefir, dairy kefir, kefir whey or kombucha in place of the water for just one feeding. Since you are adding more bacteria “goodies” to the mix, you are boosting fermentation action.
How to Make Gluten Free Sourdough Starter
Following are some images and some brief info about how to do this. Full instructions are below :).
Step 1. Combine flour (whatever gluten-free flour or gluten-free flour blend you like) and water.
Step 2. Feed the Starter
Step 3. The sponge
Gluten-Free Sourdough Starter
Love sourdough but you're gluten free? This Gluten-Free Sourdough Starter is so easy - you can have tasty sourdough bread ready right away.
Ingredients
- 1/2 cup flour
- scant 1/2 cup filtered water
Instructions
-
Combine flour (whatever gluten-free flour or gluten-free flour blend you like) and filtered water in the bowl.
Whisk until smooth and cover the gluten free sourdough starter with a plate, leaving approximately 1/2" gap for air to circulate.
-
At least twice a day for the next six days, at regular intervals, add 1/2 cup of flour and scant 1/2 cup of filtered water to the existing starter. Mix until smooth, and cover.
This is called feeding the starter.
You do need to watch your starter carefully.
-
When your gluten-free sourdough starter is very bubbly and creates a dome on top 2-3 hours after each feeding (like the above picture), you are ready to make bread. This is often called the sponge.
I mentioned earlier that I'm leaving the bread making up to Adrienne. My pantry is simply not properly equipped with the various gluten-free flours needed to make a successful loaf of bread.
Don't Feel Like Making Your Own Sourdough Starter?
I know how it goes. It's exciting to think about doing everything yourself, but then you just might not get around to it.
If that's how you're feeling after reading this post, you can just buy this Gluten-Free Sourdough Starter and have it all done for you. Or, it would make a great back up to have in your pantry too!
(Adrienne here again. I think this is fabulous and a great jumping off point for tons of healthy creativity in the kitchen. I can't wait to work on Gluten-Free Sourdough for my family. It would be great topped with butter (if you can eat it) or Homemade Nut Butter. Mmmmmm.)
Tiffany is a frugal foodie, balancing the desire to feed her family healthy food while being a good steward of her finances. She realized it was possible to eat nourishing, traditional food on a budget if she made baby-sized changes in the kitchen. She continues to work hard at mastering real foods without going broke and shares her journey at Don’t Waste the Crumbs.
Top Photo Credit: https://www.flickr.com/photos/lizdavenportcreative/6778890399/
Judith says
I am trying to make a gluten free sour dough starter and it is doing nothing. I am following your directions. For the flour I am using Premium Gold Gluten Free Flax & Ancient Grains All Purpose Flour. I am doing as stated: 1/2 cup flour and 1/2 cup filtered water. I have fed it once, but see nothing happening. I have another one going (not GF) using einkorn whole wheat and it seems to be “alive,” but I would really like to try a Gluten Free starter. What can you advise me, please?
Adrienne says
Hi Judith…Hmmmm so by it doing nothing you mean that it doesn’t smell, etc? How long has it been sitting for? I’m not an expert by any means and I don’t know if the author will respond but perhaps we can figure it out. I know that typically issues come down to one of these:
temperature, ingredients, feeding frequencies, type of flour & the quantity of flour used.
Does that help?
Judith says
By it doing “nothing,” I mean it doesn’t seem to change or bubble. I started it yesterday. It seems to be quite thick. I wanted to use an ancient grain to keep with good flours. I have other GF flours, so maybe I can try one with one of them. I so appreciate your reply.
Adrienne says
Is your kitchen the right temp? Do you have the right ratio? 1/2 cup and 1/2 cup? I’m sorry!
Judith says
Yes, I am doing the 1/2 and 1/2. My kitchen isn’t real cool; in the low/mid 70s. Is the starter supposed to be real thick?
Adrienne says
You need at least 75 degrees for this to work. Can you do something to get it there?
Judith says
I certainly will try to keep my Kitchen temp at 75 at least. 😀 Thanks for your patience and your help.
Adrienne says
Sure! You can use a warming pad as well.
Judith says
This morning I fed my starter. I had other things on my mind so got the water amount over what I wanted to. OOPS, I said to myself. No worries, I had put in 1 1/4 cups water. So in guessing, I added 1 cup flour. Boy, my starter really is taking off! 😀 It is spongy and bubbly. Lookin’ pretty good. Can’t hardly wait to make that bread.
Adrienne says
So great!!!
Lynn says
The package of sourdough starter calls for “filtered” water. What is the ideal PH number for the water? Are you familiar with Kangan Water? I have a Kangan water machine that allows me to choose from 7.0 to 9.5 alkaline water. What setting should I use?
Adrienne says
I am familiar with it. I don’t know the answer to that. I’m sorry.
Margaret says
Filtered city tap water is usually between 7 and 7.5 pH.
Set your machine on filtered water 7.5 and you are good to go.
Angel says
What happens if u have no bubbles on the 5th day?
Angela says
It is my 5 th day and no bubbles in my starter, I tried some on day 4 and still nothing . Please advise me what I should do?
Jess says
Hey there! I started my own GF starter last Thursday and nothing seems to be happening….. It’s going on 6 days and no bubbles or liquid/crust forming on the top. It hasn’t molded either and smells like it is starting to ferment. Just wondering if anyone else has had this happen? I’m using a flour blend of brown rice, tapioca, arrowroot and sorghum flours, with xanthan gum. Anyways, thanks for any feedback!
Bonnie says
Me too….. it’s starting to smell and it’s doing nothing! hmmmm
Angela says
Mine has no bubbles on the 5th day and I used keifer on the 4th day what did u do?
Cynthia says
Do you have the nutritional breakdown for the basic gluten free recipe?
Adrienne says
Hi there – sorry but we’re trying to get this function up and running on the site but it’s going to be some time as we have run into technical difficulties. Please use an online calculator that you trust for now and thanks for your patience!
cynthia says
So can you bake it in a loaf pan? If so, at what oven temperature and for how long?
Adrienne says
There are a bunch of recipes linked to in the post – it would depend on the recipe that you use but they will be pretty similar.
Joy says
What do you do with the rest of the starter after you make your first loaf?
Adrienne says
You can maintain it on the counter or in the fridge.
Sherrie says
Does Coconut flore have enough natural sugar to make sourdough starter?
Sherrie says
Flour
Adrienne says
No, it does not. Sorry!
Katrina says
Coconut flour makes an excellent sourdough culture.
Adrienne says
Good to know! I am pretty sure I read elsewhere that it didn’t but that’s great news!
Katrina says
Yes! I have successfully made sourdough culture from coconut flour and from almond flour.
You’ll need a little more water than coconut flour, since that flour expands when moistened.
Adrienne says
So great to hear – thanks!
Kay says
I have been making sourdough bread for 20 years using a potato flake and sugar water starter. It seems reasonable that as long as I use gluten-free flour, I can make gluten-free sourdough bread, right?
Adrienne says
Should work! So you have only been using potato?
Bonnie says
I LOVE the bread the potato flakes starter makes! I let mine go once, and have not been able to get another going since… so sad.
Martin says
Im going to try this recipe it looks yummy.
Please dont think you are rubbing my nose in not being able to eat bread, as most gluten free folk will attest, its like removing anything from your diet, it just takes a little time to adjust and once its gone you dont really miss it.
I will report back how I get on, cant wait to get stuck in
Martin
Adrienne says
Hope you like it!!!
jane Bensman says
After feeding for six days and then baking is there a way to let it go dormant for awhile?
Adrienne says
I’ve read that you can do that so I would look up reviving the starter for more info.
Cherrie says
Hi there,
If I use white rice flour to make this starter, do I still need to add tapioca starch in my flour mix?
Also, is it okay to use this starter with cup4cup to make a gluten free crusty sourdough bread? I have tried many gluten free bread recipe and they always came out dense and gummy…. Thanks.
Adrienne says
Hi there, No you don’t have to b/c white rice is starchy–almond flour has very few carbs.
I can’t say about the breads, however. Sorry but I hope one of the recipes at the bottom of the post could help. Thanks for reading!
Adrienne says
How about this recipe? http://www.foodiesofnewengland.com/recipes/appetizers/gluten-free-crusty-artisan-bread-cup4cup-gluten-free-flour-blend/
Sandra Maccagnan says
Can you make gluten free sourdough starter and breads using the following flours which I am restricted to due to help reasons: almond flour, coconut flour, any other non grain flours, sorghum or millet. These Flour’s are lectin free. Thanks so much for all your help. Regards, Sandy
Adrienne says
Yes, you can but if you use non starchy flours you will have to use at least 1/3 tapioca or arrowroot to feed the yeast. Enjoy!
Diana Martin says
Do you leave it out of the fridge, the sour dough starter, when you’ve fed it, or do you leave out for a while and then refridgerate or what?
Adrienne says
Sourdough starter is always left out of the fridge to ferment. Enjoy!
Angie says
Hi
Can I used nut flours as my son has an intolerance to potatoe which they use in many gluten free flours….I’m only now finding out about sourdough breads
Thank you
Adrienne says
Hi there. You need to use at least 1/3 tapioca flour (arrowroot should work as well) as you will need starch to make the fermentation process work.
Jessica says
I am allergic to potato flours as well. Krusteaz oddly enough makes a gluten free flour blend, with no potato! I repeat it has no potato!
Carolynn Padgett says
I would rather have a slice of sourdough toast (even without butter on it!) than a slice of dark chocolate cake! I have waited so long for information on making gluten-free sourdough baking recipes (from muffins to pancakes to loaves or boules). Hot diggity!
Adrienne says
So great! Enjoy!!
Jess says
Do I mix the flour into the water every time?
Adrienne says
Hi Jess. These are the instructions for what to do daily:
Does that help? Hope so! 🙂
Rachel says
I’m still unclear, do I mix (stir) the whole starter every time I feed it, or just mix the new flour n water then add it to exsisting starter?
Adrienne says
Hi Rachel. You are right–it’s unclear. I’m going to add that info to the post now. Thanks for reading!
Rachel says
Thx!!
Bonita says
Ok so…..what do I do next? I’m on day 5 of my starter but I don’t know what to do next. Th anks for sharing thhis great GF Sourdough starter! I just need the Rest of the details. Blessings
Adrienne says
Hi there. Did you see the recipe links at the bottom of the post? Let me know if that doesn’t help!
Kandy says
The recipe at the bottom of the post said to add wheat flour to the starter for the bread. Can this be gluten free 1 to 1 flour?
Adrienne says
Yes, that should be fine!