Description
Learn how to create a homemade gluten-free sourdough starter using simple ingredients for delicious bread.
Ingredients
Scale
- 1/2 cup brown rice flour (or sorghum or millet flour)
- 1/2 cup filtered water
Instructions
- In a clean jar, mix together 1/2 cup brown rice flour and 1/2 cup water until it resembles pancake batter.
- Cover the jar loosely with a lid or cloth secured with a rubber band.
- Let it sit at room temperature for 24 hours.
- Scoop out half of the mixture and discard it.
- Add another 1/2 cup of flour and 1/2 cup of water to the jar, mix well.
- Repeat the discarding and feeding process daily for 5-7 days until you see bubbles and a sweet smell.
Notes
Keep the starter at room temperature and feed it weekly if stored in the fridge. Discard if any black, pink, or fuzzy spots appear.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breads
- Method: Culturing
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 scoop
- Calories: 150
- Sugar: 0g
- Sodium: 1mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg