24 hrs 5 mins
I love sourdough and was happy to find that a starter could be made with gluten free flour. This was a recipe that I found on line and tweaked a bit. It is made with commercial yeast. I may try my hand later on with growing a wild yeast starter but time will tell. For the moment I am happy to be doing some sourdough baking again.
My Private Note
Units: US | Metric
- 1Dissolve the yeast in the warm water in a sterilized glass jar or crock. Allow to become bubbly, stir in the brown rice flour and brown sugar. Cover and allow to stand overnight.
- 2The next morning stir down the starter with a wooden spoon and if the mixture is very thin stir in an additional 1/2 cup flour and 1 teaspoon sugar. Stir several times throughout the day.
- 3After 24 hours the mixture should have a slight sour odor. The starter can be used at this point.
- 4When feeding the starter use these guidelines: If using 1 cup of the starter, feed remaining starter with 1 cup of flour, 1 teaspoon brown sugar and filtered water. I like my starter a little on the thick side.
- 5Starter should be fed weekly and may be kept in the refrigerator between feedings.
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Nutritional Facts for Gluten Free Brown Rice Sourdough Starter
Serving Size: 1 (842 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1329.9
- Calories from Fat 95
- Total Fat 10.6 g
- Saturated Fat 2.0 g
- Cholesterol 0.0 mg
- Sodium 59.4 mg
- Total Carbohydrate 278.6 g
- Dietary Fiber 20.9 g
- Sugars 29.4 g
- Protein 32.5 g