Gluten-Free Sourdough Starter

duonyte's Note:

From Red Star Yeast. I have not tried this, but with the interest in gluten-free recipes, I thought this would be of interest. The Red Star Yeast people say you must use active dry yeast - instant yeast apparently does not work in gluten-free recipes. They state that this will get tangier as it gets older.

• Total Time: 1 hrs 40 mins
• Prep Time: 1 hrs 40 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1.5 cups

• 1 cup water, 110 to 115 deg F
• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups rice flour

Directions:

1. Combine all ingredients in a 4-cup container. It will be thick.
2. Cover loosely with plastic wrap or foil and let stand for one to three days in a warm place, stirring 2 or 3 times daily.
3. The starter will rise and fall during the fermentation process.When it is developed it will be bubbly and may have developed a layer of hooch - a liquid on top of the starter, which can be stirred back in..
4. Use or refrigerate.
5. Replenishing: Always have at least one cup of starter left over. Add 1 cup water and 1 1/2 cup white rice flour. Cover loosely and let stand in a warm place for 12 hours. Use or refrigerate.

Reviews

[Dienia B.]

yep its sour,and does get tangier as it ages , i tried it in just regular pancakes ,cause i make sourdough pancakes normally .and it was just as fluffy as my normal recipe. it is a very happy little starter