Gluten-Free Sourdough
The Basics
Gluten-free sourdough doesn’t have to be complicated (or bland). I’ll walk you through every step — from creating your starter to baking your first loaf — using clean, real ingredients that make gluten-free bread taste like the real thing.
A complete gluten-free sourdough starter tutorial: feed ratios, maintenance, storage, and rescue tips. I’ve simplified everything you need to know with easy charts, recipes, tips & tricks so you get a consistent, bubbly starter and repeatable bakes—week after week.
The Basics: Building & Maintaining A Gluten-Free Sourdough Starter
Table of Contents
Why gluten-free sourdough starters behave differently…
more slurry-like (no gluten network to trap gas)
foamier at top with visable bubbles instead of dramatic rise
happier on whole-grain flours (brown rice, sorghum, millet) than on starch-heavy blends.
You’ll watch for bubbles, aroma, and timing— not just height.
Gluten-Free starters are:
Tools & Ingredients
Digital scale (with 1-gram precision)
Glass jar (16-24 oz) + loose lid
Silicone spatula & small whisk
Thermometer (optional but helpful)
Tools
Whole-grain GF flour: brown rice (classic), sorghum (mild), or millet (nutty)
Filtered or dechlorinated water (lukewarm)
Ingredients
Day-by-Day Build (Days 1-7)
Hydration: 100% (equal grams flour and water).
Mix 50 g flour + 50 g water until smooth. Scrape down sides. Cover loosely.
Rest 24 hours at 75-79℉ / 24-26℃.
Day 1
Day 2
Add 50 g water + 50 g flour (DO NOT discard). Mix. Mark level on jar. Rest 24 hours.
Begin discard: keep 50 g starter, discard the rest into the garbage (avoid putting discard down the drain).
Feed 1:1:1 → add 50 g water + 50 g flour. Stir until smooth and all flour is mixed in.
You should see small bubbles and a pleasantly tangy smell by the end of the day.
Day 3
Discard to 50 g, feed 1:2:2 → add 100 g water + 100 g flour.
Texture should be airy/foamy at the top within 6–12 hours.
Day 4
Repeat Day 4. Look for a reliable rise/foam cycle between feeds and a clean, sour‑yogurt aroma.
Day 5
Day 6
Repeat Day 4 again. If activity is strong, you should start seeing lots of bubbles and rise with 6-8 hours.
If it consistently bubbles well and smells balanced (tangy, slightly fruity), it’s bake‑ready.
Day 7
Slow start? See Rescue. Warmer temps and 1–2 extra days usually fix it.
Feed Ratios & Hydration
100% hydration = equal water and flour by weight (e.g., 50 g + 50 g).
Thicker starters (lower hydration) ferment slower and can taste less sour.
Hydration 101
1:1:1 → gentler refresh; good for fridge maintenance.
1:2:2 → everyday room‑temp feeding; balances acid and strength.
1:5:5 → heavy refresh if it’s very sour or sluggish.
Common feed ratios (starter : water : flour)
Choose a flour and stay loyal. Switching constantly confuses the microbes.
Maintenance: Daily, Weekly, and “Vacation Mode”
Keep 50 g starter; feed 1:2:2 every 24 hours at 75–79°F.
For a bake day, do 2 warm refreshments (1:2:2, 6–8 h apart) to peak activity.
Room‑Temp (active baking week)
Keep 75–100 g starter. Feed 1:1:1 once/week.
Before baking: remove from fridge, discard to 30–50 g, give 2 warm feeds at 1:2:2, then use at peak.
Fridge (normal life mode)
Feed 1:1:1, let sit 1 hour at room temp, refrigerate. Once you return, do 1:5:5 once, then two 1:2:2 warm feeds.
Vacation Mode (2–6 weeks)
Storage: Refrigerate, Freeze, or Dry
Refrigerate: best for 1–2 weeks between bakes. Expect clear/gray hooch on top; stir or pour off, then feed.
Freeze (1–2 months): feed, let sit 1 hour, freeze 50–100 g in a labeled bag. Thaw in the fridge, then 1:5:5 once + two warm 1:2:2 feeds.
Dry (best long‑term insurance): smear a thin layer on parchment, air‑dry 24–48 hours, flake, and store airtight with a desiccant. To revive, rehydrate flakes (equal weight water), then feed 1:2:2 daily warm until lively.
Rescue & Troubleshooting
• Warm it up (target 75–79°F).
• Switch feeds to 1:2:2 and use sorghum or brown rice.
• Try dechlorinated water.
• If very acidic, do one 1:5:5.
No bubbles after Day 3-4
Smells like acetone/nail polish
• It’s hungry. Give a bigger feed (1:5:5) and keep warm.
Pink/orange tint or fuzzy mold
• Discard immediately. Sanitize jar. Start over with fresh flour and water.
Separates into liquid (hooch)
• Normal when underfed or cold. Stir in or pour off, then feed.
Soupy/too thin
• Increase flour a bit (target yogurt‑like thickness). Stick to one flour.
Can I use GF all-purpose blends?
• For starter feed, whole-grain flours are best. You can build a levain with your baking blend later.
Switching Flours & Flavor Tweaks
Sorghum starter → mild, slightly sweet; great all‑purpose.
Brown rice starter → classic tang; reliable.
Millet starter → nutty; pairs well with buckwheat doughs.
How to switch: over 2–3 feeds, gradually replace old flour with the new one (e.g., 25% → 50% → 100%).
Flavor nudge: a teaspoon of apple juice in one feed can encourage early activity; do not rely on it long‑term.
Calculator Examples
Goal: 150 g ripe starter for a recipe; you currently have 30 g.
Feed 1:2:2 → add 60 g water + 60 g flour = 150 g total.
Goal: You want 50 g carryover and 100 g discard at each feed to minimize waste.
Keep 50 g, add 100 g water + 100 g flour → 250 g total (use or compost 150 g later).
Goal: Refresh a very sour 50 g starter.
Feed 1:5:5 → add 250 g water + 250 g flour. Next feed return to 1:2:2.
FAQ
-
Domed surface, bubbly/foamy interior, mildly tangy aroma, and predictable timing (peaks 4–8 hours after a warm feed).
-
Use the oven‑light trick (light on, door closed), a proofing box, or a warm spot near appliances—aim for 75–79°F.
-
A small splash of acidic juice can help early on. Skip sugar long‑term; feed flour + water for stability.
-
No. Pink/orange = toss it.
-
Room temp daily; in the fridge, weekly.