A Closer Look: Brown Rice Sourdough Starter


“I do not know much about sourdough starters, I tried to make my own but it didn’t work, this did. I have had it going for a few weeks now. We have made pancakes, waffles, crepes with the extra sourdough and 2 batches of bread with the starter. The bread was pretty flat because it was gluten free, it tasted good though. I used superfine brown rice flour to feed it, then ran out and have used other flours, it is still doing well.” -Sue

Today we are going to take a closer look at Brown Rice Sourdough Starter.

Product Highlights


Our Brown Rice Sourdough Starter is shipped in a dehydrated shelf-stable format and can be ready to create baked goods in 3 to 5 days.

Detailed instructions will be included with your order, and can be viewed here. Click here to view a recipe for gluten-free sourdough bread. See below for more gluten-free sourdough recipes.**Please Note: This starter culture is produced in a facility that also produces wheat and dairy products.**Click here to compare our sourdough starters.

Product Q&A

Q. Is there any chance that the brown rice sourdough starter could be contaminated with dairy or wheat? Asking because of severe casein and gluten intolerance in my family.

A. The Brown Rice Sourdough Starter is produced in a facility that also produces wheat and dairy products, so there is a chance of cross-contamination issues for those with severe food sensitivities.

Q. Can i use a gf sourdough starter for both gf and wheat breads. Our home needs both gf and wheat bread and i am hoping that i can just use the one starter for both, keeping the starter gf by feeding it with gf flour.

A. You should be able to use a GF starter with a gluten flour to make bread. The GF flour in the starter is primarily just to feed the yeast and give it somewhere to live.

Q. Once the starter arrives, how soon do I have to use it for the first time? Also, can you summarize for me what I have to do to keep the starter going so that I have an idea of what I am getting into if I want to make my own homemade sourdough bread versus buying it at my local gluten free store?

A. The starter can be stored safely in the refrigerator or freezer for a year. Basically, you use brown rice flour and water to activate the starter by feeding it a few times a day. Once it is active, you can keep it on the counter and keep feeding it daily, or put it in the refrigerator and feeding it twice a week, then taking it out and feeding it to wake it up before you bake.

Q. Does the starter have to be fed only with brown rice flour? Could other flours, like white rice flour be used?

A. You could use a white rice flour. The best bet when changing flour is to make sure you keep some of your original starter as a back up. Just feed some and set it aside in the fridge as a back up and begin to change your other starter over. You will find instructions here: http://www.culturesforhealth.com/how-switch-sourdough-new-type-flour/

You can read more Reviews and Q&A for the Brown Rice Sourdough Starter here.


Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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