Gluten-Free Sourdough: Getting Started


Our family has gone through phases of making wheat sourdough and rye sourdough. We have experimented with gluten-free grains in baked goods and in various soaked-grain dishes. So, it seemed fitting that gluten-free sourdough would be the next logical step.

There is a whole world of gluten-free grains out there to choose from. And for those with specific food allergies, working with the Brown Rice Sourdough Starter can help you prepare familiar foods in a form everyone can eat.

While it turns out that working with this Gluten-Free Sourdough Starter is just a bit different than the rye starter I have used in the past, the process is still quite simple. Let’s take a look at the process of getting started.

When your starter firs arrives it comes in a pretty green box. That box contains an instruction sheet full of information and troubleshooting tips. It also contains the dried sourdough starter itself, wrapped in a small foil packet.


The starter doesn’t look that different than brown rice flour itself.


The first thing you’re going to do is empty the contents of the sourdough packet into a wide-mouth quart jar.


Next, add 1/4 cup room temperature water and stir the water-starter mixture with a wooden spoon.


Now, add 1/4 cup brown rice flour to the mixture and stir vigorously, both to incorporate the flour into the water-starter mixture and also to incorporate some air into the mixture while you’re stirring.


Finally, place a breathable lid on your jar. A napkin, towel, or coffee filter fitted to the jar with a rubber band or canning ring works well. Then find a warm place to set your starter. Ideally, that will be somewhere with a consistent temperature in the range of 70-85 degrees.

So, that is how I started the gluten-free sourdough starter. In the coming days you feed it regularly as you begin to activate the microorganisms in the dried starter. We’ll get to that next time.

Have you tried GF sourdough baking? Are there any tips or recipes you can share with us?


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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