Gluten Free Sourdough Starter
This is the the best way of making a gluten free sourdough starter that should work every time.
Brown Rice Sourdough Starter
A simple sourdough starter made from nothing but brown rice and water
Equipment
- Glass container
- Non metal spoon
- Coffee filter and elastic band
- High powered blender
Ingredients
- 1 cup Brown Rice (ground)
- 1 cup filtered water
Instructions
- Clean all your equipment in boiling water
- Use either brown rice flour or grind your own in a blender
- I used a Nutri-bullet which worked well and ground 250g at a time
- Add 1 part flour to 1 part water and mix in the container with a non metal spoon
- Cover with a loose cap or coffee filter secured with elastic band
- 'Feed' the starter morning and night for 3-5 days until it doubles and you can see the bubbles
- You should find the starter increases in size and with layer of water sitting on the top, discard this before feeding
- After at least one discard step you are ready to use your starter
- To store, keep the starter covered in the fridge and feed once a week
Notes
If you notice any mould or a very unpleasant smell developing please discard this starter and start again. There should be a gentle sour smell from a healthy sourdough.
If your sourdough gets too big for your container discard and use in your favourite recipe.
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