A gluten free sourdough starter is needed to make natural sourdough bread. In this recipe there is no commercial yeast, only the wild natural yeast from out starter Made with the basics … flour and water.
There are theories about the process of fermenting gluten sourdough for 2-3 days that makes it safe for celiac diets. Personally, neither of us are willing to put our health at risk. It is hard to understand how this can be safe and how gluten can be removed over a period of days. We would love to hear your thoughts on this topic!
With repeat feedings of flour and water, fermentation will take place and the natural yeast (leaven) will grow to make your bread rise.
Make sure you keep your starter in a glass jar (500 ml size) and do not use metal, because the acidity in the starter will react with the metal. Keep your temperature constant and between 20 to 28°C.
- 20 g brown rice flour
- 20 g corn flour (not corn starch)
- 50 mls non chlorinated water (Or 10 ml kefir water or plain, raw kombucha with 40 mls water)
In a glass jar – vigorously mix all ingredients with a wooden spoon to aerate. Keep covered at room temperature, with a tight mesh cloth, or paper towel with an elastic band to keep it in place. Leave at a constant temperature at 20 to 28°C. If your house is cool you can leave the starter in your oven with the light turned on.
DO NOT TURN ON YOUR OVEN!
Make sure no fruit flies or other bugs can get through the cover.
In 6-8 hours (depending on the temperature of your kitchen), feed the starter again, with 40 g brown rice flour and 50 ml filtered water.
Repeat until the starter begins to bubble or form a dome, then discard all but 40 g starter.
Add 40 g brown rice flour and 50 mls of water to the 40 g of active starter.
Keep feeding the starter on a regular schedule until doubled in size and bubbly, with a mild yeasty smell that is not too sour.
At this stage your starter is ready to make some sourdough bread, or keep the starter in the fridge until ready to use.
Keep the starter out of direct sunlight in a warm place. Not too hot and not too cold.
Gluten free flours are expensive so keep the discard flour in a separate jar to make sourdough pizza or pancakes and always save some of the starter. After the starter is established and active, you do not need to use huge amounts of flour to feed it. Most recipes we use only need 100 to 120 g of starter. Plus the 20 g to keep your starter going.
Signs from your developing starter:
- Yeasty smell but not too sour
- Some clear liquid on the top when it requires feeding
- Starter has a light spongy look
- The aroma is mild and pleasant.
- The sound of bubbles popping and evenly distributed
- No liquid on top when ready to use
We bake bread every 7-10 days so the starter is kept in the fridge and taken out 1 1/2 days before baking.
Reactivate the starter by bringing it to room temperature and feeding 2 -3 times before baking bread.
- Use 20 g of starter from the fridge.
- Weigh 20 g of brown rice flour
- Weigh 20 g of room temperature, filtered water.
Add the water to the starter first to dissolve the starter, then add the flour and mix well.
Feed again 8 hours later with all the starter and add 60 g of brown rice flour and 60 mls of water – giving 180 g of starter. Save 20 g of starter to keep for the next bread bake.
The starter only needs feeding once a week in the fridge with 20 g of flour and 30 mls of water.
If you do not like the smell of the sourdough starter, then you will not like the taste in your bread. Discard some starter and feed again before using. You can also take a small taste test.
Once your starter shows all the promising signs of activity and it at least doubles in size …. then you are ready to mix some dough!