Lets Make a Gluten Free Brown Rice Sourdough Starter
Start making a brown rice flour gluten free sourdough starter with me!
Does the idea of making your own Sourdough Starter overwhelm you? 🥺 Are you Gluten-Free and miss baking Sourdough Bread? 😩 Did you know you can make a gluten free sourdough starter? 🤩 Knowledge is POWER! Let’s take the mystery out of baking sourdough whether is gluten free or not! 💪🏻
This daily video series will take you through all you need to know to make a gluten free sourdough starter from scratch!
Contents - brown rice starter
Click on the below buttons to jump to the day of your sourdough journey!
In this series I hope to impart the knowledge necessary to give you all the tools you’ll ever need to make incredible sourdough intuitively! Whether your gluten-free or not!
No time to start with us right now? Don’t worry, I’ll keep these daily videos posted here for you to join me later! Happy creating!
MATERIALS - BROWN RICE SOURDOUGH STARTER
I’ve prepared a materials list with everything you will need to start making your sourdough starter with me! The video below 👇🏻 explains all of the details for the materials you’ll need in order to join me! I have also included the above printable copy of the materials list just in case you’d like to print it off.
The above video explains in detail absolutely everything you’ll need to start your sourdough journey!
BROWN RICE SOURDOUGH STARTER – MATERIALS LIST
GLASS JARS – I recommend 750mL Bernardin Glass Mason Jars that I buy at Canadian Tire. They have thick glass, straight sides (easy to scrape down) and are a nice tall shape so you can easily see the height your starter has risen! You can also find them on Amazon here.
GLASS JAR LIDS – I love the mason jar lids that Ball makes! You can find the at Canadian Tire or on Amazon here.
KITCHEN SCALE – A kitchen scale is SO very helpful and for me it’s a must! You can find the great, inexpensive one that I use at Lee Valley Tools.
FLOUR – Gluten Free Starter: I recommend starting with either Organic Brown Rice Flour (this is the one I used, but superfine is best if you can find it) or Sorghum Flour. You can also MAKE YOUR OWN flours! See my How to Make your own Gluten Free Flours to learn how!
– Wheat Sourdough Starter: Unbleached Organic All-Purpose Flour.
Please follow me on Pinterest
If you’re already on Pinterest, please feel free to PIN the picture below for future reference & so others can find it too 🙏🏻
INSTRUCTIONS
BROWN RICE SOURDOUGH STARTER
Below are the full daily instructional video guides (morning & evening). Running short on time, no worries, I’ve got your back! I’ve created a “Quickie Version” (60-90 seconds) of some of the daily videos which you’ll find below, but please ensure you watch the full video later to make sure we’re on the same page!
Day 1
MORNING - DAY 1
SUMMARY
Starter (S)
Creating
N/A
N/A
FLOUR (F)
Brown Rice
30g
30g
LIQUID (L)
15g Juice
15g Water
30g
RATIO (TOTAL)
0 : 1 : 1
S : F : L
60g
EVENING - DAY 1
Starter (S)
Keep all
60g
N/A
FLOUR (F)
Brown Rice
30g
30g
LIQUID (L)
15g Juice
15g Water
30g
RATIO (TOTAL)
2 : 1 : 1
S : F : L
120g
I know you’ll just love this easy to follow daily video series to help you make your own sourdough starter from scratch! If you try it, please add a rating onto the recipe above or at the top of the post as it helps Google recognize the recipe & my website which will help show it to more people. In turn, this will help me create more videos like these! I’d love to see our community grow! ♡
How to make a Sourdough Starter Gluten Free (Brown Rice Flour)
Equipment
- 2 Glass Jars (I use Bernardin 750mL Mason Jars)
- 2 Lids for Glass Jars (I use Ball spill proof lids)
- 1 Piece of cloth
- 2 Elastic bands (or can use tape)
- 1 Kitchen Scale (I love my mini digital scale from Lee Valley)
- 1 Wooden spoon or Chopstick (or non-reactive metal spoon)
Materials
- 600-1000 g Brown Rice Flour (total amount depends on how quickly your starter grows)
- Water (either filtered or rested on countertop)
- 120 mL Pineapple Juice (make sure it's pure with no additives)
- 1 Glass writing pen (optional - can use tape with regular pen)
- 1 Notebook
Instructions
DAY 1 - AM
- Mix 30g brown rice flour + 15g pineapple juice + 15g water
DAY 1 - PM
- Mix. Add 30g brown rice flour + 15g pineapple juice + 15g water
DAY 2 - AM
- Give your starter a good mix! Do not feed.
DAY 2 - PM
- Mix. Then discard 1/2, keep 60g of starter. feed 40g flour, 20g pineapple juice, 20g water. Then Mix.
DAY 3 -AM
- Give your starter a good mix! Do not feed.
DAY 3 - PM
- Discard most & keep only 30g. Feed 50g flour, 25g pineapple juice, 25g water. Then mix.
DAY 4 - AM
- Give your starter a good mix! Do not feed.
DAY 4 - PM
- Discard most & keep only 60g. Feed 60g flour, 10g pineapple juice, 40g water. Then mix. If your starter is the correct consistency of a thick paste, then add 50g Flour instead. Mix.
DAY 5 - AM
- Discard about 1/2 & keep only 60g. Feed 60g flour, 60g water. Then mix.
DAY 5 - PM
- Discard about 1/2 & keep only 60g. Feed 60g flour, 60g water. Then mix. You can now bake with your discard! See above post for some ideas!
DAY 6 - AM
- Discard about 1/2 & keep only 55g. Feed 60g flour, 60g water. Then mix. Try baking with your discard! See above post for some ideas!
DAY 6 - PM
- Discard all but 40g. Feed 50g flour, 50g water. Mix.
DAY 7 - AM
- Discard all but 30g. Feed 50g flour, 50g water. Mix.
DAY 7 - PM
- Discard all but 30g. Feed 50g flour, 50g water. Mix.
DAY 8 - 14
- Discard all but 30g. Feed 50g flour, 50g water. Mix. See my videos for how to adapt if your starter has trouble.
IN A HURRY DAY (see Day 10 evening video)
- If you are having a crazy day & can't find the time to feed your starter, follow these instructions. Discard all but 30g. Feed 100g flour, 100g water. Mix. No need to feed for 24 hours or until reaches peak rise again.
Video
Notes
- This is a video series. These written instructions are meant only to be an adjunct to the daily videos.
- On Day 4-5 you can start to bake with your discard! I've posted a bunch of ideas in the post above. If your starter is very active, you can try baking a loaf of sourdough at this point, but I find the starter just doesn't quite have the strength to give a good rise until the full 2 weeks. However, it still tastes great when used to bake a loaf after DAY 6. So the choice is yours!
6 Responses
Thank you for this recipe.
You are most welcome Carol 🥰
Love this gluten free option.
Thank you Bev. It is fantastic as brown rice flour is so versatile!
I’m so excited to start this journey to make a sourdough starter!
I’m so glad you can join me!