How to make a Sourdough Starter Gluten Free (Brown Rice Flour)
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! This incredibly easy to follow video series is a daily follow along that will show you how to make a gluten free sourdough starter from scratch! I'll also show you how to make a wheat sourdough starter from scratch! With this starter, you can create all sorts of incredible sourdough bakes that are vegan (no eggs, no dairy), allergen-friendly, refined sugar-free, oat-free, gum-free, soy-free, and nut-free! Please follow along with me as I share with you my intuitive approach to building & maintaining a sourdough starter, whether it's gluten free or not!
Keyword: Fermented Foods, How To Gluten-Free Series, how to make a sourdough starter, How to make a sourdough starter gluten free, sourdough cultures, Sourdough Recipe, Sourdough Starter Recipe
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!