Gluten-Free Sourdough Starter

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This Gluten-Free Sourdough Starter recipe couldn’t be easier to make! Learn how to make a magical natural yeast starter that can be used for any sourdough recipes you would like with this simple and fool-proof method using only 2 ingredients.

This has been a long time coming! It took me quite some time to finally dive into the world of sourdough baking and boy, did I wish I had done so sooner. It is so fun, and easier than you would imagine. I’ve experimented with various starters and this one is certainly my favorite, not only for the flavor, but how quickly it readies itself! I hope you find this whole process as beautiful (and tasty) as I do!

a wooden spoon in a jar of bubbly sourdough starter

🍞 Gluten-Free Sourdough Starter

2 simple ingredients.
Easy to make.
Fun to make.
Tasty.
Super active.
Gluten-free, dairy-free, vegan, nut-free, soy-free.

🥘 Ingredients

Sorghum flour, brown rice flour, gluten-free all-purpose flour + water—that’s it!

a wooden spoon stuck in active sourdough starter

🥣 How-to Make Gluten-Free Sourdough Starter

💭 Frequently Asked Questions

How do you know when sourdough starter is ready to use?

When the sourdough starter is active and ready for use in recipes, it will have doubled in size during a 12-hour stretch of time, developed bubbles and air pockets throughout and will have a pleasant sour aroma reminiscent of sourdough bread. I find this is usually achieved within 3-7 days.

What should sourdough starter smell like?

The smell you are aiming for is pleasantly sour (like sourdough bread itself), with maybe a hint of sweet. If your starter smells like vinegar, that is a sign that it is hungry and should be fed to achieve proper balance.

What should sourdough starter look like?

Generally speaking, it’s okay and completely normal to have some variances in consistency when it comes to sourdough starters. I aim for a sludgy, paste-like consistency, but dependent upon the brands of flours used and other factors, it’s okay if it’s a little wet or a little thick. It’s also okay to add a little extra water or flour as needed to achieve the consistency you are aiming for. It is not an exact science, but rather an intuitive process, as you will discover.

Can I use different flours in this recipe?

The short answer is yes. If you are sensitive to any of the flours in this starter recipe, you can use any gluten-free flours of your choosing. However, some may take a lot longer to achieve active status than others, and also produce some differences in taste when added to your favorite sourdough recipes. This particular recipe is one that I’ve seen great success with, hence me sharing. But I do not want to discourage your own experimenting! The ratios in this recipe will nurture that.

Can I use tap water in this sourdough starter?

If you can—clean, filtered, non-chlorinated water will produce the best results. If you only have access to tap water, it can still work, but just know if you are not seeing any signs of activity in your starter, it may very well be that the chlorine in the water inhibited the fermentation process.

How can I use gluten-free sourdough starter?

Use as directed in any gluten-free sourdough recipes of your choosing.

How do I store an active sourdough starter?

Keep the active starter stored in the refrigerator for up to 2 weeks, being certain to feed the starter once a week by following the steps in Day 1 in the recipe card. To use your refrigerated starter, be certain to refresh the starter by following the steps in Day 3 in the recipe card before use.

What should I do with the discarded sourdough starter from the Day 3 phase and onward?

You can dispose of it, or keep it stored in the fridge to add a nice sourdough flavor to recipes you make. I like to add the discard to pancakes, waffles and pizza crusts for a nice flavor.

Can I double or triple this recipe?

Yes. You can adjust as needed so you have what you need for any recipes you will be using it in.

What do I do if my starter isn’t doubling in size?

Sometimes, despite your best efforts, a starter just will not react as you had hoped. This can come down to a variety of factors including quality and age of flours, water quality, as well as temperature and environment. If you haven’t seen any doubling within 10 days of starting the process then I recommend you start from scratch again. Before 10 days, you can try to place the starter in a warmer environment such as an oven that has just been turned off or try feeding the starter a different type or brand of flour.

a close up shot of a clear jar filled with active gluten free sourdough starter with lots of bubbles and air pockets throughout

a hand holding an open jar of sourdough starter

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

Gluten-Free Sourdough Starter

4.62 from 39 votes

This Gluten-Free Sourdough Starter recipe couldn't be easier to make! Learn how to make a natural yeast starter that can be used for any sourdough recipes you would like with this fool-proof method.

Author: Kristen Wood

Servings:

Prep Time: 5

Cook Time: 0

Fermentation Time: 3

Total Time: 12 5

Print Pin Rate Save

Course: Gut Healing

Cuisine: Egyptian

Diet: Gluten Free, Vegan, Vegetarian

Ingredients

Day 1

2 tablespoons sorghum flour
2 tablespoons brown rice flour
1/4 cup filtered water chlorine-free preferably

Day 2

2 tablespoons sorghum flour
2 tablespoons brown rice flour
1/4 cup filtered water chlorine-free preferably

Day 3-Until Ready

1/4 cup gluten-free all purpose flour with or without xanthan gum
1/4 cup filtered water chlorine-free preferably

Instructions

Day 1

In a clean glass jar or bowl add sorghum flour, brown rice flour and water. Stir with a wooden or plastic spoon to combine (metal reacts). Loosely cover with a lid or cloth and let sit at room temperature for 12 hours.

Day 2

After 12 hours, add another round of sorghum flour, brown rice flour and water. Stir to combine with a wooden or plastic spoon. Loosely cover and let sit at room temperature for 12 hours longer.

Day 3-Until Ready

On day 3, place 2 tablespoons of the sourdough starter into another clean glass jar or bowl. To this add all-purpose flour and water. Stir well with a wooden or plastic spoon. Cover loosely and let sit for 12 hours. After this, check your starter for signs of being active and ready. If it has doubled in size, has nice air pockets throughout and has a pleasant sour aroma, it is probably ready to go. Otherwise, repeat the steps for Day 3 until the starter is ready. (See post above for lots of tips, tricks, signs to look for, as well as ways to use the the starter portions you discarded).

Enjoy!

Once your starter is ready you can use it right away in any sourdough recipes you would like or you can store it in the fridge in an airtight container until ready to use. If storing, refresh your starter before use by repeating the steps for Day 3 one time before use. (Learn more in the FAQs section in this post). Enjoy!

Notes

Please refer to the FAQs section in this post for clarification on all steps of this how-to process and to help ensure you see success!

My Gluten-Free Sourdough Bread recipe.

Nutrition

Recommended Products

Sorghum Flour

Brown Rice Flour

1:1 Gluten-Free All Purpose Flour

Have you tried this recipe?Please Rate + Comment Below!

17 Comments

Sandra says:

03/26/2025 at 8:37 PM

my son is allergic to yeast. can I use this recipe as part of the bread making process, or does this turn into yeast?

1. Kristen Wood says:
  
  03/27/2025 at 10:14 AM
  
  Hi, Sandra! Unfortunately, if your son has an allergy (not just a slight intolerance) it is best to stay away from sourdough starter and sourdough in general, as the starter is a just a form of wild yeast which is definitely yeast! My favorite alternative for getting a bit of tang and rise in breads that is free of yeast, is to use about 1/2 tsp baking soda + 1 tbs of vinegar per 1 cup of flour. I hope this helps!
  
Alexis Rebman says:

02/15/2025 at 12:37 PM

I don’t do well with brown rice or GF pasta made from brown rice. Is there another flour I can substitute?

1. Kristen Wood says:
  
  02/17/2025 at 11:05 AM
  
  Hi! Yes – you can use simply use all sorghum, a GF all purpose blend, or quinoa flour also works well. I hope this helps! 🙂
  
Sapientia says:

02/26/2024 at 1:04 PM

Hello! Great recipe, it seems to work well, BUT…
My starter had a smell reminiscent of sweet soy sauce. Is this normal, or should it be more sour-smelling?
Thanks!

1. Kristen Wood says:
  
  02/26/2024 at 2:08 PM
  
  Hi! Thank you for visiting! I find the smell to vary greatly depending on which specific brands and flours are used. More than smell, if the starter is doubling in size, that is a much better indicator as to how well it is working out. I find a healthy starter to have a slightly more yeasty, astringent smell than a super sour smell per se. The sour really comes into play once it is used and baked. I hope this helps! 🙂
  
Jannel D says:

01/09/2024 at 7:42 PM

If I am doing the 3x recipe, am I still only using 2 TBSP of the starter on day 3, or should it be 6 TBSP?
Thank you!

1. Kristen Wood says:
  
  01/10/2024 at 11:11 AM
  
  Hi, Jannel! 6 tablespoons.:)
  
Barbara Ernst says:

08/12/2023 at 1:25 PM

Any substitutions for brown rice flour? Allergic, thanks

1. Kristen Wood says:
  
  08/12/2023 at 1:51 PM
  
  Hi! You can replace it with more sorghum flour. Other flours that work well are quinoa flour, oat flour and teff flour. I hope this helps!
  
Meagan Tagliarini says:

02/09/2022 at 9:43 AM

I’m a little confused, is it 36 hours or three full days?

1. Kristen Wood says:
  
  02/09/2022 at 9:48 AM
  
  Hi Meagan – sorry for the confusion! The recipe card automatically rounds up to 3 days. 🙂 It is 36 hours, but more importantly, it is ready when you see the tell-tale signs – sour aroma, doubled in size, air bubbles..I hope this helps!
  
Tina says:

01/17/2022 at 10:02 AM

When you mix day 3 is this what you use to make your sour dough bread? I’m just making sure I’m correct. I have never made this before.

1. Kristen Wood says:
  
  01/17/2022 at 10:33 AM
  
  Hi Tina – if on day 3 it has signs of being ready (see recipe card and post for lots of info on this), then yes, you can use it. If it hasn’t doubled in size, developed air bubbles or a sour aroma, repeat the steps for day 3 by feeding it again, until you see/smell the signs that it’s ready. A lot of factors go into whether it’s ready around the third day (ambient temperature, etc.).I hope this helps! 🙂
  
Anne says:

10/03/2021 at 2:43 PM

I’m confused. You state this takes 3 days, yet 3 x 12 hours, is 36 hours (a day and a half). Also, I’m in New Zealand. Our GF all purpose flours don’t contain xanthum gum – we have to add it. How much xanthum gum should I add to the recipe? Thanks heaps. 🙂

1. Kristen Wood says:
  
  10/03/2021 at 2:52 PM
  
  Hi Anne – sorry for the confusion! The 3 days is just to let people know that it will made over the course of 3 days, regardless of hours, but I can see how this can be confusing! Also, my recipe card will not let me input 36 hours instead. 🙂 I appreciate you bringing it to my attention though! As for the all purpose blend, as stated, it can be a blend with or without xanthan gum added. If you would prefer using a blend with, I recommend adding 1/4 teaspoon for this particular recipe. I hope this helps! 🙂
  
  1. Anne says:
    
    02/09/2022 at 10:54 AM
    
    Thanks for that. I’ve tweaked it s little and created a perfect GF starter. I used mainly sorghum & brown rice flour – probably equal amounts with the plain flour. It bubbled fantastically! Keepwell! Tganks for sharing. 🧡🧡🧡

Gluten-Free Sourdough Starter

🍞 Gluten-Free Sourdough Starter

🥘 Ingredients

🥣 How-to Make Gluten-Free Sourdough Starter

💭 Frequently Asked Questions

How do you know when sourdough starter is ready to use?

What should sourdough starter smell like?

What should sourdough starter look like?

Can I use different flours in this recipe?

Can I use tap water in this sourdough starter?

How can I use gluten-free sourdough starter?

How do I store an active sourdough starter?

What should I do with the discarded sourdough starter from the Day 3 phase and onward?

Can I double or triple this recipe?

What do I do if my starter isn’t doubling in size?

Gluten-Free Sourdough Starter

Ingredients

Day 1

Day 2

Day 3-Until Ready

Instructions

Day 1

Day 2

Day 3-Until Ready

Enjoy!

Notes

Nutrition

Recommended Products

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