Gluten-Free Sourdough Starter

April 11, 2019
gluten-free sourdough starter

When I realized that I had an intolerance to gluten, eating bread and delicious pastries became a thing of the past. Most gluten-free recipes just didn’t cut it and had left me wanting. That is until I discovered how to make a gluten-free sourdough starter.

This sourdough starter brings back the one thing about bread that all of us gluten intolerants miss the most…the fluffy texture. This gluten-free sourdough starter is so versatile too. I’ve used it in everything from bread to doughnuts, to a tempura style batter.

It will give all of your recipes that same delightfully sour taste like a conventional sourdough starter as well.

The possibilities are truly endless, and I keep finding things to use it for. It never fails to produce recipes with that fluffy texture that real bread has.

When making your own gluten-free sourdough starter you will find that it’s extremely simple. It just requires what any fermented food does, and that’s patience.

How to Make a Gluten-free Sourdough Starter

Step 1: Combine 1 cup each of gluten-free flour and water. Allow to sit for 24 hours.

Step 2: Discard half of your mixture, and add another cup each of the flour and water.

Step 3: Repeat step 2 each day until your mixture becomes bubbly and doubles in size after a few hours.

gluten-free sourdough starter

How to Store Your Sourdough Starter

Once your gluten-free sourdough starter is active, it will last you a long time. Store it in the refrigerator and feed it 1 cup of water, and 1 cup of gluten-free flour, once every 1-2 weeks.

The thing that I love most about fermented starters like this one, is that you can share them with others. I often end up with more than I need after feeding it a few times and love to give some to others to enjoy.

This gluten-free sourdough starter has become a staple in my kitchen and has made it possible for my family and me to have delicious, fluffy bread items again. Give it a try, you won’t be sorry!

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Gluten-free Sourdough Starter

1 Star2 Stars3 Stars4 Stars5 Stars (15 votes, average: 3.67 out of 5)
By Curie Ganio
Prep Time: 5 Min Cooking Time: 5-7 Days

An easy sourdough starter that makes all your gluten-free recipes fluffy and delicious


  • 5-7 C 1to 1 Gluten-free Baking Flour
  • 5-7 C Filtered, Unchlorinated Water



Step 1: Combine 1 cup of flour with 1 cup of water, cover with a damp towel or cloth and allow to sit at room temperature in an area out of direct sunlight for 24 hours.


Step 2: After 24 hours, discard half of the mixture and feed the sourdough by adding another 1 cup of flour and 1 cup of water.


Step 3: Repeat step 2 each day until your sourdough begins to bubble and double in size after a few hours of feeding it.


If your starter has not become active and bubbly by the fifth day, continue to repeat step two each day. Sometimes it can take longer than expected.


Use the starter in any gluten-free sourdough bread recipe, and store in the refrigerator for future use (see notes).


Storing your sourdough starter: This starter is best stored in the refrigerator in a non-metal bowl with a loose fitting lid. To keep your starter alive: Feed it by adding 1 cup of water and 1 cup of flour once every 1-2 weeks

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  • Reply
    April 16, 2020 at 4:46 pm

    Hi, do you have a recipe that uses this GF Sourdough starter to make a GF Sourdough Bread?

    • Reply
      Curie Ganio
      April 16, 2020 at 5:51 pm

      Hi Valerie, I just use this recipe by The Pioneer Woman. I simply replace the flour with Bob’s Red Mill 1 to 1 gluten-free flour. You can use other gluten-free flour blends, but make sure that if you do, it has xanthan gum in it or the texture might turn out a bit crumbly. I hope this is helpful and that your bread turns out amazing!

  • Reply
    April 16, 2020 at 6:44 pm

    Thank you so much Curie,
    This is great 👍

  • Reply
    April 16, 2020 at 6:45 pm

    P.S. Bob’s is my favourite 1-1 flour ☺️

    • Reply
      Curie Ganio
      April 16, 2020 at 6:48 pm

      Me too! Their paleo flour is pure gold for things like cookies. It’s nice and dense and they come out moist and
      chewy with that kind.

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