Sourdough bread has been a beloved staple in many cultures for centuries. Its unique tangy flavor, chewy crust, and soft, airy crumb make it a favorite among bread enthusiasts. But what if you’re gluten intolerant or have celiac disease? I know I struggled to figure out with gluten-free how I could make sourdough bread to help heal my gut! You can still enjoy the wonderful world of sourdough by creating a gluten-free sourdough starter and it’s just as easy as gluten starters. Today, we’ll guide you through the process step by step.
A sourdough starter is a mixture of flour and water that captures wild yeast and beneficial bacteria from the environment. These microorganisms work together to ferment the mixture, producing bubbles of carbon dioxide gas, which leaven the bread. With regular feeding and care, a gluten-free sourdough starter can be maintained for years, even generations!
Let me clarify that if you are gluten free for a health related reason, there are SO many people on the internet sharing about how you can make gluten free sourdough bread with normal gluten starter. Be VERY careful taking that advice. I am someone with celiacs disease and have came so far in my gut health journey. This journey has been long in healing that and it started by eliminating every bit of gluten. I finally got rid of my severe sinus infections and bloating.
I highly suggest using a true Gluten-Free sourdough starter. Even though the gluten would be fermented in the starter, people highly sensitive to gluten may react to it. Amy Myers, who’s diet I was on to help heal my gut, said once, gluten is found in a lot of places and even though your body might not react to it, it can still directly affect your health! Your gut should avoid modern gluten all together as much as possible.
Add the packet of starter to 1 Tbs. of flour and 1 Tbs. of room temperature water in your quart-size jar and stir it thoroughly. If you need more water, add a little bit more! You don’t want it to dry. Cover the jar with a coffee filter and rubber band. Keep your starter in a warm place (70-80 degrees Fahrenheit) for 12-24 hours.
After 4-8 hours, feed your starter with an additional 2 Tbs. Flour and 2 Tbs. Water. Stir thoroughly.
After 4-8 hours, feed the starter with an additional ½ cup flour and ½ cup water, adding more water if needed. It needs to look like pancake batter. Stir it and wait 12-24 hours.
Now discard down to ½ cup starter and feed it with ½ cup water and ½ cup flour. Stir thoroughly. You should see it bubble here a lot! You can use the discard in pancakes, pretzels, or anything that doesn’t require a lot of rise. I did make bread with it and it turned out fine, but maybe do biscuits if you’re not feeling confident in it yet!
Repeat step 4 every 4-8 hours for 3-7 days. Do this until the starter is like pancake batter and bubbly regularly within a few hours.
This is the recipe I used for the King Arthur flour. I did use their Bread flour instead of regular gluten-free flour.
Measure 100 grams of gluten-free flour: Place it in your container.
Add 100 grams of water: Mix until you have a smooth, thick batter.
Cover loosely: Use a cloth or plastic wrap, secured with a rubber band or string. This allows air in while keeping out contaminants.
Let it sit: Place the container in a warm (70-75°F or 21-24°C), draft-free spot in your kitchen. Leave it for 24 hours.
Check for bubbles: After 24 hours, look for bubbles on the surface. Bubbles are a sign that wild yeast and bacteria are doing their job.
Discard half: Remove and discard half of the starter (about 100 grams).
Add 100 grams of gluten-free flour: Mix well.
Add 100 grams of water: Mix until smooth.
Cover loosely and return the container to its warm spot.
Repeat the process: Continue discarding half and feeding the remaining starter every 24 hours for the next several days.
Watch for growth: You should notice an increase in volume, bubbles, and a sour aroma developing. It may take anywhere from 3 to 7 days for your starter to become active.
When you observe consistent growth, bubbles, and a pleasant sour smell, your gluten-free sourdough starter is ready to use in recipes.
Maintaining your starter: To keep it alive, you can store it in the fridge and feed it once a week. Before using it in a recipe, take it out and feed it a day or two in advance to revive its activity.
This layer is called the “hooch” and it means you are starving your starter. It’s a liquid layer built up of alcohol. To prevent this you water to refresh your starter more often. This can happen when leaving it in the fridge when you are not using it for storage.
Creating a gluten-free sourdough starter is a rewarding process that opens up a world of delicious, gluten-free sourdough bread possibilities. With just a few simple ingredients and a bit of patience, you can enjoy the wonderful flavors and textures of sourdough without the gluten. So, roll up your sleeves, get started, and savor the joy of homemade gluten-free sourdough bread!
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