Recipe summary

Hands-on time:
20 mins. to 30 mins.
Baking time:
Total time:
4 days 20 mins. to 4 days 12 hrs 30 mins.
Yield:
about 1 1/2 cups starter
Overnight
Add tangy zest to your breads and other baked treats with this gluten-free sourdough starter. Just a few ingredients and 4 days of nurturing bring you this exciting addition to your gluten-free baking world.
Volume Ounces Grams

Directions

  1. 1) Whisk 1/4 teaspoon French sourdough starter into 1 cup Ancient Grains Flour Blend.
  2. 2) Add 1/2 cup cool water and mix until well blended. Allow mixture to rest overnight at room temperature.
  3. 3) The next day (day 2), discard half the starter and feed with 1 cup Ancient Grains Flour Blend and 1/2 cup cool water.
  4. 4) On day 3, repeat the discarding and feeding process of day 2.
  5. 5) On the fourth day, discard half the starter, and feed the remainder with 1 cup King Arthur Gluten-Free Multi-Purpose Flour and 1/2 cup cool water. When the starter becomes active following this feeding, it's ready to use in your first recipe.
  6. Yield: about 1 1/2 cups starter.

Tips from our bakers

  • For a fun experiment, try substituting 1/2 cup starter for 1/2 cup of the flour and 2 ounces (1/4 cup) of the liquid in our gluten-free blueberry muffin recipe or any other muffin, cake or quick bread of your choice.
  • For tangier yeast bread recipes, try using 1 cup starter in place of 1/2 cup water and 1 cup flour.
  • Sourdough starter is best stored in the fridge in a stoneware crock or glass container with a loose-fitting lid. You should observe the same procedures for care and maintenance as for a wheat-based starter.