Gluten-Free Sourdough Starter
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.
Ingredients
- 1/4 teaspoon Florapan French Sourdough Starter
- 1 cup Ancient Grains Flour Blend
- 1/2 cup cool water
- 1 cup King Arthur Gluten-Free Multi-Purpose Flour*
- *Added on day 4 of the process.
Instructions
- Whisk 1/4 teaspoon French sourdough starter into 1 cup Ancient Grains Flour Blend.
- Add 1/2 cup cool water and mix until well blended. Allow mixture to rest overnight at room temperature.
- The next day (day 2), discard half the starter and feed with 1 cup Ancient Grains Flour Blend and 1/2 cup cool water.
- On day 3, repeat the discarding and feeding process of day 2.
- 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.
Nutrition Information
- Serving Size 393g
- Servings Per Batch 1
Amount Per Serving:
- Calories 1010
- Calories from Fat 70
- Total Fat 7g
- Saturated Fat 1.5g
- Trans Fat 0g
- Cholesterol omg
- Sodium 25mg
- Total Carbohydrate 215g
- Dietary Fiber 10g
- Sugars 3g
- Protein 21g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Tips from our bakers
- Try this starter in our Gluten-Free Sourdough Flatbread and our Gluten-Free Sourdough English Muffins.
- 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.
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Reviews
Working great!! Question: where do I store the starter day 2-4? Room temp? Or refrigerator? Thanks!Dave, leave your starter at room temperature on day 2-4. This will promote just the right amount of activity in your starter. Check out the linked blog for more detailed instructions as well as photos to help guide this process. Happy baking! Kye@KAF
Very easy and can't wait to for it to get going but... is it supposed to look like the photo eventually? I made this last night and it came out as a firm dough and looks the same this morning. I was expecting it to be more wet; just wanted to make sure I did it correctly.Sounds like you may have added too much flour to your starter initially, as it is supposed to look slightly wet. To ensure you're using the right amount, we recommend either measuring your flour by weight using a scale, or fluffing and sprinkling the flour gently into your measuring cup one spoonful at a time before leveling off with a knife. Also, check out the photos in the accompanying blog article to help guide you towards what the consistency should look like. I hope that helps! Kye@KAF
Where can we find this Ancient Grains flour mix? (I didn't make this yet - I lied. But I will make it if I can get the ingredients.Courtney, the Ancient Grains Flour is exclusively available at our flagship store in Norwich, Vermont, or it can be ordered through the shop section of our website and sent right to your door. We hope you give this recipe a try! Kye@KAF
The starter contains wheat. This is not a GF recipe, and it will make people very ill. I did not bake this because of this horrible error, and the system would only let me submit a review if I said I had made it. I am now wondering if I should be buying this brand at all if they think that this is what gluten free means.S, we apologize for any confusion, but this recipe does not contain wheat. The recipe calls for 1 cup of our Ancient Grains Flour Blend, which contains only gluten-free grains and is produced in a certified gluten-free facility. It also contains our Gluten-Free Multipurpose Flour, which is similarly certified gluten-free. We hope that clears up any confusion, and we'd be more than happy to answer any additional questions you may have. Kye@KAF
Question: The picture of the storage container shows a tight sealed container. can this be used? the recipe says to use a loose fitting lid.It's a photograph to show off the starter; it's not what we always store it in. If you'd like to use a jar like this, feel free to do so but don't close it with the clamp- leave it slightly loose. Happy baking! Laurie@KAF
Thank you for having a gluten free sourdough starter recipe online, along with your products. I look forward to experimenting with them, now that I know they exist! I have been maintaining my own sourdough starter the past couple of months using heavier GF flours, and though they have great flavor and are working well; I am looking forward to trying some of the "white flours" you have had success with. Could you please explain why you recommend keeping your starter in the fridge? I only do this when I need a break, otherwise mine lives on the kitchen counter top and eats 2x/day.
I've successfully used KAF starter and bought Florapan from you to make GF version for myself. ( I have IBS). However, you only have 2 recipes for using this starter, the flatbread and english muffins. Are there more recipes? I don't want to go through the trouble of making the starter, only to have nothing to use it with. I'm looking for an actual loaf of bread or biscuits. Thanks.
We don't have any specific recipes at this time. However, if you wish to use the starter in a variety of recipes, connect to the starter blog from the starter recipe page and read about other ways to use starter in things like muffins and your favorite bread recipes! It's simple and straightforward! ~Amy
A great procedure for a gluten-free Sourdough starter. Using these steps, without the sourdough starter packet of course, I was able to get a wild sourdough starter going.
