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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 cup King Arthur Gluten-Free Measure for Measure Flour
- 1/2 cup + 1 tablespoon cool water
Instructions
- Day 1: Mix together the flour and water in a medium-sized bowl, stirring until thoroughly combined. Cover the bowl, and let the mixture rest overnight at room temperature.
- Day 2: Discard half the starter, and feed the remainder with 1/2 cup + 1 tablespoon (128g) cool water and 1 cup (121g) Measure for Measure flour.
- Days 3, 4, 5... Repeat the process from Day 2. Sometime between days 5 and 10, you'll notice that within several hours after feeding the starter will have grown in size to between 2 1/4 and 2 3/4 cups. At this point it's ready to use in your recipe. If it takes longer than this, simply keep repeating the once-a-day feeding process until it matures fully; bubbling nicely, and doubling in size within several hours after feeding.
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.
