By Aditi Saraswat
April 26, 2026
A gluten-free sourdough starter is the base for baking soft, tangy bread without using wheat. It may take a few days, but the process is easy and rewarding.
½ cup gluten-free flour (rice, millet, or buckwheat) ½ cup filtered water Extra ¼ cup flour + ¼ cup water (for daily feeding)
In a clean glass jar, mix gluten-free flour and the filtered water. Stir it well to make a thick paste, scraping down sides to avoid the dry pockets.
Cover the jar loosely with a lid or cloth and then leave it at room temperature for at least 24 hours. This will allow the natural fermentation to begin slowly.
After 24 hours, discard half of the mixture. Add some fresh flour and water, then mix everything again. This feeding will help in building active, healthy fermentation in the starter.
Continue removing half and feeding with fresh flour and water every day. You will begin to see bubbles and a bit of a sour smell developing slowly.
By day 4 or 5, the starter will look bubbly and will rise a bit after feeding. This represents the natural yeast is becoming active and stable.
Once the starter doubles in size within a few hours of feeding and smells tangy pleasantly, you can use it for gluten-free sourdough baking.