Gluten-free Sourdough Instructions

Everything you need to activate, feed, and maintain a tangy, fluffy gluten-free sourdough starter. Just add water and gluten-free flour.

⏱ About 5 minutes per feeding🍞 Ready in approximately 3–7 days

Set up for success

What you need

Use a clean one-quart glass jar and room-temperature ingredients. Chlorine- and fluoride-free water helps protect the live culture.

Gluten-Free Sourdough Starter pouch with brown rice flour, water, glass jar, cloth cover, rubber band, and mixing utensil

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Gluten-free flourBrown rice flour is recommended. Organic flour is preferred.

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WaterRoom-temperature water free of chlorine and fluoride, such as bottled spring water.

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One-quart glass jarClean and roomy enough for the starter to grow.

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Mixing utensilFor stirring each feeding thoroughly.

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Breathable coverCoffee filter or tight-weave cloth plus a rubber band.

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Starter cultureOne packet of dehydrated gluten-free sourdough culture.

Temperature matters: keep the covered jar in a warm place between 70–80°F (21–27°C) during activation.

Activation guide

Wake up your starter

Follow each feeding in order. Mark steps complete as you go, and use the reminder button before every waiting period.

Let temperature set the pace: For feeding windows marked 4–8 hours, feed at about the 4-hour mark in a warmer environment near 85°F (29°C) to help prevent hooch. In a cooler environment, wait 8–12 hours so the culture has time to hydrate and feed on the fresh flour. Choose the matching reminder time below.

STEP 1Done

Combine the starter

Adding gluten-free sourdough starter culture, flour, and water to a glass jar for Step 1

Add the entire packet of starter to 1 Tbsp. flour and 1 Tbsp. room-temperature water in a one-quart glass jar. Stir thoroughly. Cover with a coffee filter or other breathable material, secure with a rubber band, and culture in a warm place (70–80°F) for 4–8 hours.

What to look for: bubbles between feedings. That is fermentation at work.

STEP 2Done

First feeding

Feeding the gluten-free sourdough starter with two tablespoons each of flour and water for Step 2

After 4–8 hours, feed the starter an additional 2 Tbsp. flour and 2 Tbsp. water. Stir thoroughly.

Consistency check: the starter should resemble pancake batter. Add flour or water as needed.

STEP 3Done

Build the culture

Stirring one-quarter cup each of flour and water into gluten-free sourdough starter for Step 3

After 4–8 hours, feed the starter with an additional 1/4 cup flour and 1/4 cup water. Stir thoroughly.

STEP 4Done

Increase the feeding

Feeding gluten-free sourdough starter with one-half cup each of flour and water for Step 4

After 4–8 hours, feed the starter with an additional 1/2 cup flour and 1/2 cup water. Stir thoroughly.

STEP 5Done

Discard, then feed

Discarding gluten-free sourdough starter before feeding one-half cup each of flour and water for Step 5

After 12–24 hours, discard down to 1/2 cup starter. Feed the remaining starter with 1/2 cup water and 1/2 cup flour. Stir thoroughly.

STEP 6 · REPEAT FOR 3–7 DAYSDone

Repeat until active

Bubbly gluten-free sourdough starter with pancake-batter consistency showing it is active for Step 6

Repeat Step 5 every 4–8 hours for 3–7 days. Continue until the starter has the consistency of pancake batter and is bubbling regularly within a few hours of feeding.

Ready signal: consistent bubbles within a few hours after feeding. Your starter is activated and ready to use.

THE FINISH LINE

Your starter is ready

Once it is bubbling reliably within a few hours of feeding and has a pancake-batter consistency, you can build up the amount needed for a recipe.

Feed according to your recipe, but do not discard while building it up. It is ready to bake within 4 hours after the last feeding. Reserve at least 1/4 cup to keep maintaining your starter.

Keep it going

Maintain your starter

Choose the schedule that fits how often you bake.

On your counter

Frequent bakers: feed once every 24 hours.

1 part starter · 1 part water · 1 part flourMeasured by volume

In your fridge

Weekly or monthly bakers: cold slows the culture, so feed every 5–7 days.

1 part starter · 1 part water · 1 part flourMeasured by volume

Before baking: build up the quantity your recipe needs by feeding without discarding. Keep at least 1/4 cup of starter back for future batches.

Troubleshooting

Is this normal?

Most starter changes are simply signs that the culture needs warmth, time, or food.

I do not see bubbles yet

Give it the full feeding window. Keep the jar at 70–80°F, use chlorine- and fluoride-free water, and continue the feeding schedule. Activity can begin slowly.

It is thicker or thinner than pancake batter

Adjust a little at a time. Add a small amount of water if it is too thick, or a small amount of gluten-free brown rice flour if it is too thin.

There is grey liquid on top

The starter is hungry. Stir the liquid back in or pour it off, then continue with the next discard-and-feed cycle.

It smells strongly sour or like acetone

That usually means it needs food. Continue the prescribed feeding schedule. A healthy starter should settle into a pleasantly tangy aroma.

I see pink, green, blue, or fuzzy growth

Stop and discard the starter. Colored or fuzzy patches indicate mold. Clean the equipment thoroughly and contact our team for help before restarting.

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