Description
A comprehensive guide for beginners to create and maintain a gluten-free sourdough starter, leading to delicious, homemade gluten-free bread.
Ingredients
- 1/2 cup gluten-free flour (brown rice flour, almond flour, or buckwheat flour)
- 1/2 cup filtered water
Instructions
- Combine half a cup of gluten-free flour with half a cup of filtered water in a clean jar. Stir well until smooth.
- Cover the jar with a breathable cloth or loose lid. Let it sit at room temperature for 24 hours.
- Each day, discard half of the mixture and feed it with another half cup of flour and half cup of water. Stir vigorously to introduce air.
- After about five to seven days, bubbles should form, indicating fermentation. When the mixture doubles in size and smells pleasantly sour, your starter is ready for baking.
Notes
Keep the starter in a warm area of your kitchen for optimal fermentation. Use a kitchen scale for precise measurements.
