GLUTEN FREE Sourdough Starter | Simple 1-to-1 flour and NO DISCARD

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Day 3 is 2 Tbsp and 2 Tbsp(as typed) but I misspoke and said 3 tbsp.
Do you want to start baking with gluten free sourdough but feel overwhelmed? Take a deep breath and start here!
With these easy, no discard gluten free starter instructions, I will walk you through making your own starter in just ONE WEEK.
Using this simple 1-to-1 (measure for measure) gluten free flour(King Arthur’s), you can establish a healthy, active, and bubbly starter and in no time! You can bake endless amounts of gluten free sourdough foods including bread, tortillas, pizza, desserts, and more!
Please be sure to like, SUBSCRIBE, and follow along for more gluten free sourdough recipes.
#glutenfree #glutenfreesourdough #sourdough #motherhood #sahm #homemaking #bread #sourdoughstarter

Опубликовано:

6 июн 2024

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Комментарии : 47

@susanjos2315 Месяц назад

On day 3 you say 3 tbsp of flour, 2 tbsp water but wrote down 2 tbsp flour, 2 tbsp water. I'm assuming it is 2 tbsp. Let me know. Thanks!

@simplycherishedlife Месяц назад

Thank you! I didn’t even catch that. Yes I did 2 and 2 as well as typed 2 and 2 but for whatever reason said 3. 🙈

@susanjos2315 Месяц назад

@@simplycherishedlife I figured. Thanks!!!

@unasassa861 Месяц назад

Is flour bread flour, self raising or plain? Thank you

@simplycherishedlife Месяц назад

For my starter and gf bread I use King Arthur’s Gluten Free 1-to-1 (measure for measure) all purpose flour. You could try with their bread flour but keep in mind their bread flour is not as easily accessible and their bread flour is “gluten free” but technically contains wheat which would not make it safe for anyone with a wheat allergy.

@user-eq1sc8vh7k 11 дней назад

Hi I tried to make the sour , it's quite thick and hard... Can i use more water? Is it ok ? I'm on day 3 😊

@tiffanysloan266 24 дня назад

Thank you for making this his so simple and straightforward. Gluten free flour is too expensive to be throwing any of it away, so this perfect!

@JinglesKills 19 дней назад

it always made me so nervous when I was finding people without celiac/intolerance giving gluten-free sourdough starter recipes. As someone part of the celiac crowd I'm super glad I found this!!! thank you so much I can't wait to try it

@simplycherishedlife 17 дней назад

Completely agree! So happy you’re here.

@feliciabueno9059 Месяц назад

Thank you. Every other recipe is ridiculously intricate and intimidating. Yours is so easy and fool proof. Thank you ❤

@simplycherishedlife Месяц назад

Absolutely! You’ll be baking in no time. Be sure to check out my bread recipe once your starter is ready 😊

@saimascakeparlour 8 дней назад

I just started yesterday 😍😍 your instructions are very easy Thank you 😊

@simplycherishedlife 8 дней назад

So exciting! You’ll be baking in no time😊

@Tellstories543 Месяц назад

Thank you! I’m excited to try this! I’m new to the gluten free crowd and would love to see more of your gluten free sourdough recipes.

@simplycherishedlife Месяц назад

So exciting! Be sure to subscribe and turn on the notification. I have many more gf sourdough recipes coming soon.

@bailleyhart3201 Месяц назад

Hello, after using the sourdough starter in your first recipe once it's fully done, where do you store the remaining starter? Do you feed it once, and then place it in your fridge for the next time you want to use it? If so, does it need to sit out prior to baking after taking it out? If not putting it in the fridge, do you let it sit on the counter after feeding it until your ready to use it next, and not touch it?

@simplycherishedlife Месяц назад

6:00 Hi! After using, if you don't plan on baking again soon, put it in the refrigerator and then pull out and feed it at least 6-8 hrs before you'd like to bake(depending on your house temp). If you plan on baking again soon(within 24 hrs), feed it again and use when bubbly and active. Be sure not to leave it out on a counter over 24 hrs without using or feeding. You would put it in the fridge after using, take it out and feed it the night before or at least 6-8 hrs before you want to use it. If you plan to not use for an extended period of time 3+ weeks I would look into dehydrating some(l have a video on this I'll get out soon.) Hope this helps! Happy baking! 😊

@vigour09 14 дней назад

Hi I started gf starter with brown rice flour. It was good till day 5 little bubbly and all. But after that became dense and not rising. I followed different recipe with 1tbsp flour to 1 tbsp water. Please advise. Thanks

@simplycherishedlife 14 дней назад

I haven’t made a starter with brown rice flour, only a blend. However, if you’re on day 5 and it’s bubbly you could use some in a discard recipe and then give it a nice big feeding. By day 5 the feeding should be more than 1 tbsp because you want to be sure you’re adding enough to “feed” all of the current starter.

@jmegyrl22 Месяц назад

Hi, I just started making my own gluten free sourdough starter using your recipe. It went well, my first loaf was not a great success but I think that was due to it being my first time. It didn't cook all the way through. It went wrong where I assumed I would just use what was left and start the process over -almost like day one but with the little remaining starter I had. I also assumed I would continue to leave it on the counter and feed it every day. It grew mold. What is your process after your starter has been used and you now need to replenish it and make bread the following week, for example, or in two weeks?

@simplycherishedlife Месяц назад

6:00 After using, if you don't plan on baking again soon, put it in the refrigerator and then pull out and feed at least 6-8 hrs before you'd like to bake. If you plan on baking again soon after using, then feed it again and use when bubbly and active. Be sure not to leave it out on a counter over 24 hrs without using or feeding. If storing in the fridge for an extended period you might notice a liquid on top it called "hooch" which is not mold. If you image search you can see what that looks like. If you plan to not use for an extended period of time 3+ weeks I would look into dehydrating some(l have a video on this I'll get out soon.) There is definitely a learning curve with the first few loaves, just jeep going Hope this helps!

@danielledeblois3965 29 дней назад

I use to make sourdough bread before and for the time i didn’t use it ,i was feeding it once a week for maintenance in the fridge and worked great for 3 years until one day electricity went off for 9 days at my place so i have to throw it away !! First attempt since then with your method of feeding with all purpose flour and so far at day 6 it as triple in size ! Can’t wait to bake your cinnamon rolls with it by tomorrow !! Thank you do much for your sharing and keep on !!! ❤

@hondahouse5870 5 дней назад

Can you tell me the size of the jar you transfer to with the locking lid? I’m having difficulty finding one smaller than a gallon, but bigger than a quart. it doesn’t look to me like yours is a gallon size, it’s just hard to tell for sure from the video. Thank you for your video, I’m on day 6 today so I’m so excited to see how it all ends up!🎉

@simplycherishedlife 5 дней назад

If you’re just baking bread you won’t necessarily need a larger jar. I have mine in a large jar because I use a lot of sourdough for everything. My jar is a half gallon Ball latch jar from Walmart. It works wonderfully!

@hondahouse5870 5 дней назад

@@simplycherishedlife Thank you!! I will check there. I am VERY new, like just saw your videos last week and committed to try again but the plan is to make all the things sourdough so I'm probably going to need a bigger jar if all goes well!😆

@simplycherishedlife 5 дней назад

@hondahouse5870 so exciting! It’s a fun journey.🤗

@zena-knittingbeans7973 12 дней назад

Hi I too am coeliac and have just found you. Do you use filtered water? Thank you for sharing 🙏🏻🤗

@simplycherishedlife 12 дней назад

So happy you found my channel! I live in the country on a well with a large whole home filtration system so I just my water straight from the tap with no problems. If you live somewhere with additives like chlorine and fluoride you might want to try filtered water so the chemicals don’t kill off the wild yeast/good bacteria in the starter.😊

@zena-knittingbeans7973 12 дней назад

@@simplycherishedlife thank you. Will do. Keep your fingers crossed for me 🤗

@simplycherishedlife 12 дней назад

@zena-knittingbeans7973 so excited to hear how it goes for you! Let me know if you have questions.😊

@zena-knittingbeans7973 6 дней назад

@@simplycherishedlifeday 6 visible mould around the jar so have thrown out will try again 😮

@simplycherishedlife 6 дней назад

Oh no! Look up some pictures of hooch to familiarize yourself with it and not confuse it with mold. If it is actually mold, be sure when you start over you’re keeping it somewhere with a fairly consistent temperature, not too hot and not too cold. Many people use their oven to store their starter.

@rank839 Месяц назад

Thanks for the vdo.. trying it with Bob's brown rice flour. Was active till day 4 and it died off.. now at day 7, still trying to feed 1:1 ratio. Hoping it will rise back..

@simplycherishedlife Месяц назад

What type of environment are you keeping it in? Somewhere warm? Colder?

@rank839 Месяц назад

I left it at my kitchen top approx 27deg

@simplycherishedlife Месяц назад

My only thought is that the flour might have had a hard time keeping going. Sorry I haven't tried it with just rice flour. If need be you can try discarding a bit and doing an even bigger feeding. The rice flour might respond better to that. I would also try keeping it somewhere slightly warmer and not breezy. The rice flour is probably just responding differently than the all purpose blend I used.

@rank839 Месяц назад

@@simplycherishedlife thanks for the reply. Will try the discard method and revert back.

@cherylvath4243 Месяц назад

I’m on Day 4….it’s performing as you state - but I’m using Bob’s Red Mill 1 to 1 (as I had some leftover)…..have you heard of people having success with it? The only difference I see is that BRM has xantham gum and KAF does not…..what’s your opinion? And thank you kindly!

@simplycherishedlife Месяц назад

So happy to hear it’s going well! I have occasionally fed my started BRM when I don’t have any KA with no problems. So you should be fine. I haven’t baked any bread with BRM recently following my recipe so I can’t guarantee if the results will be exactly the same but you’re welcome to try.😊

@Erida526 Месяц назад

Will this same process work with a regular flour that's not gluten free?

@simplycherishedlife Месяц назад

I haven’t tried it as I have celiacs and only do gluten free but I don’t see why not.😊 I’d love to hear how it works out for you.

@sharonvalverde8921 15 дней назад

Is water at the bottom of the starter OK? What do I do with it?

@simplycherishedlife 14 дней назад

Usually if you’re getting some water settling it’s at the top and it just get mixed right in before feeding or using. If it seems like too much liquid, I would cut back how much water you add at each feeding. You want a thick pancake batter like consistency. Sometimes humidity or the environment in a house can affect the starter.

@denishillman5942 Месяц назад

Thank you beautiful girl xoxo

@BorderlineChildParenthood 26 дней назад

What does it mean "draft free" place? I tried to translate, but the translation does not make sence.

@simplycherishedlife 26 дней назад

Somewhere without a ton of air flowing by/temperature change. Don’t leave it somewhere like inside a front door or right under a fan that’s very windy. Many people will store it in their oven as a warm, draft free place. However, just be careful not to preheat the oven with it inside.