Gluten-Free Sourdough Starters for Beginners 

🙌How to make a Gluten-Free Sourdough Starter🙌
❤️Find the right jar-I have found flat sides work best for scraping, mixing and not getting moldy-with a lid.
❤️Run it through the dishwasher to make sure it is sterilized.
❤️Weigh it and label the bottom or make a note of it somewhere, so you can deduct the weight in the future when weighing your starter.
❤️Grab what you will need:
🥖digital kitchen scale
🥖Brown rice flour
🥖Reverse osmosis (RO) or filtered water (many “purified” bottled waters are RO)-you just want to make sure there’s no chlorine in the water.
🥖A little confidence, a good attitude, an open mind, and optimism.
❤️Add the jar to the scale, press tare.
❤️Add just 2 tablespoons brown rice flour. Mine usually weights about 16-18 grams.
❤️Add the equivalent amount of water, plus about 10-20%. Don’t overthink this. GF flour blends tend to absorb more water, so this keeps the starter hydrated.
❤️Stir very well, and scrape down the sides.
❤️Cover loosely, either with the lid ajar or I sometimes use a coffee filter.
❤️Keep at room temperature.
A couple important notes:
🥖GF Sourdough Starter doesn’t behave the same way as traditional sourdough starter. Don’t be concerned if it doesn’t double in size.
🥖Room temperature is important. If your house is colder than 70 degrees, you may want to wrap it in a towel (without covering the top) or place it near something warm, but not too warm.
🥖Don’t ever fully, tightly seal it. The fermentation process will need expansion, and you don’t want it to explode.
🥖I’m not an advanced expert-always learning!
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