This basic gluten free sourdough rice starter is for people who are sensitive to gluten as well as dairy, eggs and yeast. This is, in my opinion, an easy sourdough recipe but it takes a few days to build the starter. The starter is "boosted" with a fermented drink. This acts like a preservative and adds some dependability and longevity to the rice starter. In my experience, Gluten free starters that use plain gluten free flour and water tend to mold or spoil. The Water Kefir recipe is posted on my blog. This starter can be used for many wonderful recipes. Also on my blog are two very successful recipes, gluten free sourdough bread #1 and pancakes. http://glutenfreesourdough.blogspot.com
- Start with one cup of brown rice flour and put it in a ceramic or glass bowl
- Pour in slightly less than one cup of water and whisk smooth
- Add 1-2 tablespoons of water kefir (water kefir recipe below)and whisk again
- Cover with a cloth or paper towel and secure with a rubber band
- Leave it on the counter away from drafts or extreme temperatures
- Feed the starter, with 1/3-1/2 cup of flour and little less water, every 8-12 hours, 2-3 times a day, for a total of four days, whisking smooth and covering.
- I find with warm summer temperatures feeding 3 times a day is better than twice
- After two days put the starter in a clean bowl and continue feeding. (change the bowl so that the dried out starter that clings to the sides of the bowl stays out of the living starter)
- After about 48 hours the starter should show signs of viability.
- If you donât see any bubbles or hilling you can add another tablespoon of water kefir
- By the third day you should see small bubbles especially during stirring
- By the fourth day you may see bubbles of different sizes and there may be a hissing, bubbling sound when they come up from the bottom of the bowl
- It should take about 4 days for a brand new starter to be ready for cooking. It may take less time in warm weather and more time in cold weather. With a little practice you will get to know when your starter is ready.
- You can store a small amount of starter, Â¼ - Â½ cup, in the refrigerator for next time. Feed it every 2 weeks by taking it out of the refrigerator, letting it come to room temperature, feed it with a small amount of flour and water, whisk and refrigerate again.
- If you plan to make sourdough products a few times a week you may want to use an ongoing starter kept at room temperature on the counter. When youâre ready to cook/bake, remove a small amount Â¼ - Â½ cup of starter and put it in a clean bowl. Feed 2-3 times a day with roughly equal amounts of flour and water and whisk smooth. Cover and set it aside to continue fermenting. This will be your starter for your next batch. Proceed with your recipe with the remaining starter.
- Starter recipe from The Art of Gluten Free Sourdough Baking recipe package, available at www.food-medicine.com
|Amount Per Serving||%DV|
|Serving Size 9g|
|Recipe makes 3 servings|
|Calories from Fat 0||0%|
|Total Fat 0.0g||0%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbs 0.0g||0%|
|Dietary Fiber 0.0g||0%|