A gluten-free sourdough starter it’s easy to make, let’s see how.
In this step-by-step process I use rice flour, but you can use any wholegrain flour: buckwheat, teff, millet, corn, quinoa. However, if this is your first try I would suggest to go with rice flour. I have had the best results with it. You can use superfine flour, white rice flour, brown rice flour. If possible, start with an organic one, you will have more chance to succeed.
What to do you with your gluten-free sourdough discard
If you happen to have an exceeding amount of sourdough starter (it may happens when you plan to bake but for any reason don’t make it in the end), don’t throw it away! It’s usually called “discard”, because most of the people discard half of their starter when feeding. I find this a wasting of resources. And knowing the price of gluten-free flours, I wouldn’t suggest it.
When you have this excess of sourdough starter, use it in simple recipes like these “naan-style” flatbread that you can easily cook on a pan. And if you’re not using them right away, you can as well freeze them. CLICK HERE FOR THE RECIPE!
And follow my Pinterest profile where I save all the ideas I find with sourdough starter!