How to Make a Gluten-Free Sourdough Starter from Scratch

By Deanna Talerico Aug. 12th, 2026

Do you dream fresh homemade sourdough bread, but can’t eat gluten? I’m here to tell you that dreams can come true! Come learn how to make your own gluten-free sourdough starter from scratch with this easy step-by-step guide, using only three ingredients.

The process takes about a week, but requires minimal time or effort each day. By the end you’ll have an active homemade gluten-free sourdough starter – ready to use recipes like our gluten free sourdough bread, delicious gluten free sourdough crackers, or any others you desire.

Note: This post was originally published in March 2020 but has been significantly updated since.

A gluten-free sourdough loaf of bread sitting atop a wire cooling rack. It has been scored on top in the shape of a square with slice made in the top to resemble that of wheat or grain. — Gluten-free sourdough may never be quite as fluffy and springy as regular wheat, but it’s still dang good!

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Before we dive in, I’ll share a few tips, facts, and gluten-free flour options. I’ve also included a handy demonstration video at the end (where I make a wheat starter from scratch, but it’s basically the same process).

Quick Sourdough Facts

Rather than using instant dry yeast, sourdough relies on fermentation via a starter – a living culture of beneficial bacteria and natural yeasts – to make the bread rise.
The natural fermentation process and added probiotics makes sourdough bread more gut-healthy, nutrient-dense and easier to digest.
Once established, a starter must be nurtured with routine feedings to keep it alive. But don’t worry, it’s easier to do than most folks imagine. I store my starter in the fridge and only feed it (add fresh flour and water) once every few weeks… or sometimes as little as once every few months!
Contrary to popular belief, most homemade sourdough doesn’t taste super sour at all (it’s only called “sour” since it’s made with fermentation). Rather, commercially-made sourdough often includes additives to boost sour notes.

A picture shows a jar of sourdough starter on the left and a loaf of bread that has been cut in half on the right. It depicts bacteria, yeast, and flour and what those items together provide for a baked loaf of bread which is acid, carbon dioxide and aromas.

RELATED: Browse my favorite sourdough baking supplies and learn how to store, maintain and feed sourdough starter here.

Gluten-Free Sourdough Flour Options

When it comes to baking gluten-free sourdough bread, there are dozens of GF flour types to choose from! Millet, potato, rice, buckwheat, tapioca, sorghum… the list goes on.

Most gluten-free sourdough bread recipes call for a combination of several types of GF flours, along with the addition of psyllium husk and/or xanthan gum to help everything bind well in the absence of gluten.
To make a gluten-free sourdough starter, I’ve found it’s best to simply use brown rice flour or buckwheat flour (or half and half.) I used brown rice for this tutorial, which has a more mild, subtle flavored compared to buckwheat. You can also use white rice flour, albeit less nutritious than brown rice or buckwheat.
Once your starter is established, you can experiment with feeding (maintaining) it a variety of these flours, or even sweet rice flour. Sweet rice flour is less gritty and more sticky than other rice flours, which I’ve found can be helpful as a binding agent.
Finally, I do not recommend using an all-purpose 1:1 GF flour for this recipe due to the extra additives and gums it contains. I tried to make a gluten-free sourdough starter with a 1-1 GF flour once – it technically worked (rose and got active) but smelled absolutely disgusting.

A close up looking down on 5 wooden bowls full of different gluten free flours, some are more brown, tan, white or yellow in color.

Supplies Needed

A large air-tight glass container. I like to use this 2-liter flip-top container (about a half-gallon). A smaller container container will limit the space your starter has to rise. The container should be large enough to allow for the flour/water mixture inside to at least double in size.
A digital kitchen scale. For the most consistent results, it’s best to weigh sourdough ingredients since various flours have different densities and weights. For example, this recipe calls for 500 grams of flour to start. 500 grams of Arrowhead Mills brown rice flour equates to 3.25 cups, yet 500 grams of their buckwheat is 4 full cups.
Mixing bowl
Box cheese grater (to shred the apple)
Liquid measuring cup
A moderately warm location
Recommended: an ambient thermometer or sticky strip thermometer

Ingredients

Brown rice flour or buckwheat flour (or a mix of both). You’ll use about 750 grams of flour (or 1.7 pounds) total for the entire process. I like to use this organic brown rice flour .
One organic apple. The apple is what inoculates the starter with natural yeast and beneficial lactobacillus, so I highly recommend going organic for the best results. Non-organic produce may lack the good bacteria needed, and contain chemicals that interfere with healthy fermentation. I prefer use a Fuji, Pink Lady, or Gala apple.
Un-chlorinated or filtered water. Avoiding chlorine is important when it comes to any fermentation process, including making sourdough. A basic carbon filter is enough to remove most of the chlorine from city tap water. You can use bottled water in a pinch, but don’t use distilled water! It’s too sterile and “stripped down” to support a healthy sourdough culture.

An image showing a white bowl of flour sitting on top of a kitchen scale that is registering 500 grams in weight. Next to the bowl and scale is an apple and behind the apple is a glass measuring cup that has 1.5 cups of water in it. In the very back there is a bag of Arrowhead Mills Organic Brown Rice Flour and an empty two liter jar with a snap on lid. These are the ingredients to make your own gluten-free sourdough starter.

Instructions

Day 1: Mix Flour, Water and Apple

Start by washing the apple well under hot running water, but don’t use soap or another vegetable wash. Then use a clean cheese grater to shred the apple, including the skin.
In a large clean mixing bowl, combine 500 grams of brown rice or buckwheat flour, one grated organic apple, and 360 mL of lukewarm filtered water (about 1.5 cups). Mix thoroughly. The texture should be like thick sloppy dough – not dry and crumbly, but not soupy wet*.
Transfer the mixture into a large, clean glass container with a lid. Mash down the wet dough to remove any air pockets. If possible, try to avoid getting gunk all over the sides of your container (which is more likely to grow mold). Use a silicone spatula to clean up the sides if needed.
Mark the level of the mixture on the side of the container using a glass pen or rubber band so you can easily monitor the starters’ growth.

*PRO TIP: Throughout this process, if your starter ever seems too dry or far too wet, feel free to add a splash more water or flour until the desired consistency is reached as described. The amounts I’m providing are a general guide since different flour types and brands will have slightly varying weights.

A four way image showing the process of mixing the ingredients for a gluten-free sourdough starter. The first image shows a bowl of grated apple being held over a larger bowl of flour with a glass liquid measuring cup of water next to it. The second image shows the ingredients after they have been combined and mixed together in the larger bowl, a wooden spoon is seen partially inserted into the mixture. It was used to combine the ingredients. The third image shows a view through the top of the 2 liter flip top lid jar after the ingredients have been transferred to the jar. The fourth image shows the 2 liter flip top jar from the side, illustrating that the mixture has filled about 40 % of the jar and there is a red line that has been made on the jar to mark where the mixture was filled to.

Days 2-3: Rest and Wait

Now tuck the container in a moderately warm location and let it sit for 72 hours.
The ideal fermentation temperature for starter is around 70-75°F (23°C). Cooler temperatures will slow the activation process and increase the chances of mold, so if your home in the cold side, see tips on how to keep sourdough starter warm below. Use a simple stick-on thermometer to easily monitor the temperature.
Over the next three days, your starter should start to get active, bubbly, and rise. It may even rise and then fall back down again, which is a sign that it needs to be fed soon (step 3). The starter will also start to smell a little funky, malty, and semi-sweet – reminiscent of apple cider vinegar.

Ways to keep sourdough starter warm:

Find a warm spot in your house, such as next to or on top of a warm appliance. For example, my kitchen has under-cabinet lights that put off heat when they’re on, making the cabinets above quite warm and cozy.
Use a starter heating pad. I love and use this handy warming plate to keep my starter warm AND under the bowl of proofing dough later. I’ve also found that using warm water in the starter and dough will help boost activity.
Oven light trick. Most oven light bulbs emit warmth, so turning on the oven light (but keeping the oven itself OFF) can create a nice warm spot in the back of the oven for your starter or proofing dough. However, I’ve heard horror stories when folks accidentally pre-heat or bake their starter! So if you try this, be sure to make a reminder that it’s in there – including for other members of the household.
Proofing box. If you’re a regular baker with a chronically cool home, it may be worth investing in a proofing box – which can keep both your sourdough starter and proofing bread dough at the perfect temperature!

The future sourdough starter is shown in a 2 liter jar after it has fermented slightly. It is resting in an oven with the oven light on to keep it warm but the oven itself isn't turned on or hot. The mixture is much more airy with visible bubbles throughout and it has risen to almost double where it was originally started from. — Staying warm by the oven light… but don’t accidentally turn the oven on!

Day 4: First Feeding

After 72 hours (or about three days, it doesn’t need to be exact) it’s time to feed your starter for the first time. The process of feeding a sourdough starter usually involves discarding a portion of it before adding fresh flour and water.

First, open the lid and stir the starter with a clean utensil to knock out the air and bring it back down to its original volume.
Next, remove and discard about half of the volume of starter in the container. I usually just eyeball it, using the mark or rubber band line on the container as a guide. Discarded sourdough starter can be composted, fed to chickens, or used to make other sourdough goodies like gluten-free sourdough discard crackers.
Now add an additional 250 grams of fresh brown rice or buckwheat flour and about 180 mL (about 3/4 cup) of lukewarm water to the mix. Stir thoroughly to combine. I usually mix it right in the starter container, though you can also mix everything in separate bowl and transfer it back in. It should be a slightly thinner consistency than the original mix.
Clean up the sides of the container as needed so you can monitor the rise again (and possible fall).
Now, put the container back into a warm location and let it sit for 48 hours this time.

A four way image collage, the first image shows the jar with the risen sourdough mixture. The second image shows the jar after half of the mixture has been discarded. The mixture is now halfway between the red line and the bottom of the jar. The third image shows the jar after flour has been added to the top of the mixture, it has yet to be stirred in and there is a glass liquid measuring cup in the background with water that will need to be added as well. The fourth image shows the jar after the flour and water have been mixed into the remaining mixture.

Troubleshooting notes

If your starter didn’t rise at all during these 48 hours, allow it to sit for another day before moving on to the next step. Yet if it rose and fell back down (look for smears on the container) then it is time to feed again. If it’s acting particularly lethargic, try feeding with half brown rice flour and half buckwheat.

Note that it’s common for the first bout of activity to be more vigorous and obvious than after the first feeding. That’s because different short-lived bacteria quickly ferment the starter at first. Yet these are not the same type of bacteria and yeast we desire long-term in our starter, who are slower to develop.

Day 6: Feed Again

This step is easy! Simply repeat the same discard and feed process that you did previously. Stir it first, discard half, and add more fresh flour and water like we did in the previous step. Yet this time you want to make it a splash more wet than before – like a wet, sloppy dough. Use 250 grams of flour and about 220 mL (just under a cup) of lukewarm water this time.

Now, let your almost-ready gluten-free sourdough starter sit for 24 hours If all goes well, it should rise and fall within this time period. The apples should be pretty much be disintegrated by now too.

Day 7: It’s Ready!

If it’s bubbly and active within 24 hours of the last feeding – congratulations – you just made a new gluten-free sourdough starter from scratch! It’s now ready to bake with. Try our rustic gluten-free sourdough boule loaf recipe here.

But first, be sure to name your starter. It’s tradition among the sourdough community and considered bad baking luck if you don’t! Check out our round-up of the best 60 Punny Sourdough Starter Names for plenty of fun ideas.

If you’re not ready to bake yet, simply store your starter in the refrigerator and see the tips below to learn how to take care of it.

Cheesy, herby gluten-free sourdough discard crackers... YUM!

Storage and Ongoing Care

Now what? If you aren’t ready to bake yet, simply store your starter in the refrigerator and then head over to our guide on how to maintain and feed sourdough starter. It covers the pros and cons of storing it at room temperature vs the refrigerator, when and how to feed it, and how to ready a starter for baking.

TIP: it’s best to use sourdough starter for baking several hours after feeding, once it’s reached “peak activity” – which is when it’s at least doubled in size, is no longer actively rising, but before it deflates again. And remember, never use ALL your starter in a recipe! Always save at least a half cup to feed and keep going.

FAQ: What’s that dark liquid on the top of my sourdough starter?

When a sourdough starter goes unfed for a while, it will form a layer of dark liquid on top called “hooch”. The yeast in starter produces hooch (an alcohol) as a natural byproduct of the fermentation process. Hooch is not harmful, but is an indication that your starter is hungry and needs to be fed.

When you see hooch, you can either pour it off the top or simply mix it back in, and then discard and feed as usual. However, mixing hooch into the starter will make it extra sour-tasting. Since we store our starter in the fridge and often go many weeks between baking/feeding, it almost always has a layer of hooch on top.

A 2 liter jar with flip top lid is shown with remaining sourdough starter taking up the bottom 20 % of the jar. It has been taken out of the refrigerator from storage and the top of the starter has developed a layer of hooch on top, meaning it is hungry and ready to be fed. — Our starters always have a layer of hooch developed after sitting in the refrigerator for a week without being fed. This is Gladys saying “Feed me Mom!”

And that’s how to make a gluten-free sourdough starter!

So, how’d it go? I hope this article got you one step closer to making all your sourdough dreams come true. Please feel free to ask questions and leave a review below. Thanks for tuning in, and happy baking!

For all you visual learners, here is a quick video showing the process of making a classic wheat sourdough starter. The flour is different and the water amount varies slightly, but otherwise it is essentially the same process! My gluten-free sourdough starter never gets quite as bubbly as my wheat one.

Gluten-Free Sourdough Starter Recipe

Do you dream of fresh homemade sourdough bread, but can’t eat gluten? Come learn make your own gluten-free sourdough starter from scratch in this easy step-by-step recipe – using only three ingredients!

5 from 36 votes

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Prep Time 30

Fermenting Time 7

Course Sourdough

Servings sourdough starter culture

Equipment

Large air-tight glass container (2 liter or half-gallon)
Kitchen scale
Mixing bowl

Ingredients

750 grams organic brown rice flour (and/or buckwheat flour)
360 mL filtered water, room-temperature
1 large organic apple

Instructions

Day 1

Wash your apple, but avoid using soaps or produce wash. Using a cheese grater, grate the organic apple into semi-fine shreds. Use the skins, but discard the core.
Add 500 grams of brown rice or buckwheat flour, the grated apple, and 360 mL of lukewarm un-chlorinated water (about 1.5 cups) to a mixing bowl and thoroughly combine.
Transfer the mixture into a large glass airtight container that has enough room for it to at least double in size, minimum. (Ours usually quadruples while fermenting) Pack the mixture down into the bottom of the container. Close the lid.
To monitor growth, mark the side of your container with a washable marker or rubber band at the top level of the mixture.

Days 2-3

Let the mixture sit for 3 days (72 hours) at a temperature of 70-75 degrees F. It should bubble and rise during this time.

Day 4

After approximately 72 hours, thoroughly stir the mixture and then discard half of the amount. Then, thoroughly mix in another 250 grams of flour and 180 mL of tepid filtered water (about 3/4 cup) to the remaining starter mixture. This is called "feeding" the sourdough starter. You can do this either in a separate bowl, and put it back into a now-clean ferment vessel, or like we do, mix it in place.
Re-mark the container to note the height of the mixture. Let sit at 70-75 degrees, for 2 days or 48 hours this time.

Day 6

After 48 hours, repeat the same discard and feed process as done previously. Discard half, feed, mix, mark the level, and cover again. This time, make it slightly more wet – using 250 grams of flour and about 220 mL of water.
Allow the sourdough starter mixture to sit for a final 24 hours.

Day 7

If it rises and falls after the last feeding, you now have a happy and active gluten-free sourdough starter! Store it in the refrigerator when not in use, taking it out to warm up and be fed weekly. See more feeding and maintenance tips here.

Notes

Troubleshooting tips, if the starter does not regain activity after feeding:

If there is no activity, let it sit another day or two.
If your starter has risen and fallen, or, if seems to not rise after the first discard and feed, and instead it has a dark liquid formed on top (called hooch), it may actually be overly active and hungry! Stir in a little more flour (and warm water as needed, if it becomes too thick and dry) and let it sit again. Wait a day or two to see if it perks up and begins to rise and bubble.
If your home is cold, try to find a warmer spot if possible! Use a starter heating mat, or place it inside the oven with the oven OFF but oven light ON to create a nice warm environment.
If the starter doesn’t rise at all after the first discard and feed, try opening the lid of your jar. Cover it with a coffee filter or something else that will prevent fruit flies or other debris from getting inside inside.
Ensure that you use an organic apple.
Throughout this process, if your starter ever seems too dry or far too wet, feel free to add a splash more water or flour until the desired consistency is reached as described. The amounts I am providing are a general guide. Different flour types and brands will have slightly varying weights.

Keyword Gluten-free baking, Gluten-free bread, Gluten-free sourdough, Gluten-free sourdough starter, Sourdough Starter

Tried this recipe?Let us know how it was!

209 Comments

Stacie

August 29, 2020 at 12:45 am Reply

Thank you !
- Aaron (Mr. DeannaCat)
  
  August 29, 2020 at 7:19 am Reply
  
  Absolutely, thanks for being here!
  - Jackie
    
    November 12, 2020 at 1:55 pm Reply
    
    So excited with this recipe, but having some trouble getting the starter to double! I live in Australia and as another post commented, the brown rice flour must be different here! I am finding that I need about 150% water to make a smooth paste like consistency. However my starter has only doubled once, on the second feeding. Since then it has only risen about 20%. I have had it in the oven with light on for the past 24 hours, re-fed and still no difference! The apple has fully broken down, it smells okay, has air pockets but just won’t rise. Help! I have been making traditional wheat sourdough for some time but just can’t figure out what to do with this! I also tried adding buckwheat to a separated starter, but that didn’t work either. Are you able to explain what the consistency should be- ie is it meant to be super thick but moist? Runny? It’s hard to judge when the measurements here must be very different! Thanks in advance!
    - Aaron (Mr. DeannaCat)
      
      November 16, 2020 at 2:47 pm Reply
      
      Hello Jackie, we have found that with gluten free baking there is a lot of trial and error along with experimenting to find what works best for you. When a starter is too runny, it is still active but it doesn’t rise as much nor as long. This is due to the bubbles easily escaping the starter since it is runny. Making a slightly thicker starter will hold in the bubbles more and will allow for more rise with a longer duration. Though in our experience GF starters don’t rise as much nor as long as traditional wheat sourdough starter does. Hope that helps and good luck! Let us know if you find something that works for you.
Itsaso Bastida Irigoyen

August 24, 2020 at 4:08 am Reply

Hi!
Thanks for your recipes and knowledge!
I have tried to make the starter but in the third day, there was mold on it!!
I followed your instruction, what could I have done wrong?
Any advice?
Thanks,
- Aaron (Mr. DeannaCat)
  
  August 24, 2020 at 4:55 pm Reply
  
  Hi Itsaso, try and keep the temperature of the room your starter is in close to 70 degrees Fahrenheit and be sure to use clean utensils. I am assuming with the development of mold happening so quickly it may have been too warm for the starter. Give it another try, I am sure you will be successful! Hope that helps and thanks for reading.
  - Brenda
    
    October 18, 2020 at 5:54 am Reply
    
    Thank you. Your Site sounds the best read. Basic and simple
  - Alison
    
    January 7, 2022 at 3:54 pm Reply
    
    I went to feed my starter after 72 hours and it smelled rancid and it was slightly darker on the top with a little bit of moldy spots. I was able to clean off the top and the stuff underneath seemed perfectly ok and I was able to proceed with feeding it. I’m still concerned about the smell and development of mold on top. Is that ok?
    - Aaron (Mr. DeannaCat)
      
      January 8, 2022 at 8:06 am Reply
      
      Hi Alison, personally I would likely toss the starter and start over if it was moldy but many people are able to revive it and use it just fine, you just have to use your best judgement. You can keep it around even as an experiment to see if you can get it active. When making your own starter, especially in the winter, temperature is key as when it is more warm and fed, it will be more active which will leave for less chance of mold. Try and keep your starter around 70 degrees F at least, we have found that GF starters are sightly more finicky and can go bad easier compared to traditional wheat sourdough starter. Hope that helps and good luck!
Stephanie

August 15, 2020 at 11:35 am Reply

So let my gluten free starter sit too long without feeding and we had a bit of a heat wave. It smells a bit funky, not like it used to, gasp! did I kill it or can it be resurrected?
- Aaron (Mr. DeannaCat)
  
  August 15, 2020 at 12:34 pm Reply
  
  Hi Stephanie, you can try to feed and discard the sourdough a few times and try to get it back to normal. As long as you don’t see any mold there may be a chance of bringing it back to life. Good luck!
Liza

August 10, 2020 at 7:54 am Reply

This is a great recipe! I didn’t know you could make gluten free sourdough! I didn’t have any brown rice flour or buckwheat on hand, but I did use Namaste 1 for 1 gluten free flour and its working really well and isn’t funky smelling. It actually smells good and kind of sweet! Sharing the Namaste gf flour experience in case that is helpful for folks! Hoping it keeps working out for us.
Mishka

August 9, 2020 at 11:39 am Reply

Hi,
I am on day 6th of activating my dehydrated starter start with organic flour. Going to bake something today (crossing my fingers it’s going to be good for my family). It’s been fun watching her grow! As I feed my new 6-day old starter, I would like to slowly convert to gluten-free. Is this possible? I am totally new. I have tried 3 different times (first two GF) and this is my 3rd time but with your dehydrated starter, it’s active and ready to go! I can’t eat gluten (but my family can so I am happy to make some for them).
Mishka
- Aaron (Mr. DeannaCat)
  
  August 11, 2020 at 5:41 pm Reply
  
  Hi Mishka, Once your starter is established and you want to experiment, after a feed and discard, keep some of the starter separate for a GF starter. That way, you still have an active and healthy regular gluten starter for your family and you can feed the separate starter GF flours and see if the results are the same. If it works, the more you feed and discard, the more it should transition to a GF starter. Though if you have allergies to gluten, I would advise against it. Thanks and good luck.
- Crystal
  
  October 25, 2020 at 7:49 am Reply
  
  My starter seemed all good BUT when I fed it on day 6 it’s gone flat I’m pretty sure it’s not active 😩 can I feed it again and see if it will perk up?
  - Aaron (Mr. DeannaCat)
    
    October 26, 2020 at 5:04 pm Reply
    
    It should still be alive and active unless it was fed too much flour for not enough starter and it couldn’t convert the amount well enough. I would take some out and feed it a smaller amount of flour and see if you can activate it. Hope that helps and good luck!
Debby

August 7, 2020 at 4:53 am Reply

Hi,
The recipe worked great, thank you for the instructions. I used buckwheat, oat, and brown rice flour. My first boule was way too dense, not because of the starter but because of the flour combination I used. The second boule, I used half as much buckwheat and more oat and rice flour. The second loaf was great. Also, because I’m only baking for two people, I use a 2.5 quart dutch oven, lower the oven temp by 25 degrees and bake for 45 min, then 5 min without the lid. Be brave, and don’t be afraid to fail.
Peri Siepman

July 23, 2020 at 5:44 pm Reply

Hello, I made this with approx 2/3 brown rice flour, 1/6 buckwheat flour, and 1/6 tapioca flour. It hasn’t even been 24 hours and it has already doubled. Do I do anything differently? or do I wait 2 more days.
- DeannaCat
  
  July 24, 2020 at 6:02 pm Reply
  
  Hi Peri – I would wait at least until it falls back down to the starting line to continue to the next step. Good luck!
Shirli

June 30, 2020 at 8:54 pm Reply

Hi,

My starter is almost ready for baking, thank you for the detailed instructions.
I was just wondering.. what is the reason behind making such a big amount of starter?I have a gluten sourdough starter that i keep and it is much smaller. ( I only have to feed it 100g of flour each time). Is it possible to keep a smaller amount of this starter as well?

Thanks again,
Shirli
- DeannaCat
  
  July 4, 2020 at 6:57 am Reply
  
  Hi Shirli – When you first start out, we always learned (with our gluten starter too) to start with a larger volume. I think the idea is so there is plenty of chance, space, food etc for the beneficial bacteria and yeast to get established without being immediately limited by a smaller volume. Then, once they’re established and healthy, we keep a much smaller volume of starter to use on an ongoing basis. I hope that helps!
Lauren

June 22, 2020 at 4:05 pm Reply

Every gluten free sourdough starter that I have tried to ‘start’ in the last few years has failed, epically. But not with this recipe! I really think the addition of the apple, coupled with the timing of the feedings, really helped set me up for success.
Chantale

June 22, 2020 at 11:48 am Reply

Hi! I have started a new starter….the first one didn’t work out. It’s been 48hrs and my starter has risen and fallen and looks hungry. I’ve kept it in the oven with light on this time and monitored the temp.
Should I go ahead and feed or wait another 24hrs?
- DeannaCat
  
  June 22, 2020 at 12:18 pm Reply
  
  You can go ahead and feed it early if you’d like! Best of luck!
- Stacie
  
  August 26, 2020 at 7:09 pm Reply
  
  Do you have a link to making the actual bread from the starter please? Thank you 🙂
  - DeannaCat
    
    August 27, 2020 at 8:44 am Reply
    
    Hi Stacie – Yep, here you go! Gluten Free Sourdough Bread – or, you may like these these gluten free crackers too!
  - Aaron (Mr. DeannaCat)
    
    August 29, 2020 at 7:59 am Reply
    
    Here is the post on how to make gluten free sourdough bread, Gluten-Free Sourdough Bread Recipe (Boule Loaf)
    - Ella Call
      
      September 26, 2020 at 12:02 pm Reply
      
      Hi, so I just began this starter using buckwheat flour, and by the first two days, it had risen and fallen. Now on the third day, I’m feeding it. It’s been kept at about 75 degrees the entire time. But it smells very funky to the point of reeking. Is it suppose to smell this strong? Thanks!
      - Aaron (Mr. DeannaCat)
        
        September 29, 2020 at 3:17 pm
        
        Hi Ella, we have found buckwheat to be an especially strong flavor in the bread and I am assuming this is the reason for the aroma of your starter. We preferred to use mostly organic brown rice flour in our starter, it seemed to work well with the least amount of pungent aroma. We also found that our gluten free starter usually rose and fell more quickly than a wheat sourdough starter would. Hope that helps and good luck!